Gluten-free but craving “flour” tortillas? The same! Fortunately, the thirst can now be satisfied. Introducing us perfect Recipe for cassava flour tortillas that are chewy, soft and easy to fold without cracking.
only 4 ingredients Stand between you and your burrito, quesadilla, enchilada and taco dreams! Bonus? They are vegetarian, grain-free and so versatile. Let us show you how it’s done!
What is cassava flour?
Cassava flour is a naturally gluten-free flour made from a tuberous root grown in the tropics. Some call the tuber cassava, while others call it manioc or yuca. It is a staple food in many tropical countries.
Unlike tapioca flour, which is made using only starchy pulp Cassava, cassava flour uses the whole root. It provides a beneficial type of fiber called resistant starch and contains minerals such as potassium and calcium.
Cassava flour is used around the world to make bread, tortillas, cakes and more. The following are our favorite ways to use cassava flour to make tortillas similar to classic wheat flour tortillas!
How to Make Cassava Flour Tortillas
This recipe begins by combining cassava flour, tapioca starch, and sea salt. Although cassava is the primary flour, little tapioca starch is added This helps ensure the tortillas Fold without cracks and creates a Pleasantly chewy texture.
The remaining ingredients include warm water to make the mixture a dough and oil or vegan butter to help it taste and texture. When everything comes together, the texture is like Play-Doh (FUN)!
Since brands of cassava flour vary slightly in their absorbency, you can adjust the flour by adding a little more water if you have too dry or too much cassava flour if it is too sticky. It should look like the picture above!
Once the dough is the right texture, it’s time to roll the tortillas! We’ve found that rolling from the center and bending the parchment (rather than using a back-and-forth motion) prevents the tortillas from sticking to the parchment paper, tearing, or being uneven in thickness.
The last step is to cook the rolled-out dough in a hot cast iron or non-stick skillet for about 30 seconds per side. You’ll know the pan is hot enough if air bubbles appear within that time. If they don’t, try turning up the heat for the next one!
You’ll be a tortilla-making PRO in no time!
We hope you love these cassava flour tortillas! They are:
& very tasty!
They have a neutral flavor, which makes them great for everything from burritos to quesadillas, enchiladas, tacos and more. Stay tuned for an EPIC, coming-soon burrito recipe that will definitely make you want to grab some tortillas!
More gluten-free tortillas and wraps
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 6 (taco-sized tortillas)
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- 3/4 the cup Cassava flour (Something more for more rolling // We like Auto — see notes for other brands)
- 2 table spoon Tapioca starch (also called tapioca flour)
- 1/2 teaspoon Sea salt
- 2/3 the cup hot water
- 1/4 the cup Melted vegan butter or oil (eg olive or avocado oil // dairy butter will also work)
In a medium bowl, add cassava flour, tapioca starch and sea salt. Stir to combine. Add hot water and melted vegan butter. Using a spatula or wooden spoon, stir for about 1-2 minutes (it will look wet at first) until the mixture has a texture that is slightly softer than Play-Doh. If too dry, add more water 1 tablespoon (15 mL) at a time. If too sticky, add more cassava flour 1 tablespoon at a time. Shape the dough into a ball and cut it into 6 equal pieces for taco-sized* tortillas.
Place a piece of parchment paper on your work surface and dust lightly with more cassava flour. Place a portion of flour in the center of the cassava dough and dust with more flour. Use your hands to flatten the dough and shape it into a disc. Now using a rolling pin roll the dough to ~ 7 inches, if it starts to stick then add more dough on top. You want to get them as thin as possible while still being able to handle them! We find it works best to roll from the center, turning the paper in a 1/4-circle motion, and repeat until it’s all rolled out. We noticed that using a back and forth motion made the tortillas prone to tearing and becoming uneven!
Heat a cast iron skillet or non-stick pan over medium-high heat. Flip the tortilla over in your hands and gently peel off the parchment paper before inverting it into the skillet. Cook for ~30 seconds – until the tortilla starts to bubble – before flipping and cooking another 30-45 seconds.
While waiting for the first tortilla to cook, roll out the next one. As long as you get the hang of it, you can cook the tortilla, remove it from the pan, and turn the heat down before rolling out the next one!
Serve tortillas hot with fillings of your choice. They are perfect for making burritos, quesadillas, and enchiladas. Their neutral flavor and pliable texture make them very satisfying to shred and dip into pulses and curries.
Leftover tortillas will store in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 1 month (separated by a piece of parchment paper). Reheat in a pan on the stove when ready to enjoy next!
*For burrito-sized tortillas, divide your dough into 3 pieces and roll into a very large circle. Make sure you have a pan big enough to cook large tortillas!
*Nutrition information is a rough estimate calculated with Miyoko’s Vegan Butter.
*Loosely adapted from evolved table cassava flour tortillas.
Worship: 1 the bread Calories: 124 Sugars: 16.2 g Protein: 0.5 g Fat: 6.7 g Saturated Fat: 5.3 g Polyunsaturated Fats: 0 g Monounsaturated fats: 0 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 238 mg Potassium: 42 mg Fiber: 1.5 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 17 mg Iron: 0.03 mg