cassava flour tortillas

Cassava flour tortillas are gluten-free, grain-free, vegan and paleo. They're easy to make and delicious! Watch my video above to see how quickly they come together.

Cassava Flour Tortillas

cassava flour

tsp salt

tsp baking soda

tsp cream of tartar

tbsp palm shortening (*you could

water (*see notes below)

Add the first four dry ingredients to a large bowl and mix together.

Add the palm shortening and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.

Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs the water it will become dryer and more pliable.

When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Then, slice it into 6 pieces. Take each piece and roll into a ball.

If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press into a flat tortilla. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.

Heat a pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute. Flip and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.

Eat immediately or freeze in batches for future use.

Try these cassava flour tortillas, and you&#039;ll agree that they feel and taste just like flour tortillas. These cassava tortillas are gluten free and delicious.

Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free &amp; Vegan

tapioca starch

baking powder

salt

Spectrum brand non hydrogenated vegetable shortening

water

In a large bowl, place the cassava flour, tapioca starch, baking powder, and salt. Whisk to combine well.

Add the shortening or coconut oil, and mix until evenly distributed through the dry ingredients. Use the back of the mixing spoon to press in the shortening.

Add the warm water and mix, then knead until the dough comes together. It should come together well, but may crumble into moist shards.

Press the dough together, and then cover the mixing bowl. Allow the dough to sit for about 30 minutes. It will absorb moisture as it rests.

Prepare the tortilla dough.

Divide the dough into 8 equal portions, each about 65 grams. Work with one piece of dough at a time, keeping the rest of the dough covered.

Place a large, heavy-bottom (ideally, cast iron) skillet over medium-high heat. If your skillet isn’t cast iron or nonstick, grease very lightly to prevent the dough from sticking.

Shape the tortilla dough.

Open the tortilla press and drape the prepared plastic over both halves of the open press. Shape the first piece of dough into a round, press it into a disk, and place it in the center of the plastic-lined bottom of the press.

Close the tortilla press, enclosing the dough on both halves of the plastic, and press the press down using the lever to flatten the dough.

Remove the dough from the press, still in the plastic, and using your rolling pin to roll further into a thinner round, about 6.5-inches in diameter.

If using a tortilla press.

Shape the first piece of dough into a round, press it into a disk, and place it in the center of one half of the prepared plastic.

Cover the dough with the other half of the plastic, encasing the disk of dough fully in the plastic.

Use a rolling pin to roll the dough into a thin round about 6.5-inches in diameter.

If not using a tortilla press.

If you’re using a 6-inch round cutter, press it onto the round of dough to create a clean 6-inch disk. Carefully remove the excess dough from the edges, taking care not to disturb the clean edges.

To ensure that the dough won&#39;t stick to the plastic, open the plastic carefully, peeling it away without disturbing the dough. Replace the plastic, turn the whole thing over, and peel away the other side of the plastic carefully, leaving the raw tortilla exposed.

Transfer the shaped dough to the skillet.

Once the skillet is properly heated, remove the raw tortilla from the plastic by placing one hand on top of the shaped dough, inverting the dough on that hand, and peeling the plastic away with your other hand.

Place the raw tortilla on the skillet. Wait for the air bubbles to form (about 40 to 60 seconds) and then use a wide, flat metal spatula to flip it over.

Press down on the top of the tortilla with a spatula to help the second side cook evenly. Cook the second side until set, about 20 seconds.

Remove the tortilla from the skillet before it becomes stiff.

Repeat with the remaining pieces of dough. Stack the prepared tortillas one on top of the other, and cover with a tea towel to keep them warm.

Cook the tortillas.

Serve the tortillas immediately, while still warm. They may stick together a bit in the stack, as they sit. Just carefully peel them carefully, one from the other.

Serving instructions.

Once the tortillas are fully cool, you can wrap them tightly in plastic wrap or place the stack in a quart-sized zip-top plastic bag.

Store in the refrigerator for up to 5 days. Refresh in the microwave for 10 seconds, or sprinkle lightly with water and refresh in a hot, dry skillet until warm and pliable.

Storage instructions.

https://embed.mediavine.com/videos/xhz0wwt79pwilmzllhso

Try these cassava flour tortillas, and you'll agree that they feel and taste just like flour tortillas. These cassava tortillas are gluten free and delicious.

Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free & Vegan

Easy grain-free cassava flour tortillas that are perfectly chewy, soft, and easy to fold without cracking. Just 4 ingredients, 1 bowl, and 30 minutes required!

Cassava Flour Tortillas (Grain-Free)

Tbsp tapioca starch ((also called tapioca flour))

tsp sea salt

vegan butter

To a medium bowl, add cassava flour, tapioca starch, and sea salt. Whisk to combine. Add warm water and melted vegan butter. Stir using a spatula or wooden spoon for about 1-2 minutes (it will look wet at first) until the mixture has a texture that’s slightly softer than Play-Doh. If too dry, add more water 1 Tbsp (15 ml) at a time. If too sticky, add more cassava flour 1 tsp at a time. Shape the dough into a ball and cut it into 6 equal pieces for taco-sized* tortillas.

Place a piece of parchment paper onto your work surface and dust lightly with more cassava flour. Place a portion of dough onto the center of the cassava flour and dust with more flour. Use your hands to flatten the dough and shape it into a disk. Now use a rolling pin to roll the dough out to ~7 inches, adding more flour to the top of the dough if it begins to stick. You want to get them as thin as possible while still being able to handle them! We found it works best to roll from the center out, turning the paper in 1/4-circle movements and repeating until it is all rolled out. We noticed using a back-and-forth motion made the tortillas more prone to tearing and being uneven!

Heat a cast iron skillet or non-stick pan over medium-high heat. Flip the tortilla into your hand and gently peel off the parchment paper before flipping it onto the skillet, being careful not to let it fold on itself. Cook for ~30 seconds — until the tortilla begins to bubble — before flipping and cooking for another 30-45 seconds.

While waiting for the first tortilla to cook, roll out the next one. Until you get the hang of it, you can cook a tortilla, remove it from the pan, and turn the heat to low before rolling out the next one!

Serve the tortillas warm with your desired fillings. They’re perfect for making tacos, small burritos, quesadillas, and enchiladas. Their neutral flavor and pliable texture also makes them very satisfying to tear and dip into dals and curries.

Leftover tortillas will keep stored in an airtight container in the refrigerator for 5-7 days or in the freezer for 1 month (separated by pieces of parchment paper). Reheat in a skillet on the stove when ready to enjoy next!

https://www.youtube.com/watch?v=nfFR6OdpHYo

Easy grain-free cassava flour tortillas that are perfectly chewy, soft, and easy to fold without cracking. Just 4 ingredients, 1 bowl, and 30 minutes required!

Full Recipe: https://minimalistbaker.com/cassava-flour-tortillas-grain-free/
 
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Cassava Flour Tortillas (Grain-Free) | Minimalist Baker Recipes

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Top 3 cassava flour tortillas recipes from across the web

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Cassava Flour Tortillas (Grain-Free...

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