Name: Lower-Phosphorus Flour Tortillas
Cook time: 1 h 60 s
Yield: 12 tortillas

Reviews

Portions:
12 tortillas

Serving Size:
1 tortilla

Diet Types:

3 cups all-purpose white flour
2 teaspoons Homemade Phosphorus-Free Baking Powder (Recipe in Sauces and seasonings section of DaVita.com)
1/4 teaspoon salt
3/4 cup shortening
3/4 cup hot water

Combine flour, phosphorus-free baking powder and salt.
Cut in shortening until mixture is crumbly.
Add 3/4 cup hot water, and stir until ingredients look moist.
Mix and knead to a soft dough. (You may need to sprinkle in another 1 to 2 tablespoons of flour).
Cover dough with a towel and let rest 1 hour.
Cut into 12 pieces.
Lightly roll into a 6” to 7” tortilla, or put in a tortilla press, to 1/8” thickness.
Cook on a hot iron skillet for 30 to 60 seconds per side until no longer doughy and brown spots begin to appear.

Cream of tartar is the potassium acid salt of tartaric acid, which is a by-product of wine making. One teaspoon contains 495 mg potassium. When using cream of tartar with baking soda to replace phosphorus-containing baking powder, be aware the potassium content of food will be higher but phosphorus is much lower.
Since the potassium in a tortilla made with low phosphorus baking powder is higher than regular tortillas, be sure to limit portion and other potassium sources if you are on a low-potassium diet.

	Sodium	Potassium	Phosphorus
Tortilla made with low cream of tartar-based leavening	116 mg	89 mg	34 mg
Tortilla made with regular phosphorus- based baking powder	106 mg	34 mg	110 mg