Name: Cassava Flour Tortillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ cup lukewarm water; ¼ teaspoon salt; 1 cup cassava flour; 2 ½ tablespoons vegetable oil

Cassava Flour Tortillas

Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest filling, and you'll be surprised how well they hold up and how delicious they taste!

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

4 servings

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

½ cup lukewarm water
¼ teaspoon salt
1 cup cassava flour
2 ½ tablespoons vegetable oil

Directions

Step 1

Prepare a tortilla press with 2 pieces of parchment paper. Set aside.

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Step 2

Pour warm water into a bowl and stir in salt until it dissolves.
Step 3

Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.
Step 4

Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.
Step 5

Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

Cook's Note:

The cassava dough can be tricky. Take care to peel away the parchment paper from one side of the tortilla first, then pull it off on the other side. Do not try to remove the tortilla from the parchment paper as it will stick. If this happens, scrape off the dough, shape it into a ball again, and put through the press. The dough is delicate but forgiving. If the dough is too wet, dust it with a bit of flour. Do not add too much or it will dry out and break during the cooking process.

Nutrition Facts

Per Serving:

221 calories; protein 0.4g; carbohydrates 35.3g; fat 8.7g; sodium 150.6mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts