This recipe makes gluten-free tortillas that are very close in texture and taste to ‘regular’ tortillas. They bend and fold and are just the right consistency. And guess what?… you only need ONE gluten-free flour – cassava. The recipe makes about six 6″ round tortillas.

Note: Cassava flour is made from the yuca plant. I initially thought it was from the yucca plant (2 c’s). If you want to know more, here’s a short read that explains how these are two very different plants.

Ingredients:

  • 1 C cassava flour
  • ¼ t salt
  • 2 T oil (I use olive oil)
  • ½ – ¾ C warm water

Directions:

Mix flour and salt. Add oil and mix with a fork. Add water slowly and continue to mix.

Mix with a fork first.

When your dough starts to come together in clumps, switch to mixing by hand. Add just enough water to get it to stick together in a ball.

Form dough into a ball with hands.

You’ll be cooking these on an ungreased pan or griddle on medium high heat. I would get a few tortillas ready to go first and then heat your pan.

If you don’t have a tortilla press, put a ball of tortilla dough between two sheets of waxed paper or parchment paper and use a rolling pin. I peel the top sheet of paper off, gently turn the tortilla onto the preheated pan, and peel the other sheet off.

Roll out gluten-free tortillas with a rolling pin if you don't have a tortilla press.

If using a tortilla press, I find it helpful to avoid pressing the bar all the way down. Otherwise, they are too thin and fragile to work with.

Tortilla press.

Problem Solving:

  • If your dough is not sticking together after you roll or press it, it may be too wet or too dry. Add more cassava flour or water as needed. The dough should feel slightly dry.
  • If your dough gets a small tear, it’s easily patched by just pressing it back together.
  • I’ve found a butter knife works best to lift the tortilla off the press.

Gluten-free tortillas
Slide a butter knife under your tortilla to remove from press.
In this case, my dough was a little too damp, so I added a some cassava flour.
Patch any tortillas that stick to the press.

Cooking

Cook 1 – 2 minutes on each side on an ungreased pan on medium-high heat. Eat immediately or put on a rack to cool. These are best eaten fresh (within a day) or frozen with pieces of parchment paper between the tortillas.

We usually eat these gluten-free tortillas as soft tacos folded in half but if you make them larger you’ll be able to fold and roll them into burritos.

Enjoy!