Ingredients
- 1 1/2 tablespoons whole psyllium husks (NOW brand)
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 cups egg whites (7! eggs worth)
Instructions
- Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
- Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
- If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
- Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.