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June, 23rd 2017

Cassava Flour Tortillas

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So, if you are like me, you love tacos! However, finding gluten-free tacos can be a challenge due to the tortillas that accompany them. Look no further! Once I started making these cassava flour tortillas, I could not only have tacos again, but enjoy them to the fullest!

Making Cassava Flour Tortillas is a Breeze!

At first, I didn’t know what I was getting in to. I never really made many tortillas being gluten-free, let alone work much with Cassava Flour. After a little experimenting and lots of recipe testing by Dan, I think I found the perfect mixture! And it’s only 4 ingredients (water, avocado oil, cassava flour, sea salt)!

Delicious Recipe and Hand Workout All In One!

Once you mix everything together, you will have to knead the dough. This takes a little bit of strength and can wear you out, but it’s totally worth it! You will just have to roll the dough into equal sized balls.

After you knead the dough and roll into balls, make sure you have some sort of press on hand. This will allow you to flatten easily and make perfect tortillas! Throw them on the griddle, or in a flat bottomed pan and you will get delicious tortillas!

If you have any questions make sure to reach out to me on Instagram (@mytinylagunakitchen) or in the comments below! XOXOX


Cassava Flour Tortillas
prep time
15 minutes
cook time
5 minutes
total time
20 minutes
yield
12 Tortillas
What You Will Need
  • Griddle (optional)
  • Tortilla press (also optional)
  • Mixing bowl
Ingredients
  •  2/3 Cups warm water
  •  1.5 Cups cassava flour
  •  4 Tablespoons avocado oil
  •  1 Teaspoon sea salt
Instructions
  1. The first step is to mix in the cassava flour and the salt – mix with hands or fork to blend the dry ingredients, add the oil and warm water.
  2. Start kneading the mix – the mixture should be on the drier side and still hold together. If the flour isn’t completely holding together -PRO TIP: I found adding in small teaspoons of avocado oil or warm water to help until you get the desired dough consistency.
  3. Cut, or break the dough into 12 pieces and roll em up in the ball shapes. I found this recipe makes about 12 small-medium sized tortillas. feel free to experiment with larger tortillas.
  4. Place the dough ball onto a tortilla press or if you want to use a rolling pin – go for it (bless your patience). go ahead and smoosh the dough flat. 🙂
  5. Place your flattened dough onto a warm/medium hot griddle I personally love the lodge cast iron. while cooking do a little dance around the kitchen. ;)serve tortillas right away if you choose and if not place in a ziploc to enjoy within the week otherwise freeze to preserve longer. most importantly ENJOY & share with your friendsss! ;P (optional: sprinkle with edible flowers)
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