I can honestly tell you that Vital Wheat Gluten and Lupin Flour are a game changer for my low-carb world. The vital wheat gluten gives you the strength and resilience of bread flour and the lupin flour gives a bit of a whole wheat feel and because it’s so high in fibre, it really lowers the net carbs in recipes. I have made a few breads using almond flour but I just find they are far too heavy for my taste. The Lupin Flour and Vital Wheat Gluten are the perfect combo. I found this recipe on Reddit here but I kept losing it, so I thought I would do a post about it so that I can find it whenever I need fajita shells.
These have the same chewy texture that white flour tortillas have with some extra fiber for texture. JT loved them.
Low-Carb Fajita Shells
Makes 8 small fajita shells (about 12 cm (5 inch) diameter
Ingredients:
- 77 g vital wheat gluten,
- 32 g oat fibre
- 25 g lupin flour
- 15 g coconut flour
- 2.5 g baking powder
- 4 g salt
- 0.75 g xanthan gum
- 105 g warm water (more or less as needed)
- 32 g olive oil
- Olive oil cooking spray
Directions:
- Add all of the ingredients to the large bowl of your stand mixer, and using the scraper paddle, start mixing everything together. Continue with the scraper paddle for 5 minutes. The dough should be slightly sticky but should come away cleanly from the bowl.
- Collect the dough and press it into a nice round ball. Wrap the dough in plastic wrap and allow it to rest for 20 minutes at room temperature. This allows the vital gluten to relax so it is easier to roll.
- Divide the dough into 4 equal portions and roll out to about 3 mm thick or as close as you can. Run each piece through the pasta maker attachment from “0” to “4” so each ball becomes one long piece of dough. Cut the dough into 12 cm circles using a cookie cutter or a knife and a plate as your form. Re-use the leftover dough to make more fajita shells.
- Heat a cast iron pan to medium heat (325° F), spray the pan with the cooking spray, and cook each side for about one minute or less, until they are golden brown. Use immediately or freeze layered with parchment paper. Defrost in the refrigerator, overnight and gently heat to use.
Notes:
- I like using the scraper paddle for lupin flour dough, it seems to work the dough better than the hook.
- To cut perfect circles for my fajita shells, I use an inverted bowl that has the same diameter as my pasta maker has width, that way I get the largest fajita shell I can from the sheets.
- This dough is very difficult to roll out, that is why I used my pasta maker attachment but it does leach oil when it is pressed through so have a cloth under the pasta maker to control the mess.
This recipe sounds like a winner, and I can’t wait to give it a try for my next low-carb fajita night! Thank you for sharing.
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These turned out great!
angiesrecipes
http://angiesrecipes.blogspot.com
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Wow these look just like the regular ones! I’m so impressed by the result!
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A while ago, I bought some lupin flour, but then as I began to read recipes for it, I came to understand that I’ll also need vital wheat gluten. So now I have to figure out where to buy that. But when I do, I’m coming back for these shells!
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What a great recipe. I usually buy WW tortillas, but they definitelly have carbs!
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