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