Instructions

Whisk the egg until fluffy. Add the lupin flour and xanthan gum and whisk again until smooth. Add almond milk and whisk to combine. Heat up a skillet or crepe pan and lightly grease it with oil. Once the pan is hot, pour in half of the batter and cook for a few minutes on each side. Repeat with the remaining batter.

Looking for a low-carb or gluten-free alternative to corn and flour tortillas? Try this healthy lupin-based recipe with any of your favorite fillings.

It’s perfect for quesadillas, tacos or wraps and packs an extra punch of protein and fiber.

Lupin Flour Tortillas

Ingredients:

• 2 ½ tbsp Anthony’s Goods Lupin Flour
• ⅓ cup unsweetened almond milk
• ¼ tsp Anthony’s Goods Xanthan Gum
• 1 egg
• Pinch of salt
• Coconut oil or olive oil for greasing the pan

Directions:

1. Whisk the egg until fluffy. Add the lupin flour and xanthan gum and whisk again until smooth.
2. Add almond milk and whisk to combine.
3. Heat up a skillet or crepe pan and lightly grease it with oil.
4. Once the pan is hot, pour in half of the batter and cook for a few minutes on each side.
5. Repeat with the remaining batter.

Makes: 2 tortillas

Prep time: 5 minutes

Total time: 15 minutes