Gluten-Free Cassava Tortillas | Vegan, Paleo
These 3 ingredient tortillas are a breeze to make. They have a lovely soft and chewy texture and are perfect for making burritos, eating with curries and stews or rolling up with your favorite filling. They are free of just about everything except taste 😉
What is Cassava flour?
Cassava flour is a grain free, gluten free flour. It has a bit of elasticity which is why it makes a great Paleo Tortillas.
Can’t I just use Tapioca starch?
Aren’t they the same thing? Well close, but not exactly. Tapioca is the starch from the Cassava tuber, whereas Cassava flour is the whole tuber itself, dried and ground, which makes it a different flour with different properties. Tapioca starch is often used like cornstarch in small quantities to thicken recipes while Cassava flour is thicker, heavier and more closely resembles regular flour – better for baking and using in larger quantities.
Why I choose to use Ottos
Even though Ottos is one of the more expensive Cassava flours on the market what makes it different is it’s drying process. While other brands hand pick and sun dry their cassava for days this allow mold to grow, Ottos on the other hand is baked into order to eliminate the risk of fermentation and mold.
Storage and Reheating
These wraps store well in the fridge for about 7-10 days. I suggest stacking leftovers and wrapping them in foil and then placing said foil pack into a plastic bag. They do tend to dry out a little bit, to remedy, just dampen them with a bit of water before warming back up on a pre-heated medium-high pan or skillet (if you place it on a cold pan and then let it heat up, it usually sticks to the pan, so make sure to pre-heat). These wraps also freeze quite well. To revive them, I usually let one sit out for a bit at room temp before warming back up as previously mentioned.
Gluten-Free Cassava Tortillas (Vegan, Paleo)
- 2 cups Ottos Cassava Flour not tapioca flour
- 1 tsp baking powder - Bob's Red Mill Baking Powder
- 3/4 cups warm water
- 2 sheets of parchment paper
- Medium sized mixing bowl
- Strainer to sift flour
- Measuring spoons
- Measuring cup
- Sift flour into a medium sized mixing bowl
- Add small amount of water at a time and mix
- Gently mix and knead, adding water as needed until it is the consistency of play-doh (not too wet or sticky)
- Roll into a log shape and pinch off about 9 palm sized amount of dough
- Roll each piece into a ball and then flatten into the palm of your hand (cover with a towel to prevent from drying out)
- Roll each dough disk between two pieces of parchment paper
- Occasional flip and reposition the parchment to prevent creasing
- Once you've reached the desired thickness you're ready to cook
- Cook on a medium-high non-stick pan
- Flip when you see bubbles (about 3 minutes on each side)
- Keep flipping until it rises and puffs up
- And that’s it!
- If you find that the dough is too sticky, try adding 1/4 tsp of guar gum next time.