These Gluten-Free Tortillas with Cassava Flour are soft, foldable, and the best, quick and easy grain-free tortilla wraps! They’re super adaptable and versatile — use them for sandwiches, burritos, tacos and more! Plus, they’re naturally AIP/paleo and vegan too.
Do you have a gluten intolerance or follow a grain-free protocol like the AIP diet, yet craving soft, warm tortillas? Enter these Gluten Free Tortillas with Cassava Flour to the rescue – the ultimate grain-free tortillas!
I know it can be so difficult on a grain-free diet to find great bread substitutes or replacements that taste and feel like the real thing! That’s why I created The Bread Course in my online baking school Grain Free Academy, to teach all about making delicious, allergy-friendly, grain-free and nut-free breads! But these homemade tortillas are really easy to make and taste so similar to the ‘regular’ kind, you won’t even miss the gluten-filled versions 😉!
Since these gluten-free tortillas are completely grain-free and nut-free, they’re ideal for people with food allergies or intolerances. They’re also free of dairy, gums, and they’re naturally vegan, paleo, and AIP-compliant.
The Best Gluten Free Cassava Flour Tortillas
These stretchy cassava tortillas taste and feel very similar to traditional tortillas made with wheat flour. In this gluten-free tortillas recipe, cassava flour is combined with tapioca starch which binds the dough in place of gluten or gums. It also makes the tortillas pliable and slightly chewy. The grain-free flour blend is lightly spiced with garlic powder and salt. Their mild, neutral flavor makes these gluten-free tortillas an excellent base for various fillings. You decide how big or small you want to make them, and customize the fillings to make sandwiches, tacos, burritos, or wraps!
Once you shape the dough into tortillas with a tortilla press or rolling pin, cook them on a hot, dry cast iron skillet for about 2 minutes! That’s it! So quick and easy! The result is tender, flexible, soft tortillas that can bend, fold, and be enjoyed in so many ways!
Make this easy Gluten Free Tortillas with Cassava Flour recipe in one bowl with only 6 simple ingredients that you likely have in your grain-free pantry right now!
Gluten Free Tortilla Ingredients
- cassava flour – I’ve tested this recipe with Bob’s Red Mill and Otto’s Naturals cassava flours and found that Otto’s produces a softer texture for these cassava flour tortillas.
- tapioca starch
- sea salt
- garlic powder
- olive oil
- hot water – the water should be warm or hot, but not boiling.
I don’t recommend any changes or substitutions for these ingredients.
How To Make Gluten-Free Cassava Flour Tortillas
Step 1: Make the Tortilla Dough
Add the cassava flour, tapioca starch, salt and garlic powder in a large bowl, and use a wooden spoon or spatula to stir to combine. Next, make a well in the center of the dry ingredients and add the liquid ingredients. Continue to stir until the ingredients clump together, then use your hands to press the dough into a large ball. All the liquid should be absorbed and the dough should look and feel smooth.
Step 2: Cut the Dough
Use a bench scraper or a sharp knife to divide the large ball of dough into smaller, equal sized pieces. You can cut the dough into quarters or eighths, depending on the size of tortilla you want. For larger tortillas about 7-8 inches in diameter, cut into four equal pieces. To make smaller tortillas around 5.5 inches in diameter, divide into eight equal pieces. Roll each piece into smaller balls of dough, ensuring they’re uniform in size.
Step 3: Shape the Tortillas
Next, you’ll shape the small dough balls into tortillas with a tortilla press or a rolling pin. I tend to use a tortilla press because it’s quicker and creates perfectly circular tortillas, but a rolling pin works just as well!
If using a tortilla press (pictured below):
Line the top and bottom plates with parchment paper. Place each ball of dough in the center of the bottom plate. Gently close the top plate on top of the dough, then use the lever to press down firmly with even pressure, to flatten the dough into a tortilla. Open the top plate and remove the bottom piece of parchment paper with the uncooked tortilla. Re-line the bottom plate with parchment paper, and repeat the process to press the remaining balls of dough into tortillas.
If using a rolling pin:
Place each ball of dough one at a time between parchment paper. Roll out the dough with a rolling pin to the desired diameter, about 1/4 inch thick. Don’t roll them out too thin or it will be difficult to remove the dough from the parchment paper.
Step 4: Cook the Tortillas
Cook the tortillas one at a time in a cast iron skillet or other frying pan, preheated on the stove over medium-high heat. You can start once the pan is very hot and you’ve rolled out all of your tortillas, or press then cook them in one go. Pick up one tortilla with the parchment paper and flip tortilla side down into the palm of your hand. Gently peel the paper off, then flip the tortilla into the hot skillet. Let it cook for about 1.5 minutes, then use a spatula to flip and cook for about 45 seconds on the other side. Once it’s ready, when the tortilla has changed color (and has more or less brown spots depending on your preference for flexibility and crispy vs soft), remove from pan and stack on a plate or in a tortilla warmer. Repeat the process with the remaining tortillas.
Expert Tips & Tricks
- If your dough is crumbly, add 1 TBSP of hot water at a time to moisten it. Conversely, if your dough seems too wet, sprinkle some additional tapioca starch into the dough.
- Whether you use a tortilla press or rolling pin, ensure you shape the tortillas between two pieces of parchment paper. This will prevent dough from sticking to the tortilla press, and make it easier to handle the uncooked tortillas by holding the parchment paper, since they will be quite fragile.
- Similarly, if using a rolling pin, ensure not to roll the tortillas too thin or it will be difficult to separate the tortillas from the parchment paper.
- Make sure the skillet is hot and dry before cooking the tortillas. Preheat the skillet on the stovetop at whatever stage makes most sense for you.
- For really soft, bendable, foldable gluten-free tortillas, the key is to cook them over high heat, for a very short period of time. You can cook them for even shorter and let them set while they cool.
- I like to gauge the tortillas’ readiness by placing my fingers on top of the tortilla and sliding it around in the pan. If it’s easily moveable that lets me know they’re about ready.
To make Gluten Free Wraps and Burritos: I recommend making the larger size tortillas so you can fold in the fillings. If you cut the large ball of dough into 4 even pieces, this recipe will make 4 tortillas about 7-8 inches in diameter.
Toasted Tortilla Wraps: If you want to make a toasted wrap, I suggest you cook the tortillas for about 1 minute per side, long enough for the dough to set but before it gets brown spots. Next, fill the tortillas with your toppings/fillings of choice, wrap or fold over, and return the wraps to a skillet heated over medium-high heat. Toast for 1-1.5 minutes per side, until browned and crispy, crunchy!
Make these Gluten Free Pita bread: To make these tortillas pita style, let them cook longer in the skillet, until they puff up and get more brown spots. I’ve had success making puffy pita style bread by cooking for about 2 minutes on the first side, then longer on the second side until it expands. It works well both in a hot pan and directly on the flame of the burner.
Try these Sweet Potato Tortillas for a different variation of this recipe.
Ways To Serve these Gluten Free Wraps with Cassava Flour
These gluten-free tortillas are easily customizable in size and texture, making them so versatile to use!! Here are some suggestions for how to serve these:
- As soft shell tacos in these recipes for Chicken Tacos and Fish Tacos
- Make breakfast burritos with fillings like this Sheet Pan Butternut Squash Hash or my Sweet Potato Hash with Bacon and Kale
- Use these tortillas with all manner of leftovers to make a quick sandwich or to-go lunch or breakfast.
- Make sandwiches, gyros or gluten-free wraps with all types of sandwich fillings! Try them with dairy-free butter, nut butters or tigernut butter with bananas and other fruits. Make meat sandwiches by pairing with Beef Meatballs or BBQ Pulled Pork. Liven up tuna salad by making my Crunchy Tuna Wraps.
- Use them as a base for flatbreads or mini pizzas with some Nomato Sauce and your favorite pizza toppings.
- Make them pita style, rip them into triangles and use with dips and sauces like this Garlic Scape Hummus or my Guacamole with Preserved Lemon. Try them with the Avocado Crema and the filling of these Stuffed Sweet Potato Cakes. Pair with soups and hearty stews like my White Chicken Chili or my Turkey and Kale Soup.
Basically, use these cassava flour tortillas anyway you’d use tortillas, taco shells, burrito wraps, breads, and flatbreads.
Frequently Asked Questions
The tortillas will be crumbly if the dough was crumbly to start, meaning there was too much flour. To prevent crumbly tortillas, add hot water 1 TBSP at a time to crumbly dough, until it comes together smoothly.
Nope! While a tortilla press helps speed up the process, you can use a rolling pin and parchment paper to roll out the tortillas.
Yes! These cassava tortillas are perfect to meal prep and keep in stock! Just remember to always rewarm them from the fridge or freezer before serving.
No. These tortillas are cooked in a very hot, dry skillet. If the pan isn’t hot enough, the raw dough will stick to the pan. I recommend using a cast iron skillet if you have one, but any frying pan or griddle will work.
The cassava flour with tapioca starch creates the best results and I don’t recommend any substitutions. The use of these two ingredients keeps this recipe completely cassava based. Cassava flour comes from grinding the whole cassava root into a fine powder and is a great, gluten-free substitute for wheat flours. Tapioca starch is also made from cassava root, but exclusively from the starch which is extracted from the root and further refined into a very light and fine powder.
Fridge: Store cooled tortillas in the fridge in a sealed container with a piece of parchment paper between them for up to 5 days. They will be stiff and fragile when removed from the fridge. Always warm up before serving, in the microwave, oven, toaster oven or on the stovetop in a skillet.
Freezer: Store these tortillas once cooled with a piece of parchment paper between them so they don’t stick together. Stack them in a freezer safe bag or container for up to 3 months. They will likely break after being in the freezer if not reheated! Reheat in the microwave, toaster oven, oven or on the stovetop. Always rewarm before serving to regain their softness and pliability.
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