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Gluten-Free Cassava Flour Tortillas

Writer: Katja Bley de Ulloa
Katja Bley de Ulloa
Sep 15
2 min read

The next time tortillas are on the menu, skip the stiff store-bought pack and make a fresh batch. A warm stack on the counter can turn even simple fillings into a real meal.


Overhead view of homemade cassava flour tortillas stacked beside a small bowl of salt and a rolling pin
Good gluten-free tortillas should bend without cracking, taste mild enough for tacos, and hold together when you fold them around warm fillings.


Ingredients

- 3/4 cup of Otto's Natural's Cassava Flour

- 1/4 tsp sea salt

- 2 tbsp avocado oil or olive oil

- 1/3 cup warm water



Step-by-Step Preparation


  1. Whisk together the flour and salt. Add the oil and warm water, then knead until the dough is smooth. Dough should not be dry or too wet and sticky.

  2. Divide into 6 balls.

  3. Roll each dough ball between two pieces of parchment paper until thin. Or, use a tortilla press.


    Overhead view of homemade cassava flour tortillas stacked beside a small bowl of salt and a rolling pin

  4. Heat a dry skillet over medium-high heat. Once properly heated, place the tortilla on the skillet. Wait for air bubbles to form (approx. 1 min.), then flip. Each side should be slightly browned.


    Overhead view of homemade cassava flour tortillas stacked beside a small bowl of salt and a rolling pin

  5. Allow the tortilla to cool on a wire rack for a few minutes before stacking on a plate and covering with a towel.



Tips for soft, flexible tortillas


Use warm water, not boiling water. Warm water helps the flour hydrate and keeps the dough pliable. Boiling water can make the dough gummy in spots, especially if you pour it in all at once.


Dry dough is the most common reason cassava tortillas crack. If the edges split while rolling, knead in more warm water. Add it a little at a time so the dough does not turn sticky.


Thick tortillas can taste doughy and may break when folded. Very thin tortillas can dry out fast. Aim for about 1/8 inch thick, or a little thinner if using them for tacos.


Serving Suggestions


Try them with:


  • Scrambled eggs and salsa for breakfast tacos

  • Grilled chicken, avocado, lettuce, and lime

  • Roasted vegetables and cilantro

  • Ground beef or turkey taco filling

  • Hummus, cucumber, shredded carrots, and greens

  • Leftover roasted sweet potatoes with a squeeze of lime


Storage and Shelf Life


Fresh tortillas taste best the day you make them.


Place cooled tortillas in an airtight container or zip-top bag. Refrigerate for up to 4 days. If they tend to stick, put a small piece of parchment between them. Stack the tortillas with parchment paper between each one.


Place the stack in a freezer-safe bag and press out as much air as possible. Freeze for up to 2 months. Thaw in the refrigerator or warm them straight from frozen in a skillet.



These gluten-free cassava flour tortillas are simple once you know the dough's feel. Keep it soft, roll it between parchment, cook it quickly in a hot skillet, and cover the finished tortillas so they steam themselves tender.


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