I’ll be honest, finding suitable stand ins in my gluten-free reality are a challenge, especially tortillas. I’ve previously tested other gluten-free versions. While tasty, they were more pancake or crepe like – that just didn’t work for me. THIS tortilla recipe comes closest to the real deal, and are gluten and dairy free and Paleo-friendly. Oh, and most importantly, they are incredibly delicious! No joke. When you’re able to win your “gluten-full” husband over for this version, it’s a pretty compelling testament.
This base for this tortilla recipe is CASSAVA FLOUR. This flour is made from the cassava root (aka yuca, manioc). It cassava isn’t a grain at all – it is a tuber plant, like a potato. My only previous experiences with cassava flour were eating Brazillian cheese bread and Indonesean and Thai desserts, all of which use cassava flour in the recipes.
I’ve made the basic version numerous times. I’m now branching out and making flavored version of this tortilla, such as the spinach one shown here. For me, any opportunity to include more vegetables is a winning situation.
The recipe is very simple – four ingredients (five, if you want to make the spinach version), lighting fast prep and cooking times.
Once pressed, the dough cooks up quickly in the pan, and your few minutes of effort are rewarded with these soft, slightly chewy tortillas that are the perfect base for soft tacos or wraps.
With a slight chewy texture, these lovelies can stand toe to toe with their wheat and corn based counterparts.
CASSAVA FLOUR TORTILLAS – REGULAR & SPINACH (gluten free, grain free, paleo, vegan)
Gluten-free, paleo friendly and delicious. These tasty cassava flour tortillas are also super easy to make.
(Original recipe adapted from the back of Otto’s Natural Cassava Flour Bag)
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- Yield: 6 tortillas 1x
Ingredients
REGULAR VERSION
3/4 c cassava flour
1/3 – 1/2 c warm water
2 tbsp olive oil (or avocado oil)
1/4 tsp sea salt
SPINACH VERSION
3/4 c cassava flour
1/4 c frozen spinach, defrosted & chopped (squeeze out excess water well)
1/4 – 1/3 c warm water
2 tbsp olive oil (or avocado oil)
1/4 tsp sea salt
Instructions
combine flour, salt (and if using, spinach)
add olive oil
add water. first add the small quantity. mix and assess consistency. add more water if needed.
dough should come together easily and have the consistency of a soft, non-sticky dough. There should be no flour remaining in the bowl.
divide dough into 6 equal pieces. roll each piece into a ball
flatten dough between two pieces of parchment paper using a tortilla press. you can use a rolling pin as well.
heat a skillet (no oil) over medium high heat. once heated place tortilla in pan. Cook for approx 1 minute then flip. Watch for air bubbles and slight browning – that is your sign to flip. cook for another 1 minute.
remove from skillet and let cool on a wire rack or in between paper towels for a few minutes before serving.
What are you waiting for? Grab a bag of cassava flour, get in the kitchen, and treat yourself to these tasty gluten-free tortillas. Speaking of, pass the guac and salsa.
