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Cassava Flour Tortillas (Gluten-Free Tortillas)
4.7 from 264 votes

Cassava Flour Tortillas (Gluten-Free Tortillas)

Cassava Flour Tortillas are made using cassava flour combined with baking soda, cream of tartar, and a small amount of oil, mixed with warm water to form a pliable dough. The dough is formed into balls, then flattened into thin tortilla rounds, either by a tortilla press or rolling pin. This gluten-free tortilla dough mimics the texture of soft Play-Doh and cooks well in a non-stick pan. The tortillas are a useful alternative to traditional wheat tortillas and can be frozen for later use.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 tortillas
Calories: 112 kcal
Course: Main Course, Appetizer
Cuisine: American

Ingredients

  • 1 cup cassava flour lightly packed (see notes below)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 2 tablespoons olive oil or butter, ghee, or palm shortening
  • ⅔ cup water warm

Instructions

    Cup of Yum
  1. Add the cassava flour, salt, baking soda, and cream of tartar to large bowl and mix together.
  2. Add the oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
  3. Add the warm water and knead together for 2 to 3 minutes. At first the dough will be wet and sticky, but as the cassava flour absorbs the water it will become dryer and more pliable. The texture should be similar to soft Play-Doh. If it's too sticky, add a bit more cassava flour. And if it's too dry, add a bit more water.
  4. 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.
  5. 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 (this method is much easier). Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.
  6. Heat a non-stick 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 the tortilla and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.
  7. Eat immediately or freeze in batches for future use.

Notes

  • Use any cooking fat: palm shortening, olive oil, butter, or ghee work well.
  • Lightly packing cassava flour gives about 150 grams per cup; adjust water or flour to achieve a soft dough like Play-Doh.
  • Cook tortillas in an enameled cast iron or ceramic non-stick pan for best results.
  • To freeze, cool tortillas, separate them with parchment paper, and store in an airtight container or bag.
  • Using a tortilla press with parchment paper streamlines shaping the dough into thin, even rounds.

Nutrition Information

Serving 1tortilla Calories 112kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Sodium 145mg (6%) Potassium 45mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 tortillas

Amount Per Serving

Calories 112

% Daily Value*

Serving 1tortilla
Calories 112kcal 6%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 145mg 6%
Potassium 45mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin C 1mg 1%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.