Cassava Flour Tortillas (gluten-free, paleo)
Posted by Lisa on September 7, 2016 / 29 Comments
Cassava flour tortillas are gluten-free, grain-free, vegan and paleo-friendly. They’re perfect for tacos or fajitas and 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. Big time!
Click the image below to watch the cassava flour tortillas video:
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 sugar and palm 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 (and it will last a looonng time). 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.
But let’s get to the game-changing cassava flour tortillas. While one batch makes 6 small tortillas, 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 oh, let’s say Pulled Pork Street Tacos, you’ll have them on the ready.
And lastly, 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 and/or don’t perform as well. I’ve been using Otto’s for years and I think in the case of cassava flour, it seems the brand really does make a difference.
Check out my other recipes using cassava flour tortillas:
And don’t forget to pin this recipe + video for later:
- Add the first four dry ingredients in a large bowl and mix together.
- Add the palm shortening and knead into the dry ingredients for a minute. Your ingredients will still 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 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 up a non-stick or cast iron pan 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.
- Enjoy eating your cassava tortillas warm or freeze in batches for future use.
(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).