Want to reverse engineer low carb hi fiber wrap
I buy a brand of tortillas that is marketed as low carb high fiber and whole wheat. I would like to try my hand at making them at home. One of the reasons I like them is that they are rather flexible (all the gum,probably). I'm sure they'd taste even better.
Ingredients: Water,oat fiber,WW flour,soy flour,vital wheat gluten,canola oil,
Less than 2%: baking powder,sea salt,guar gum.citric acid,yeast,xanthan gum, and the preservatives l-cysteine and calcium proprionate.
Not the worst ingredient list I've seen though I usually am the flour,water,yeast,salt kind of breadmaker.
Any guess as to the ratios? I have never worked with the fibers but I have been able to source oat fiber,xanthan and guar gum.WW flour and soy flour are readily available.
Gluten free cooks use the gums in a lot of gluten free baked products. Can your expertise help with that?
The nutritional counter says:
1 tortilla 62 g
Total Fat 3 g
Total Carb 18g
Dietary Fiber 12g
Sugar 1 g
Protein 8 g
Constructive ideas appreciated. Experienced tortilla makers (I've only made corn tortillas) and roti makers may have some excellent insight into making these tortillas.
This may be a multi-specialty, multi-cultural project-my favorite kind!