These cassava flour tortillas are easy and fool-proof with an authentic taste and texture. Plus, they’re also Paleo, AIP, gluten, egg, AND nut-free!!!
I’m SO excited about these cassava flour tortillas!
Not only are they AIP-compliant (meaning they’re paleo, grain-free, nut-free, and egg-free), but my non-gluten free taste testers said they tasted just like traditional wheat tortillas – YAY
They’re pliable, elastic, don’t crack, and have a perfect “flour-like” taste – if that’s a thing, lol!
How to use cassava flour
Cassava flour 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. This is because cassava flour 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. Sometimes I also add ground flax seeds as well to enhance the flavor, depending on what I’m making.
When using cassava flour, I only recommend Otto’s Cassava Flour. Other brands tend to be gritty and may produce poor results.
How to store tortillas
These tortillas will stay well covered at room temperature for about a day. After that, they can be frozen.
To freeze the tortillas, simply put a small piece of parchment paper between each tortilla (to prevent sticking) and place them into a large, resealable freezer baggie. They can be frozen up to 6 months.
One batch of the recipe below makes 8 small tortillas. Feel free to double or even triple the recipe so you can freeze the rest.
Then, when you get a craving for enchiladas, chicken ranch tacos, or shredded beef tacos, the tortillas will be ready to go!
🔪 Easy instructions
First, whisk together the dry ingredients in a large bowl. Add the shortening and cut in with 2 forks until a crumbly mixture is formed.
For the shortening, I like to use non-hydrogenated shortening.
Add some 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. This will make 8 6-inch tortillas.
Cover with plastic wrap so they don’t dry out while you work.
Place a piece of parchment paper over a cutting board. Dust the surface with tapioca or cassava flour and place a ball of dough on the parchment paper.
Place another piece of parchment paper or a piece of plastic wrap over the dough. Roll the dough into a 6-inch round.
Place a cast-iron skillet or non-stick skillet over medium heat. The pan does not need oil. If you add oil, it will make the tortillas soggy.
Once heated, pull off the top piece of parchment paper or plastic wrap.
Then, flip over onto the heated skillet – parchment and all! The parchment will easily pull off when ready, usually after 15 to 30 seconds.
Cook 1 to 2 minutes on each side, or until the tortilla starts to puff up.
Set aside in a tortilla warmer or on a plate between 2 damp paper towels. This keeps them warm and prevents them from drying out.
Repeat with remaining dough.
💭 Top tips
- These tortillas will stay well covered at room temperature for about a day. After that, they can be frozen.
- To freeze the tortillas, simply put a small piece of parchment paper between each tortilla (to prevent sticking) and place them into a large, resealable freezer bag. They can be frozen up to 6 months.
- One batch of the recipe below makes 8 small tortillas. Feel free to double or even triple the recipe so you can freeze the rest for later use.
- I only recommend Otto’s Cassava Flour. Other brands tend to be gritty and may produce poor results.
- Don’t add oil to the pan! If you do, the tortillas will turn out soggy.
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📖 Recipe
Cassava Flour Tortillas {Paleo, AIP, Egg Free, Gluten Free, & Nut Free}
Ingredients
- 3/4 Cup Otto's Cassava Flour
- 1/4 Cup Tapioca Flour
- 1 Tbsp. Ground Flax Seeds Flax is recommended for taste and flexibility, but replace with more tapioca for AIP
- 1/2 tsp. Sea Salt
- 1/4 tsp. Grain Free Baking Powder*
- 3 Tbsp. Non-Hydrogenated Shortening
- 2/3 Cup 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 the 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, non-stick skillet, or cast-iron skillet over medium heat.
- Place a large piece of parchment paper over 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 or plastic wrap.
- 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 or plastic wrap off and repair any imperfections with your fingers.
- Flip the tortilla into the ungreased hot griddle or skillet - bottom parchment paper included! The parchment will easily pull off when ready - usually 15 to 30 seconds.
- Cook for 1 to 2 per side, or until it starts to puff up. Do not overcook or tortillas will be hard and dry. Adjust heat as needed. Repeat with remaining balls of dough.
- Set aside in a tortilla warmer or on a plate between 2 pieces of damp paper towels. This will keep them warm and prevent them from drying out.
Notes
- These tortillas will stay well covered at room temperature for about a day. After that, they can be frozen.
- To freeze the tortillas, simply put a small piece of parchment paper between each tortilla (to prevent sticking) and place them into a large, resealable freezer bag. They can be frozen up to 6 months.
- One batch of the recipe below makes 8 small tortillas. Feel free to double or even triple the recipe so you can freeze the rest for later use.
- I only recommend Otto's Cassava Flour. Other brands tend to be gritty and may produce poor results.
- Don't add oil to the pan! If you do, the tortillas will turn out soggy.
- For grain free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (tapioca, potato, or arrowroot).
Nutritional information is approximate and may vary.
Could we use bacon fat or lard instead of shortening?
Hi Delphine! I’ve never tried bacon fat or lard so I can’t say for sure, sorry!!! If you give it a try let me know how it works 🙂
-Cassidy