Cassava Flour Tortillas

Why I Keep Coming Back to This Recipe

I still remember the first time I made cassava flour tortillas. It was a chilly Sunday morning, and I was craving something warm and comforting. I had recently discovered cassava flour and was eager to experiment with it. As I rolled out the dough and watched the tortillas puff up on the skillet, I felt a sense of accomplishment. The aroma filled my kitchen, and the first bite was pure bliss—soft, chewy, and slightly nutty. Since then, these tortillas have become a staple in my home, perfect for tacos, wraps, or simply enjoying with a pat of butter.

Quick Ingredient Snapshot

• Cassava Flour: The star of the show. It provides a neutral flavor and a soft, pliable texture that’s perfect for tortillas.
• Tapioca Starch: Adds elasticity, making the tortillas more flexible and less prone to tearing.
• Sea Salt: Enhances the flavor without overpowering the natural taste of the cassava.
• Olive Oil: Adds richness and helps keep the tortillas moist.
• Warm Water: Brings the dough together and activates the starches for a cohesive, workable dough.

Why You’ll Love This Recipe

These cassava flour tortillas are a game-changer, especially if you’re following a gluten-free or grain-free diet. They’re soft, flexible, and have a delightful chewiness that rivals traditional wheat tortillas. Unlike some gluten-free alternatives that can be dry or crumbly, these hold up well to fillings and can be folded or rolled without cracking.

They’re also incredibly versatile. Use them for tacos, burritos, quesadillas, or even as a base for mini pizzas. Their neutral flavor makes them a perfect canvas for a variety of dishes.

Compared to my corn tortillas, these cassava flour tortillas offer a different texture and are a great alternative when you’re looking for something grain-free.

Let’s Talk Ingredients

Cassava flour is made from the whole root of the cassava plant and is naturally gluten-free. It’s also a good source of resistant starch, which can support digestion (source).

The key to perfect cassava flour tortillas lies in the balance of ingredients. Cassava flour, made from the whole root, provides structure and a subtle flavor. Tapioca starch, derived from the starchy part of the cassava root, adds elasticity. Together, they create a dough that’s easy to work with and yields tortillas that are both soft and flexible.

Using warm water is crucial—it helps hydrate the flours and makes the dough pliable. Olive oil adds moisture and richness, while sea salt enhances the overall flavor.

How to Make Cassava Flour Tortillas

Prepping the Dough

Start by whisking together the cassava flour, tapioca starch, and sea salt in a large mixing bowl. Add the olive oil and warm water, stirring until a shaggy dough forms. Use your hands to knead the dough until it’s smooth and pliable, about 2-3 minutes. If the dough feels too dry, add a tablespoon of water at a time until the desired consistency is reached.

Rolling Out the Tortillas

Divide the dough into equal portions, rolling each into a ball. Place a dough ball between two sheets of parchment paper and roll it out into a thin circle using a rolling pin. Aim for a thickness of about 1/8 inch. If you have a tortilla press, that works great too.

Cooking the Tortillas

Heat a skillet or griddle over medium heat. Once hot, place a rolled-out tortilla onto the skillet. Cook for about 1-2 minutes on each side, or until brown spots appear and the tortilla puffs slightly. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining dough.

Recipe Don’ts

• Don’t skip the kneading: Proper kneading ensures the dough is smooth and the tortillas are pliable.
• Don’t use cold water: Warm water helps hydrate the flours properly, leading to a better dough consistency.
• Don’t overcook: Cooking the tortillas too long can make them dry and brittle.

Variations You’ll Love

• Herbed Tortillas: Add chopped fresh herbs like cilantro or parsley to the dough for a flavorful twist.
• Spiced Tortillas: Mix in spices like cumin, paprika, or garlic powder for added depth.
• Sweet Tortillas: Incorporate a touch of cinnamon and a sweetener like honey or maple syrup for a dessert-friendly version.

Expert Tips, Swaps & Storage Advice

• Storage: Store cooked tortillas in an airtight container in the refrigerator for up to a week. Reheat on a skillet or in the microwave before serving.
• Freezing: Place parchment paper between each tortilla and freeze in a zip-top bag. Thaw at room temperature or reheat directly from frozen.
• Make-Ahead: Prepare the dough ahead of time and store it, wrapped tightly, in the refrigerator for up to 2 days. Let it come to room temperature before rolling out.

What to Serve This With

These cassava flour tortillas are incredibly versatile. Use them as a base for tacos filled with grilled vegetables, beans, or your choice of protein. They’re also great for wraps, quesadillas, or even as a side to soups and stews. For a simple snack, enjoy them warm with a spread of butter or your favorite dip.

FAQs

Is cassava flour good for tortillas?

Absolutely—cassava flour is fantastic for tortillas. It creates a dough that’s naturally soft, stretchy, and easy to work with, especially when paired with a bit of tapioca starch. Unlike some gluten-free flours that crumble or dry out, cassava flour mimics the texture of traditional wheat tortillas surprisingly well. Plus, it has a neutral flavor, which makes it perfect for both savory and sweet fillings.

Is cassava flour healthier than normal flour?

Cassava flour can be considered a healthier alternative depending on your dietary needs. It’s naturally gluten-free, grain-free, and lower in fat than many nut-based flours. It also contains resistant starch, which can support gut health and blood sugar balance. That said, it’s not high in protein or fiber compared to whole wheat flour, so it’s best used as part of a varied diet. If you’re avoiding gluten or grains, cassava is a solid choice.

Can cassava flour replace bread flour?

Cassava flour isn’t a 1:1 substitute for bread flour in yeast-based recipes. Bread flour has a high protein content that helps create structure and elasticity in baked goods, especially in breads that need to rise. Cassava flour lacks gluten and behaves differently, often resulting in denser or more crumbly textures if used alone. For breads, you’ll usually need to blend cassava with other flours or follow a recipe specifically designed for it.

When should you not use cassava flour?

Avoid using cassava flour in recipes where gluten structure is essential—like traditional sandwich breads, croissants, or pizza dough—unless the recipe has been specially developed for it. Cassava also absorbs liquid differently than wheat flour, so subbing it in without adjustments can throw off texture and moisture levels. And for anyone on a low-carb or ketogenic diet, it’s not ideal, as it’s higher in carbohydrates compared to almond or coconut flour.

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