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Home » Recipes by Course » Breads

Published: Aug 26, 2021 by Cathy Brak · This post may contain affiliate links

Home » Recipes by Course » Breads

Cassava Flour Tortillas Recipe

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These Cassava Flour Tortillas are soft, pliable, foldable tortillas, much like wheat flour tortillas. They're easy to make with only four ingredients, prepared in a similar method to the way you would cook pancakes. There's no rolling pin, tortilla press, or dry, cracking dough involved!

Cassava flour has great flavour! It doesn't need much else to taste good.

stack of flour tortillas on black plate with lavender napkin in background
Jump to:
  • Ingredients
  • Instructions
  • Recipe FAQ's
  • Equipment
  • Top tip
  • Storage
  • What to Make with Cassava Flour Tortillas
  • Recipe
  • Food safety

My Gluten Free Tortillas follow a similar cooking method. And, yes, this recipe is gluten free, too! In fact, this is a paleo, grain free, nut free, dairy free recipe.

Each tortilla cooks in about two-and-a-half minutes, so if you can cook more than one at a time, they're pretty quick!

Ingredients

four ingredients for cassava flour tortillas with labels
  • Cassava Flour - the dried, ground root of the cassava plant. It has excellent flavour and imparts a wheat-like texture. Don't substitute tapioca flour; it's a very different thing.
  • Sea Salt - to enhance the great flavour of cassava
  • Egg - holds the tortillas together for this unique cooking method

See recipe card for quantities.

Instructions

Stir together the salt and flour. Then whisk in the egg and water.

runny batter in bowl with whisk

The batter should be very thin.

thin batter dripping from whisk into mixing bowl of batter

Oil a well-seasoned cast iron skillet very lightly. Put it over medium-high heat. Pour a quarter cup of batter into the pan, and smooth it out into a round shape with the back of a spoon.

dry tortilla cooking in cast iron skillet

Cook it until it appears dry and you can slide a lifter underneath it, about 2 minutes. Flip the tortilla over and cook it about 30 seconds on the second side.

lifter sliding under dry tortilla in cast iron skillet

Enjoy your tortillas while they're warm and fresh.

stack of browned tortillas on black plate

Hint: You may need to adjust your heat, depending on the individual cooktop.

Recipe FAQ's

What is cassava flour?

Cassava flour comes from the root of the cassava plant, also known as yuca or manioc. It is peeled, dried, and ground into flour.

Are cassava tortillas healthy?

Unlike tapioca, which also comes from the cassava plant, cassava flour is much less processed. It's a good source of Vitamin C, thiamine, riboflavin, and niacin. It's also a source of resistant starch, which may nurture beneficial gut bacteria.

one rolled up tortilla sitting on a stack of flat tortillas on a black plate

Equipment

I make my tortillas in a well-seasoned cast iron skillet. You could cook several at one time on a nonstick griddle.

Top tip

If you can't lift the tortillas out of the pan to flip them over, you might need to leave them a little longer or add a little oil to the pan for the next one.

Storage

Cassava Tortillas are really best enjoyed fresh and warm, but store any leftovers in an airtight container in the refrigerator. Warm each one up in a hot pan for a moment on each side before serving again.

What to Make with Cassava Flour Tortillas

  • Homemade Gluten Free Burritos

Recipe

stack of flour tortillas on black plate with lavender napkin in background

Cassava Flour Tortillas

These tortillas are very easy to make, because they're cooked like pancakes. The batter is very thin, so it spreads out to make a soft, foldable tortilla. There's no rolling pin or dry, cracking dough involved!
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: gluten free tortillas
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 tortillas
Calories: 60kcal
Author: Cathy

Equipment

  • cast iron frying pan

Ingredients

  • 1 cup cassava flour
  • ¼ teaspoon fine sea salt
  • 1 egg
  • 1 ¼ cup water
US Customary - Metric

Instructions

  • Whisk together the salt and flour. Whisk in the egg. Then whisk in the water until the batter is smooth. It will be a very thin batter.
    1 cup cassava flour, ¼ teaspoon fine sea salt, 1 egg, 1 ¼ cup water
  • Heat a cast iron skillet over medium-high heat. Rub just a little oil over the bottom of the pan with a paper towel.
  • For each tortilla, pour ¼ cup batter into the pan. Smooth it out into a nice, round shape with the back of a spoon.
  • Cook for about 2 minutes on the first side, until the top looks dry, and you can slide a lifter beneath it.
  • Flip the tortilla over and cook about 30 seconds on the second side. Remove and keep warm to serve.

Notes

The batter should be very thin. Spread it out in the pan to make your tortilla as thin as possible.

Nutrition

Serving: 1tortilla | Calories: 60kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Food safety

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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