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Cassava Flour Tortillas

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Are you looking for a delicious and healthy alternative to traditional wheat flour tortillas? These Cassava Flour Tortillas are not only gluten-free and grain-free, but they also nut-free, paleo, and vegan friendly.

If you’re craving Mexican food, these homemade cassava tortillas are perfect for burritos, taco shells, wraps, and tortilla chips!

Six-cassava-flour-tortillas-stacked-on-a-white-towel.

While developing this recipe I made two different batches using two different methods, and both were delicious!

What you will need

  • Cassava Flour
  • Fine Sea Salt
  • Baking Soda to help the dough rise
  • Hot Water
  • Coconut Oil, Palm Oil Shortening, or Olive Oil
  • Tortilla Press or Rolling Pin
  • Cast Iron Skillet or Griddle

Be sure to check out the detailed printable recipe card below

What is cassava flour?

Cassava flour is made from 100% yucca root that has been dried and ground into an all-natural, gluten-free flour replacement. It is compliant with Paleo, AIP Autoimmune Protocol, Low Fodmap, and Lectin Free.

A-stack-of-cassava-flour-tortillas-recipe-on-a-plate-wrapped-with-white-towel.

How to make Cassava Flour Tortillas

Mix the dry ingredients together in a large bowl. Then mix in the oil into a dry, crumbly dough. Add the hot water and knead until completely smooth.

Cassava flour, water, oil, and salt mixed together in a large bowl.

Divide dough into 6 pieces and roll into balls.

Six cassava tortilla balls in a large bowl.

The texture is a lot like Playdough, LOL

Tortilla Press Method

Place each dough ball between two sheets of parchment paper or plastic wrap and flatten into a 6-inch circle with the tortilla press.

A cassava dough ball on a piece of parchment paper in a tortilla press.

Carefully remove the top layer of parchment paper and flip the tortilla onto your hand, then remove the second sheet of parchment paper.

Cassava Flour Tortillas flattened on a sheet of parchment paper.

Rolling Pin Method

Roll the dough out on a cassava flour or tapioca flour covered silicone mat.

Cassava Flour Tortillas flattened on a flour dusted silicone mat.

The edges were drier and not as smooth with this method.

Heat a cast iron skillet or round griddle over medium-high heat until hot.

Place a flour tortilla onto the hot pan and cook until bubbles have formed. Flip to the other side and cook until brown spots form. Flip once again to allow the first side to brown.

Cassava Flour Tortilla browning on a skillet.

Repeat with the remaining tortillas. Place warm tortillas in a tortilla warmer separated by sheets of parchment paper or foil.

These Cassava Flour Tortillas are soft and pliable, but tend to stick together which is why I added the parchment paper sheets between them.

Cassava flour tortillas stacked between sheets of parchment paper.

How to store Cassava Flour Tortillas

Place cooled tortillas in a zipper-top plastic bag or airtight container and store in the refrigerator for 3 to 4 days.

To Freeze: layer tortillas between sheets of parchment paper and store in an airtight container in the freezer for up to 3 months.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

  • This is the Cassava Flour that I always use! Do not go cheap on your flour, you may. not like the end result.
  • The parchment paper sheets that I used are actually Burger Patty Paper, but they work perfectly for small items that need to be separated. Yes, you can also use full-size parchment paper sheets and fold or cut each one in half.
  • I used Palm Oil Shortening because I am allergic to coconut. I found mine at Sprouts, so check your local stores.
Cassava-flour-tortillas-filled-with-shredded-chicken-sitting-on-a-plate-with-additional-tortillas-in-the-background.

Use Cassava Flour Tortillas for…

These cassava tortillas are going to be perfect wrapped around your favorite fillings, or cut them up and bake into homemade tortilla chips!

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A-stack-of-cassava-flour-tortillas-recipe-on-a-plate-wrapped-with-white-towel.

Cassava Flour Tortillas

If you’re craving Mexican food, this grain and gluten-free cassava tortillas recipe is perfect for making burritos, taco shells, and wraps!
5 from 1 vote
Print Rate
Course: Bread
Cuisine: Mexican
Keyword: gluten free tortillas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 92kcal
Author: Lisa Johnson

Equipment

  • Tortilla Press
  • Griddle

Ingredients

  • 1 cup cassava flour Otto's is the best!
  • .25 teaspoon fine sea salt
  • .25 teaspoon baking soda
  • 2 tablespoons palm oil shortening coconut oil or olive oil
  • .66 cup hot water 2/3-cup

Instructions

  • Mix the dry ingredients together in a large bowl. Then mix in the oil into a dry, crumbly dough. Add the hot water and knead until completely smooth.
  • Divide dough into 6 pieces and roll into balls.
  • Place each dough ball between two sheets of parchment paper or plastic wrap and flatten into a 6-inch circle with the tortilla press.
  • Carefully remove the top layer of parchment paper and flip the tortilla onto your hand, then remove the second sheet of parchment paper.
  • Heat a cast iron skillet or round griddle over medium-high heat until hot.
  • Place a flour tortilla onto the hot pan and cook until bubbles have formed. Flip to the other side and cook until brown spots form. Flip once again to allow the first side to brown.
  • Repeat with the remaining tortillas. Place warm tortillas in a tortilla warmer separated by sheets of parchment paper or foil.

Notes

  • The dough should feel like Playdough. If it is too dry, slowly add more water. If too wet, add a bit more flour until you reach the correct texture.
  • Place cooled tortillas in a zipper-top plastic bag or airtight container and store in the refrigerator for 3 to 4 days.
  • To Freeze: layer tortillas between sheets of parchment paper and store in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 92kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 4g | Sodium: 98mg | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 0.8mg

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9 Comments

  1. I have pinned at least a dozen tortilla recipes. I so want to make them from scratch but I’ve never tried it. Th is for showing the steps – this looks really do-able.

  2. Visiting from Inspiration Monday linkup. Did you find the taste similar to regular tortillas? I’ve made paleo tortillas but not with canvassa flour. Its supposed to be the most similar to regular flour.

    1. Hi Charlotte. They were really good, but they do not taste the same. The texture is different, a bit chewier, and they smell different especially once they have cooled down. The upside is that they are more flexible, lol. I hope that helps. 🙂

  3. Not sure what I did wrong here. The recipe calls for 3/4 cups cassava flour, 1/4 tsp sea salt, 2 TBS palm oil and 1/2 cup hot water and I got soup. I tried adding more flour but it just sank to the bottom and wouldn’t mix with the rest of the ingredients. I have read and re-read the recipe and I’m not sure what happened.

  4. I made these but didn’t roll them out thin and we used them as burger buns. SO GOOD.
    Thanks for the recipe!

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