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.
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:
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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.
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.
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
- Grilled Fish Tacos with Citrus Carrot Slaw
- Shrimp Tacos with Cilantro, Lime, Bacon Slaw
- Chicken and Avocado Burritos
- Herbed Chevre, Spinach and Smoked Salmon Pinwheels
- Steak Fajitas
- Herbed Cassava Tortilla Chips
Cassava Flour Tortillas
- 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.
- 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.
(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).