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Cassava Flour Tortillas Recipe

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4.1 from 15 reviews

These Cassava Flour Tortillas are a delicious, gluten-free alternative to traditional wheat tortillas. Made with cassava flour, tapioca starch, and vegetable shortening or coconut oil, these tortillas are soft, pliable, and perfect for wraps, tacos, or burritos. The recipe involves mixing, kneading, resting the dough, then cooking on a hot skillet until lightly puffed and cooked through.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 tortillas
  • Category: Tortillas
  • Method: Stovetop
  • Cuisine: Gluten-Free Mexican-inspired
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 1 1/3 cups cassava flour
  • 1/2 cup tapioca starch
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 3 tablespoons Spectrum brand non-hydrogenated vegetable shortening or virgin coconut oil
  • 3/4 cup warm water

Instructions

  1. Prepare the tortilla dough. In a large bowl, whisk together the cassava flour, tapioca starch, baking powder, and salt until well combined.
  2. Add shortening or coconut oil. Mix in the shortening or coconut oil by pressing it into the dry ingredients using the back of a mixing spoon until evenly distributed.
  3. Mix and knead dough. Pour in the warm water and mix thoroughly, then knead until the dough comes together. It should be cohesive but may crumble slightly into moist pieces.
  4. Rest the dough. Press the dough into a ball, cover the bowl, and let it rest for about 30 minutes to absorb moisture and improve pliability.
  5. Divide dough into portions. Cut the dough into 8 equal parts, approximately 65 grams each, keeping portions covered to prevent drying out.
  6. Heat skillet. Preheat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Lightly grease if not using cast iron or nonstick cookware.
  7. Shape tortillas using a press. If using a tortilla press, line both sides with plastic, flatten each dough piece into a disk, and press it thin. Then roll further with a rolling pin to about 6.5-inch diameter.
  8. Shape tortillas without a press. If not using a press, shape dough pieces into rounds, sandwich them between plastic halves, and roll each to a thin 6.5-inch diameter circle.
  9. Trim edges if desired. Use a 6-inch cutter to create clean edges, removing excess dough carefully without disturbing the circle.
  10. Remove plastic. Carefully peel away plastic from both sides of the tortilla to expose raw dough while maintaining its shape.
  11. Cook tortillas. Place the raw tortilla onto the hot skillet. Cook for 40 to 60 seconds until air bubbles form, then flip using a spatula.
  12. Cook second side. Press down gently with the spatula and cook the opposite side for about 20 seconds until set but not stiff.
  13. Remove and keep warm. Remove the cooked tortilla from the skillet before it stiffens. Stack tortillas on top of each other and cover with a tea towel to keep warm.
  14. Repeat cooking. Continue cooking all remaining dough portions, stacking and covering as you go.
  15. Serve. Serve tortillas immediately while warm. They may stick slightly but can be peeled apart carefully.
  16. Store leftovers. Once cool, wrap tortillas tightly in plastic wrap or place in a quart-sized zip-top bag. Store in the refrigerator for up to 5 days.
  17. Refresh before serving. Warm stored tortillas in the microwave for 10 seconds or sprinkle with water and heat in a hot, dry skillet to restore softness.

Notes

  • You can substitute the vegetable shortening with virgin coconut oil for a slightly different flavor.
  • Using a cast iron skillet yields the best cooking results due to even heat distribution.
  • Keeping the dough covered during shaping prevents drying and cracking.
  • Plastic wrap or parchment can be used for lining the tortilla press or rolling surfaces to prevent sticking.
  • If the dough is crumbly, resting allows moisture absorption that improves workability.

Find it online: https://cheftinaskitchen.com/cassava-flour-tortillas-recipe/