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.
The starch in cassava make it a great carbohydrate option for those who don’t eat grains or legumes. If you follow an AIP or paleo diet (or are doing a Whole30), cassava flour is ideal for baking, as it holds together much better than some of the grain-free flours.
Ingredient Notes:
Cassava Flour: I use Bob’s Red Mill Cassava Flour to make these tortillas. Cassava is a starchy root vegetable that in my opinion is underused in our country.
Avocado Oil: Adds a little fat to produce tender tortillas.
Water: The majority of the liquid to bring the dough together.
Sea Salt: Flavor enhanacer!
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!
Store tortillas in an airtight container or a zip lock bag in the refrigerator for up to 10 days. When you go to use a tortilla, reheat it in the microwave for 10-20 seconds in order to soften it up. These grain-free paleo tortillas are more pliable when warm.
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.
- Do you own a tortilla press? Use it! Folks find this recipe goes much smoother with the use of a tortilla press.
- 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.
Ways to Serve:
- Tostadas: Use these grain-free tortillas as the base for tostadas of all kinds. Try my Shredded Chicken Tostada!
- Tacos: Enjoy these gluten-free tortillas as the caravan for all your favorite tacos! Enjoy my Carne Asada Tacos, Birria Tacos, and Al Pastor!
- Wraps: Make sandwich wraps using your favorite deli meat or tuna salad.
Taco time!
Cassava Flour Tortillas (Paleo, AIP)
Ingredients
- 2 cups 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!
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 🙂
Does anyone have advice on making these less crumbly/more flexible?
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
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.
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.
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
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 😀
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
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!
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!
The dough came out vey crumbly, any advice?
How do you store them, how long?
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.
Can I use whole wheat flour??
Maybe try grape seed oil?
I’m allergic to avacados !!! A substitute oil???
Hi Pam,
You can use olive oil, almond oil, or grapeseed oil. Hope you enjoy!! xo