An adaptation from a tortilla recipe from my Tia Rita! One of the very first things I ever made with Otto’s Cassava Flour – a recipe that continues to be one of my favorites over a decade later. Using shortening (you can sub lard, just be mindful of sourcing) is key here. These even stay pliable in the fridge!
Why You’ll Love These Cassava Flour Tortillas
These are the tortillas that made me fall in love with cassava flour. Based on my Tia Rita’s recipe and made with just 5 simple ingredients, they are paleo, gluten free, incredibly flexible and so versatile. Here is what makes them a Back Porch Paleo staple:
- Only 5 simple ingredients
- Ready in 20 minutes start to finish
- Soft and pliable – even straight from the fridge
- Grain free, gluten free, dairy free, egg free and nut free
- AIP-friendly and vegan
What Is Cassava Flour?
Cassava flour is made from the whole root of the yuca (cassava) plant, dried and ground into a fine flour. Unlike tapioca starch, which comes from just the starchy part of the root, cassava flour behaves more like all-purpose wheat flour. That is what makes it such a great grain-free option and what gives these tortillas their incredible flexibility. I have used Otto’s Naturals Non-GMO Cassava Flour for over a decade for all my Paleo creations and it consistently delivers the best results.
Ingredient Notes
Cassava Flour: Start with 3/4 cup and add a little more if the dough feels too sticky. Bags can vary slightly in absorbency so trust the texture over the measurement.
Palm Oil Shortening: This is the key to that pliable, tender texture. Lard is a great substitute, just be mindful of sourcing. Coconut oil is not recommended as a swap here.
Warm Water: Warm from the tap is all you need. It helps the dough come together smoothly without overworking it.
Tips for Perfect Paleo Tortillas
Knead Each Ball Before Pressing
Working the dough between your hands before pressing is what gives each tortilla that smooth, even texture. Give each ball about 10 seconds of hand-kneading before pressing.
Use a Tortilla Press If You Have One
A tortilla press gives the most uniform results, but parchment paper and a rolling pin work beautifully too. TIP: before rolling them out, if you initially press the dough ball straight down with a pie tin or flat bottom plate or baking sheet, you’re at least starting with a circle so that once you roll them out, you’re half way there! Aim for about 1/8 inch thickness.
They Will Stiffen Right Off the Heat – Totally Normal
The tortillas come off the skillet stiff. Do not worry! They soften as they cool. Let them cool flat before stacking.
Cast Iron Is Your Best Friend Here
A dry cast iron skillet gives the best color and cook. No oil needed – just wait for the bubbles to puff before flipping.
Cassava Flour Tortillas (Paleo/Gluten Free)
Course: Recipes6
servings10
minutes5
minutesIngredients
3/4-1 cup Otto’s Naturals Non-GMO Cassava Flour
1/2 tsp Real Salt (Redmond)
1/8 tsp Baking Powder
3 Tbsp Palm Oil Shortening (can sub lard)
1/2-3/4 cup Water, warm from the tap
Directions
- In a medium bowl, combine cassava flour, salt, baking powder, and shortening. Work all ingredients together with your fingertips until you have a crumbly mixture and the shortening has been worked in.
- Add 1/2 cup of the water and work together with a wooden spoon until it all comes together in a ball.
- Before adding more water, work the dough ball together with your hands and knead between your palms.
- Return dough to the bowl and add a tablespoon of water at a time, working in with your hands after each tablespoon, until you have a firm yet moist dough.
- Divide dough into 8 balls for taco-sized tortillas, 6 balls for larger tortillas, or 12 balls for street taco size.
- Take one dough ball and knead between your hands for about 10 seconds, shaping back into a ball. Place between two pieces of parchment paper. Flatten with a tortilla press or roll out with a rolling pin, see tip above.
- Cook on a dry cast iron skillet until bubbles start to puff up. Flip and cook the other side. Remove and repeat. Allow to cool before stacking.
How to Store Cassava Flour Tortillas
Store cooled tortillas in a zip-close bag in the refrigerator. They stay pliable for up to 5 days without any reheating required. To freeze, stack them with a piece of parchment paper between each tortilla, seal in a freezer bag, and freeze for up to 2 months. Thaw at room temperature or warm briefly in a dry skillet.
What to Make with These Gluten Free Tortillas
These cassava flour tortillas are the base for so many Back Porch Paleo Mexican-inspired favorites. Once you have a batch ready, the options are endless:
- Shrimp tacos
- Chicken fajitas
- Breakfast tacos
- Quesadillas
- Mini street tacos
- Taco salad wraps
Frequently Asked Questions
Can I use a different flour instead of cassava flour?
This recipe was developed specifically for cassava flour and I have not tested it with other flours. Substitutions like almond flour or coconut flour WILL NOT yield the same results.
Are these tortillas AIP compliant?
Yes! This recipe is AIP-friendly as written. Just be sure to source your palm oil shortening or lard from a trusted supplier.
Can I make these ahead of time?
Absolutely. Make a full batch, let them cool completely, and store in the fridge. They are great for meal prep and stay pliable for several days.
