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Cassava Flour Tortillas (Paleo, AIP)

Grain-free cassava flour tortillas requiring only three ingredients! These homemade tortillas are easy to make and are paleo and AIP-friendly.

Cassava Flour Tortillas - paleo, AIP, grain-free, gluten-free, dairy-free, vegan - these homemade tortillas are easy to make and healthier than store-bought | TheRoastedRoot.net

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.

Cassava flour tortilla ingredients

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.

Cassava flour tortillas ingredients

How to Make Cassava Flour Tortillas:

Add all ingredients to a mixing bowl.

Cassava flour tortillas in the making

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!

Cassava Flour Tortillas - paleo, AIP, grain-free, gluten-free, dairy-free, vegan - these homemade tortillas are easy to make and healthier than store-bought | TheRoastedRoot.net

Cassava Flour Tortillas - paleo, AIP, grain-free, gluten-free, dairy-free, vegan - these homemade tortillas are easy to make and healthier than store-bought | TheRoastedRoot.net

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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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Cassava Flour Tortillas - paleo, AIP, grain-free, gluten-free, dairy-free, vegan - these homemade tortillas are easy to make and healthier than store-bought | TheRoastedRoot.net

Cassava Flour Tortillas (Paleo, AIP)

Yield: 12 tortillas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Grain-free, gluten-free homemade tortillas with cassava flour.

Ingredients

Instructions

  1. 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.
  2. Flatten the tortilla dough into a disc.
  3. 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.
  4. Heat a large non-stick skillet to medium-low and spray with cooking oil.
  5. 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.
  6. Use tortillas for tacos, tostadas, enchiladas, wraps, etc!
Nutrition Information
Yield 12 Serving Size 1 of 10
Amount Per Serving Calories 237Total Fat 17gUnsaturated Fat 0gCarbohydrates 21g

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Maya

Saturday 30th of April 2022

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?

Julia

Thursday 5th of May 2022

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 :D Hope that helps!! xoxox

Elisha

Wednesday 13th of April 2022

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.

Julia

Thursday 14th of April 2022

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

Eileen

Friday 5th of November 2021

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🤣

Julia

Tuesday 9th of November 2021

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

Bobbi J Germolus

Wednesday 8th of September 2021

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!

Julia

Thursday 9th of September 2021

I love the idea of garlic powder! Thanks for sharing, Bobbi!! xo

Marc Davison

Monday 6th of September 2021

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

Julia

Tuesday 7th of September 2021

I'm so happy to hear it, Marc! I'll have to try the tortillas with your changes the next time I make them :D xo

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