I have wanted to make grain-free tortillas for SO long but was always kind of intimidated for some reason. I can now say with confidence that I was absolutely wrong to be scared because these were SO freakin’ easy. You seriously won’t believe it.
I used cassava flour which is made from the yucca root (a tubor – kind of like a yam or potato) it’s starchy texture makes it great for grain-free baking when you don’t want to mess with a complicated flour blend. Most grain-free baking uses almond or coconut flour which can be crumbly/dry so you need to mix it with other things like arrowroot or tapioca (which actually comes from cassava!)
Anyways, what I’m trying to say here is that these tortillas actually hold their shape and don’t crumble when you pick them up and pile them high with toppings (the best part, right?!)
here’s how to make ‘em!
- 1 + 1/4 cup cassava flour
- 1/2 tsp sea salt
- 1/4 cup oil (avocado oil, olive oil or other)
- 3/4 + 2 tbsp warm water
- In a large bowl, mix the cassava flour and sea salt
- Add the oil and warm water and stir to combine
- Get in there with your hands and knead that dough! It should be play-dough like consistency. If it’s too wet add a sprinkle of cassava flour, if it’s too dry add a little more water 1 tbsp at a time.
- Divide the dough into 8 portions and roll into balls.
- Place each ball between 2 sheets of parchment paper and roll the dough out. I didn’t have a rolling pin or a tortilla press so I used the bottom of my cast iron skillet to press the dough into the right shape.
- Peel the dough off the parchment gently and place onto a dry skillet over medium-high heat.
- When the dough starts to bubble slightly (about 1 minute), flip it over and cook the other side.
- Wrap prepared tortillas in a dry dish towel while you roll and cook the others.
- Serve with your favourite taco toppings!