Skip to Content

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!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot 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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

Jessica Walla

Monday 3rd of May 2021

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!

Julia

Monday 3rd of May 2021

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 :D

Garrett

Wednesday 14th of April 2021

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.

Katia

Tuesday 15th of June 2021

@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.

Kat

Thursday 25th of March 2021

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!

Julia

Saturday 27th of March 2021

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe