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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Recipe Rating


  1. These are excellent. And for me they saved me on the aip diet. I need a certain amount of carbs with each meal In order to stay healthy (many people, women especially, do) and the aip legal carb rich veggies don’t provide enough (except for maybe sweet potatoes but I can’t have them at every meal)

    Another point about these tortillas is that they do indeed refrigerate just fine. I make the dough balls and refrigerate them until I need them; then I cook them. They are slightly more difficult to roll out after refrigeration, but not a big deal.

    In any case, these tortillas really are outstanding, better than wheat even!!

    1. Thanks so much for your feedback and comment, Katherine! I’m so happy to hear you enjoyed the recipe so much 🙂

  2. 4 stars
    The taste gets 5 stars, but alas i am no baker and rolling these out without them sticking to the paper was tough. Should the dough be sticky when rolling in to balls? I don’t have a rolling pin, so i made do with a coconut aminos bottle. I’m nit sure if they were too thick because only the very last one got an air bubble (on the 2nd side). I’m sure something wasn’t right, but not sure what. They did taste good though.

    1. There is definitely a very fine line with this recipe, Sarah! So depending on your humidity and types of cassava flour used, it might be a little bit of a stickier dough. If you try it again, add a pinch more flour and use a rolling pin with wax paper (my secret trick to getting dough not to stick!) And yes, the thinner the tortilla, the more they will bubble up. Hope this helps!

  3. I felt like rolling them I couldn’t get them thin enough, they were thicker than normal tortillas. Is that supposed to be the consistency or should I continue to try to get them thinner. They dough kept breaking on me when peeling off the parchment paper

    1. Great question, Lauren! Your dough may have been a tad bit on the dry side. Try adding an additional tablespoon of warm water the next time and see if this helps!

  4. 5 stars
    Unbelievable! I “went paleo” about five years ago, and in the last year kind of fell off they”make it myself” train. In an effort to re-enter, I found this recipe and dove in- and I couldn’t be more grateful! They are better than any corn tortilla I’ve ever had and taste better than most flour ones. The texture is unbelievably good! And they’re soft but can have a crunch- almost like a chalupa shell. These are amazing, thank you SO MUCH! And SO easy to make!!!

    1. Yay!! I am SO happy you enjoyed the recipe so much, Krista! And I totally agree – SO much better than corn tortillas! Thank you for your comment and rating 🙂

  5. 5 stars
    These were the best gluten-free tortillas I have ever had. They taste nothing like what you would think a gluten-free tortilla would taste, rather they taste like a regular tortilla but even better. They are also very easy to make.

  6. 5 stars
    My go to recipe for Cassava tortillas. One extra strep is after making the dough into balls, I place these inside the prep bowl in the fridge for 15 minutes and then use the tortilla press and parchment paper as described. This makes for a seamless transition without any mishaps.

    1. What a great idea to pop them in the fridge! So happy you enjoy the recipe, Lauren. Thanks for your comment and rating!

  7. I tried these yesterday and was impressed! Very easy. I am wondering if anyone has tried substituting cinnamon for garlic and using these for a sweet wrap with almond butter and fruit, for example?

    1. What a creative idea, Illienne! I bet they would taste amazing. Would love to know if you try it out! Thanks for your comment! 🙂