Cassava flour tortillas are super easy to make, only require a few ingredients, and taste as good as a flour tortilla!  Wrap all of your favorite gluten-free and dairy-free ingredients into these homemade Paleo tortillas for a quick, healthy, vegan, and Whole30 lunch or dinner recipe.

A vertical image of a stack of Paleo Cassava flour tortillas on a gray background.

Paleo Tortillas That Taste As Good as Flour Tortillas!

“Shocked” does not even give our reaction justice.

Both Cohl and I sat in utter amazement when we tasted how good cassava flour tortillas actually are and how similar they are to regular flour tortillas.

Unlike other grain-free tortillas, this cassava flour tortilla recipe actually held its shape, did not break apart when we rolled up our filling, and had a very similar texture to a flour tortilla.

There was no weird aftertaste that you might get from a coconut flour and almond flour tortilla.  They’re also totally nut-free and egg-free for anyone that might be allergic!

Good ole’ fashioned deliciousness all wrapped up in a delightful cassava flour tortilla.

Your Paleo tortilla dreams have come true!!

Paleo tortillas on a gray napkin with a half-cup of cassava flour next to them.

Are Corn Tortillas Paleo?

While you are probably already aware that flour tortillas are definitely not Paleo, you might be wondering if corn tortillas are Paleo?

Unfortunately, corn is considered a grain that is off-limits with a Paleo diet.  So no, corn tortillas are not Paleo.

Luckily, though, cassava flour tortillas ARE Paleo!  But what is cassava four and how is it Paleo?

A pair of hands holding a stack of tortillas that are made with a delicious paleo tortilla recipe.

What Is Cassava Flour?

Cassava flour is made from the yuca root, or cassava root, which makes it “grain-free.”

Cassava flour is made by simply peeling, drying, and then grinding the entire cassava root.

Tapioca starch also comes from the cassava root but is made by washing and extracting a starchy liquid instead of using the entire root.

Since cassava flour is full of starchy carbohydrates it makes a great flour to use in gluten-free and Paleo baking as well as when making Paleo tortillas.

While cassava flour is not allowed for those on a low-carb or ketogenic diet, it does have some nutritional value in that it is a good source of Vitamin C and manganese.

Otto’s Cassava Flour is my favorite and the best to use in these Paleo tortillas!

A hand turning over a gluten-free tortilla with baking ingredients sitting on the side.

How to Make Cassava Flour Tortillas?

Making homemade Paleo tortillas is an easy process that only requires a few ingredients, a skillet or griddle, and a bit of love!

  • Step 1: Whisk together your cassava flour, salt, and garlic powder.
    • The garlic powder is optional, but gives the cassava flour tortillas a great flavor punch!
  • Step 2: Add your oil and water and knead until well combined.
  • Step 3: Roll your dough into balls and then roll out your balls with a rolling pin until 1/8-inch thick and 4-½ to 5 inches in diameter.
    • You can also shape your Paleo tortillas by using a tortilla press.
  • Step 4: Heat a DRY skillet (yes, dry!) or electric griddle over medium-high heat and cook your tortillas for 1-2 minutes per side.
    • You’ll know when to flip them when they start bubbling up!
  • Step 5: Serve your tortillas warm with yummy filling ingredients.

A pile of homemade tortillas with a cup of cassava flour in the background to use on Cassava flour recipes.

Favorite Paleo Tacos

These cassava flour tortillas are a wonderful canvas to let your Paleo taco making imagination go wild!  Here are a few of my favorite Paleo tacos:

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4.25 from 97 votes

Paleo Cassava Flour Tortillas

Cassava flour tortillas are super easy to make, only require a few ingredients, and taste as good as a flour tortilla!  
Yield 8 tortillas
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
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  • 1 ½ cups cassava flour Otto's brand
  • ½ tsp. salt
  • tsp garlic powder
  • ¼ cup olive oil
  • ¾ cup warm water plus more if needed


  • In a large bowl whisk together cassava flour, salt, and garlic powder.
  • Add oil and warm water. Knead dough until thoroughly mixed.
  • Divide dough into 8 equal portions. Roll each portion into a ball and place between two pieces of parchment paper. Using a rolling pin, roll dough until it is ⅛-inch thick and has a diameter of 4 ½-5 inches. Or, place balls of dough into a tortilla press. Repeat with remaining balls of dough.
  • Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, or until it begins to bubble.
  • Serve tortillas warm with your favorite taco ingredients and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.25 from 97 votes


  • Otto's cassava flour is used in this recipe.  Other brands of cassava flour have not been tested and may come out with varying results.


Calories: 138kcal, Carbohydrates: 18g, Fat: 6g, Sodium: 120mg, Potassium: 4mg, Vitamin C: 1.2mg, Calcium: 34mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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    1. Hi Megan! If you plan on making a big batch to freeze ahead, place a piece of parchment paper between each cooked tortilla, place the stack in a freezer bag, and leave as little air as possible when zipping it up. They should last 3 to 4 months.

    1. Yay! So happy to hear you enjoyed the recipe, Natalie! I’m glad you enjoyed them. Thanks so much for taking the time to leave a comment!

    1. Yay! So happy to hear you enjoyed the recipe, Maria! I also love that they are quick and easy to make. Thanks so much for taking the time to leave a comment!

    1. Hi Marisa! These are best enjoyed immediately. After keeping them in the fridge or freezer, they tend to get a bit hard and crumbly.

  1. 5 stars
    I gave it 5 stars but was going to give 4. The problem was that once I made them they looked great and were flexible but parts of a few became hard while other parts remained great. Part of me thinks it is because I don’t have one of those cloth warmer tortilla holders. How can I get them to all come out great? Is it the holder? I just put them on a plate after warming. Also I highly recommend a tortilla press because in the past I never got them as good as this last time. I give the credit to the tortillas press. Wayyyy better than paying all this money for a small cassava tortilla pack. Also love that this recipe is so simple.

    1. This is such a great idea to use a tortilla press! And yes, using a tortilla warmer may do the trick. You can also always get a damp paper towel, warm it up in the microwave for 10-15 seconds and then cover the plate of tortillas with it to prevent them from drying out!