Cassava Flour Tortillas

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Are you looking for a delicious and healthy alternative to traditional wheat flour tortillas? These Cassava Flour Tortillas are not only gluten-free and grain-free, but they also nut-free, paleo, and vegan friendly.

If you’re craving Mexican food, these homemade cassava tortillas are perfect for burritos, taco shells, wraps, and tortilla chips!

While developing this recipe I made two different batches using two different methods, and both were delicious!

What you will need

• Cassava Flour
• Fine Sea Salt
• Baking Soda to help the dough rise
• Hot Water
• Coconut Oil, Palm Oil Shortening, or Olive Oil
• Tortilla Press or Rolling Pin
• Cast Iron Skillet or Griddle

Be sure to check out the detailed printable recipe card below

What is cassava flour?

Cassava flour is made from 100% yucca root that has been dried and ground into an all-natural, gluten-free flour replacement. It is compliant with Paleo, AIP Autoimmune Protocol, Low Fodmap, and Lectin Free.

How to make Cassava Flour Tortillas

Mix the dry ingredients together in a large bowl. Then mix in the oil into a dry, crumbly dough. Add the hot water and knead until completely smooth.

Divide dough into 6 pieces and roll into balls.

The texture is a lot like Playdough, LOL

Tortilla Press Method

Place each dough ball between two sheets of parchment paper or plastic wrap and flatten into a 6-inch circle with the tortilla press.

Carefully remove the top layer of parchment paper and flip the tortilla onto your hand, then remove the second sheet of parchment paper.

Rolling Pin Method

Roll the dough out on a cassava flour or tapioca flour covered silicone mat.

The edges were drier and not as smooth with this method.

Heat a cast iron skillet or round griddle over medium-high heat until hot.

Place a flour tortilla onto the hot pan and cook until bubbles have formed. Flip to the other side and cook until brown spots form. Flip once again to allow the first side to brown.

Repeat with the remaining tortillas. Place warm tortillas in a tortilla warmer separated by sheets of parchment paper or foil.

These Cassava Flour Tortillas are soft and pliable, but tend to stick together which is why I added the parchment paper sheets between them.

How to store Cassava Flour Tortillas

Place cooled tortillas in a zipper-top plastic bag or airtight container and store in the refrigerator for 3 to 4 days.

To Freeze: layer tortillas between sheets of parchment paper and store in an airtight container in the freezer for up to 3 months.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Tortilla Press to make 6-inch tortillas. I am going to get this 8-inch Tortilla Press next to make bigger ones.

• Cast Iron Round Griddle to make and heat tortillas because it does not have side like a cast iron skillet does. I also use it to make my Irish Nachos and Chicken Fajita Quesadillas.

• This is the Cassava Flour that I always use! Do not go cheap on your flour, you may. not like the end result.

• The parchment paper sheets that I used are actually Burger Patty Paper, but they work perfectly for small items that need to be separated. Yes, you can also use full-size parchment paper sheets and fold or cut each one in half.

• I used Palm Oil Shortening because I am allergic to coconut. I found mine at Sprouts, so check your local stores.

Use Cassava Flour Tortillas for…

These cassava tortillas are going to be perfect wrapped around your favorite fillings, or cut them up and bake into homemade tortilla chips!

• Adobo Slow Cooker Chicken / Instant Pot Adobo Chicken – shown above^
• Instant Pot Pork Carnitas
• Instant Pot Mexican Shredded Beef for soft tacos!
• Sheet Pan Chicken Fajitas
• Instant Pot Red Chile Pork
• Creamy Seafood Enchiladas

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Enjoy!!