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 theyโ€™re a real hoot to make.

Cassava flour tortilla ingredients

I use Bobโ€™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 donโ€™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:

  • Donโ€™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 @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)

4.45 from 50 votes
Grain-free, gluten-free homemade tortillas with cassava flour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 tortillas

Ingredients

Instructions

  • Add all ingredients to a mixing bowl.ย Stir well until everything is well combined and a dough forms.ย 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).ย 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!

Nutrition

Serving: 1of 10 ยท Calories: 237kcal ยท Carbohydrates: 21g ยท Fat: 17g
Author: Julia
Course: Side Dishes & Snacks
Cuisine: American
Keyword: aip, cassava flour tortillas, grain free, grain free tortillas, low-carb, paleo, paleo tortilla recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
4.45 from 50 votes (50 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




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

Questions and Reviews

  1. 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 ๐Ÿ™‚

  2. 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

  3. 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.

  4. Mine tasted great but turned out pretty dense and tough. They didnโ€™t really puff up. Any thoughts on what I did wrong?

    1. 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.

  5. 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?

    1. 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 ๐Ÿ˜€

  6. Success! My local health food store started carrying Bobโ€™s. Tried it and they came together beautifully!

  7. I made these using Pamelaโ€™s Cassava flour. Unfortunately they are a wet sopping mess and unworkable. Do specific brands of cassava flour vary that much?

    1. 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?

      1. 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!

  8. 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?

    1. 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!