Cassava Flour Tortillas

These cassava flour tortillas are the best gluten-free and grain-free tortilla recipe. They’re soft, slightly chewy, and perfectly foldable for all your favorites –  tacos, fajitas, quesadillas, wraps – you name it!

Cassava flour tortillas layered on top of each other

Fun fact – this cassava flour tortilla recipe came to fruition after chatting with the owner of Oka’s Bakery in Canggu, Bali years ago! It was there that I learned of the versatility of cassava flour in baking and cooking (cassava flour is heavily used in Indonesia). It’s used to make chips, muffins, breads, and of course, tortillas.

Inspired by my Bali trip, I tested this cassava flour tortilla recipe over and over when I returned home, until it tasted just like what I’d enjoyed in Bali! And while I might be biased, I think these homemade tortillas are better than any store-bought versions as well. They mimic that soft, pliable, chewy texture we all love, and taste utterly delicious – all thanks to cassava flour. Bonus, you can make a batch and freeze it for later use (hello meal prep). 

Ingredients for cassava flour tortillas on a table

Cassava Flour Tortilla Ingredients 

Aside from cassava flour, there’s a few other ingredients you’ll need to bring these tortillas to life. 

  • Cassava Flour: After lots of testing, I’ve found that this flour is the best – and closest to what I used in Bali. Otherwise, your dough might be a bit gritty or sticky. 
  • Baking Soda: Like with most baked goods, just ¼ teaspoon is needed to help the dough rise. 
  • Cream of Tartar: It’s used in baked goods as a leavening agent and adds a little more fluff to the tortillas. If you don’t have cream of tartar, you can leave it off. The tortillas will still turn out fine! 
  • Oil: You can use virtually any oil or fat in this recipe. Palm shortening was used in the original recipe (as that’s what was used in Bali). But you can use olive oil, butter, or ghee as well.
  • Warm Water: Make sure the water you use is slightly warm. This will help make the kneading process so much easier for the dough to form!

Find the printable recipe with measurements below

How To Make Cassava Flour Tortillas

To make these tortillas, all you need is a large mixing bowl and a non-stick pan or griddle. But to make the process even more efficient, I highly recommend getting this tortilla press. Your tortillas will turn out more evenly sized – in diameter and thickness. Otherwise, the rest is as easy as they come!

Make the initial dough. First, mix the cassava flour, salt, baking soda, and cream of tartar. Then pour in the oil and knead the dry ingredients for about one minute. Note that the mixture will be dry and crumbly!

Cassava flour torilla dough in a bowl

Finalize the dough. Add warm water into the mix and knead everything together for 2 to 3 minutes. It will be a bit sticky at first, but it will slowly thicken as the cassava flour absorbs the moisture. 

Roll out the dough. Roll the dough into a log shape and slice it into 6 even pieces. Then roll each piece into a ball. 

Flatten the dough. If you’re using a tortilla press, make sure to use a piece of parchment paper. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.

A pan cooking a cassava flour tortilla

Cook them up! Heat up a non-stick pan and cook a tortilla on one side for one minute. Then flip the tortilla, cook for an additional minute, and transfer to a paper towel lined plate. Repeat the process for the rest of the tortillas.  

Cassava flour tortillas on a plate

Use These Cassava Flour Tortillas For…

All the tacos, wraps, chips, and more! I personally love to make these anytime I whip up my Mexican recipes – such as carnitas or chicken fajitas. But there’s no wrong answer as to how you can use them.  

Ways To Store Cassava Flour Tortillas 

One batch makes 6 small tortillas, which is great for a party of two or three. But if you’ve got more people, or simply want leftovers, make a double batch and freeze the rest! Here’s two ways to store them.

  • To store: Place the tortillas in a sealable bag or container in the fridge for up to 3 to 4 days. 
  • To freeze: Before storing in a freezer-safe bag or container, make sure to put parchment paper in between each tortilla to avoid them sticking to each other. They will keep for up to 3 months. 

Cassava Flour Tortillas Recipe Video

Just wait, these cassava flour tortillas are going to be your new go-to. Give them a try and let me know how you like them in a comment below!

Note: Recently I’ve been hearing from readers that other brands of cassava flour are gritty, sticky and/or don’t perform as well. I’ve been using Otto’s Cassava Flour for years and I think in the case of cassava flour, it seems the brand really does make a difference.

A table filled with cassava flour tortillas

Cassava Flour Tortillas (Gluten-Free Tortillas)

4.68 from 53 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 tortillas
Author: Lisa Bryan
These cassava flour tortillas are the best gluten-free and grain-free tortilla recipe. They’re soft, slightly chewy, and perfectly foldable!

Ingredients

  • 1 cup cassava flour, lightly packed (see notes below)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 2 tablespoons olive oil, butter, ghee, or palm shortening
  • cup warm water

Instructions 

  • Add the cassava flour, salt, baking soda, and cream of tartar to large bowl and mix together.
    Whisking cassava flour tortilla dough in a bowl
  • Add the oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
    Cassava flour tortilla dough in a bowl
  • Add the warm water and knead together for 2 to 3 minutes. At first the dough will be wet and sticky, but as the cassava flour absorbs the water it will become dryer and more pliable. The texture should be similar to soft Play-Doh. If it's too sticky, add a bit more cassava flour. And if it's too dry, add a bit more water.
    Kneaded cassava flour tortilla dough in a bowl.
  • When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Then, slice it into 6 pieces. Take each piece and roll into a ball.
    Rolling cassava flour tortilla in a bowl
  • If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press into a flat tortilla (this method is much easier). Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.
    Making cassava flour tortilla in a tortilla press
  • Heat a non-stick pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute. Flip the tortilla and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.
    Frying a cassava flour tortilla in a pan
  • Eat immediately or freeze in batches for future use.

Lisa’s Tips

  • The original recipe (as seen in the video) was made with palm shortening, as that’s how I learned to make them in Indonesia, but any oil/fat works.
  • I scoop the cassava flour out of its container, which lightly packs it. The weight measurement of the cassava flour is 150g. 
  • The dough should have the texture of soft playdough. If it’s too sticky, add more cassava flour. If it’s too dry and crumbly, add more water. You can see the perfect texture in the video above.
  • This is my favorite tortillas press and I’ve used it for years.
  • I find it’s easiest to cook the tortillas in an enameled cast iron or ceramic non-stick pan.
  • To freeze the cassava flour tortillas, let them cool, then place parchment paper in-between and place them in a food storage container in the freezer. Watch my meal prep containers video to see my favorite containers.

Nutrition

Serving: 1tortilla, Calories: 112kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 145mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg
Course: Appetizer, Main Course
Cuisine: American
Keyword: Cassava Flour Tortillas, cassava tortillas, paleo tortillas
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Note: This recipe was originally posted May 2015, but was updated to include new photos and my new video tutorial.

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273 comments on “Cassava Flour Tortillas”

  1. Hi, I have not tried this recipe yet, came across I looking for gluten-free cassava crackers. Several websites suggested that cassava should be measured by weight for consistency. If you don’t have a tortilla press, put dough ball between 2 sheets of clingfilm and press down hard with a see-through perspex dish. Hope this helps those that had issues….

  2. Hello, I just found your site and am ready to jump in and be healthier. I love the simplicity of your recipes and your meal prepping. My question, why you do not use “baking powder?”

  3. Thank you for this recipe! Finally I can justfiy the existence of my tortilla press to my hubby. I use Ladang Lima Cassava flour from Indonesia and I found that an equal weight of flour to water works the best for me. Thanks again.5 stars

  4. Really easy and delicious!5 stars

  5. This grain-free recipe is a winner. Easy and is way better than anything store bought especially since we’re tired of all the additives. I used Bob’s Red Mill cassava flour and ghee, and I’m very pleased with the outcome even if my hand-rolled tortilla were misshapen. I just ordered some Otto’s to see how those compare. 5 stars

  6. FREAKING AMAZING!!

    That’s all I need to say. They are the closest thing to homemade corn tortillas and the only thing missing was the flavour of corn which I’m not attached to anyway. I have never been able to find a great solution to the ever-important need for a delicious grain-free tortilla. The best part is that these don’t taste like coconut!! I’m so tired of coconut. I’ve got a press from Mexico and I made these just like I was taught by my Mexican friend. The first one was a tad dry, so I just added a splash of water. I love being able to make these the traditional way vs the batter that most recipes create. Thank you for making my life better 💕5 stars

  7. I love your recipes and everything that you are doing! Thank you for sharing with all of us. I just purchased the press you recommended and wanted to know what brand/type of parchment paper do you recommend for this recipe? 5 stars

    • I don’t have a specific brand I use for parchment paper. But if I come across one I really like – I’ll be sure to share on social and my Shop page!

  8. These are delicious! I normally make traditional corn tortillas but these CASSAVA tortillas are so much softer which makes it feel more like a regular flour.

    Thanks Lisa, I cant wait until December when I get your book!!

  9. Switching to paleo I had to give up a lot of my favorite foods including one of my favorites, fish tacos. Well not anymore! I made these tortillas a few weeks ago followed by the best fish tacos I have ever had. They have been a staple in our house ever since.5 stars

  10. Hi,

    Can you tell me how I would heat these from froze?  Maybe I microwaved it too long, but it turned hard and.
    Thanks

  11. I tried these and the dough was a little crumbly but should I add more water or more oil next time? Tasted great though! 😁
     I used Bobs red mill flour and olive oil abs rolled by hand as I don’t have a tortilla press. 
    Also could you use this recipe uncooked for empanadas?

  12. Awesome recipe! I used Anthony’s cassava flour & olive oil. They are delicious & came out perfect, these will be on repeat. I’m going to purchase the tortilla press you suggested also.5 stars

  13. Hi! I’ve tried making this 2x and I can’t seem to get the tortillas to “bubble” up and be soft and pliable. I’ve used the cream of tartar and baking soda … they come out like dried dense pancakes 🙁

  14. Where would you buy that flour ? I live in a small town in the middle of nowhere !😊

  15. Add 2/3 cup of warm water to 1 cup of cassava flour, and you have a warm wet gluey mess! Increased to almost 3 cups of cassava flour.  Now the dough is tortilla consistency.1 star

    • The flour will absorb all the water after you knead it for a few minutes, promise! ;)

    • This happened to me too, I noticed Lisa had a note about the weight of the cassava flour should be 150 grams. I tried it again and instead of measuring out a cup of flour I weighed out 150 grams and it worked perfect.

  16. Hi, I just tried this yesterday and my tortillas break up not he ends.  Does that mean my dough is too dry?  I used a round pot to press them and then a rolling pin to make them thinner. Thanks! 

  17. Yes I made this recipe? It’s amazing. Thanks so much for sharing. What size press are you using? I want to purchase a press however it comes in different sizes.

  18. All your recipes are amazing Lisa thank you!! The tortillas are perfect and delicious! I do have one question, can I store them in the refrigerator? If so, how long before having to freeze them? 

  19. Hi!  I just tried to make these and it was a complete failure.  The dough was either too soft (wet) and stuck to the parchment, or too dry and cracked.  I used Otto’s Cassava and the same palm shortening you did and. followed the recipe exactly.  I was wondering if you would be able to provide the weight of your 1 cup of cassava flour? That way I would be able to know we were using the exact same amount.  Thanks so much, I really appreciate it!

  20. I am finding it difficult to source palm shortening, even online.
    Any advice please?

    Many thanks

  21. I’ve tried so many tortilla recipes, and this one is by far the best one! From the texture to the taste, this recipe is soooo good! I’m so excited to find a new tortilla recipe to add as a household staple!5 stars

  22. I made these with Bob’s Red Mill cassava flour and ghee. Not bad, though I was a little worried I wasn’t getting them cooked enough while also trying not to burn them. They made for acceptable tortillas tonight for the sad elimination diet burritos I made without any nightshade veggies like tomatoes or peppers and also no cheese. So, really, the fact that were still edible after not being able to have all of my favorite things on a burrito makes them pretty good.4 stars

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