Learn how to make soft and pliable cassava flour tortillas with just four simple ingredients. A delicious gluten-free, grain-free, and paleo alternative.
Recipe Science
- Coating cassava flour with oil before adding water limits starch bonding, yielding more tender tortillas.
- Cassava flour is naturally gluten-free, requiring adequate hydration time and proper kneading to avoid a crumbly texture.
- The high starch content in cassava gelatinizes when heated, making the tortillas flexible and shape-retaining.
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Featured Comment 6
“I have an 8″ press, and these came together so easily and perfectly! My go-to cassava tortilla recipe from now on!”—Kels
Why It Works
This recipe uses cassava flour and still has a chewy texture like my homemade flour tortillas. The bonus is that this ingredient provides a gluten-free alternative without sacrificing taste. Make a batch for taco night, stuff fajitas, wrap for enchiladas, or meal prep.
These cassava tortillas use simple pantry staples. All you need is fat, salt for seasoning, and water. Ground cassava absorbs a lot of water, so I’ve adjusted for additional moisture for a soft and flexible texture.
Ingredients You’ll Need
- Flour: Cassava is a grain-free flour made from finely ground cassava root, so it doesn’t have a gritty texture. It is off-white in appearance and has a very neutral, slightly nutty taste. It’s a great paleo alternative to traditional wheat flour and corn tortillas.
- Salt: I season the flour with kosher salt so it doesn’t taste bland.
- Water: The liquid helps to hydrate the flour, making it pliable. Cassava flour is denser than all-purpose flour, absorbing more moisture and requiring extra water to ensure it’s easy to roll and flatten. The dough should not crumble apart when forming the tortillas.
- Oil: Olive oil adds a subtle fruity flavor and makes the texture of the tortilla more tender and flexible. Without fat in the gluten-free tortilla recipe, they will be dry, rigid, and brittle.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
It’s easy to customize the cassava flour tortilla recipe! Try these tasty ideas.
- Salt Options: Use sea salt or table salt instead of kosher salt.
- Fat Substitutes: Use avocado oil, vegetable oil, or melted coconut oil (use unrefined if making paleo). All are dairy-free and vegan options.
- Add Seasoning: To enhance the flavor of the grain-free tortillas, add garlic powder, onion powder, dried or fresh herbs, or chile powder.
How to Make Cassava Flour Tortillas
Step 1: Warm the Water
Heat the water between 110 and 120ºF (43 to 49ºC) on the stovetop or microwave. It’s important to add warm water to slightly heat the fat so that it can better disperse into the flour.
Step 2: Make the Dough
Coat the cassava flour with olive oil before adding water. This reduces the amount of bonding from the starches by covering the fiber, making the tortillas more tender.
When you initially add the water, it will feel very tacky, creating a shaggy dough.
Step 3: Knead the Dough
Knead the dough to help the cassava starches absorb the water. The goal is to have a pliable dough that can be shaped and flattened.
When pressed, the edges will be slightly jagged, but they should not crumble apart. That’s a sign that it needs more hydration. Add more water or flour to adjust the consistency.
Step 4: Portion the Dough
You can shape the tortillas right away—no need to wait. I like to roll the dough into a log and then use a bench scraper or knife to cut it into eight even-sized pieces.
When rolled into balls, they should be about 1 ½-inches wide.
Pro Tip: Cover the dough balls, or the surface will dry out. You can flatten them all at once or in between cooking.
Step 5: Flatten the Dough
I use a metal tortilla press with parchment paper to prevent sticking.
Once flattened, keep the uncooked dough on the parchment paper. It makes it easier to transfer into the pan.
Experiment Encouraged: Alternatively, use a rolling pin to roll the dough. Target between a 5 ½ to 6-inch wide round. These will give thick wraps.
Step 6: Cook the Tortillas
Heat the skillet over medium-high heat, then use the parchment paper to flip the dough onto the hot surface. Getting the surface lightly browned takes 30 to 45 seconds per side.
You’ll see a few moisture bubbles puff up, which will keep the tortillas lighter in texture. Do not cook them for too long, or they will get charred and dried out.
Tips for Perfect Execution: A cast iron skillet is the best for cooking cassava tortillas. The thick walls retain heat well between batches, and you don’t need to grease the pan. A nonstick pan will also work well.
Step 7: Cover After Cooking
The tortillas will be slightly rigid when they come straight out of the pan. The key is to transfer them to a plate and cover them with a kitchen towel, foil, or plastic wrap. This technique traps the steam from the dough, softening the surface.
Step 8: Serve the Tortillas
Stack the tortillas on each other to keep them warm and pliable before serving. Now, you can fill them and make tacos, enchiladas, or cheezy quesadillas.
Frequently Asked Questions
Cassava flour is grain-free, gluten-free, and paleo, making it a great dietary option for those with sensitivities or following a specific diet. It also contains calcium and fiber. The recipe includes healthy olive oil with monounsaturated fat, water, and a small amount of salt for seasoning.
No, they are not low-carb. Cassava flour contains about 27 grams of carbohydrates per ¼ cup, which is slightly more than what’s in each tortilla. Those on a low-carbohydrate diet should avoid consuming this ingredient.
Garlic and onion powder add an earthy, allium flavor. Use about ½ to ½ teaspoons. For a red tint, add paprika, about ¼ teaspoons. Dried herbs like thyme, rosemary, oregano, parsley, or basil provide an herbaceous note. Add ½ to 1 teaspoon.
Solid fats yield a puffier texture. Try palm oil, unsalted butter, or vegetable shortening and break them into small pieces in the flour, like making biscuits. Due to their higher melting point, they hold their shape when heated, creating more air pockets inside the dough. Chill the dough for 30 minutes before rolling to firm it further up. Palm oil is paleo-friendly, but butter and vegetable shortening are not.
Store cassava flour tortillas in an airtight container or tightly wrap them in plastic and place them in a resealable bag for 5 days. They can be frozen for 1 month.
Tasty Taco Recipes
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Cassava Flour Tortillas
Ingredients
- 1 cup water
- 1 ½ cups cassava flour
- ¾ teaspoon sea salt, or kosher salt
- 3 tablespoons olive oil
Instructions
- Warm the Water – Add water to a small saucepan, and set it over medium heat until warm, between 110 to 120ºF (43 to 49ºC) on a thermometer. Alternatively, microwave in 30-second intervals until warm.
- Make the Dough – In a medium bowl, combine flour and salt. Add the oil and mix until it looks like coarse cornmeal. Add the warm water and mix to combine. It will look wet and shaggy.
- Knead – Briefly knead the dough until it forms a cohesive ball. Add 1 teaspoon flour if the dough feels sticky, or water – 1 tablespoon at a time if it feels dry. It should feel like clay and hold together when pressed down. It should not crumble apart.
- Portion – Divide the dough into 8 even-sized pieces (about 55 grams). Roll into balls, about 1 ½-inches wide. Transfer to a plate and tightly cover with plastic wrap to prevent them from drying out.
- Flatten – Cut out 9 pieces of parchment or wax paper to fit a tortilla press. Working with one piece of dough at a time, place it in between two pieces of paper. Press into a 5 ½ to 6-inch circle. The edges will be slightly jagged. Keep the tortilla on the bottom piece of paper. This makes it easier to transfer to the pan. Transfer to a plate and cover with a towel or plastic wrap to prevent drying out. Continue flattening the other balls, making a stack, and covering in between. Alternatively, use a rolling pin.
- Cook the Tortillas – Heat a 10-inch cast iron skillet or nonstick pan over medium-high heat. Reduce heat as needed, as the pan may get hotter over time. Using the parchment paper, quickly flip the tortilla over into the pan. Cook until a few brown spots appear on the surface, about 30 to 45 seconds per side.
- Cover the Tortillas – Transfer the tortillas to a plate and tightly cover them with a towel, plastic wrap, or foil. This traps the steam, keeping them warm and pliable. Repeat the cooking and covering process with the remaining dough.
- Serve – Keep the tortillas covered until ready to serve so that they stay warm. Serve immediately for the best taste and texture.
Recipe Video
Notes
- Oil Substitutes: Avocado oil or unrefined melted coconut oil.
- Storing: Store in an airtight container or wrapped in plastic and placed in a resealable bag for up to 5 days. Freeze for up to 1 month.
- Reheating: Warm in a frying pan over medium heat until pliable. Defrost if frozen.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Health Notes
What is Cassava Flour?
Pantry Staples
10 Types of Flour and Uses
Health Notes
Sean K. says
Hi! I love this easy recipe and simple steps. But for some reason my tortillas always end up a little raw/gooey in the middle. Any suggestions on what to tweak?
Jessica Gavin says
You could try cooking the tortillas over medium-low to medium low heat to allow for more cook time, then wrap in a towel to let it finish steaming and stay pliable.
Kels says
I have an 8″ press and these came together so easy and perfect! My go to tortilla recipe from now on!
Jessica Gavin says
Yay! Thank you for your feedback.
Marie says
Do you have a brand of cassava that you prefer? Thanks!
Jessica Gavin says
Bob’s Red Mill or Otto’s for cassava flour. I used bob’s for this recipe.