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Grain-free cassava flour tortillas requiring only three ingredients! These homemade tortillas are easy to make and are paleo and AIP-friendly.
If you enjoy all the foods that involve tortillas – tacos, burritos, wraps, enchiladas, etc – but have a difficult time finding store-bought tortillas that fit your dietary restrictions, check it!
These cassava flour tortillas are grain-free, nut-free, vegan, dairy-free, and egg-free.
PLUS they’re a real hoot to make.
The starch in cassava make it a great carbohydrate option for those who don’t eat grains or legumes. If you follow an AIP or paleo diet (or are doing a Whole30), cassava flour is ideal for baking, as it holds together much better than some of the grain-free flours.
Ingredient Notes:
Cassava Flour: I use Bob’s Red Mill Cassava Flour to make these tortillas. Cassava is a starchy root vegetable that in my opinion is underused in our country.
Avocado Oil: Adds a little fat to produce tender tortillas.
Water: The majority of the liquid to bring the dough together.
Sea Salt: Flavor enhanacer!
How to Make Cassava Flour Tortillas:
Add all ingredients to a mixing bowl.
Stir well until everything is well combined and a dough forms. Form the dough into a ball. Allow the dough to sit at room temperature (or transfer to the refrigerator) for at least 1 hour. Place the ball of dough on a cutting board that is dusted with cassava flour.
Flatten the tortilla dough into a disc.
Cut into 8 to 10 sections (note: for thinner tortillas, go with 10..for thicker, naan-like flatbread, go with 6 to 8).
Roll each section out into a circle.
Heat a large non-stick skillet to medium-low and spray with cooking oil.
Transfer one disc of dough to the skillet and cook until it begins to puff up and bubble, about 2 to 3 minutes. Flip to the other side and continue cooking another minute or two.
Repeat for remaining dough.
Use tortillas for tacos, tostadas, enchiladas, wraps, etc!
Store tortillas in an airtight container or a zip lock bag in the refrigerator for up to 10 days. When you go to use a tortilla, reheat it in the microwave for 10-20 seconds in order to soften it up. These grain-free paleo tortillas are more pliable when warm.
Tips:
Don’t skip the part where you allow the dough to sit in a ball at room temp for 1 hour – it becomes easier to manipulate and cracks less after it sits. While the tortillas can certainly be made without allowing the dough to sit, the process goes easier when you perform this step.
Do you own a tortilla press? Use it! Folks find this recipe goes much smoother with the use of a tortilla press.
If tortillas harden or become stale after you make them, simply zap them in the microwave for 10 to 15 seconds in a moistened paper towel to bring them back to life.
Ways to Serve:
Tostadas: Use these grain-free tortillas as the base for tostadas of all kinds. Try my Shredded Chicken Tostada!
Wraps: Make sandwich wraps using your favorite deli meat or tuna salad.
Taco time!
Add all ingredients to a mixing bowl. Stir well until everything is well combined and a dough forms. Form the dough into a ball. Allow the dough to sit at room temperature (or transfer to the refrigerator) for at least 1 hour.
Flatten the tortilla dough into a disc.
Cut into 8 to 10 sections (note: for thinner tortillas, go with 10..for thicker, naan-like flatbread, go with 6 to 8). Roll each section out into a disc using a rolling pin, a wine bottle, or press into a disc your hands.
Heat a large non-stick skillet to medium-low and spray with cooking oil.
Transfer one disc of dough to the skillet and cook until it begins to puff up and bubble, about 2 to 3 minutes. Flip to the other side and continue cooking another minute or two. Repeat for remaining dough.
Use tortillas for tacos, tostadas, enchiladas, wraps, etc!
Nutrition information is automatically calculated, so should only be used as an approximation.
Meet the Author
Julia Mueller
Julia Mueller is a cookbook author, recipe developer and owner of TheRoastedRoot.net. She shares quick and easy recipes for all occasions, from nutritious weeknight meals to holiday recipes. Dinner recipes, side dishes, desserts, appetizers, and more, can all be found on her website. Go to Julia’s about page to learn more about her.
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Jeannie notes.. Above is curated for evaluation and recommendation from theroastedroot.net
