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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

Cooking Instructions:

  • 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!

Recipe Notes:

  • If you find that the dough is too sticky, try adding 1/4 tsp of
    guar gum next time.