Cassava Flour Tortillas (Egg-Free, Gluten-Free)

These Cassava Flour Tortillas are easy, flexible tortillas made from cassava flour and, therefore, grain-free and gluten-free. Plus, these tortillas are also egg-free and vegan-friendly.

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I love baking grain-free tortilla recipes, and you might already have tried my almond flour tortillas, coconut flour flatbread, or chia seed tortillas. They are great alternatives to the classic 2-ingredient tortillas or my flour tortillas.

Baking with cassava is another way of getting great healthy flatbread. I’ve used this flour for my cassava bread recipe or cassava pancakes. Cassava flour is a naturally gluten-free, grain-free flour also approved for a paleo diet.

While it has more carbs than low-carb flour, it’s still a great alternative for anyone sensitive to wheat or grains. So let me show you how to make cassava flour wraps with a few simple ingredients.

Ingredients and Substitutions

First, gather all the ingredients below to get ready to bake with cassava flour.

• Cassava Flour – It’s a very light and volatile flour, so there are a few tricks to work with it. First, if you are using measuring cups, as I do, don’t over-pack the cup. Place the flour in a large bowl, scoop, and sweep the cup. That’s it. Or use metric measurements for more precision.
• Avocado Oil or any liquid fat you like, even melted ghee or melted butter, works.
• Baking Soda – To make them light and soft, like classic tortillas.

You can add flavors to the tortillas by adding a pinch of your favorite dry spices like:

• Homemade Taco Seasoning
• Garlic Powder
• Onion Powder
• Cumin
• Paprika
• Turmeric

How To Make Cassava Flour Tortillas

It’s super easy to make tortillas with cassava flour and pretty similar to a regular flour tortilla recipe. The only difference is the rolling process, but I will explain it later!

1. In a mixing bowl, add all the ingredients: flour, oil, baking soda, salt, and water.
2. First, stir the batter with a wooden spoon or silicone spatula until it becomes dry and crumbly.
3. Then, knead with your hand, squeezing the dough to bring all the ingredients together.
4. The dough won’t be perfect the first time around because it’s hard to measure cassava flour with precision. But don’t worry. This is a no-fail recipe. There’s always room for improvement and adaptation. If too dry, you need more water. Simply add one teaspoon at a time, and knead until it forms a soft bowl that looks and feels like clay. If too wet, the dough sticks to your fingers and won’t come together. To fix this, add more cassava flour, one tablespoon at a time.
5. The dough is ready when it comes together into a soft white ball that won’t stick to your finger. It should feel like clay, slightly crumbling apart when pressed but still coherent. Unlike my 2-ingredient tortillas made from wheat, these cassava flour tortillas stick to the counter and can’t be rolled as is.
6. You must use parchment paper pieces to encase the dough ball. First, cut out two large pieces of parchment paper and oil with an oil spray.
7. Divide the dough into 6 even dough balls. Then, place one dough ball in the center of the oiled parchment paper piece.
8. Next, place the second piece of oiled parchment paper on top of the ball with its oiled side onto the dough.
9. Finally, flatten the ball gently with your hands, then use a rolling pin to roll and extent to into a tortilla shape.
10. Grain-free tortillas of any kind, like almond flour wraps or flaxseed wraps all get fragile and crack if rolled too thin. So roll them into slightly thick tortillas. Mine are 4.5 inches in diameter (12.5 cm).
11. Warm a non-stick pan over medium-high heat and lightly oil the pan with oil spray.
12. Peel off the top piece of parchment paper on top of the rolled tortillas.
13. Flip the tortillas on the hot pan and peel off the remaining piece of parchment paper fast but gently to release the wrap on the pan.
14. Cook the tortillas for 2 to 3 minutes on one side, then flip them on their other side and cook for an extra minute.
15. The surprising thing about cassava wraps is how their texture changes. In fact, they look pretty stiff and hard when you first cook them. But, as they cool down, the dough softens, and they get flexible like classic flour tortillas.

Allergy Swaps

Below are some substitution options to adapt this recipe if you are allergic to the ingredients used below:

• Avocado Oil – Any fat works, like melted coconut oil, melted butter, canola oil, or olive oil.
• Baking Soda – It can be skipped or replaced with 1/2 teaspoon of baking powder.
• Salt – Remove if desired.

Storage Instructions

You can store the baked tortillas in the fridge, place them on a plate, wrap the plate with plastic wrap, and keep them for up to 4 days in the fridge. They can also be frozen in plastic bags and thawed at room temperature the day before. Rewarm in a warm non-stick pan or in a sandwich press.

Serving

You can use these cassava tortillas to prepare any of your favorite Mexican recipe, or serve as a side to Mexican-inspired recipes like the ones below:

• Steak Quesadillas
• 4-Ingredients Guacamole
• Taco Dip Recipe
• Mexican Omelette
• Cheese Quesadilla

The best fillings for these tortillas are various and unlimited. Feel free to add your favorite meat, tofu, and mushrooms along with some of the vegetables below:

• Red Onion
• Avocado
• Jalapenos
• Tomatoes
• Shredded Lettuce
• Homemade Salsa Sauce

Frequently Asked Questions

Below are my answers to your most common questions about baking with cassava flour.

More Tortilla Recipes

If you’d like to try a tortilla made with a different flour, try these: