Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free & Vegan

4.85 from 19 votes

Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free & Vegan

These tender, flexible cassava flour tortillas, made with cassava and tapioca, have the taste and texture of "regular" flour tortillas.

Prep Time20

Cook Time10

Resting time30

Course: Tortillas

Cuisine: American

Keyword: cassava flour tortillas, grain free tortillas

Servings: tortillas (6-inches each)

Author: Nicole Hunn

Equipment

Rolling Pin
Gallon-size plastic zip-top bag (See Recipe Notes for how to prepare the bag)
Tortilla press (optional)
6-inch round cutter (optional)

Ingredients

1 ⅓ cups cassava flour
½ cup tapioca starch
2 ½ teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons Spectrum brand non hydrogenated vegetable shortening or virgin coconut oil (See Recipe Notes)
¾ cup warm water

Customary - Metric

Instructions

Prepare the tortilla dough.

In a large bowl, place the cassava flour, tapioca starch, baking powder, and salt. Whisk to combine well.
Add the shortening or coconut oil, and mix until evenly distributed through the dry ingredients. Use the back of the mixing spoon to press in the shortening.
Add the warm water and mix, then knead until the dough comes together. It should come together well, but may crumble into moist shards.
Press the dough together, and then cover the mixing bowl. Allow the dough to sit for about 30 minutes. It will absorb moisture as it rests.

Shape the tortilla dough.

Divide the dough into 8 equal portions, each about 65 grams. Work with one piece of dough at a time, keeping the rest of the dough covered.
Place a large, heavy-bottom (ideally, cast iron) skillet over medium-high heat. If your skillet isn’t cast iron or nonstick, grease very lightly to prevent the dough from sticking.

If using a tortilla press.

Open the tortilla press and drape the prepared plastic over both halves of the open press. Shape the first piece of dough into a round, press it into a disk, and place it in the center of the plastic-lined bottom of the press.
Close the tortilla press, enclosing the dough on both halves of the plastic, and press the press down using the lever to flatten the dough.
Remove the dough from the press, still in the plastic, and using your rolling pin to roll further into a thinner round, about 6.5-inches in diameter.

If not using a tortilla press.

Shape the first piece of dough into a round, press it into a disk, and place it in the center of one half of the prepared plastic.
Cover the dough with the other half of the plastic, encasing the disk of dough fully in the plastic.
Use a rolling pin to roll the dough into a thin round about 6.5-inches in diameter.

Transfer the shaped dough to the skillet.

If you’re using a 6-inch round cutter, press it onto the round of dough to create a clean 6-inch disk. Carefully remove the excess dough from the edges, taking care not to disturb the clean edges.
To ensure that the dough won't stick to the plastic, open the plastic carefully, peeling it away without disturbing the dough. Replace the plastic, turn the whole thing over, and peel away the other side of the plastic carefully, leaving the raw tortilla exposed.

Cook the tortillas.

Once the skillet is properly heated, remove the raw tortilla from the plastic by placing one hand on top of the shaped dough, inverting the dough on that hand, and peeling the plastic away with your other hand.
Place the raw tortilla on the skillet. Wait for the air bubbles to form (about 40 to 60 seconds) and then use a wide, flat metal spatula to flip it over.
Press down on the top of the tortilla with a spatula to help the second side cook evenly. Cook the second side until set, about 20 seconds.
Remove the tortilla from the skillet before it becomes stiff.
Repeat with the remaining pieces of dough. Stack the prepared tortillas one on top of the other, and cover with a tea towel to keep them warm.

Serving instructions.

Serve the tortillas immediately, while still warm. They may stick together a bit in the stack, as they sit. Just carefully peel them carefully, one from the other.

Storage instructions.

Once the tortillas are fully cool, you can wrap them tightly in plastic wrap or place the stack in a quart-sized zip-top plastic bag.
Store in the refrigerator for up to 5 days. Refresh in the microwave for 10 seconds, or sprinkle lightly with water and refresh in a hot, dry skillet until warm and pliable.

Video

Notes

About the zip-top plastic bag.

To prepare the zip-top plastic bag for help rolling out the tortilla dough, slice the bag down each side to make one single, long rectangle of plastic.

About replacing shortening with coconut oil.

If you’re using coconut oil, be sure you’re using the kind that’s solid at cool room temperature. To avoid any hint of coconut flavor, use triple-filtered coconut oil.

In place of either shortening or coconut oil, you can use extra virgin olive oil, but the dough will be softer and more fragile.

Nutrition information.

Nutrition information is per 6-inch tortilla, is an estimate only from online calculators, provided as a courtesy, and should not be relied on under any circumstances.

Nutrition