These Paleo Cassava Tortillas have only 4 ingredients and are super easy to make.
The taste and texture is just as good as a flour tortilla but gluten-free.
Use them to wrap your favorite fillings for a super healthy lunch or dinner.
Tacos and burritos are wonderful to eat especially in the summer. But if you’re like me and prefer not to eat gluten or corn tortillas, it’s hard to find a tortilla that tastes great.
I decided to make my own. After many tries I came up with this recipe for Cassava tortillas that have a very similar taste and texture as flour tortillas.
Many grain-free tortillas are dry and hard to roll. These cassava tortillas are soft and pliable. They hold their shape and don’t break apart rolling up your filling.
What is Cassava Flour?
Cassava is a root vegetable, similar to yams or taro.
Cassava flour is made by peeling, drying, and grinding the entire cassava root. It’s a whole food.
Tapioca flour is also made from the cassava root but it’s made by washing and extracting a starchy liquid instead of using the entire root. Therefore not a whole food.
Cassava flour is grain free, gluten free and nut free, making it perfect for anyone on a paleo diet. Since it is high in carbohydrates it’s not recommended for people on a low-carb or ketogenic diet.
Start by mixing the cassava flour with Celtic sea salt. You can add garlic powder for additional flavor but it’s optional. Add the olive oil and use your hands to rub the olive oil into the flour, until it’s evenly coated. This step makes the tortillas softer and more pliable.
Add the water and knead until well combined. Divide the dough and into roll into balls. Keep them covered while you work so they don’t dry out.
Flatten each ball and even out the edges. Roll between two pieces of parchment paper until about 6 inches in diameter. They will be thin.
Heat a cast iron pan over medium. Once it’s hot place the tortilla into the pan. Let cook 1-2 minutes until air bubbles form and then flip. You don’t need any oil.
Cook one minute more until lightly brown. Repeat with the rest of the balls.
Place on a plate and stack each one as you cook it. Cover with a kitchen towel to keep warm.
Fill with beans, avocado, shredded chicken, salsa. vegetables or anything you like.
These Paleo Cassava Tortillas are
easy to make
soft and sturdy
Everybody loves something, even if it’s only tortillas.
~ Pema Chodron
Enjoy the recipe. If you make it 3 times it will be so easy, you won’t even need a recipe.Print
Cassava flour tortillas are super easy to make, have only 4 ingredients, and taste as good as a flour tortilla! Use them to wrap up your favorite fillings.
- 3/4 cup cassava flour
- 1/4 teaspoon Celtic sea salt
- 1/8 teaspoon garlic powder (optional)
- 2 tablespoons olive oil
- 1/3 to 1/2 cup warm water
- In a medium bowl, mix together the flour, salt and garlic powder if using.
- Add olive oil and use your hands to rub the olive oil into the flour, until it’s evenly coated.
- Add just enough water to form a nice dough, not too dry, not too sticky. Knead until smooth and well combined.
- Divide into 4 even pieces and roll into 4 balls.
- Cover the balls with a kitchen towel while you work so they don’t dry out.
- Flatten each ball and even out the edges. Roll between two pieces of parchment paper until about 6 inches in diameter. They will be thin.
- Heat a cast iron pan over medium. Once it’s hot place one tortilla at a time in the pan. Let cook 2 minutes until air bubbles form and then flip.
- Cook one minute more until lightly brown.
- Place on a plate and stack each one as you cook it. Cover with a towel to keep warm.
- Serve immediately
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