This simple recipe for cassava flour tortillas is super allergy-friendly and perfect for home cooks!
- 2 cups cassava flour
- 1/2 cup melted coconut oil
- 1 teaspoon sea salt
- 1 to 1 1/4 cups water or coconut milk
- Making the Dough: First, you want to combine the cassava flour, coconut oil, salt, and water in a large bowl. I prefer to start with a fork and then use my hands to smooth it out.
- As you mix, the dough will start out crumbly, but you can smooth it by rolling it with your hands. Do a simple dough test by pressing or rolling one tortilla – if it falls apart, add a little more cassava flour.
- Divide the dough into even-sized balls. I usually go for golf-ball sized, but go with whatever works for your pan (and your tortilla press if you’re using one). This should make about 30 small street taco-sized tortillas, or 15 larger ones. Also – there’s nothing wrong with making several different sizes!
- Be sure to cover the dough with a towel to prevent it from drying out as you start the processing of making your fancy cassava flour tortillas. I find that letting the dough rest about 3-5 minutes before scooping yields the best results!
- Rolling Out the Tortillas: Now, here’s the tricky part. Place the ball of dough on a piece of parchment paper. Lightly flatten the dough with your hands and then cover it with a second piece of parchment paper and gently roll it out with a rolling pin. Gently encourage the tortilla off of the parchment to prevent breaking.
- Pressing the Tortillas: If using a tortilla press, you want to line the press with parchment paper. It works much better than plastic wrap! Gently encourage the tortilla off of the parchment to prevent breaking.
- I recommend rolling out several tortillas before you start cooking to make a smoother process (this is also when it’s great to have two people!
- Cooking the Tortillas: (This is easiest with two people – one to roll out the tortillas and one to cook them.) Pre-heat your pan to medium-ish heat for about 1-2 minutes before adding the first tortilla. (I use 4-5 out of 10 on my burner.) – Be sure to adjust heat as needed for your stove / pan.
- Place the tortilla on a dry or oiled skillet and cook until it starts to get flulffy or you see a couple of bubbles form on top, then flip. You want your tortillas to have a nice touch of dark brown on each side. You’ll have to adjust your timing and temperature as you get used to the process.
- Once you’ve cooked all your tortillas – enjoy! I like them warm from the skillet with a little butter, or I just use them as I would any other tortillas.
I use a tortilla press, if you use a rolling pin, it may take longer to prep these tortillas.
These tortillas WILL stick together if you stack them, especially when warm. I recommend separating leftover tortillas with a kitchen towel before storing them in a sealed container in the fridge. You’ll likely want to heat them up a touch before serving again since the coconut oil gets a bit solid.
Nutrition label is for 1 street taco tortilla (recipe makes 30).
UPDATED 5/2020: The original recipe called for 1/4 cup melted coconut oil and 1-1.5 cups water. Using more oil and less water makes these easier to roll out, but the resulting tortillas are nearly the same.
- Category: Tortillas, Bread
- Method: Stovetop
- Cuisine: Mexican
Keywords: gluten free tortillas, gluten-free, grain-free, grain-free tortillas, vegan tortillas