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A table filled with cassava flour tortillas
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4.64 from 46 votes

Cassava Flour Tortillas (Gluten-Free Tortillas)

These cassava flour tortillas are the best gluten-free and grain-free tortilla recipe. They’re soft, slightly chewy, and perfectly foldable!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Cassava Flour Tortillas, cassava tortillas, paleo tortillas
Servings: 6 tortillas
Calories: 112kcal
Author: Lisa Bryan

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
  • cup warm water

Instructions

  • Add the cassava flour, salt, baking soda, and cream of tartar to large bowl and mix together.
    Whisking cassava flour tortilla dough in a bowl
  • Add the oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
    Cassava flour tortilla dough in a bowl
  • 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.
    Kneaded cassava flour tortilla dough in a bowl.
  • 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.
    Rolling cassava flour tortilla in a bowl
  • 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.
    Making cassava flour tortilla in a tortilla press
  • 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.
    Frying a cassava flour tortilla in a pan
  • Eat immediately or freeze in batches for future use.

Notes

  • 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

Serving: 1tortilla | Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 145mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg