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.
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.
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.
Paleo Cassava Flour Tortillas https://traditionalcookingschool.com/food-preparation/recipes/paleo-cassava-flour-tortillas/