Hello I'm sorry you weren't able to get it to the same consistently. I would like to help, but can you explain what you mean by still water and crackling? These are two different scenarios. If it's too watery, please add a small amount of coconut flour (maybe half a teaspoon at a time) until it is better held together. If it is crackling or falling apart, then please add half a teaspoon of water and stir until it stops doing that. If both these options don't help, then the problem might be the type of parchment/butter paper you're using. If it's low quality or too cheap, the dough will keep sticking to it no matter what you do and you won't be able to roll it out properly. I hope this helps!
Sorry for the late reply! My recipes tend to be keto and nut-free, so I've never tried either of these flours. I think you can try to substitute coconut flour for almond flour but add three times as much almond flour (or until you reach the consistency in the video). With oat flour, you might need even more than three times the coconut flour, so I suggest you start with that and keep adding until you reach the consistency in the video. Hope this helps!
I didn't roast the flaxseeds. Gelatin does have a thickening effect, but I don't think it will hold the bread together like flaxseeds do. Still, the texture will be very chewy if you use gelatin, which I don't think works well in bread.
Using the stove-top method and leaving it on the pan for less time produces a more flexible while using the bowl method and leaving it on the pan for more time produces a firmer one. Hope that helps, and sorry it wasn't clear! 😊
For the stove version: two tablespoons of ground flaxseeds, a third of a cup of water, and a quarter cup of coconut flour. For the bowl version: quarter cup of boiling water, two tablespoons of ground flaxseeds, and start with adding a quarter cup of coconut flour and add more until you reach the consistency in the video. Hope this helps.
Thank you for your comment. I haven't tried making noodles with it, but my guess is it would fall apart because there isn't a proper binding material. I know flaxseeds are normally a substitute binding material, but they don't work as well as eggs do in my experience. Hope this answers your question ❤️.
To be honest, I've never worked with defatted flours before since fat is the one food unit that keeps us full and is burned for energy on the keto diet. You can look for the substitution ratio online and give it a go to make this tortilla with those flours. This doesn't include any eggs, but if you're referring to the flaxseed, you can try replacing it with a substitution rate of xanthan gum, psyllium husk, or a chia egg.
For the stove version: two tablespoons of ground flaxseeds, a third of a cup of water, and a quarter cup of coconut flour. For the bowl version: quarter cup of boiling water, two tablespoons of ground flaxseeds, and start with adding a quarter cup of coconut flour and add more until you reach the consistency in the video. Hope this helps.
Hola, estaba buscando esta receta, aunque entendí el paso a paso me gustaría saber las cantidades exactas de semillas de linaza y de harina...Gracias, seria genial con subtítulos para que llegues a más personas ❤
Hola!! Muchas Gracias para tu comentario. Mi español no es muy bien. Así, no puedo hacer subtitulos en Espanol ahora (quizas voy a hacer esto en el futuro). Pero, pensé que TH-cam automáticamente hace subtitulos en Español, no? Si no, puedo respondar a tus comentarios con los nombres y cantidades de los ingredientes en Español. Espero que este puede ayudarte. 🥰
Hello. Thank you for bringing up this concern. For the ketogenic diet, you should only count the net carbs within a meal, not the entire carb content since fiber doesn't count as a type of carb that will knock you out of ketosis. That being said, there are 2.5 net carbs in the stove version and 3.7 net carbs in the bowl version. Most people need to stay below 50 net carbs a day to remain in ketosis, with others needing/choosing to stay below 30 net carbs or even 20 net carbs. Even if you're following the 20 net carb per day version of keto, this recipe will not surpass your target net carb intake and depending on which version you make, you'll still be able to consume 17.5- 16.3 more net carbs during your day (through nuts, keto flours, or vegetables). I hope that addresses your concern.
Great recipe, and instructions! This can be used for so many bread replacements, you've really hit on something great!
Thank you so much for the lovely comment! I'm glad you liked the recipe!
Thanks for making it nut free
No problem! Glad you found the recipe to your liking!
Lobed the video, just couldn’t get over the plastic fork which would be melting into the ingredients
I plan to try this but I am wondering if you have a link to print the recipe and instructions?
Thank you for your comment! Unfortunately, I do not have such a link right now. Maybe in the future.
I was unable get the dough well still water and cracking
Hello
I'm sorry you weren't able to get it to the same consistently. I would like to help, but can you explain what you mean by still water and crackling? These are two different scenarios. If it's too watery, please add a small amount of coconut flour (maybe half a teaspoon at a time) until it is better held together.
If it is crackling or falling apart, then please add half a teaspoon of water and stir until it stops doing that.
If both these options don't help, then the problem might be the type of parchment/butter paper you're using. If it's low quality or too cheap, the dough will keep sticking to it no matter what you do and you won't be able to roll it out properly.
I hope this helps!
Can I use almond flour? How about oat flour?
Sorry for the late reply! My recipes tend to be keto and nut-free, so I've never tried either of these flours. I think you can try to substitute coconut flour for almond flour but add three times as much almond flour (or until you reach the consistency in the video). With oat flour, you might need even more than three times the coconut flour, so I suggest you start with that and keep adding until you reach the consistency in the video. Hope this helps!
A plastic fork in hot water???
Are the flaxseed roasted or
unroasted ?
Can we use gelatin instead of flaxseed ?
I didn't roast the flaxseeds. Gelatin does have a thickening effect, but I don't think it will hold the bread together like flaxseeds do. Still, the texture will be very chewy if you use gelatin, which I don't think works well in bread.
Which method was the firm vs. flexible wrap?
Using the stove-top method and leaving it on the pan for less time produces a more flexible while using the bowl method and leaving it on the pan for more time produces a firmer one. Hope that helps, and sorry it wasn't clear! 😊
Thanks for no husk 🎉🎉
Thank you for the comment! I was also struggling to find a flatbread recipe without the husk. I was so glad when this recipe worked!
Healthy. Item❤
Thank you for fabulous presentation 💜
Really enjoyed the detailed way you demonstrated it beautifully 🙏
Thank you so much for your wonderful comment ❤️. I am so happy you found the video useful.
Ingredients pls Im not speak English language
For the stove version: two tablespoons of ground flaxseeds, a third of a cup of water, and a quarter cup of coconut flour.
For the bowl version: quarter cup of boiling water, two tablespoons of ground flaxseeds, and start with adding a quarter cup of coconut flour and add more until you reach the consistency in the video. Hope this helps.
@@reemaskitchen8050 thank you so much 😊
Look great. I wish flaxseed didn't have a testosterone-lowering effect on men, however.
And don't use plastic fork to stirr. Use stainless
I think silicone must 🤣🤣
U could ask more politely as well maybe she does not have stainless
i want a recipe without flaxseed and psyllium husk!
Great video and recipe!
Thank you for sharing.
Would this dough/recipe be good for making noodles? Or will it just fall apart in water?
Love the idea, I will try this out tomorrow (I'm on OMAD).
Thank you for your comment. I haven't tried making noodles with it, but my guess is it would fall apart because there isn't a proper binding material. I know flaxseeds are normally a substitute binding material, but they don't work as well as eggs do in my experience. Hope this answers your question ❤️.
@@reemaskitchen8050 Thanks!
Very informative video . Nothing left to chance .
Need ur help , I have defatted both almond & coconut flour ,wat best use I can put to ? Can I tweak your tortilla recipe , I prefer without egg
To be honest, I've never worked with defatted flours before since fat is the one food unit that keeps us full and is burned for energy on the keto diet. You can look for the substitution ratio online and give it a go to make this tortilla with those flours. This doesn't include any eggs, but if you're referring to the flaxseed, you can try replacing it with a substitution rate of xanthan gum, psyllium husk, or a chia egg.
👍
Nice
Thanks. Glad you liked it!
Perfect dough and perfect flat breads.. loved the mild sweetness of coconut flour in chapatis👏👏
Plastic fork in hot content? 😮
Thank U
Please 🥫 u make 🍞🍞🍞🍞 using 🥥 flour, flaxt
A bread loaf? I have the recipe for it, and it's coming right up!
Recipe ????
For the stove version: two tablespoons of ground flaxseeds, a third of a cup of water, and a quarter cup of coconut flour.
For the bowl version: quarter cup of boiling water, two tablespoons of ground flaxseeds, and start with adding a quarter cup of coconut flour and add more until you reach the consistency in the video. Hope this helps.
This turned out to be a great disappointment for me, you’re great though
I'm sorry it didn't work for you! Would you like to tell me when which part of it wasn't working so maybe I can help you?
You showed the firm version, what about the flexible version?
They are both showed in the video. The flexible version is the stove-top version, and the firm version is the bowl version.
Hola, estaba buscando esta receta, aunque entendí el paso a paso me gustaría saber las cantidades exactas de semillas de linaza y de harina...Gracias, seria genial con subtítulos para que llegues a más personas ❤
thx!
well done👌 dear🧡, thank you
❤🎉
excellent demonstration, easy to follow - thank you.
Glad it was helpful!
Thank you so very much ❤❤❤😊😊😊
❤
Is flaxseed crashed?
Yes, it's crushed flaxseed. You can use an electric grinder or food processor to get it to this consistency.
Ｐｒⓞм𝕠𝕤𝐌
Hola!! Gracias por tu vídeo!!! Me gustaría que pudieras colocar subtítulos en español!!
Saludos desde Argentina🇦🇷
Hola!! Muchas Gracias para tu comentario. Mi español no es muy bien. Así, no puedo hacer subtitulos en Espanol ahora (quizas voy a hacer esto en el futuro). Pero, pensé que TH-cam automáticamente hace subtitulos en Español, no? Si no, puedo respondar a tus comentarios con los nombres y cantidades de los ingredientes en Español. Espero que este puede ayudarte. 🥰
1/3 de taza de agua caliente, 2 Cdas de linaza molida, y 1/4 de taza de harina de coco, 1/4 cdita de sal
Gracias por tu respuesta!!
Great video. Thank you for recipe.
Thank you!
Too many carbs for Keto.
Hello. Thank you for bringing up this concern. For the ketogenic diet, you should only count the net carbs within a meal, not the entire carb content since fiber doesn't count as a type of carb that will knock you out of ketosis. That being said, there are 2.5 net carbs in the stove version and 3.7 net carbs in the bowl version. Most people need to stay below 50 net carbs a day to remain in ketosis, with others needing/choosing to stay below 30 net carbs or even 20 net carbs. Even if you're following the 20 net carb per day version of keto, this recipe will not surpass your target net carb intake and depending on which version you make, you'll still be able to consume 17.5- 16.3 more net carbs during your day (through nuts, keto flours, or vegetables). I hope that addresses your concern.