L/c toritllas/wheat flour/dietary fiber???

[Shad's stepmom]

How in the world do they make those low carb tortillas that have 21 g of dietary fiber in them? I could make those at home and save loads but the whole wheat flour I have here only has 3 g dietary fiber per serving. Did I buy the wrong flour? Where do you buy flour that has loads of dietary fiber in it? Or are they adding something to the l/c tortillas?

[twodoor2]

How in the world do they make those low carb tortillas that have 21 g of dietary fiber in them? I could make those at home and save loads but the whole wheat flour I have here only has 3 g dietary fiber per serving. Did I buy the wrong flour? Where do you buy flour that has loads of dietary fiber in it? Or are they adding something to the l/c tortillas?

What kind of flour do you buy? Some flour is just plain enriched white flour with a little wheat germ added to it so it can say "whole wheat," but it's not really full of the total amount of fiber that you would find in truly "whole wheat" or other grain flours.

[Shad's stepmom]

I buy all natural unbleached whole wheat. Ingredients: whole wheat flour. Not enriched with anything.

[BrendaK]

I think some products have inulin in them (not insulin). That's some type of fiber that they can add without adding carbs. Someone please help me out if I'm wrong!!

[twodoor2]

I buy all natural unbleached whole wheat. Ingredients: whole wheat flour. Not enriched with anything.

Unfortunately, wheat flour is very high in carbs, more so than other types of grains that are higher in fiber. I like to use multi-grain flours or breads because they contain higher fiber content than just plain wheat flour. Some of these types of high fiber grains include
oats,
flax,
millet,
barley,
rye,
buckwheat

http://en.wikipedia.org/wiki/Grain

If you can try muliti-grain flour to make the tortillas, that might give you the fiber content you're looking for, although the consistency might change. The absolute most healthy fiber on the planet is a very little known grain called Quinoa that was used extensively by Native Americans for thousands of years. However, it is also very gummy in consistency. At healthfood stores, you can find it in pasta form, as well as it's natural whole grain form (it must be extensively rinsed before using). You can also add flaxmeal or almond meal to flour to decrease the carb content a bit I would imagine, I have not tried this, but these are milled nut flours and are very low carb.

I don't know anything about inulin that Brenda mentioned, maybe someone knows about that.