Cassava Flour Tortillas (Gluten-Free) Recipe

Introduction

Cassava flour tortillas are a delicious gluten-free alternative to traditional tortillas, perfect for anyone avoiding wheat or gluten. They’re soft, flexible, and easy to make at home with just a few simple ingredients.

Ingredients

• 1 cup (120 g) cassava flour*
• ⅓ tsp sea salt
• 2 tbsp olive oil
• ½ cup (100 ml) warm water

Instructions

1. Step 1: In a large bowl, whisk together the cassava flour and sea salt until evenly combined.
2. Step 2: Add the olive oil and warm water to the dry ingredients. Start mixing with a spoon, then knead the mixture with your hands until a soft dough forms.
3. Step 3: Divide the dough into 8 equal balls.
4. Step 4: Roll each dough ball between two pieces of parchment paper until very thin, or use a tortilla press for evenly shaped tortillas.
5. Step 5: Heat a nonstick skillet over medium-high heat. Once hot, place a tortilla on the skillet.
6. Step 6: Cook the tortilla until air bubbles form, about 1 minute, then flip and cook the other side for another minute.
7. Step 7: Transfer cooked tortillas to a plate and cover with a kitchen towel to keep them soft and prevent drying as they cool.

Tips & Variations

• For extra pliable tortillas, let the dough rest for 10 minutes before rolling out.
• Use warm water to help the dough bind better and become easier to work with.
• Try substituting olive oil with avocado oil or melted coconut oil for a different flavor.
• Store leftovers wrapped in a damp cloth inside an airtight container to maintain softness.

Storage

Store cooked cassava flour tortillas wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Reheat gently in a dry skillet over medium heat for 30 seconds per side or in the microwave wrapped in a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cassava flour for other types of flatbreads?

Yes, cassava flour works well for various flatbreads and gluten-free baking, adapting well to recipes requiring a soft, pliable dough.

Why are my tortillas cracking when I roll them out?

Cracking usually means the dough is too dry. Adding a little more warm water and letting the dough rest for 10 minutes before rolling can help prevent this.

Cassava Flour Tortillas (Gluten-Free) Recipe

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★★★★★

4.8 from 139 reviews

These Cassava Flour Tortillas are a simple, gluten-free alternative to traditional wheat tortillas. Made with just four ingredients, these soft and pliable tortillas come together quickly and can be cooked on a skillet for a perfect homemade wrap or taco base.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 8 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Latin American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120 g) Cassava flour
• ⅓ tsp sea salt

Wet Ingredients

• 2 tbsp olive oil
• ½ cup (100 ml) warm water

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the cassava flour and sea salt to ensure an even distribution of salt throughout the flour.
2. Add Wet Ingredients and Knead: Pour in the olive oil and warm water. Begin mixing with a spoon, then use your hands to knead the mixture until a soft dough forms that holds together but isn’t sticky.
3. Divide Dough: Separate the dough into 8 equal portions and roll each into a dough ball to prepare for rolling out into tortillas.
4. Roll Out Tortillas: Using a rolling pin, roll each dough ball thinly between two sheets of parchment paper, or alternatively, use a tortilla press for even thickness.
5. Preheat Skillet: Heat a nonstick skillet over medium-high heat until hot enough to cook the tortillas effectively.
6. Cook Tortillas: Place a rolled tortilla onto the hot skillet. Cook for approximately 1 minute until air bubbles begin to form, then flip and cook the other side for another minute.
7. Keep Warm and Soft: Remove the cooked tortilla and place it on a plate. Cover with a kitchen towel to keep warm and prevent drying out while you cook the remaining tortillas.

Notes

• Keep the dough covered or wrapped when not in use to prevent it from drying out.
• If the dough is too sticky, add a bit more cassava flour sparingly.
• These tortillas can be stored in an airtight container in the fridge for up to 3 days.
• Reheat gently on a dry skillet and cover to keep them soft.
• Cassava flour is naturally gluten-free but double-check packaging to ensure no cross-contamination for strict gluten-free diets.

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