Grain-free cassava flour tortillas requiring only three ingredients! These homemade tortillas are easy to make and are paleo and AIP-friendly.
If you enjoy all the foods that involve tortillas – tacos, burritos, wraps, enchiladas, etc – but have a difficult time finding store-bought tortillas that fit your dietary restrictions, check it! -> These cassava flour tortillas are grain-free, nut-free, vegan, dairy-free, and egg-free.
PLUS they’re a real hoot to make.
I use Bob’s Red Mill Cassava Flour to make these tortillas. Are you new to cassava flour? Cassava is a starchy root vegetable that in my opinion is underused in our country.
The starch in cassava make it a great carbohydrate option for those who don’t eat grains or legumes (hint: if you follow an AIP or paleo diet or are doing a Whole30), and also make it ideal for baking, as it holds together much better than some of the grain-free flours out there.
How to Make Cassava Flour Tortillas:
Add all ingredients to a mixing bowl.
Stir well until everything is well combined and a dough forms. Form the dough into a ball. Allow the dough to sit at room temperature (or transfer to the refrigerator) for at least 1 hour. Place the ball of dough on a cutting board that is dusted with cassava flour.
Flatten the tortilla dough into a disc.
Cut into 8 to 10 sections (note: for thinner tortillas, go with 10..for thicker, naan-like flatbread, go with 6 to 8).
Roll each section out into a circle.
Heat a large non-stick skillet to medium-low and spray with cooking oil.
Transfer one disc of dough to the skillet and cook until it begins to puff up and bubble, about 2 to 3 minutes. Flip to the other side and continue cooking another minute or two.
Repeat for remaining dough.
Use tortillas for tacos, tostadas, enchiladas, wraps, etc!
Tips:
- Don’t skip the part where you allow the dough to sit in a ball at room temp for 1 hour – it becomes easier to manipulate and cracks less after it sits. While the tortillas can certainly be made without allowing the dough to sit, the process goes easier when you perform this step.
- If tortillas harden or become stale after you make them, simply zap them in the microwave for 10 to 15 seconds in a moistened paper towel to bring them back to life.
Taco time!
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Cassava Flour Tortillas (Paleo, AIP)
Ingredients
- 2 cups Bobs Red Mill Cassava Flour
- 3/4 cup avocado oil
- 3/4 cup warm water
- 2 tsp sea salt
Instructions
- Add all ingredients to a mixing bowl. Stir well until everything is well combined and a dough forms. Form the dough into a ball. Allow the dough to sit at room temperature (or transfer to the refrigerator) for at least 1 hour.
- Flatten the tortilla dough into a disc.
- Cut into 8 to 10 sections (note: for thinner tortillas, go with 10..for thicker, naan-like flatbread, go with 6 to 8). Roll each section out into a disc using a rolling pin, a wine bottle, or press into a disc your hands.
- Heat a large non-stick skillet to medium-low and spray with cooking oil.
- Transfer one disc of dough to the skillet and cook until it begins to puff up and bubble, about 2 to 3 minutes. Flip to the other side and continue cooking another minute or two. Repeat for remaining dough.
- Use tortillas for tacos, tostadas, enchiladas, wraps, etc!
I’m allergic to avacados !!! A substitute oil???
Hi Pam,
You can use olive oil, almond oil, or grapeseed oil. Hope you enjoy!! xo
Maybe try grape seed oil?
Can I use whole wheat flour??
This seems to be all gluten free ingredients but is the flour certified gluten free?
Hi Donna,
Yes, Bob’s Red Mill Cassava flour is certified gluten-free 😀
This flour is not certified gluten free, just gluten free.
How do you store them, how long?
The dough came out vey crumbly, any advice?
Quick question–what do you think the maximum amount of time they should rest before rolling out should be?
For example, could I prep the dough the night before, and roll them out and cook them in the morning?
Hi Dorothy, I think that will work marvelously! You may need to allow the dough to sit for a few minutes to become more malleable after it comes out of the refrigerator, but I think your approach will work great. Enjoy!
Thanks Julia!
I made these using Pamela’s Cassava flour. Unfortunately they are a wet sopping mess and unworkable. Do specific brands of cassava flour vary that much?
Hi Alison, I use Bob’s Red Mill Cassava Flour for the recipe, so that may be the culprit – oddly enough, I have found that Pamela’s flours don’t always translate over to my grain-free recipes, as I always use Bob’s Red Mill. There could have been another issue as well…did you make any substitutions with the liquids?
My son made the first batch using olive oil. I made the second batch using avocado oil. Both were delicious, but we ended up using nearly twice as much flour to get the texture right. I will persevere and see if I can get my hands on some Bob’s Red Mill. Thanks!
Success! My local health food store started carrying Bob’s. Tried it and they came together beautifully!
YAAAAAY! That’s so great to hear!! Thanks for letting me know! xo
Hello! I stopped using non-stick pans and am now only using stainless steel pans. I’m afraid the tortillas are going to stick to them. Any advice?
Hi Sharon, I would try cast iron. I think they would stick to stainless, but my guess is you’d have success on cast iron 😀
These were AMAZING! Seriously…I could eat the whole batch and they were so easy to make!
Yaaaaaas I’m so thrilled to hear you love them! They’re fun to make for sure!! xo
Mine tasted great but turned out pretty dense and tough. They didn’t really puff up. Any thoughts on what I did wrong?
Mine too!! Would love some thoughts on why that may have happened. I used Bob’s and olive oil. They taste good, but definitely can’t be used for tacos or wraps. They can only be used flat.
I ran out of cassava flour, so I used 1 cup of tigernut flour and 1 cup of cassava flour. It came out like a thick pancake batter. I am going to add more water to loosen it up and try pouring it to get a crepe-like product.
Hello,
My dough cracked and was not able to make it flat! I kept the dough in the refrigerator for about 1 hour.
Please advice
Does anyone have advice on making these less crumbly/more flexible?
These are delicious! I couldn’t get them too thin, I’m wondering if a tortilla press would work. I would probably use a bit less salt but otherwise they were great. I found if they broke as I was getting them into the pan I could just mend the cracks as the dough warmed and it held together well. It’s nice to have a tortilla option while on AIP 🙂
Your page is garbage. I kept trying to scroll and it would just bounce back to the top. I want to use this, but the frustration from using the page has me only wanting to leave a bad review so you can fix it.
Hi James,
What browser are you using? Are you accessing the site through your phone or computer? I ask because I haven’t been able to replicate the same thing you’re describing so I want to be sure I know what is happening before I contact someone to fix it.
@James Giles, Wow. There are other ways to inform someone that their site is having issues. Calling it garbage and threatening with negative reviews??
Thank you for your FREE content Julia! It’s a great resource.
Thank you, Dazz! That was my initial thought, but I want to give people the benefit of the doubt in case they are seeing something I’m not. Still, I agree a little tact would be nice 🙂 Many thanks for your support! 😀 xoxoxo
I keep making these! I have done them adding ground flax seeds which turned out great!
One day I wanted something chocolatey so I added some carob powder and boy were they good!
I’m so happy to hear it, Kat! The something chocolatey really perked up my attention, lol…I’ll have to try this too!! xoxox
I was kind of disappointed with the way these turned out. My buddies and I made maseca tortillas during deployment, guesstimating liquid content and using a hot plate with an old frying pan. Those turned out better than these. With all the conveniences of a modern kitchen however, these turned out crumbly and not very flexible. I used bob’s red mill cassava flour and avocado oil, so it wasn’t a substitution problem.
@Garrett, maseca flour is designed for making tortillas. I have used Bob’s cassava flour with coconut milk and avocado oil and they came out great albeit a bit chewy.
Hello! I made this using Ottos naturals cassava flour, and I don’t know if it needed more oil or what, but they were so crumbly and hard to form! Before I purchase a different cassava flour, is there anything I can do (like add more oil) to help the consistency? Thank you!
Hi Jessica!
You can add additional oil and water until the mixture forms into a dough consistency. It’s easiest to prepare the dough in a stand mixer – when mixed by hand, it can be difficult to get dough to form but when mixed in a mixer, it is much easier 😀
Despite a few tweaks (I used Ottos Flour and Olive oil) the basic premise of this recipe is simplicity which I really loved.
1 tweak: I added 1/2 cup of tapioca flour to make the dough a little more fluffy and elastic. Added a little extra salt as well.
Great results.
Thanks
I’m so happy to hear it, Marc! I’ll have to try the tortillas with your changes the next time I make them 😀 xo
I LOVED these! It’s amazing to have a bread-like food after being without for a while! They were really hard to roll out and fell apart trying to get them off the cutting board, even with lots of cassava flour on it. I fried them in olive oil with a little garlic powder and salt… SO GOOD!
I love the idea of garlic powder! Thanks for sharing, Bobbi!! xo
Hello! I love the taste and texture of these. I store them in freezer to pull out for a little snack at times when I just want something breast! Mine are not pretty! Is there a trick to keeping a good round shape? My dough always tends to crack once I start getting it flat enough🤷🏻♀️ I end up with something that looks more like cauliflower florets🤣
Hi Eileen!
I’m so happy you like the tortillas! Have you tried using a tortilla press? That may be the best way of getting a round shape 🙂 xoxox
Just made this recipe using Ottos cassava flour, organic olive oil and 1/2 cup tapioca powder for fluffiness as suggested in one of the reviews. I did have to see a few more tablespoons of hot water to get dough just right.
I let the dough sit fit an hour at room temp in a bowl with plastic wrap and a cloth towel over it so it wouldn’t dry out.
I made small balls and used a tortilla press and parchment paper so they wouldn’t stick.
The dough didn’t dry out out all and was perfect for the tortilla press. I then heated them in my cast iron plate on medium to high heat.
I made a few thicker tortillas and some thin. Cooking anywhere from 1 minute to two minutes. I just watched for bubbles as my Mom taught me.
They were delicious with my carne guisada and held up as small tacos. The only thing I can’t figure out, is why they become gummy and soggy once they start cooling.
I stacked them in my tortilla warmer and put parchment paper between each. Because they will stick together.
I had to reheat right before serving but they bounced right back and were good.
Great alternative to flour tortillas. I may try a different oil because I didn’t care for the taste alone but once paired with a dish, it leveled out and tasted great.
Thanks so much for sharing all of that, Elisha! The gumminess may be coming from the tapioca flour as it’s very starchy. Appreciate you taking the time to share what worked for you! xo
I made these with Otto’s cassava flour. The taste was delicious but they fell apart a bit if I tried to roll them to tortilla thinness. Any ideas?
Hi Maya!
It seems as though others have had more success using a tortilla press than rolling them out very thinly. I myself keep them thicker than regular tortillas, but the best bet for thin tortillas is to use a tortilla press 😀 Hope that helps!! xoxox
Can you replace avocado oil with grape seed oil?
@Patricia,Oups I just saw below an answer to my question. Can we go used coconut oil?
Yum! I made these with Otto’s Cassava flour and the dough was hard and crumbly as well. I added about a cup of water and the dough was more pliable. I got about 10 tortillas and I need to make more – so good!
I’m so thrilled you enjoy the tortillas, Debbie! Thanks so much for sharing your experience! xo