Instructions: Mix ground almonds, wheat gluten flour, soy protein powder and salt. Cut in lard until mixture resembles fine crumbs - like little peas (a pastry blender works well for this). Slowly add water, 2 tablespoons at a time, mixing well until ingredients form a ball. Cover and let dough rest for 20 minutes.

Divide dough into 16 equal pieces. Roll each piece into a ball. Sprinkle countertop with protein powder or a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6 inches in diameter.

Heat nonstick skillet over medium-high heat. Place dough circles in pan, one at a time. Cook just until lightly browned then turn over and lightly brown other side. Repeat with remaining dough. Store cooked tortillas between damp paper towels until done cooking all tortillas. These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds or until warm and soft.

This recipe yields 16 tortillas; after fiber, 1.7 carb grams per tortilla.

Comments: Best results using "Bobs Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approximately 75% to 80% protein.

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