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Low carb tortillas. Too good to be true?
LolaDeeDaisy23
Posts: 383 Member
Recently did the egg fast and eliminated a bunch of items to see what was stalling my weight loss. Heavy whipping cream? Low carb cereal? Low carb tortillas?
I started incorporating 1 low carb corn tortilla from La Tortilla Factory and was fine. Yesterday, I ate one in the morning and ate another right before bed. I woke up this morning hungry and tired. I'm pretty sure I've been kicked out of keto even though I only ate 7 net carbs. 26 carbs and 19 from fiber. I also ate some avocado yesterday. The tortillas must be the culprit, which makes me very sad
I started incorporating 1 low carb corn tortilla from La Tortilla Factory and was fine. Yesterday, I ate one in the morning and ate another right before bed. I woke up this morning hungry and tired. I'm pretty sure I've been kicked out of keto even though I only ate 7 net carbs. 26 carbs and 19 from fiber. I also ate some avocado yesterday. The tortillas must be the culprit, which makes me very sad
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Yeah, Chia Seeds and I are not friends for this very reason. It's part of why I don't subtract fiber unless it is in veggies. I find that if it is a man made product, OR if the fiber count is 50% or more of the total carb count, it makes me react this way.
Have you tried using low carb tortillas that are not corn-based? It may be the corn starch. Or using thin egg crepes instead? Or alternative means? I don't know what you're using the tortillas for, so I don't know what to suggest...0 -
Low carb tortillas are something I consider a treat once every few weeks for a quick saturday breakfast (burrito)...I'll only eat one, wouldn't eat them everyday. We buy the Tumaro brand & prefer the chia variety over the white for flavor. I generally avoid products that are manufactured to be low-carb alternatives.0
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@KnitOrMiss I eat them as breakfast burritos with my eggs. Or if I want something sweet, I spread some crunchy peanut butter with cinnamon and stevia. But yesterday I just ate them with eggs. Do you eat quest bars? Supposedly it's about 3 net carbs but I have found EVERY time I eat one, it just makes me crave more and makes me just want to eat the world! Do you eat 20g net carbs? Do you only subtract fiber from veggies?
@JodehFoster Ah see there's my problem. I've been eating them everyday for breakfast, sometimes 3 per day. I thought maybe heavy whipping cream was stalling me but I'm pretty sure it's these damn tortillas.0 -
LolaDeeDaisy23 wrote: »@KnitOrMiss I eat them as breakfast burritos with my eggs. Or if I want something sweet, I spread some crunchy peanut butter with cinnamon and stevia. But yesterday I just ate them with eggs. Do you eat quest bars? Supposedly it's about 3 net carbs but I have found EVERY time I eat one, it just makes me crave more and makes me just want to eat the world! Do you eat 20g net carbs? Do you only subtract fiber from veggies?
@JodehFoster Ah see there's my problem. I've been eating them everyday for breakfast, sometimes 3 per day. I thought maybe heavy whipping cream was stalling me but I'm pretty sure it's these damn tortillas.
I don't do breakfast burritos. I've discovered that oddly enough, I like my scrambled eggs in a bowl or on a plate more these days. And most times, I'd rather have more cheese and not meat, when I used to bury them in meats before. LOL
I do not eat quest bars. I have a brief bout of Atkins dieting back in like 2002. I learned very quickly that my body and sugar alcohols are mortal enemies. Flat out. Also, I am a recovering insane sugar addict. This is fueled by my Insulin Resistance, and so I generally try to avoid sweet things when possible. Doesn't always work by I try. Because of these, and my determination to eat non-frankenfoods (like quest bars), it's just a path I know offers me no good option. I would rather eat real sugar dark chocolate, homemade cheesecake or fat bombs, or a healthy shake or something. I do better with those choices than reactions to sugar alcohols.
Most alternative sweeteners make me want to eat every single sweet thing or junky thing ever. I have found the only one that doesn't trigger me is sweet leaf brand stevia. Aspartame isn't bad, but it doesn't taste good either, and isn't overly good for you. LOL
No, I don't eat 20 net grams of carbs. I did for a long time. My current goals are a little looser than they used to be, but I still maintain nutritional ketosis at these levels. Generally, my goals are 35 net grams of carbs with a max total of 50 TOTAL grams of carbs. Only allowing a 15 NET subtraction keeps me from going overboard with sugar alcohols or fiber or anything there... I only bumped up because I started adding Kombucha and fermented foods for gut health.
I subtract veggie fiber. For the most part, I don't really eat any kind of grains anymore, so I don't have to worry about subtracting those. I do subtract the fibers in my shakes I do in the morning, which are a modified version of the Chocolate Hemp Shake at www.healthfulpursuit.com. But I find that the slide is too much. So, again, I don't let the subtracted amounts get out of control.
But I'm also of the mindset lose how you will maintain, so even if it slows my overall losses down, I'd rather give myself that carb flexibility now, so I can make sure it's what I want to live with. I will say, though, that the carbs from broccoli or asparagus affect me less than tomatoes which affect me less than strawberries which affect me less than cake...all of which I've had on keto in varying portions. My biggest off plan eating stuff was Fritos (was a 3 day choice - due to trying to eat up what was in the house to save on grocery budget, since my guy is a carbivore), which...frankly, the salt was the most enjoyable part, and I can get that elsewhere...0 -
LolaDeeDaisy23 wrote: »@JodehFoster Ah see there's my problem. I've been eating them everyday for breakfast, sometimes 3 per day. I thought maybe heavy whipping cream was stalling me but I'm pretty sure it's these damn tortillas.
I have discovered the hard way that many, though not all, "low carb tortillas" often have flat out false nutritional data information listed on their packaging. I no longer buy any tortillas from stores at all ever. The only kind of tortilla I can have that won't stall me are the kind I make at home (and yes, I really do make my own at home).
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LolaDeeDaisy23 wrote: »
You're welcome. I went low carb on 1/15/15, and I dropped to Keto 2/18/15. My losses have been much slower than some, but I've also felt that they are more maintainable FOR ME. I'm 39, so losing fast would result in a bunch of excess skin and stuff I'm really not ready to deal with. I find more of my issues are mental that physical, so I spend a lot of "unplanned maintenance" times working on my head's mess, too. It really helps, too, for me to look at the big picture. My focus is on gaining health and restoring my ability to just do stuff, so the scale is far secondary, you know? When I shifted that focus, the "light" on everything changed for me. All of the sudden, things seemed possible, where they'd always seemed impossible before...
I don't know if that makes sense to anyone else, but I know that for a long time, without having the tools I needed, I stayed in that hellish limbo of nothing working, feeling like a total failure, having no options left, all of that. I seriously considered weight loss surgeries, but the risks worried me more than staying fat! So, if I can share a single experience that will help someone, I'm happy to do so.... So, if you've any more questions, don't hesitate to ask. The best thing to me about MFP is these groups and the open support we get here. Good luck!0 -
I bounce back and forth between a couple of different tortilla recipes. If you are going to make some for yourself at home I strongly suggest you get yourself a tortilla maker or tortilla press to help press them into flat rounds without killing yourself trying to do it - followed by a quick final cooking / browning in a frying pan.
Sometimes I use the LC Foods White Bread Flour in recipe # 2 and when I do that I omit the liquid sucralose.
Recipe # 1:
Ingredients
• 1 cup LC Foods White Bread Flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 1/4 tsp Coconut oil
• 1/4 – 1/3 cup of warm water
Instructions
1. Mix the flour, salt and baking powder together and then add in the coconut oil.
2. Mix the coconut oil through until the oil has been soaked up.
3. Add 1/4 cup of the warm water and knead to see how dry your dough is. If it is too dry add more water small amounts at a time.
4. Knead the dough for a minute and then wrap in plastic and let it rest in the fridge for 10 minutes.
5. Divide into 6 equal portions and roll them out into tortillas size round disks.
6. Cook on a 3/4 heat (stove-top set to med-high) dry frying pan (no oil!) for no about 30 seconds a side. Don’t cook them for too long or they will go hard.
Recipe # 2:
Ingredients
4 Cups Carbalose Flour + More For Bench Flour
¼ t Guar Gum
¼ t Xanthan Gum
1½ t Salt
½ t Baking Powder (Not Really Needed)
½ C Lard (Or 1 Stick Butter If You Have To)
2 C Boiling Water
9 Drops Liquid Sucralose
Instructions
Place the flour in processor.
Add dry ingredients and fat.
Add Sucralose to water.
Start processor and pour boiling water over the ingredients. Process for about a 1 minute. Dough should be very moist, very soft, and will not be sticky.
Cut the dough into 14-2½ oz. pieces and form into little balls and flatten to a four inch disk with your fingers tips.
Cover your flattened disks and let rest for 20 minutes.
Apply bench flour and starting from the center roll out and then in until you form an oval. Lift up the oval and turn it 45 degrees, and roll it out again. Turn it 45 degrees again to the right until you have an 8” circle (or something resembling one. You want your tortillas as thin as you can get without them tearing.
Place the tortilla on a hot (375-400 degree) griddle pan, or cast-iron skillet. It may or may not forms small bubbles on the upside of the tortilla. When they are just turning brown flip over the tortilla, and if it bubbles or inflates a bit-stick the tip of a knife in them.
I just stack all 14 of these babies one on top of another as they come off the griddle and when I'm finished I wrap the whole stack with film, stick them in a 1 gallon freezer bag and freeze them. Unlike traditional tortillas they do NOT STICK TOGETHER and you can get them straight from the freezer one by one.
Servings: 14
152 Calories, 9g Protein, 13.7g Carbs, 8.3g Fiber, 5.4g Net Carbs
Notes
Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
If you have a Silpat these can be rolled on it and you will not need the additional bench flour.
Lard is the true secret to real tortillas. Not Crisco and definitely not the hydrogenated crap you can buy in you local grocery store-I’m talking about your own rendered lard which is actually quite easy to do yourself and if not it can be purchased on the internet. In your dreams you cannot imagine how good lard makes a tortilla. It is much better to use butter than either of the other two alternatives.
Don’t forget, you can make your own low carb chips with these. Cut each tortilla into eight wedges, brush lightly with oil, sprinkle with a bit of salt and bake at 350 degrees for 12-15 minutes. You of course can also fry them in oil and…yes this is what I do…in tallow. Oh my goodness.
If you tear a tortilla when you are rolling it, just ball it up and start over.
- See more at: http://low-carb-scams.com/low-carb-carbalose-flour-tortillas/#sthash.NNyYObAZ.dpuf0 -
Yes, low carb tortillas are a farce.0
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