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.
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!!
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?
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!
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.
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:
- Whip up these Easy Skillet Sweet Potatoes and add a fried egg and guacamole.
- Cook up these Ground Turkey Tacos with a Paleo taco seasoning and serve with Paleo tortillas instead of corn.
- Make these Sheet Pan Chicken Fajitas for a good Tex-Mex Paleo taco.
- Go Paleo AND vegan by filling up your cassava flour tortillas with a simple sweet potato and brussels sprouts combo.
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Ingredients
- 1 ½ cups cassava flour Otto's brand
- ½ tsp. salt
- ⅛ tsp garlic powder
- ¼ cup olive oil
- ¾ cup warm water plus more if needed
Instructions
- 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!
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Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These came together very nicely. Good texture, spring and taste. I had tried a different recipe I found online and this one is streets ahead. Don’t skip the kneading step- that builds the springy-ness in the dough. Keep a bowl of warm water while you are rolling these out. They seemed to absorb the water/ dry as they sat and the best consistency was something like wet play dough. Also don’t roll too thin. It might take a couple of attempts to get the right thickness that holds together. I also pressed the tortillas between wet plastic wrap since they seemed to stick a bit when I used parchment paper( I even tried wetting and then oiling the parchment paper and still had sticking). Perfect recipe. Will definitely make again.
Yay! So happy to hear you enjoyed the recipe, Elizabeth! Thanks so much for taking the time to leave a comment and rating!
Can you mix cassava flour with 1 to 1 gf flour?
I have not tried it, but generally you can substitute cassava flour cup for cup for a gluten-free or all purpose flour. I would love to hear how it turns out for you if you try it!
I am left wondering if it;s possible to make up a few tortillas, and store in the fridge,
since I only use one at a time? This recipe, basically the same as Otto Naturals gives,
doesn’t offer an alternative… I will probably have to experiment. I think the
store bought ones have a gum added to preserve?
You absolutely can do this! They will dry out a little, but you can warm them back up with a damp paper towel in the microwave.
Turned out pretty good. Not very round but they got better as I learned! Practice, practice, practice! How should I store these? Thank you
Yay! So happy to hear you figured it out 🙂 These are best if stored in either a ziplock bag at room temperature for a couple of days, or you can prolong the shelf life if stored in the refrigerator by a few days!
Hi I followed your recipe but I think I may have left them just a tad too long, they were not that pliable but they tasted good, I will try again and should the dough be a little sticky? I probably needed to add more water, thank you so much for sharing
Yes, the dough should be just a little sticky – it will help them be a bit more pliable. Thanks for the question, Maria!
I spent years trying different grain free tortilla recipes with limited success. This recipe is the best and works every time. My husband says these are better than wheat and any GF store bought tortillas. They are chewy on the inside, and toasted on the outside, just make sure to get your pan nice and hot for several minutes before starting. I have used Carrington Farms Cassava flour and it worked, but not as well as the OTTO’s. I don’t add in garlic, but I have experimented with adding a little collagen, and it works wonderfully. Thank you so much for this recipe. A tip for grain free beginners: give the cassava flour time to soak up the liquid. When I first started working with cassava, I would panic think it was too wet, and add more flour, now I use a smaller bowl, and let it set for a few minutes, and it turns out perfect. I sometimes make a few tortillas, and refrigerate the left over dough, and it can last for several days in the fridge. Also, this dough recipe works great as a pizza crust! Thanks!
Thanks so much for your glowing review and amazing feedback about working with cassava flour, Tiffany! So happy you enjoyed the recipe – I’ll definitely have to try it out as a pizza crust, too. What a great idea!
These are my go-to now for all my tacos, burritos and anything that resembles those! They taste amazing, way better than any type of alternative tortilla I’ve ever eaten. Thank you for creating something that I love and now can look forward to making anything Mexican again! So many possibilities, so much goodness!
Yay!! So happy to hear you enjoyed the tortillas so much, Jill! And thanks for your comment and rating 🙂
I used Pamela’s cassava flour. It turned out more like batter than dough. So I instead poured it into the skillet and flattened with a wet spatula. Came out to what would expect to be similar. Maybe a little more pancakey or flatbreads.
The type of cassava flour can definitely have a big impact on the texture of your tortillas. Glad to hear it worked OK for you! Thanks for your comment, Ryan!
It’ tasted good, but dough was pretty thick. I have a tortilla press. Should the dough be sticky when I’m done mixing the water and oil in it? Mine wasn’t, so maybe that was my problem.
Yes, it should be a bit sticky and hold together easily. Next time try adding a few more tablespoons of water! Thanks for your comment and rating, Maria 🙂
Yummy! Just what I was looking for, met all of my dietary restrictions. Very tasty! I’ll have to practice.on the presentation but they go wonderful with refried pinto beans. Can’t wait to try them with other foods!
Yay! Excited to hear they met your dietary restrictions, Amber! Thanks for the comment and rating 🙂