These cassava flour AIP tortillas have the best taste and texture and are amazing! They are also Paleo, AIP, gluten free, and nut free!!!

I’m SO excited about these AIP tortillas because they are not only compliant for most diets since they are grain, egg, and nut free, but my non-gluten free taste testers said they tasted just like typical wheat tortillas and they could hardly tell the difference – YAY! They are also pliable, elastic, and don’t crack – I think I’m in love 🙂

For this recipe I used cassava flour which is quickly becoming my new favorite flour! I did a full review of it in my pancake post, but in short, it has a similar taste and texture of wheat flour and is a good 1:1 substitute when measuring by weight. However, if you measure by volume – which I do – you would need to use between 20 to 25% less cassava flour since it weighs more than wheat flour. Also, I’ve found that I like to add other flours like coconut or tapioca with it to add some stretch and softness and sometimes I add ground flax seeds as well to enhance the flavor, depending on what I’m making.

One batch of the recipe below makes 8 small tortillas. Feel free to double it and freeze the extra tortillas.  That’s what I do and it makes life extra simple! Simply put parchment paper between the tortillas (to prevent sticking) and place in a resealable baggie in the freezer.

Here’s my method:

First, whisk together the dry ingredients, then add the shortening (just ignore that there are only 2 Tbsp of shortening instead of 3, I’m a dingbat!)…

Then cut or mix the shortening into the flour using a fork until a crumbly mixture is formed.

Add the warm water and use a spoon to mix it until it comes together.

Then put the spoon aside and knead the dough with your hands until it becomes smooth.

Divide the dough into 8 eight equal-sized balls for 6-inch tortillas.

And cover with plastic wrap so they don’t dry out.

Place a piece of parchment paper over a cutting board and dust the surface with tapioca or cassava flour and place a ball of dough on the parchment paper.

Place another piece of parchment paper over the dough and carefully roll the dough into a 6-inch round.

Carefully pull the top piece of parchment paper off and fix any imperfections with your fingers. Then lift the parchment paper up, holding at an angle, and carefully peel the tortilla off. Transfer the dough to a non-greased griddle or cast-iron skillet and cook just until it starts to bubble, roughly 30 seconds. Flip over and cook another 30 seconds or until it puffs up.  Repeat with each ball of dough.

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Looking for more tortilla recipes? Check out my Grain Free Tortillas, Egg Nut & Paleo Tortills, or the tortillas in my new Keto Breads Cookbook!

Here are all the details and a fun printable:

Cassava Flour Tortillas {Paleo, AIP, Egg Free, Gluten Free, & Nut Free}

These cassava flour tortillas have the best taste and texture and are amazing! They are also Paleo, AIP, gluten free, and nut free!!!

*For grain free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (tapioca, potato, or arrowroot)

Print Rate

Course: AIP, dairy free, gluten free, Main Course, Nut Free, paleo

Cuisine: Mexican

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 8 Tortillas

Calories: 110kcal

Author: Cassidy Stauffer

Ingredients

• 3/4 C Otto's Cassava Flour
• 1/4 C Tapioca Flour
• 1 Tbsp. Ground Flax Seeds Flax is highly recommended for taste and flexibility, but replace with more tapioca for AIP
• 1/4 - 1/2 tsp. Sea Salt to taste
• 1/4 tsp. Grain Free Baking Powder*
• 3 Tbsp. Non-Hydrogenated Shortening
• 2/3 C Warm Water

Instructions

• In a large bowl, whisk together the cassava flour, tapioca flour, ground flax seeds, salt, and baking powder until well combined.
• Add the shortening and mix with a fork or your fingers until a crumbly mixture is formed.
• Add the warm water and mix with a spoon until dough starts to come together.
• Then, set the spoon aside and knead with your hands until a smooth dough is formed.
• Divide the dough into 8 equal-sized balls. Set aside and cover with plastic wrap so they don't dry out.
• Preheat a griddle or cast-iron skillet over medium heat.
• Place a large piece of parchment paper over a a cutting board and dust with cassava flour or tapioca flour.
• Place one ball of dough in the center of the surface and cover with another sheet of parchment paper.
• Lightly press down on the dough with your palm to slightly flatten, then roll out from the center with a rolling pin to form a 6-inch round.
• Carefully pull the top piece of parchment paper off and repair any imperfections with your fingers.
• Then, lift the bottom piece of parchment paper up and hold at an angle. From there you should be able to peel the tortilla off.
• Flip the tortilla into the hot griddle or skillet. Cook until dough starts to bubble, roughly 30 seconds. Flip tortilla and cook until it starts to puff up, roughly another 30 seconds. Set aside on plate.
• Do not over cook or tortillas will be hard and dry. Adjust heat as needed. Repeat with remaining balls of dough.

Calories: 110kcal | Carbohydrates: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Vitamin C: 0.6mg | Calcium: 28mg | Iron: 0.8mg

Nutritional information is approximate and may vary.

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