Cassava Flour Tortillas
351 Comments
Apr 20, 2022
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These cassava flour tortillas are the best gluten-free and grain-free tortilla recipe. They’re soft, slightly chewy, and perfectly foldable for all your favorites – tacos, fajitas, quesadillas, wraps – you name it!
Fun fact – this cassava flour tortilla recipe came to fruition after chatting with the owner of Oka’s Bakery in Canggu, Bali years ago! It was there that I learned of the versatility of cassava flour in baking and cooking (cassava flour is heavily used in Indonesia). It’s used to make chips, muffins, breads, and of course, tortillas.
Inspired by my Bali trip, I tested this cassava flour tortilla recipe over and over when I returned home, until it tasted just like what I’d enjoyed in Bali! And while I might be biased, I think these homemade tortillas are better than any store-bought versions as well. They mimic that soft, pliable, chewy texture we all love, and taste utterly delicious – all thanks to cassava flour. Bonus, you can make a batch and freeze it for later use (hello meal prep).
Cassava Flour Tortilla Ingredients
Aside from cassava flour, there’s a few other ingredients you’ll need to bring these tortillas to life.
- Cassava Flour: After lots of testing, I’ve found that this flour is the best – and closest to what I used in Bali. Otherwise, your dough might be a bit gritty or sticky.
- Baking Soda: Like with most baked goods, just ¼ teaspoon is needed to help the dough rise.
- Cream of Tartar: It’s used in baked goods as a leavening agent and adds a little more fluff to the tortillas. If you don’t have cream of tartar, you can leave it off. The tortillas will still turn out fine!
- Oil: You can use virtually any oil or fat in this recipe. Palm shortening was used in the original recipe (as that’s what was used in Bali). But you can use olive oil, butter, or ghee as well.
- Warm Water: Make sure the water you use is slightly warm. This will help make the kneading process so much easier for the dough to form!
Find the printable recipe with measurements below
How To Make Cassava Flour Tortillas
To make these tortillas, all you need is a large mixing bowl and a non-stick pan or griddle. But to make the process even more efficient, I highly recommend getting this tortilla press. Your tortillas will turn out more evenly sized – in diameter and thickness. Otherwise, the rest is as easy as they come!
Make the initial dough. First, mix the cassava flour, salt, baking soda, and cream of tartar. Then pour in the oil and knead the dry ingredients for about one minute. Note that the mixture will be dry and crumbly!
Finalize the dough. Add warm water into the mix and knead everything together for 2 to 3 minutes. It will be a bit sticky at first, but it will slowly thicken as the cassava flour absorbs the moisture.
Roll out the dough. Roll the dough into a log shape and slice it into 6 even pieces. Then roll each piece into a ball.
Flatten the dough. If you’re using a tortilla press, make sure to use a piece of parchment paper. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.
Cook them up! Heat up a non-stick pan and cook a tortilla on one side for one minute. Then flip the tortilla, cook for an additional minute, and transfer to a paper towel lined plate. Repeat the process for the rest of the tortillas.
Use These Cassava Flour Tortillas For…
All the tacos, wraps, chips, and more! I personally love to make these anytime I whip up my Mexican recipes – such as carnitas or chicken fajitas. But there’s no wrong answer as to how you can use them.
- Tacos: If you’re a taco fanatic like I am – you’re in luck. I’ve got the best recipes for carnitas tacos, carne asada tacos, barbacoa tacos, and shrimp tacos!
- Fajitas: Fajita night is the best when you’ve got a crowd to feed – especially these chicken fajitas.
- Chips: You best believe you can slice these up into delicious herbed tortilla chips! Perfect as a snack with a dip, or use them to make sheet pan nachos!
- Wraps: From chicken burritos, to smoked salmon pinwheels, to chicken salad wraps – you’ve got endless opportunities for anything wrapped.
Ways To Store Cassava Flour Tortillas
One batch makes 6 small tortillas, which is great for a party of two or three. But if you’ve got more people, or simply want leftovers, make a double batch and freeze the rest! Here’s two ways to store them.
- To store: Place the tortillas in a sealable bag or container in the fridge for up to 3 to 4 days.
- To freeze: Before storing in a freezer-safe bag or container, make sure to put parchment paper in between each tortilla to avoid them sticking to each other. They will keep for up to 3 months.
Cassava Flour Tortillas Recipe Video
Just wait, these cassava flour tortillas are going to be your new go-to. Give them a try and let me know how you like them in a comment below!
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.
Cassava Flour Tortillas (Gluten-Free Tortillas)
Description
Ingredients
- 1 cup cassava flour, lightly packed (see notes below)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 tablespoons olive oil, butter, ghee, or palm shortening
- ⅔ cup warm water
Instructions
- Add the cassava flour, salt, baking soda, and cream of tartar to large bowl and mix together.
- Add the oil 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 to 3 minutes. At first the dough will be wet and sticky, but as the cassava flour absorbs the water it will become dryer and more pliable. The texture should be similar to soft Play-Doh. If it's too sticky, add a bit more cassava flour. And if it's too dry, add a bit more water.
- 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 (this method is much easier). 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 non-stick 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 the tortilla 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
- The original recipe (as seen in the video) was made with palm shortening, as that’s how I learned to make them in Indonesia, but any oil/fat works.
- I scoop the cassava flour out of its container, which lightly packs it. The weight measurement of the cassava flour is 150g.
- 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, let them cool, then place 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
©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.
Note: This recipe was originally posted May 2015, but was updated to include new photos and my new video tutorial.
I had my second attempt at these today and they turned out much better. I think they were too moist the first time and they kept sticking to the parchment paper. This time around I decreased the water by almost 2 Tbsp and it rolled out really well. I don’t have a press, so they are a little ragged around the edges but that’s just aesthetics. I live in Northern Michigan and it is much more humid here, so decreasing the water slightly helped. I know there is a huge difference in moisture when making pie crusts here in Michigan versus when I lived in AZ and had to add extra moisture. I really appreciate having a great recipe like this to meet my dietary issues!!
Hi Deb – So happy to hear you finally were able to tweak this recipe so that your tortillas came out perfectly! Moisture in the air definitely does make a difference so I’m glad you noticed that. Can’t wait for you to try more of my recipes :)
Do you cook these before freezing? Or are you freezing the rolled out dough to be cooked as needed?
Hi Jesse – I would freeze these after you cook it. Just make sure to put parchment paper in between the tortillas so they don’t stick to each other :)
Hello – I doubled the recipe and when I cooked the tortilla’s they weren’t very pliable. I did have to add more water to get the dough to stick. It looked perfect. I’m thinking I should have added more coconut shortening as well. What are your thought?
Hi Sallie – Yes, if you doubled the recipe, you will have to add more coconut shortening, as well as water!
I’m not sure if this recipe is correct… I followed it exactly and it came out like pancake batter, nothing like the video.
Hi Bean – It might be from the brand of flour you are using. I highly recommend using Otto’s Cassava Flour, as I have never had a problem with using their flour. Also, I have heard from other followers that using other brands have caused their tortillas to come out gritty and sticky.
We discovered, thru IGg food tolerance testing, that my husband is intolerant to eggs, wheat (and most other grains), gluten, yeast, cows milk and several herbs and veggies. Needless to say, I’ve been learning to cook all over again. I heard about cassava flour, bought some (not Otto’s) and had no success at all. Then found your blog and immediately purchased Otto’s cassava, tried your tortilla recipe and was Wowed! I can’t get over how good they are and how they behave like flour tortillas. We actually like them better. We had your pulled pork tacos, then soft tacos with ground beef, crisped the left overs and made chalupas. We have overindulged that’s for sure but it’s nice to have something besides lettuce wraps back on the menu. I simply had to thank you.
Hi Sandra – Having a gluten free diet isn’t always the easiest, but there are always alternatives! I’m so happy to hear that my posts have inspired you to find new ways to cook for your husband :)
Clearly tapioca starch and cassava flour are two different things!!
Yes, they sure are.
I’ve been making double or even triple batches of these for a while! I re-use 4-6 pieces of parchment paper when pressing them in my tortilla press, and it’s not an issue. I put my fingers into a bowl with water when peeling the tortilla off the paper to place in the pan, otherwise they tend to break. When I freeze them, I don’t separate them with parchment paper, I just stack them and have never had a problem peeling them off. When they’re stuck together, I just leave them at room temperature for a couple minutes and then they separate easily.
Perfect! It sounds like you’ve got it down Francisca! Thanks for sharing your tips. :)
These tortillas are delicious for anyone trying to eat a little healthier. My husband, who still isn’t on the “real food” train, thinks these taste pretty great. I usually double the recipe to make 12 at a time cuz it’s a lot of work, but it’s worth it. I also prefer to add more salt than the recipe calls for because I like the additional flavor. I don’t know if it’s because of the added salt or if it’s just my house’s humidity level or something, but I also find that I typically need some additional fat to hold the dough together, otherwise it’s too fragile and I can’t get it off the parchment paper without it all falling apart.
I’m happy you love the recipe Devon! And thanks for sharing your tweaks and tips. I prefer a little extra salt myself. :)
I love that you have the nutritional values of each tortilla. All in my family need to be gluten, yeast, dairy and sugar free. Your site is my go-to from now on. I don’t understand how any recipe in the millennium does not provide nutritional values. In order to eat whole real food, you have to cook from scratch and organically. You have to rethink and reprogram your kitchen and your previous cooking know-how. You make it easy. This is my first posted response to anything. I’ve been on the internet since we were typing in the c:dos path, the 80’s. Thanks
Haha, I remember those days in the 80’s as well! ;) I’m happy you love my recipes and videos Tina. And yes, I do provide the nutritional info for each recipes, including desserts (many websites don’t), as I believe the more information the better! Enjoy the tortillas!
Hi There
Love your YouTube channel and meal ideas. Unfortunately I have to avoid cassava but I’ve tried a few paleo tortilla recipes however most come out very eggy tasting. Have you ever tried this with another alternative flour? Or have a recommendation for another recipe?
Thanks so much! :)
Hi Gracie – In terms of tortillas, I have not tried using another ingredient aside from cassava just yet. But I plan to possibly make one with almond flour! So stay tuned :)
I made these tonight for my family. We made two lots, so I have some extras for tomorrow. They were sensational! I am not having any corn so was really missing home made tortillas. These tasted even better than the corn ones I used to make. I used lard as we can’t get palm shortening here. Served with avocado, greens (with coconut aminos) plus spirals of carrot and zucchini and left over chicken. Easy Saturday night meal. Thank you x
Wonderful! I’m so happy you enjoyed the recipe Angeline. And I agree that they’re better than other tortilla options. Enjoy!
Are these good on keeping blood sugar balanced okay?
Hi Donna, I probably wouldn’t recommend them if you are trying to control blood sugar.
Can these be put in the fridge and reheated to use? I like to make breakfast rollups in the morning to eat on the go and was wondering if these would be okay in the fridge.
Yes, absolutely! You can keep them for about a week in the fridge. But if you make a double batch, you can freeze them as well! Just put a piece of parchment paper or wax paper between them before freezing. :)
I have made these tortillas 3 times and each time was unique. I used Otto’s flour each time but the consistency of the dough just comes out different each time. The most important thing I learned was that you cannot roll out the tortillas ahead of time and refrigerate them. They do not brown up and it takes forever to cook them, like 3 minutes per side. Then, they are mostly just hard and either rubbery or dry and crackly. I do like the taste once they are filled with taco ingredients. Alone, they taste rather bland and could use more salt in the recipe, IMO. But, to be able to have tacos again after 3 years w/o, due to AIP restrictions, it is a dream come true.
If it’s taking that long to cook them, I’d recommend increasing your heat. I only cook them for about one minute each side and they do get nice and golden. :)
I will be trying out this recipe w/o the palm oil. Palm oil is devastating the rain forest.
I agree altho I think you can find responsibly sourced palm oil. I tend to use lard or ghee but if you’re vegan that obviously isn’t an option.
Made theses and they came out quite well. I used ghee instead of palm oil…They were a little gritty though…I don’t like grit. I used the cassava flour. Will I make again?…Probably, with a different flour and a little more salt.
I’m glad they turned out well for you Irene! Hopefully your next try is even better. :)
I am staying away from wheat and tortillas are something I have really been missing. I made these exactly as written with the recommended flour and palm shortening. They were AWESOME! The dough was beautiful, smooth and silky. My tortilla press is smaller so had to cut each ball in half but it worked great. Thanks Lisa, I look forward to having a tortilla for my carne asada again. Love your website.
Yay! I’m so happy you loved them Laura! These are perfect for carne asada tacos, fajitas and so much more. Enjoy! x
My first batch didn’t work well, I think I had the same issue as some others with the Cassava flour being a little bit too gritty. The dough was crumbly and wet, similar consistency to feta cheese! Very hard to work with.
I milled the flour in my bench mixer and I think it helped a little bit wasn’t fine or light enough. When I mixed the second batch, I added all but 50ml of the water and added some tapioca flour. The consistency was better – I could roll the dough into balls, press and fry them. I found that, possibly due to not using a heavy-enough pan (non stick fry pan), the tortillas weren’t nicely browned. One side was acceptable, but the other side was dry, like stone. They were a bit stiff too, also could be due to the pan or adding the Tapioca flour.
I’m going to reserve the remainder of my Cassava flour for baking and but Otto’s brand and have another go!
Also – a tip for anyone that doesn’t have a tortilla press, I pressed the dough ball between two wooden chopping boards lined with baking paper, then rolled it a little flatter with a rolling pin. That did it!
Thanks for sharing your process and what worked/didn’t work Jess! I’m sure that will be helpful for others. And do let me know how they turn out once you’ve tried with Otto’s brand. :) x
Very easy to make and delicious! I followed the recipe to a T. I used Anthony’s brand cassava flour and it absorbed the water great and was a great dough consistency.
Wonderful! I’m happy you enjoyed the recipe Diana. And thanks for sharing which brand you used.
The first time I made this recipe, I did so with Pamela Cassava Flour. It didn’t turn out at all. I had scooped the flour, I did not measure by weight and had to do almost twice the amount for it to absorb the water. It was hard to peel off of the parchment paper because it was so tacky. Taste was so so because I adjusted the flour and wasn’t able to double the other ingredients.
I bought the Otto’s brand at my health food store, measured the one cup out to 140 grams and the texture was perfect…just like in your video. It peeled off easily. I am happy to report that the end results were better.
I have an 8 inch tortilla press, but it seemed the dough only spread out 6 inches, making these a little too thick and doughy for my taste. So, for anyone else making these, make sure you get to about 8 inches, otherwise it will be too thick. I also think a little more salt was needed, maybe 1/4 tsp more, but that’s my personal preference.
Thanks again,
Shani
I’m happy the tortillas turned out with Otto’s brand of cassava flour! And thanks for sharing your tips as well. :)
I just waisted a whole bag of bobs mill tapioca :( I’m so sad I really wanted to try the recipe will get the brand that you recommended and see if is better
I tried olive oil and coconut oil !
Tapioca is not the same as cassava flour. They both cook and bake differently and tapioca flour will definitely not work in this recipe. I hope it works better for you with the Otto’s Cassava Flour. :)
These are so delicious. I do not miss corn or flour tortillas at all.
Awesome! I’m happy you loved the recipe Chris!
Just made these and used olive oil but they turned out really crumbly and when I tried to roll them out into a circle they just come apart around the edges. Didn’t turn out nice a pliable like yours shows in the video. Any suggestions?
Hi Linda – what brand of cassava flour did you use?
When do you add the ghee/oil? Your directions only mention the warm water.
That’s in step 2. :)
Cannot wait to try these. Do you think coconut oil would suffice in place of the palm shortening?
Yes, that should work fine. Enjoy!
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!
Yay! So happy you both loved the recipe Tiffany. And great tip about wetting your hands. Enjoy all your tortillas! :) x
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.
Such a brilliant idea Anne!
Great idea!
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.
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!
Definitely give my recipe a try and make sure to watch the video as well. I really think you’ll love these ones! And I cook them first, then freeze. It’s super easy to just thaw and reheat when I need them. :)
Thanks. I’m gonna give it a shot!
Are these to be frozen raw or cooked?
I freeze them cooked. Then I just have to quickly warm them up. :)
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!
Awesome! And you get bonus points for creativity! ;) x
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 :)
Wonderful! So happy you enjoyed this recipe Kendra. I’m glad you gave my version a try! :) x
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.
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?
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. :)
Love cassava flour, thank you for your video.
Glad you enjoyed the video Lolita! :)
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!
Hi Jaqueline – which brand of cassava flour are you using?
Otto’s like you recommended
I use Otto’s like you recommend.
Okay, great. You could definitely try a more liquid fat next time, like olive oil or avocado oil and see if that helps. :)
Will these turn out the same if I replace the palm shortening with coconut oil?
Yes, any oil should work fine. :)
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
I find the cream of tartar just makes them a little bit softer and fluffier. :)
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!
They’ll be fine to eat cold and won’t harden unless exposed to air. If you keep in a ziploc bag you should be fine. :)
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
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
do they fold without breaking? that’s my issue with gluten free tortillas.
Yes, absolutely! Just to a search on the recipes page for tacos and burritos and you’ll see all the recipes I’ve made folding and rolling them. :)
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!!
I’m so happy the tortillas finally worked out for you Jeannie! And thanks so much for posting your comment as I know it will greatly help others! :) x
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 got hearthy foods cassava flour
I used Anthony’s and it worked great. Not gooey or sticky at all. So you might just try another brand of cassava flour.
Do I freeze them after they are flattened (pre-cooked) or after I cook them? Have you tried it before? Thanks!
I freeze them after they’ve been cooked. Then I simply have to reheat. :)
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
One of the wet ones puffed beautifully when I reheated it! What a treat w butter! Yum! Thanks
Oh perfect – yay!
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! http://www.ottosnaturals.com/ Check out their website. :)
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.
But Cassava flour has to much carbo ?
I don’t focus on low carbs, just real food. :)
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
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
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.
This is the tortilla press I use – and I love it! http://amzn.to/2mNVAQP
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? !
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! :)
Hi :-)
Do you know if we need to soak the flour before use it to reduce the goitrogen? And have you tried to soak it?
I have not tried to soak it, but I don’t think it’s necessary. :)
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.
YUM – chimichangas!! Those sound amazing Nikki! Thanks so much for sharing!! :) x