Reduced Carb Cauliflower Tortilla Dough

Ingredients

In Baker’s Percent: (%)

• Cassava Flour (3% fiber) – 30%
• Tapioca RS4 – 40%
• Cauliflower Flour – 15%
• Green Banana Flour – 5%
• Rheoflex Cassava – 10%
• Salt – 2%
• Baking Powder – 3%
• Fermaid Relax – 2%
• Thixogum S – 2.5%
• Pea Protein – 5%
• Walocel 20000 – 1%
• Softase 1000 – 0.3%
• Water – 84%
• Palm Oil Shortening – 8%

Method

1. Pre-blend the drys using the paddle attachment.
2. Add the water and shortening to the dry blend and being mixing on low speed.
3. Once the dough has come together, increase the mixer speed and mix until smooth. This will take approximately four minutes. The dough will be smooth and elastic. If it still looks shaggy, continue to mix until a smooth texture is achieved.
4. If the mixer struggles with the paddle, with over to the dough hook