These completely grain-free, Paleo cassava flour tortillas are pliable, elastic, and won't crack when filled with toppings! They are perfect for tacos, quesadillas, breakfast burritos, and more!
Cassava flour is my favorite grain substitute to date as it makes perfectly pliable, delicious, grain-free, Paleo cassava tortillas.
Cassava flour comes from the root of the starchy yuca plant and provides a stable source of nutrition for millions of people around the world. It is nutrient-dense, gluten-free, grain-free, corn-free and even nut-free, making it an ideal flour for those suffering from allergies or those following a grain-free diet.
The neutral flavor of cassava lends itself well to forming delicious but not overpowering Paleo cassava tortillas. Its taste and texture satisfy much like normal bread, without detracting from the rest of the dish like some grain alternatives can.
Cassava tortillas are pliable and elastic and don't crack or pull apart when filled with toppings. They act much in the same way that soft corn tortillas or your typical flour tortillas do.
And dare I say, to me, taste far better than either.
If you’ve never worked with cassava flour, you’ll find it to be much finer than most flours as the granule is fine and soft. And when combined with water and oil, the dough handles beautifully and rolls easily without breaking apart.
So let’s talk a little bit about cassava flour and how to make perfect Paleo cassava tortillas every time!
Paleo Cassava Flour Tortillas are…
- egg free
- easy to make and delicious!
What’s the difference between cassava flour and tapioca flour?
A lot of people (myself included) for a long time assumed that cassava and tapioca flours were interchangeable but that’s not the case at all.
While both flours come from the yuca plant, cassava flour is made from the whole root while tapioca is made of only the starchy part.
Cassava flour will often give food a more glutenous texture where tapioca will not. This is why cassava flour is the ideal candidate for gluten-free tortillas.
Tapioca acts as a great thickener for soups and stews.
Where can you find cassava flour?
While coconut, almond, and tapioca flours are readily available in most grocery stores, cassava flour is a bit harder to come by.
Grocery stores like Whole Foods and Trader Joe’s carry cassava flour but if yours does not, a good option is to shop online. My favorite brand is Otto's Cassava Flour.
Cassava flour is more expensive than most alternative flours but in my opinion, it is worth every penny as the results are always impeccable. And if you want the true taste and texture of a tasty tortilla (yet gluten-free), cassava flour is the way to go.
What do you need to make cassava flour tortillas?
The beauty of this recipe is that it requires just 4 ingredients: cassava flour, water, olive oil, and sea salt.
You will also need a good cast iron skillet and either wax or parchment paper.
If you don’t have wax paper, I highly recommend you get some before embarking on the Paleo cassava tortilla journey. Otherwise, yours will be a sticky mess… unless you have an electric tortilla press!
But if you don’t, rolling out the dough between two pieces of parchment paper makes life much easier and you don’t have to worry about peeling bits off your rolling pin or your counter.
Are cassava flour tortillas grain-free?
Yes! If you’re new to the term Paleo, don’t worry, you’re not alone. The Paleo diet is generally grain-free so you can be certain that these cassava tortillas are entirely free of gluten and grains.
How do you store cassava flour tortillas?
You’ll notice that cassava tortillas are best when served right away.
If you have leftovers, store them in an airtight container or bag and refrigerate.
To reheat the grain-free tortillas, just add them to a dry heated pan and they’ll soften up again.
Can you use a tortilla press?
If you have a tortilla press, your work will be greatly reduced (though, truthfully, I find the whole process rather relaxing and meditative).
There are a few options for a tortillas press. You can use the same method of placing your dough between two pieces of wax paper, press, and follow the same steps for cooking (method pictured above with these corn tortillas).
Or, if you have an electric tortilla press, just follow manufacturer instructions once you’ve made your dough.
What is the best skillet for making cassava flour tortillas?
In my opinion, a dry cast-iron skillet or dry non-stick ceramic skillet will be your best option for getting the results you want.
It’s important not to add any oil at all to the pan as this will change the consistency of the tortilla and you’ll end up with a tostada (a fried piece of tortilla) and won’t get a pliable texture.
Recipe ideas for cassava flour tortillas:
As far as recipe ideas, you can get as creative as you want! I often use cassava tortillas when making pulled pork or chicken tacos, fish or beef tacos.
You could use them to make a breakfast roll-up with eggs, bacon, and your favorite fillings.
If you want to turn them into a sweet treat, consider adding some homemade Nutella, bananas, and cinnamon.
Let me know what your favorite cassava flour tortilla recipes are!
Paleo Cassava Flour Tortillas
Cassava flour is my favorite grain substitute to date... So far, I've made cassava flour tortillas for tacos, which are pliable, elastic, and don't tend to crack when filled with toppings!
Combine flour, salt, and olive oil in a large bowl.
Add 1 1/2 cups water.
Mix until evenly distributed, and oil and water are absorbed.
Knead, adding enough additional water for the dough to hold together without crumbling. Make sure the water is being worked to the inside of the dough mass.
Take a small portion of the dough, roughly egg-sized, and place it between 2 sheets of parchment paper.
With a rolling pin on the top layer of parchment paper, roll out the tortilla to about an 1/8" thick and a diameter that will fit inside your 10" or larger cast iron skillet (mentioned below).
As you're rolling out, smooth out any ridges that appear along the edges.
Remove the top layer of parchment paper. The tortilla may stick, so roll back gently to prevent tearing.
Heat a dry 10" or larger cast-iron skillet to medium-low heat.
Transfer tortilla from the bottom layer of parchment paper into the middle of the skillet. I lay the tortilla face-down on the palm of my dominant hand, then to prevent tearing, carefully peel back the parchment paper, starting from the thickest edge of the tortilla.
Once tortilla is in the skillet, watch for the edges of the tortilla to curl up, and bubbles to form in the dough. Then it's ready to be flipped!
Once you see bubbles and the underside is browned, flip the tortilla.
After the second side is lightly browned, remove tortilla from skillet. Undercook rather than overcook -- this is the key to soft tortillas.
Place inside towel or container to keep warm.
Repeat for all tortillas, adjusting the heat up or down as necessary so they don't get overcooked or burned.
While still warm, put the stack of tortillas, sandwiched between 2 layers of parchment paper, inside a zipper-seal bag. This helps to keep them soft.
Serve with taco meat and toppings, or any other fillings your heart desires. 🙂 Enjoy!
Refrigerate leftovers. When chilled completely, any that are overcooked may become hard or brittle, but they are easily softened up by heating them in a dry skillet.
Have you used cassava flour in your kitchen? Will you try these cassava flour tortillas? Have you ever made paleo tortillas?
This post was featured in 60 Easy & Nourishing Picnic Recipes.
This post was originally published and written by Naomi Harmon on 12/19/16. It was updated and republished on 1/21/20.
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