This cassava flour tortilla recipe is easy and fool-proof with an authentic taste and texture. Plus, they're also Paleo, AIP, gluten-free, and nut-free too!!!
1Tbsp.Ground Flax SeedsFlax is recommended for taste and flexibility, but replace with more tapioca for AIP
½tsp.Sea Salt
¼tsp.Grain Free Baking Powder*
3Tbsp.Non-Hydrogenated Shortening
⅔CupWarm 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, 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 for 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).