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Cassava Flour Tortillas (gluten-free, paleo)

Cassava flour tortillas are gluten-free, grain-free, vegan and paleo. They’re perfect for tacos, fajitas, quesadillas or wraps and they’re easy to make – watch the step-by-step video.

How to make cassava flour tortillas (plus an easy step-by-step video tutorial!). These tortillas are gluten-free, grain-free and paleo-friendly.

One of the many things I love about traveling the world is the inspiration I get with food. Venturing to far off lands not only rejuvenates my soul (which is nearly enough in itself), but also excites my taste buds. Smells, textures, spices, flavors. It’s glorious!

During my five months of traveling the world, I was fortunate to spend two whole months in Bali. Two. Whole. Months. If you followed my adventures on Instagram you know I’m a fan of slow travel. Meaning, spending one to two months in one location. Becoming a local. Shopping in farmer’s markets, exploring the countryside, chatting up the neighbors. Truly living in a destination versus being a tourist.

And it was doing this very thing in Bali recently where I learned of and became obsessed with cassava flour.

Watch this quick video of my cassava flour tortillas recipe:

 And subscribe to my YouTube Channel for weekly cooking videos!

Cassava flour breads, muffins, pancakes…you name it. And all ridiculously delicious. Cassava flour, along with rice flour, made traveling Bali as a celiac far easier than I ever imagined. And even though I don’t consume tons of rice at home, my body is fine with it – so I allow myself to indulge while traveling.

But back to the cassava flour. Let’s cut to the chase – it’s my new favorite thing. Especially after chatting up the owner of Oka’s Bakery in Canggu, Bali (who supplies many of the cassava-based, gluten-free breads to restaurants around Bali) – to get her thoughts on baking with cassava flour.

So after searching high and low for the last two weeks while I’ve been home, I’ve found that this flour is the best – and closest to what I used in Bali. If you’re gluten-free or grain-free cassava flour will open up so many new recipe options for you because it’s most similar to wheat flour in terms of a 1:1 replacement.

How to make cassava flour tortillas (plus an easy step-by-step video tutorial!). These tortillas are gluten-free, grain-free and paleo-friendly.

As I’m sure you can imagine, palm oils and shortening are also heavily used in Bali. There are quite a few palm trees after all! So I use this brand of palm shortening in the recipe. If you don’t have any on hand, I highly recommend you order some online. Palm shortening doesn’t have any trans fatty acids, which is a healthier alternative to Crisco. And it’s perfect for gluten-free baked-goods.

Let’s get to the game-changing cassava flour tortillas. One batch makes 6 small tortillas, but feel free to double the batch and freeze the rest. That’s what I do. Simply put parchment paper between them (to prevent any sticking), place them in a ziploc bag and put them in your freezer. Then, when you get a craving for tacos, fajitas, quesadillas or wraps, you’ll have them on the ready.

Lastly, make sure to read my post on 5 Things you Need to Know About Cassava Flour. And if you’re itching to travel Bali, make sure to check out my comprehensive Bali Island Guide.


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.

Recipes Using Cassava Flour Tortillas

How to make cassava flour tortillas (plus an easy step-by-step video tutorial!). These tortillas are gluten-free, grain-free and paleo-friendly.

How to make cassava flour tortillas (plus an easy step-by-step video tutorial!). These tortillas are gluten-free, grain-free and paleo-friendly.
4.76 from 29 votes

Cassava Flour Tortillas

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 tortillas
Author: Lisa Bryan
Print Recipe Pin Recipe
Cassava flour tortillas are gluten-free, grain-free, vegan and paleo. They're easy to make and delicious! Watch my video above to see how quickly they come together.


  • 1 cup cassava flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 2 tbsp palm shortening, *you could also use avocado oil, olive oil or ghee
  • 2/3 cup warm water, *see notes below


  • Add the first four dry ingredients to a large bowl and mix together.
  • Add the palm shortening and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
  • Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs the water it will become dryer and more pliable.
  • 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.
  • 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. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.
  • Heat a 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 and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.
  • Eat immediately or freeze in batches for future use.

Lisa's Tips

  • If you use the palm shortening, proceed with the recipe as is. If you use a more liquid oil/fat, reduce the water by just a smidge (about 1-2 tablespoons). If you forget to do this and your dough is sticky, you can always add 1-2 tablespoons of cassava flour to thicken it back up.
  • 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, place them in a single layer in the freezer. Once frozen, you can stack them with 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.


Serving: 1tortilla, Calories: 110.6kcal, Carbohydrates: 18.8g, Protein: 0.7g, Fat: 4.3g, Saturated Fat: 2g, Sodium: 78.4mg, Fiber: 2g
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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

(Note: This recipe was originally posted May 2015, but was just updated to include new photos and my new video tutorial. For more video tutorials, make sure to subscribe to my YouTube channel).

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186 comments on “Cassava Flour Tortillas (gluten-free, paleo)”

  1. These came out great and were very sturdy. So much better than the almond flour tortillas I tried in the past.

  2. Hello,

    Do you think I could add Greek yogurt instead of tartar cream? Or any other cream?
    Because in the UAE I cannot find cream of tartar.

    Thank you in advance

  3. Can I use almond flour instead of Cassava?

  4. Hi Lisa!
    I’ve made these few times and I love them (like every other recipe of yours: thank you!!!)!

    Question: do you think I can make a much bigger batch and kneed it in my Kitchen Aid instead of by hand?

    Thank you!

  5. First off, thank you for sharing this recipe. It’s one of my favorites. I even invested in a tortilla press which is a game changer. When you freeze the tortillas, how long do they last frozen? Also, how do you reheat them after they’ve been frozen? 

    • Hi Diane- I will normally freeze them for 1-2 months! But, you can reheat by either microwaving it or giving it a quick pan fry on the stovetop.

  6. Hello,

    I’m finding that my tortillas aren’t evenly cooked throughout. Their are patches that seem soft/doughy and the ends are a bit crispy. Could this be the result of a dough that’s too wet? I was using Bob’s cassava flour then tried Otto’s and there wasn’t much of a difference. The dough was also a bit difficult to remove from the parchment paper as well. Thanks for your thoughts.

    • Hi Raymond – if your dough is sticking to your parchment paper, I’d say that your dough is likely too wet. You can just add another tablespoon or so of cassava flour next time for a better texture.

  7. I tried it and it was too much water.  I had to keep adding and adding more flour.  Then it was getting stuck on the parchment paper, so I added more flour.  When I finally was able to make them they came out too small even though I used the tortilla press.  Does that mean It needed more oil, since I added more flour?

    • Hi Ruth – usually if the dough sticks on the parchment paper that just means they’re too wet. Did you use Otto’s cassava flour or a different brand?

  8. What brand palm oil do you use? It wouldn’t show me on Amazon…

  9. Do you have the 6IN or 8 IN press?

  10. I really love spinach tortillas and roasted red pepper tortillas….can spinach and/or roasted red peppers be added to this recipe?

    • Yes! I’ve tried adding spinach before and it turned out great. I haven’t tried red peppers yet, but that sounds amazing. Let me know how it turns out for you!

  11. Would you recommend corn tortillas for some of your recipes?

  12. I have tried several recipes for cassava tortillas, some of which produced a tough product. I made this successfully in a food processor, pulsing in Nutiva red palm oil and then used extremely hot water as that is what I have always used for using corn masa harina for tortillas. I doubled the recipe to have extra to freeze and cooled the extras on a wire rack. This is now my go-to recipe for tortillas as it is hard to find masa harina that is properly nixtamalized, making it unhealthy to eat.

    • Hi Deborah – I’m so glad you found a tortilla recipe that works for you! These will be great to have on hand :)

  13. How do you make the tortilla burrito size? I love burritos but other gluten-free tortillas fall apart or don’t have good flavor.

  14. Oh yum. Yum. I’ve tried a few AIP recipes for tortillas and this recipes is amazing! I didn’t have a tortilla press… but used parchment paper between two dinner plates. Not perfect, but it worked! 

  15. My first attempt was a little rough. :-) The tortilla didn’t really want to come off of the parchment paper and cracked and broke a little when trying to get it off. The dough really seemed moist and like the perfect play dough texture so not sure what I’m doing wrong. I used Otto’s flour, avocado oil and cut down a little on the water. Wondering if maybe I cut back a little too much on the water? Have you had this happen at all? I bought a press and very excited about making my own. Also, have you noticed any difference in texture using the different oils versus shortening? Thanks so much for all your help. We love your recipes. :-)

    • Hi Shae – usually when the tortilla won’t come off the parchment paper that means it’s too wet. So it sounds like you may need to cut back the water a little more still. And no, I haven’t noticed much texture difference with different oils. It’s a pretty flexible recipe, but sometimes it does take a few tries to get the hang of it. :)

  16. Weird question!  Can you use lard in place of palm?  

  17. Lisa I tried making these and they are delicious. However, they are not as fluffy as your look. Any suggestions. I did used avocado oil instead of the palm shortening, and since I live in Merida, Yucatan I could not find cream of tartar. I also tried your carnitas and your cilantro lime rice and they are both yummy 🤤. 

    • Hi Jo-Ann – it might just be the brand of cassava flour you’re using. I’ve found that there can be quite of bit of texture difference between brands. Happy they still tasted delicious though! :)

  18. Have you tried cooking a batch in the oven on a cookie sheet?  Trying to save some time…

  19. I just made these and though they taste great they seem to be a little gummy on the inside when you bend them, like they’re not cooked all the way. I used about 125 g of flour and when I mix the dough with the water it seems super soft. So I added one to two tablespoons flour. They were five to six inches when I cooked them, and I had to turn down the heat to medium or a little less because they were browning too fast. Any ideas why they might be gummy?

    • Hi Liz – that usually happens when they’re undercooked. They will be stretchy, but they shouldn’t be gummy. On your stove, you might need to turn the temperature down even more (if you’re using a large burner) and cook them a little slower.

  20. these are super delish, reminds me of those restaurants where they make their own corn tortillas, these are even better! I have tried them using liquid avocado oil and also with some cooled bacon fat (I rarely keep palm shortening at home) and they turned out great both times. Really delicious and super satisfying.

    • Hi Jessica – Definitely restaurant-worthy tortillas :) I’m glad you loved them and that they turned out well with avocado oil ad bacon fat!

  21. Beautiful recipe, just like you. Your a very pretty lady😍

  22. I used olive oil and followed the recipe and the mixture it very liquidy. I can’t figure out where I went wrong? 

  23. I used coconut oil in the solid form not melted, I was concerned about texture but went ahead and proceded with the recipe. It was a perfect attempt!! My guest were amazed !! Thank you for having this website!! Its super nice to have these recipies recipes available!

  24. Hi, regarding the tortilla press, some people on Amazon complained that the tortillas were thinner on the side where the handles is. I guess due to more pressure there. Did you find it to be the case? Thank you in advance.

    • Hi Alina – yes, that can happen depending on how hard you press. So I press down and create the tortilla, then rotate the tortilla in the parchment paper 180 degrees and press down again. It’s perfectly flat that way. :)

  25. This is one of my favorite recipes. The tortillas come out soft and delicious. They are also not very time consuming to make. Much better flavor than store bought! 

  26. This is such an easy and tadty way to make tortillas! I’ve decided it’s now time to invest in an actual press. But the nice thing is you don’t need one to make these. I live in a country where we don’t have access to healthy gluten free tortilla alternatives, so I’m most thankful for Lisa’s delicious recipe!

    • Hi Kathy – I’m glad you were able to find an alternative and make it yourself right at home with this recipe!

  27. what is alternative to cream of tartar

  28. I made this recipe 2x in a week: ate 1x as tortillas & 1x as chapati (Indian flat bread). I love the taste & texture of cassava flour over corn or wheat. I had to add a bit more oil to keep the tortillas from breaking apart; that had more to do with learning how to work with the dough & tortilla press. Will definitely become a staple in my kitchen. :)

  29. Just made these Cassava tortillas. Used ghee. Nice flavor tortilla. When I pressed them to 6 inches, getting them off the plastic was difficult, they easily broke apart. I then pressed them to 5 inches and they worked fine. what is the trick to get them to 6 inches without breaking? let the dough rest to absorb more water? less water? Will try again. Thank you so much. Delicious.

    • Hi Patricia – If you use olive oil first, start with 1/2 cup of water and add as needed to achieve a good consistency and stretch. Hope that helps and glad you loved these tortillas :)