Get My FREE Breakfast Recipes For Busy Mornings Booklet

Cassava Flour Tortillas

 

Do you want a simple recipe to make delicious and versatile tortillas? Then here’s the recipe for you. These cassava flour tortillas can also be made ahead of time, refrigerated or frozen, ready for when you want to use them.

If you’ve never heard of cassava flour before, your not alone. It’s not a readily available or commonly used flour option, but it should be. Not only is cassava flour gluten free, wheat free, and grain free, it is also paleo and vegan compliant, dairy free, egg free, nut free, yeast free, soy free, cholesterol free, preservative free, GMO free, and autoimmune protocol compliant.

Here is the cassava flour that I use for these tortillas, pizza bases, crackers, cookies, bread, pancakes and more. The uses are endless.

Cassava Flour Tortillas

Ingredients

  • 160 gms Cassava flour
  • 1/2 tsp Sea salt
  • 180 gms Water (hot)
  • 50 ml Coconut oil (melted)

     

Method
  1. In a large bowl, add the cassava flour and salt. Mix to combine. Add the hot water and melted coconut oil and mix with a spoon to combine.
  2. Use your hands to knead it into a smooth dough for about 30 seconds. The texture should be similar to very soft playdough. If it’s too firm, add a few drops of water to work it into the dough.
  3. Divide the dough into even balls, rolling them with your hands. Keep the balls on a plate, covered with a clean kitchen towel to keep them from drying out.
  4. Roll out the tortillas using a tortilla press, or by hand. To roll them out by hand, place one ball in between two sheets of parchment paper. Use a baking sheet to flatten the dough. Then use a rolling pin to roll it out into a thin tortilla (it should be thin, but not translucent).
  5. Heat a cast-iron skillet over medium heat. Once the skillet is hot, remove the top sheet of parchment from the tortilla. Place the tortilla on an open hand and use your other hand to peel the parchment carefully from the bottom. Place on the skillet and cook for 45 seconds to one minute, until it puffs up. Flip and cook for another 45 seconds to one minute, until the bubbles are golden brown on both sides.
  6. Transfer to a plate and cover to keep warm and continue with remaining dough. Serve and enjoy!

 

Tips:

Leftovers – Store cooked tortillas in the fridge for up to five days. To freeze, let them cool after cooking and store in the freezer in between sheets of parchment paper in a freezer zip lock bag for up to three months. When ready to eat from the freezer, let them sit out on the counter to defrost for about five minutes, then heat on low to warm them up.
Serving Size – One tortilla is one serving. 
Texture – To make them chewier and flakier, add 3/4 tsp of Xanthan Gum per nine servings. 
No Coconut Oil – Use melted ghee, melted butter, or avocado oil.
Water – the water should be approximately 45°C.

If you enjoyed this recipe and want to learn more about the individualised meal plans I offer or want to work with me then please head here to book 

Posted by Evolved Nutrition and Naturopathy

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email