Cassava Flour Tortillas

Cassava flour tortillas are gluten-free, grain-free, vegan and paleo.

They're easy to make and delicious! Watch my video above to see
how quickly they come together.

PREP TIME: 15 mins COOK TIME: 15 mins

TOTAL TIME: 30 mins
COURSE: Appetizer, Main Course CUISINE: American

4.73 from 22 votes

KEYWORD: Cassava Flour Tortillas, cassava tortillas, paleo tortillas SERVINGS: 6 tortillas
CALORIES: 110.6kcal AUTHOR: Lisa Bryan

Ingredients
120 g cassava flour
0.25 tsp salt
0.25 tsp baking soda
0.5 tsp cream of tartar
2 tbsp palm shortening
166.67 g warm water

Instructions
1. Add the first four dry ingredients to a large bowl and mix together.
2. Add the palm shortening and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
3. Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs

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 the water it will become dryer and more pliable.
4. When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Then, slice it
into 6 pieces. Take each piece and roll into a ball.
5. If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press
into a flat tortilla. Without a tortilla press, take each ball of dough between two pieces of parchment paper and
roll out into an approximate 6-inch circle.
6. Heat a pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook
for approximately one minute. Flip and cook the other side for an additional minute. Continue cooking all tortillas
and transfer to a plate with a paper towel.
7. Eat immediately or freeze in batches for future use.

Notes
If you use the palm shortening, proceed with the recipe as is. If you use a more liquid oil/fat, reduce the water by
just a smidge (about 1-2 tablespoons). If you forget to do this and your dough is sticky, you can always add 1-2
tablespoons of cassava flour to thicken it back up.
The dough should have the texture of soft playdough. If it's too sticky, add more cassava flour. If it's too dry and
crumbly, add more water. You can see the perfect texture in the video above.
This is my favorite tortillas press and I've used it for years.
I find it's easiest to cook the tortillas in an enameled cast iron or ceramic non-stick pan.
To freeze the cassava flour tortillas, place them in a single layer in the freezer. Once frozen, you can stack them
with parchment paper in between and place them in a food storage container in the freezer. Watch my meal prep
containers video to see my favorite containers.

Nutrition
Serving: 1tortilla | Calories: 110.6kcal | Carbohydrates: 18.8g | Protein: 0.7g | Fat: 4.3g | Saturated Fat: 2g | Sodium:
78.4mg | Fiber: 2g

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