I made 8 taco sized shells with this recipe. I tried a ball in the cast iron press after dividing into 16 portions and they were tiny. Since these use almond flour, they're really delicate and tear easily so these were layered tostada style rather than folded. Good homemade sub for store bought. Thanks for sharing. Oh, I also didn't need the full cup of water in this.
I really enjoyed my first tortilla with tuna and cheese- however the taste of the tortillas got old fast. They are not good alone- they have to be eaten with something. I even tried one with meatballs, cheese and Carb OPtions spaghetti sauce. I couldn't find cilantro- but I don't think it would have made much of a difference anyway. Also, this recipe made 11 small taco shell size tortillas- not 16. To have 16 they would have been too small. What is the carb count on these anyway?