Fat Free Tortillas Recipe | CDKitchen.com (2024)

FAQs

What is a substitute for lard in tortillas? ›

Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3.

It depends on what kind of tortillas you want to make. Corn tortillas do not require fat, but wheat tortillas do. I guess you can use suet instead of lard, but the flavor and texture may change. You can experiment a little bit with the proportions, and check the results.

Corn tortillas are also considered a whole grain and are lower in carbs, calories, and fat than flour tortillas ( 6 , 7 ). Flour tortillas tend to contain more fat because they're usually made with lard or shortening.

Cassava Flour

Although higher in carbohydrates than wheat flour, cassava flour is naturally gluten-free and rich in fiber. It also has a very neutral flavor and soft consistency, making it a great candidate for homemade tortillas or grain-free flatbread.

All-vegetable shortening, such as Crisco, is the trick to making these homemade flour tortillas foolproof. The shortening yields a forgiving, easy-to-work-with dough that remains tender and fresh-tasting even after a few days stored at room temperature.

Flour tortillas usually have higher calories and fat because of the added fat needed to make them soft and easy to roll. That being said, corn tortillas tend to be similar or lower in calories to white bread.

Much like lard, the high ratio of fat to liquid in tallow makes for a pliable dough. When rolling out these tortillas, you'll find that they're supple and easy to shape. You can use tallow tortillas anytime you crave one, though they're especially designed to go well with smoked meats, such as brisket or sausage.

A hundred grams of flour tortilla has: ‌Total calories: 304. Protein: 8.93 grams. Total fat: 8.04 grams.

Offering a firm, chewy texture, corn tortillas come out ahead in a side-by-side nutrition competition with other types. Corn is a good-for - you whole grain, Keating explains, and corn tortillas typically contain less fat and simpler ingredients, and are very low in sodium.

For most people, corn is the healthiest tortilla. They're naturally gluten-free and a good source of fiber, vitamins, and minerals. But even within corn tortillas, there can be differences. My personal favorite was the Mi Rancho Organic Corn Tortilla due to its strong corn flavor and high nutrient density.

What is the best tortilla for weight-loss? ›

The best carb for weight loss might surprise you: corn tortillas! Corn tortillas have all the ingredients for a healthy weight-loss recipe.

Bread and corn tortillas have a very similar nutrient profile. However, if you are choosing a flour tortilla, to get the most health benefit, be sure to choose one made with whole-wheat flour rather than refined white flour. Flour tortillas do also usually contain a higher fat content, so be wary of that as well.

Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.

Flour tortillas are much higher in saturated fat than corn. You need to watch this number if you're concerned about your heart health—eating too much of it can raise your bad cholesterol and put you at risk for heart disease.

Vegetable shortening, or Crisco, is the most neutral-flavored alternative to lard. Crisco is made with hydrogenated vegetable oil and is an all-purpose cooking fat that can be used as a lard substitute in many recipes like pie crusts, biscuits, and cakes, without imparting any flavor like lard might.

Vegetable shortening is a meat-free and dairy-free substitute for lard, allowing you to serve tamales to meat eaters and vegans alike. That said, there are other substitutes for lard that will work well in tamale recipes as well, like refined coconut oil, butter, and avocado oil.

Why It Works. Back lard gives these tortillas their mild yet delicious flavor. Using both cold lard and cold water creates a more tender tortilla. Cooking the tortillas very quickly in a hot cast iron skillet ensures maximum tenderness.

They also use a touch of sugar for a balanced sweetness since lard—the traditional fat used in flour tortillas—is very savory. Other tortilla-makers, however, will just use water and omit sugar.