subscribe to new posts: via email via rss

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.

Enjoy!

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

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

5
5 / 5 ()
Did you make this recipe?

Cassava Flour Tortillas

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.

Ingredients

  • 1 cup cassava flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 2 tbsp palm shortening (or ghee, lard or oil)
  • 2/3 cup warm water

Directions

  1. Add the first four dry ingredients to a large bowl and mix together.
  2. Add the palm shortening and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Eat immediately or freeze in batches for future use.

Lisa's Tips

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.

Nutrition Information

Yield: 6 tortillas, Serving Size: 1 tortilla

  • Amount Per Serving:
  • Calories: 110.6
  • Total Fat: 4.3g
  • Saturated Fat: 2g
  • Sodium: 78.4mg
  • Carbohydrates: 18.8g
  • Fiber: 2g
  • Protein: 0.7g
All images and text ©Lisa Bryan for Downshiftology

Did you make this recipe? I'd love to see!

Tag @downshiftology on Instagram 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).

Leave a Reply

Your email address will not be published.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

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

  1. Made these and they are FANTASTIC. We’re new to the grain-free world (on month 6 or so) and giving up taco night was pretty much the worst thing that could ever happen to my family. My husband (the picky eater) said these are BETTER than my homemade flour tortillas – that’s a huge compliment! I was able to re-use two pieces of parchment paper to save a bit there, and if I weight the dough first, 1 oz of dough makes a street taco sized tortilla. I doubled the recipe and got 21 tortillas.A tip for those who are rolling, pressing, cooking… rolling, pressing, cooking… if you wet your hands under the sink and shake them off twice, it’s just enough liquid to make the crumbly dough easy to work with again without changing the wet/dry ratio of the recipe.Thank you!

    Rating: 5
  2. Love this recipe. I actually have the dry ingredients in a mason jar by my stove. When I want a tortilla I pour out some of the dry ingredients and add water and oil to the right consistency and go. Super convenient.

    Rating: 5
  3. So I made these yesterday — they’re good! The texture is right — first time in a paleo flatbread that I’ve tried. I was rolling them out rather than using a press, and they stayed together enough to go into the pan.
    Yay!

    I think it would probably help to roll them all out at once and then cook (or press them all) while the dough is still warm from adding the warm water. I didn’t do that — I rolled and cooked, rolled and cooked, six times over. By the time I got to the last flatbread, the dough was cooler and a bit crumbly — not so good.

    I notice you don’t add any oil to the pan — I did add a bit of ghee, because I used an enameled cast iron pan rather than non-stick.

    QUESTION: the flatbreads get hard as they cool. I didn’t serve them all right away; I put some in the fridge, and then they really got hard, almost like crackers. Is there any way to keep them soft enough to use as wraps/tortillas after they’ve cooled?

    • Glad you enjoyed the recipe Donna! And yes, if you’re using a cast iron you can definitely add oil. As far as them getting hard, I put them in an air-tight container right away. Most of the time I freeze them, with parchment paper in between. But if they do harden up in the fridge, I’ve found that as soon as I warm them up, they become soft again.

  4. Ok. I’ll try these.

    I’ve been Paleo for a couple of years and I find the thing I crave most is FLATBREAD. Crazy, eh? And I’ve tried so many different recipes for Paleo flatbread, all with disappointing results. The best one for flavor was made with boiled yucca root, which was quite a production because it involved first boiling the root and then making the dough. The problem with all the recipes — using yucca, plaintains, whatever — is getting the dough to the right texture — so that you can both a) roll it out (or flatten in a press) and b) peel it off the parchment paper (or whatever surface) and have it hang together so you can transfer it into the pan. Tricky. But I will try this. I have not seen the cream of tartar used before.

    QUESTION: when you freeze them, do you freeze the uncooked dough that’s been flattened, or do you cook them first and then freeze them? Thanks!

  5. Are these to be frozen raw or cooked?

  6. This is a very nice recipe. I don’t have a tortilla press so I just used a freezer bag and sprayed a bit of butter flavored cooking spray to keep the dough from sticking to the bag. Works perfectly, tastes great!

    Rating: 5
  7. I was skeptical about trying this recipe because a different cassava recipe I tried really did not work out well at all!  But, I am happy to say that this was sooo easy and simple.  The dough was a dream to role out and it was easy to transfer it to the skillet.  So glad I found this recipe and gave it a try. Thanks a bunch :) 

    Rating: 5
  8. I wish we could use a different cassava flour that was organic. I tried making with Terra soul and it was way too soupy. 

    • That’s interesting to hear about Terra Soul as I haven’t tried their cassava flour yet (but love many of their other products). Was it possible to add more flour to salvage the recipe?

      • So I just spent over an hour working on these tortillas to no avail. 🙁 I also have the Terrasoul brand. The flour itself is fine with no grit, but like she said the flour never absorbs all of the water. It remained sticky after trying my best to knead it. I should’ve added more flour at this point, but I proceeded with the steps. They were just TOO sticky. I couldn’t peel them off the wax paper at all. At this point, I sprinkled cassava on both the top and bottom of the wax paper and tried again. It still stuck. I then scraped each tortilla off and put all the dough back in the bowl. I added almost another whole cup of cassava flour and kneaded everything together again. This time they looked like yours and I couldn’t actually cut them and roll them into balls. They looked and felt very good. I tried rolling them out again and they still stuck. I sprinkled a little more flour on the one I was working with and finally got it to peel off. I put it my preheated cast iron pan and they were awful. They didn’t look fluffy, they came out hard and they tasted like pure flour. I’m so disappointed.

      • Ahh, that’s such a bummer Jennifer. :( I don’t know what’s going on with all these cassava flour brands and what they’re doing to their flours in the process. All I know is that Otto’s brand works for me every time and the results are most similar to all the cassava flour recipes I enjoyed while in Bali. I’m disappointed right there with you.

      • *COULD cut them

    • I just used terrasoul brand as well and managed success. Here’s what I’ve figured out:
      1) when I opened my first bag of Terrasoul cassava I thought it had gone bad. The brand new bag smelled sour like buttermilk. I had only used Otto’s and Anthony’s brands before and they had a neutral smell. I hit up google and read up on different processing methods for cassava, apparently traditionally it is fermented to help neutralize any remaining cyanide content in the cassava. Otto’s brand states online that they do not ferment so that it will have a neutral smell/taste. So I was happy to not have to throw out my brand new bag of flour and that it had, potentially, an extra measure of safety with the fermentation step included.
      2) since I try to measure cassava by weight rather than volume, I was surprised to notice that a cup of Terrasoul cassava was around 100 grams, while other brands I’ve used are around 120-140 grams per cup. So it seems to take up more space with less weight. I did end up adding extra flour to total 200 grams I think. Basically kept adding until the consistency of the dough was closer to a dough than a batter. It was still sticky but I managed to pick it up out of the bowl and “knead” somewhat. Still too wet/sticky to try to roll out.
      3) I own a flatbread/tortilla maker, so I was able to use the too-sticky dough and just roll them into ping pong ball sized lumps and cook them in my machine. It has heated top and bottom plates to flatten and cook all at once, so I don’t know that it would have worked for me if I didn’t have that. The tortillas came out great, though, and my husband thought they worked just fine.

      I’ll probably keep tweaking with the Terrasoul until I find ratios that consistently work well. But I do love that this recipe only has 2T of fat because other tortilla recipes I’ve tried come out so greasy. I do love some healthy fat but it has always seemed excessive for a tortilla texture. These came out much better.

      • Thanks so much for your thorough reply Ash! I’m sure your info will be extremely helpful to others! :) x

      • I had the same experience with the same brand. I thought I had misread the recipe. I added more flour trying to compensate and it finally ended up in the trash. The texture was more like tapioca or cornstarch. So will not buy that brand anymore. I did finally get a batch that I could use, but had to hand press it and keep it well floured. it stuck to the parchment and was just a mess. thanks for your confirmation that it really wasn’t me!!! The taste of what I finally ended up with was good. Just a mess.

  9. Just made these for the first time, turned out perfect re texture and everything else…it’s just that I realized I don’t really care for the taste (or smell) of the cassava flour (I used the brand you recommended)  :( I’m wondering if there’s an alternative that has a more mild taste that would still be grain free? I make sweet potato tortillas with tapioca flour and a little coconut flour and they are delicious. Do you think I could sub tapioca flour for cassava flour? 

    Rating: 3
    • Hi Lindsay – sorry to hear you didn’t like the flavor of the cassava. That would definitely impact your liking of these tortillas. ;) Unfortunately, you can’t sub tapioca for cassava in this recipe. So I’d say sticking with your sweet potato tortillas is probably the best option. :)

  10. Love cassava flour, thank you for your video.

    Rating: 5
  11. Lisa, thanks so much for all your recipes . I’ve made a few so far and love them. I tried making these tortillas but had issues since I live at 8500 feet in Colorado. It wouldn’t go together and was dry. I followed the recipe but had to add more water in the end they turned out cracked a little on the edges but were delicious. Any suggestions? I used palm shortening but it didn’t blend well. Should I melt it or use liquid oil like Olive oil or avocado oil? Help! 
    Thanks!

  12. Will these turn out the same if I replace the palm shortening with coconut oil?

  13. I love these tortillas. Could you tell me why the cream of tartar? I’ve made them several times from others recipes but without the tartar and they come out nice. I’ll try the tartar just wondering what does it add?thanks

    Rating: 5
  14. Hi, can i eat them cold as well? Or will they be hard once cooled off? I would like to take them with me on a weekend away but do not have the possibility to re-heat them. Thanks!

    Rating: 5
  15. Hi guys I’m so delighted to read or your comments about the cassava flour. I’ve been using it myself for the past two years since we have taken up this journey to heal my son’s RA. It has literally saved his life however I am a bit worried about the gritty texture of the one that I can afford it’s the MP brand available at my local African shop. I wonder what could that be ? Is it sand or something else?…: (
    Can anyone suggest me a good brand at affordable price? I know Otto’s is the most recommended one but it’s so expensive I can not afford it.
    Lisa I’m loving your recipes they are all fabulous! Thanks for them : )
    Kornelia

    • Hi Kornelia – Glad to hear you and your son are loving cassava flour! I don’t think the gritty texture in yours is sand, it’s likely just how it’s manufactured. Otto’s doesn’t have a gritty texture, it’s super fine, which is why I recommend it. I know it’s pricier, but you can find it on sale at Whole Foods sometimes as well. Unfortunately, I’ve tried several other brands and they just don’t work as well in my recipes. But happy to hear you love all my recipes as well!! :) x

  16. I made these recently – had tacos – and they were FREAKING AMAZING!!! I didn’t have the Otto’s brand Cassava flour. I had Anthony’s and it worked great. There is a little grit in it but hey, it’s been so long since I’ve had tortillas a little grit doesn’t bother me!!! I’ll get some Otto’s next time and see if there’s a difference. Tonight I was DYING for a cheese crisp. I know. Not totally Paleo. But I NEEDED it. I took a tortilla, put it in a non-stick frying pan, browned it on one side, flipped it over, melted some fat-free cheese on it and I’m telling you, I’ve died and gone to heaven!!!! Oh the possibilities with these tortillas! I haven’t had tortillas in almost three years of doing Paleo, which I do believe in. But man, I’m thrilled to have this option!!! And they’re delicious!!!!! And soft! Like Cafe Rio’s tortillas! THANK YOU SOOO MUCH!!!!!

    • Yay – I’m so thrilled to hear that Kathy! Amazing what delicious options open up with these tortillas, right? Make sure you check out some of my other taco recipes. ;) And thanks for the feedback on Anthony’s brand – that’s good to know! Enjoy! :) x

  17. do they fold without breaking? that’s my issue with gluten free tortillas.

  18. I discovered Cassava Flour accidentally after purchasing gluten and dairy free ice cream called SO DELICIOUS and it is DELICIOUS! In reading the ingredients I noticed something new…CASSAVA FLOUR…! googled it to learn about it and came across LIsa’s Cassava Tortilla recipe! I purchased JEB Foods flour, did exactly what the recipe said and the dough was runny like pudding, I had to add 3/4 cup more flour and still could not get it to work without sticking and tearing. After 2 hrs I gave up. I contacted JEB Foods and told them I would never buy it again! They told me they are going back to their lab to make some changes in harvesting and processing…and asked if they could send me a new sample upon completion…we’ll see…makes me nervous to every try it again. Anyway….I purchased Otto’s Flour and WA-LA, I have beautiful tortillas and my grandsons and daughter are so so happy!! Thank you LIsa!!

  19. Hey I tried this recipe twice and both times my dough is super sticky. No way to flatten it out. The water seems to cause the problem

    • Hi Brandon – I recently heard this from another reader using JEB cassava flour. What brand were you using? Unfortunately not all cassava flour is produced similarly, which is why I only recommend using Otto’s cassava flour (and I added a disclaimer above). Once that other reader switched brands to Otto’s she said her tortillas turned out beautifully!

    • I used Anthony’s and it worked great. Not gooey or sticky at all. So you might just try another brand of cassava flour.

  20. Do I freeze them after they are flattened (pre-cooked) or after I cook them? Have you tried it before? Thanks!

  21. Wonderful video & recipe! love cooking with cassava flour & agree is Otto’s is the best.
    mine are a little “moist” in the center, so cooked longer than 1 min per side. I’ll try the cast iron pan on the next batch! thanks.

  22. Hi Lisa, would love to try the tortillas, but haven’t found cassava flour in any health food shop (Sydney) yet! Where do you buy it please? Thanks!!

  23. But Cassava flour has to much carbo ?

  24. This video was so great! I love the simplicity of your videos…from the recipe to the atmosphere. I think I’m ready to try these : )

  25. I’ve tried both your recipe and the one at Fork and Beans, and your choice of leavenings gave me a much better result, with consistent puffing.

    I tried a few different moisture levels and found that a very, very soft dough turned out the best. With a wet dough, I was able to avoid the rough edges and wrinkles. Between sheets of baking parchment, I used a tortilla press then finished off with a rolling pin. Because the dough was so wet, I removed the top sheet of parchment but didn’t even try to remove the bottom sheet until it was on the hot comal. A few seconds on the heat and the dough sticks to the metal, allowing the top sheet of paper to be carefully peeled off. Using a wetter dough it is possible to get nice spotting on a very thin tortilla without it drying out.

    As well as having a nice flavour, these tortillas are super stretchy, even more pliable than wheat flour tortillas. The tortillas I made were about 7″, but keeping the dough on the paper for easy transfer to the pan, I think the size of the paper and the size of the pan are all that would limit the size you could make; giant burritos here I come!

    I used Brazilian cassava flour, regrinding in a blender and sieving out any remaining larger grains. It would be a lot easier to use Ottos!

    Thank you for the recipe.

  26. I love your recipes. I do tend to think about ingredients that aren’t “local” … like casa va flour or coconut oil. .. and think about. .. have our own local resources been changed that bad that we can’t feed ourselves from what grows in our own country? ! Can we really live off of our farmer markets if we require goods from other countries?… what are your thoughts? !

  27. Do these roll well into burritos?

    • They’re a bit thicker and not quite as bendy as store bought flour tortillas…but if you roll them extra thin they should work fine! :)

    • I made chimichangas with this dough, and it worked great.

      I divided the dough into 3 pieces, then rolled each piece into roughly a 9″ size, which was as large as I had the patience to do.

      I had to use the bottom parchment sheet to turn the tortillas onto the pan In one piece.

      If you cook them too long they will become brittle and crack when folding up the burrito.

      I fried my burritos in a couple of tablespoons of oil on the griddle to make them crispy chimichangas.