Lower-Phosphorus Flour Tortillas

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

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 12 tortillas

Serving Size: 1 tortilla

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Ingredients

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

Nutrients per serving

Calories 216

Protein 3 g

Carbohydrates 24 g

Fat 12 g

Cholesterol 0 mg

Sodium 116 mg

Potassium 89 mg

Phosphorus 34 mg

Calcium 5 mg

Fiber 0.8 g

Preparation

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.

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Renal and renal diabetic food choices

1-1/2 starch
2 fat

Carbohydrate choices

1-1/2

Helpful hints

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

Related Tags:

Bread Lower Protein Mexican

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Submitted by:

DaVita renal dietitian Mary L. from Kansas

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