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Cassava Flour Tortillas (gluten-free, paleo)

Posted by 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.

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. 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.

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 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:

Herbed Chevre, Spinach and Smoked Salmon Pinwheels
Steak Fajitas
Pulled Pork Street Tacos
Herbed Cassava Tortilla Chips

And don’t forget to pin this recipe + video for later:

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

Cassava Flour Tortillas
Prep time
Cook time
Total time
Cassava flour tortillas are gluten-free, grain-free, vegan and paleo-friendly. They're perfect for tacos or fajitas and easy to make.
Serves: 6 tortillas
  1. Add the first four dry ingredients in a large bowl and mix together.
  2. Add the palm shortening and knead into the dry ingredients for a minute. Your ingredients will still 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 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 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.
  7. 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).

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  • Dane

    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! :)

    • Nikki Gustine

      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.

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  • fran

    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? !

  • Polly

    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.

    • Wow, thanks Polly for such a helpful and thorough comment! I’m sure your feedback will be beneficial to others. :) x

    • K.T.

      Thanks for the recipe. I still have to buy some cassava flour, which I do not thing is available locally. Is your press Victoria brand? What size / kind do you recommend in a moderate price range. I’ve read a lot of reviews and most are not very happy with their aluminum ones.

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  • francesca schroer

    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 : )

    • Oh, you just made my day Francesca! Thanks so much for that wonderful feedback. And yes, give these a go…you’ll be glad you did! :) x

  • TioJonh

    But Cassava flour has to much carbo ?

  • Johanna

    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!!

    • Hi Johanna – The brand I use – Otto’s Cassava Flour – now ships to Australia! Check out their website. :)

    • Tabitha

      I make cassava flour with cassava root. If you can find cassava root it is easy. Just peal the root, grate it, dehydrate it ( use a dehydrator for 12-24 hours), then blend it into powder. It takes less water then the Otto’s but produces the same texture. Just adjust water levels as needed.

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  • Julie Conkling Babb

    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.

    • So glad you liked the recipe and video Julie! Yes, cooking times can fluctuate depending on how thick they are, the type of pan, etc. I’m sure your next batch will be perfect! :) x

      • Julie Conkling Babb

        One of the wet ones puffed beautifully when I reheated it! What a treat w butter! Yum! Thanks

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  • Ozzy

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

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