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Pliable Homemade Tortillas Cassava Flour | Frugal Nutrition

Cassava Flour Tortillas


  • Author: Caitlin
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 30 1x
  • Diet: Gluten Free

Description

This simple recipe for cassava flour tortillas is super allergy-friendly and perfect for home cooks!


Ingredients

Scale
  • 2 cups cassava flour
  • 1/2 cup melted coconut oil
  • 1 teaspoon sea salt
  • 1 to 1 1/4 cups water or coconut milk

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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!
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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.

Notes

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

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