Best Ever 5 Minute Cassava Flour Tortillas


Best Ever 5 Minute Cassava Flour Tortillas
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The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!Β 

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas. 5 minute cassava flour tortillas.

You really can’t mess up theseΒ tortillas. If you happen to add too much flour to the tortillas or they seem a little dry, just add more water or coconut milk. If the batter is too wet for your liking, just add some more cassava flour too it. Wanting a thin tortilla? Roll out the dough with a rolling pin between two pieces of parchment paper and you will have beautiful thin tortillas that holds together GREAT! Also, if you want a thicker (almost pita, which I LOVE) keep the dough a bit thicker. Any way you make these you can’t go wrong! These tortillas are fool proof and so dang easy to make!

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas. 5 minute cassava flour tortillas.
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas. 5 minute cassava flour tortillas.
cassava flour tortilla heaven

I have been making these tortillas all week (literally ALL WEEK)! You’ve probably seen my Insta stories cluttered with these cassava flour tortillas with a side or eggs, guac, or salsa. One of my favorite things about this recipe is the ability to store them in the fridge for multiple days!

I either make the batter and cook one or twoΒ when I’m ready to eat. Or I cook them all ahead of time and store them in an air tight container in the fridge. Either way is safe and super easy! To store the batter in the fridge- make the batter and cover with an air tight lid or plastic wrap. Dreams do come true.

Now you can have all your breakfast feast dreams without the hassle! And know that it’s going to be be good for you. One of the most asked questions I get what are my favorite easy breakfast ideas that can be made ahead of time. I know we’re all super busy in the mornings! Having a delicious tortilla that can be filled with eggs, avo, or made into a breakfast wrap is heaven!

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas. 5 minute cassava flour tortillas.
tortillas many ways!

I’m not kidding when I say that these tortillas are versatile. They can be made crispy with a little crunch when you bite into them- perfect for hardshell tacos. Or you can make them soft, which makes snacking and paleo wraps bomb! Um, also you can make them in between. πŸ˜‰ Whateva you want!

I wasn’t sure how these tortillas were going to turn out with just cassava flour. But turns out, they work perfectly! Like almost too good and easy. Never mind, that’s not a thing. Cassava flour is the perfect star for this recipe.

As I was making a double batch of these tortillas again today it took me back to my trip to Belize. Pounding out tortillas in a bright turquoise colored outdoor kitchen with the thick hot air, palms, and a beautiful souled Mama by my side in the kitchen. Happy days!

So homies. Go make tortillas. Make em good.

Warning: These may be addictive… I still have a bag of them in the fridge that I’ve been munching on and I just keep going back for more. πŸ™‚

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas. 5 minute cassava flour tortillas.
Print Recipe
Best Ever 5 Minute Cassava Flour Tortillas
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!
Ingredients
Info
Cook Time 1-4 minutes
Prep Time 4 minutes
Servings
tortillas
Course Side Dish
Votes: 26
Rating: 4.08
You:
Rate this recipe!
Info
Cook Time 1-4 minutes
Prep Time 4 minutes
Servings
tortillas
Course Side Dish
Votes: 26
Rating: 4.08
You:
Rate this recipe!
Ingredients
Instructions
  1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
  2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
  3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
  4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!
Nutrition Facts
Best Ever 5 Minute Cassava Flour Tortillas
Amount Per Serving
Calories 168 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 388mg 16%
Potassium 127mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 0.2%
Vitamin C 15%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas. 5 minute cassava flour tortillas.



169Comments

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  1. 5
    Debbie

    Hi there, this is an awesome recipe. How long do you think the dough can stay in the fridge after you make it? I am kinda thinking like making fresh tortillas each day off the dough ball kinda plan. Thanks for your insight.

  2. 8
    kristen

    Do you freeze them uncooked? Just roll them and place in parchment paper and freeze them? Then thaw and cook when needed? Thanks! πŸ˜€

  3. 10
    Kristi

    These are so good! Thank you for this recipe. I think for the next batch I’m going to leave out the garlic and try sprinkling them with Cinnamon! xoxo

  4. 14
    Candace

    These sound amazing, but I’m allergic to coconut. Do you think almond milk would work? Maybe add some lard to make up for the lost fat content?

  5. 17
    Katie

    Please help. I think there is something wrong with the recipe because when I made it, I combined everything and it was the consistency of soup.

  6. 19
    Noelle

    I had the same issue with the dough being entirely too wet to shape into balls. Had to add at least another 1/4 cup of cassava flour. Also can’t for the life of me figure out how you transfer the tortilla from the parchment paper to the pan. Hoping I figure out a system after a few tries because they are delicious!

  7. 21
    Kathy Anderson

    OMGSH these are delicious!!! This is probably the 5th Tortilla recipe that I’ve tried and the only one that was edible!! AND they’re really amazing!!!

  8. 23
    Jennifer

    These look amazing, can not wait to try! Do you use canned coconut milk or a boxed/bottle one from the grocery store?

    Thank You for all of the yummy recipes!

  9. 27
    Elie

    I am new to this type of cooking but I have been looking for ages. I thought coconut milk only came in a can and I have never used cassava flour. Thank you so much. Can’t wait to try it. Elie

  10. 29
    Julie

    Odd. I waited to add the water because I noticed others ended up with dough that was too runny. Well, mine is already too runny to be dough, more like pancake batter, and I haven’t added the water, yet.
    2 cups of flour to 2 cups total liquid (1 c. milk, 1/2 each olive oil and water) is correct? Granted, I am using tapioca flour, not cassava flour, but I have been under the impression they are the same. I appreciate any thoughts or corrections to what I’m doing. Thanks!

    • 30
      Kaylie Johnson

      Julie, you cannot use cassava flour- it will not turn out. Cassava flour is VERY different from tapioca! Thanks for sharing, I will make a note in the recipe, so that others do not try using tapioca either. πŸ™‚ Hope that helps!

      • 31
        Julie

        Thank you so much for clarifying! I will say, though, I went ahead and made them and they were delicious! More like crepes, or something to make a psuedo-eggroll wrapper, depending on how much liquid I ended up using. It’s a win-win. I ended up with 3 recipes instead of 1! πŸ™‚

      • 32
        Sara

        I’m confused…I see the recipe calls for cassava flour and yet in this comment you say not to use it. Is that a mis-type? Later you say tapioca. I think that maybe clarifies that this is not what you intended to say.

          • 34
            Sara

            I was referring to what is a typo…comment #30 says “you CANNOT USE CASSAVA flour-it will not turn out…” The next line however says not to use tapioca, so it gets cleared up, but it still threw me for a loop initially.
            AND…for the ladies who commented that they had more like a pancake batter. It happened to me as well but I didn’t have quite enough cassava. Should have held off and not added all the water to begin with. I just spooned it into my hot pan and shaped them at that point. They were still good!

  11. 37
    Eloyse

    Hi Kaylie
    all your recipes sounds all so good but in a lot of them there is cassava flour… here in italy cannot be found! Please, suggest us something also without that! Thanks

    • 38
      Kaylie Johnson

      Hi Eloyse, you could try a mix of almond and arrowroot flour… not sure how well it will work, because it’s not the same as cassava. You could also try subbing with a gluten free flour blend.

  12. 39
    Jesseca Brummett

    Man oh man are these good!! I’ve made them twice now. First time i ate them with tacos and second time with honey and cinnamon!! Yum! I didn’t have olive oil and used coconut oil, still came out great. Btw i made these for my food allergy son but ended up eating the majority of them myself πŸ˜‚

  13. 40
    Lindsey

    Hi! I (like Katie) got a runny soup-like consistency. I’m 100% sure I have cassava flour here, and I followed each step! 2 cups cassava flour, 1 cup coconut milk… 1/2 cup olive oil, 1/2 cup water… then added the salt and garlic powder. I can’t even roll it into balls. Help! ☹️

  14. 44
    Lindsey

    Yes, here is what I have
    https://www.amazon.com/JEB-FOODS-Sun-Dried-Cassava-flour/dp/B072QXZXJ3

    I will add that even though the dough had the consistency of pancake batter, I poured them into the pan like I was making pancakes, and still even though they were impossible to flip without breaking apart, they came out like a denser version of naan with lots of the olive oil and garlic taste, and it still was edible and very good. I just tore it apart and ate it and it was like eating the bread with oil at a restaurant. Yum! I’d just love to figure out how to make them actual tortillas.

    • 45
      Kaylie Johnson

      Hi Lindsey, I used a different flour brand for this recipe (Anthony’s Goods) so that is probably why the consistency varied… I have noticed that Jeb’s flour is a bit more smooth and “liquidy”, Anthony’s tends to be more dry and coarse.

  15. 46
    Joanna

    Would a tortilla press work with this dough? I’ve learned that tortilla presses are better for corn tortillas but not so much for flour because of gluten. Since these are gluten free, would a press be effective and/or quicker than rolling? Can’t wait to try these…

  16. 49
    Ruth Solorzano

    I did not see the “do not use tapioca flour” instruction and I made it with part tapioca flour. It rendered a batter similar to pancake batter that could nit be rolled up. I still cooked it like cooking pancakes and it work perfectly. The batter was very versatile. Loved it.

  17. 51
    Camila Jarrin

    Hello! I have an intolerance to coconut, so I can not use that milk. I want to try it with almond milk but I am not sure which one to buy because the normal one has too much sugar and the one that says “no sugar” has a very strong taste. What do you recommend doing? Have you ever tried this recipe with almond milk?

  18. 53
    Christine Cann

    Oh my goodness. These are incredible. Thank you for this recipe. My first ever tortillas that work. I used just the solid part of the canned coconut milk. I wonder how they would turn out using hemp milk or coconut milk in a carton that gets refrigerated. Would they be as amazing?

  19. 56
    Vee

    Hi, thank for this recipe and amazing website. Just wanted to know why was my dough a bit on the wet/sticky side. And when I rolled it out and tried to pick it up, it was broke? Then I used parchment paper on the bottom and it helped a bit. Frying was ok but they have come out very dry and hard – not too much. Hard as in, I cannot roll them into a tortilla … I have followed your recipe to the T! I am not a baker or a cooker so I need recipes. What am I doing wrong ? Will keep trying till I perfect though … thanks

  20. 59
    Kate Strong

    So I tried this and i didnt even put in the water and had to add more cassava flour. then it would break up when i tried to tip it into the pan from the baking paper, so i would flatten it in my hand and put it in but it was too thick. how do you get it flatter and have it still binding?

  21. 61
    Beth

    I am looking forward to trying these once I get more Cassava flour! I used to make a different tortilla recipe with cassava flour, and it worked very well, but yours seems simpler and faster. Just curious – what kind of olive oil do you use? EVOO, light tasting, or something else? Also, have you tried using the broiler for these? To be honest, I get lazy sometimes and get tired of frying each individually, so I’ve used the oven broiler to cook multiple tortillas at once in the past. I was curious if you have tried that with these, and if so, how did they turn out compared to frying them? Thanks! (Sorry for the long comment!)

  22. 67
    Kat

    I have just made these tonight to go with a Paleo chicken Rogan Josh & coconut cauliflower rice. They were fantastic! I added some fresh rosemary from our garden too. The kids gave them a big thumbs up – they are the best ones I’ve ever made, according to them! I did find that it was a bit too wet to be able to roll out at first, so I just added more cassava (1 cup extra in total). They are so good!

  23. 70
    Elisa

    Made these for the first time tonight and they are SO good. Total game changer. We had fish tacos and these really made the meal. Even my picky husband had an extra tortilla plain after the meal πŸ™‚

  24. 71
    Silvia

    Is there something wrong with this recipe? I had read the comments about this dough being too wet so I did not add any water but then, I added the oil and they were way too oily. I will make them again but cut the oil in half. They also got too crispy to fold around any fillings. Will try again because I have more cassava flour but, this recipe as is, did not work for me.

  25. 72
    Brittany

    Hey Kaylie!
    I know there are a ton of questions about coconut milk already on here- so I figured why not a couple more! Haha!
    I went grocery shopping last night and it took me forever to find a coconut milk that wasn’t sweetened and had a bunch of a different additives in it that I wasn’t familiar with. I finally found a brand called MALK that has only 3 ingredients in it so I went with that one. When you use coconut milk in your recipes, do you normally use sweetened, flavored, or unsweetened? What do you look for when you buy it? Is there a brand you prefer to recommend? Thanks so much! πŸ™‚

  26. 74
    Casey Decker

    I am so so excited! these turned out amazing. I am not sure how I just now found your page but Im so happy because its true to paleo. Thats hard to find these days, a true blogger/foodie who is true to what they say. alot of people claim to be paleo but add cheese or other non paleo things because “they workout” or because “their bodies tolerate it”. Bottom line did I mention I am happy I found you?

  27. 76
    Akilah

    Missing flour naan and tortillas, I went to the African grocery store to get cassava flour to make these tortillas. First, since I’m only cooking for one, I made 1/2 of the recipe. Too runny. I added more flour until I could get the doughy consistency that I thought I should have. I rolled them out, still needing to add more flour. They didn’t look all that great going onto the hot griddle, but they turned out amazing and delicious.

  28. 79
    Marie

    I had to use almond milk and no matter what I couldn’t get these to stay together after rolling out. Is that really a result of not using coconut milk? Frustrating!

  29. 83
    Deb A

    I have been wanting to try a paleo version of tortillas for a long time. After a hard day at work and puzzle solving on the couch for a few hours, I forced myself off the couch to try a half batch of the cassava flour tortillas. I have had cassava flour, and several other flours in my pantry for months, along with the a cold, solid can of coconut milk. I eyeballed the recipe and rolled out the dough a few balls at a time between parchment paper. made about 6 6 inch tortillas. I had a soft shell with some taco filling and salsa – perfection. I plan to use these for tuna salad tomorrow for lunch. I can’t wait to share these with my mom. I like to cook for her when I visit on the weekends and show her new, healthy recipes. Thanks!

  30. 85
    Galena Gibson

    Hi! Nice to meet you! For me This recipe makes a dense batter. I added 1 and one 1/2 cup of coconut flour to make a dough. They turned out great! Very roti like and excellent slow cooked or fried. ✌️ πŸ’• and good fats to you😊

  31. 86
    Crystal

    This was awesome. I began snacking while the other tortillas were being cooked. Addictive. My only thing is standing over stove to watch these but next I’ll make a whole batch of them. So yumm!

  32. 87
    Jennifer

    These are outstanding!! I’ve been missing tortillas while doing AIP elimination & these totally hit the spot!! They were the perfect vessel for some shrimp tacos tonight. Thank you so much πŸ™‚

  33. 92
    Alanna

    Looking forward to giving this a go as I’ve finally got my hands on cassava flour! I have Otto’s brand and wondering if anyone has had any success with that brand?

  34. 94
    Margot

    I tried this recipe a few times and discovered that it is best to omit the 1/2 cup of water. I have no idea why it is in there. Balls shape beautifully when you don’t add the water!

    • 95
      Kaylie

      Hi Margot, what brand cassava flour are you using? It’s probably because the brand of flour you use doesn’t absorb as much water- it’s needed when you use Anthony’s Goods brand. πŸ™‚

  35. 98
    Denny Hess

    Made these today. Used Ottos. They turned out great. I made them thin, thick, soft and hard. I flattened them between two pieces of parchment paper with my hands and cooked them in a iron skillet. YUM!! I ate to many though. Haha! Thank you.

  36. 102
    Karina

    I just made this and they are really easy to make and taste very good. Easiest way to make them, you put the ball of dough between 2 pieces of parchment paper, put a cutting board or anything flat on top and with both hands you put pressure down to make them as thin or thick as you want. They will be perfectly round. To transfer remove the top parchment paper and transfer the tortilla from the bottom paper to the pan it will come out easily .

  37. 103
    Tracy

    Love these but have a couple of questions. When I rolled mine they cracked on the edges. Thinking this might be because they were too dry? Also, I cooked them on a cast iron skillet on very low heat and they seemed to burn in areas before getting fully cooked. It appeared if I cooked them too low (too long) they got dried out.

  38. 105
    Maria

    Hi! I made these for the first time today. I haven’t tried on yet since it’s Lent, but they smell delicious! I flattened mine with my hands, but they’re still pretty thick. Do you spread something on them to eat (tuna salad, etc.)? Will they crumble? Thanks!

  39. 107
    Corinna

    I couldn’t find cassava flour at my local grocery store, but I did buy Bob’s Red Mill gluten free paleo baking flour. Would that work as a substitution or should I just make your almond flour tortillas?

  40. 109
    Taryn

    I was needing a “bread fix” as I am newly off of gluten for the third time in my life. I found your recipe and thought it looked amazing…. and holy crap! It’s amazing!! My 3 year old daughter is gobbling it up and that’s a huge deal! Thank you so much for posting this recipe, it has saved my taste buds.

  41. 111
    allie

    my batter was very wet, similar to pancake batter. i used TERRASOUL organic cassava flour. i just spread batter on the pan and made a crepe like thing for the tortillas. the flavor was awesome, but since they were thick they were kind of gummy.

  42. 114
    Marji

    Total disaster for me. Dough was like pancake batter (I followed the recipe perfectly), I added A LOT more cassava flour thinking that would fix the problem. Couldn’t get them off the parchment into the pan as they ripped apart or stuck to the paper and wouldn’t release… more cassava flour – finally got one ripped one into the pan. They taste good, but nothing Fool Proof about these! I threw it all away – what a waste. I used TERRASOUL super foods Casava Flour. It sounds like the recipe doesn’t work unless you use the certain brand recommended. *Kaylie – maybe you can make that super clear in the recipe because it sounds like they work only if you use the right brand of casava flour. Sounds like not all casava flours are created equal.

    • 115
      Kaylie

      Hi Maji, sorry these didn’t work for you. I would use Anthony’s Goods cassava flour for best results! πŸ™‚ I added a note about that in the ingredients list. Thanks!

  43. 118
    Molly

    These are great, and so easy! I used Otto’s naturals cassava flour and had no problems. I find cassava tortilla recipes generally quite forgiving…I didn’t add the garlic, and fried them in an un-oiled cast-iron skillet. This recipe is my favourite so far! Thanks.

    • 125
      Kaylie

      Hi Alissa, I’m sorry to hear they crumbled on you. I have made this recipe time and time again and they have never crumbled on me! What kind of cassava flour did you use? Some people have reported that using different brands of cassava flour produces varied results.

  44. 126
    Aly

    Do you suppose substituting ghee for the olive oil would work, and almond milk for the coconut milk? I have food sensitivities to these and am hoping to find a recipe that will work for me.

  45. 128
    Linda Chin

    First of all, these are soooo much better than the cauliflower tortillas I usually make (easier and tastier) and that is coming from someone who only has one successful tortilla, thus far. The suggested flour was not to be found so I went with another brand. The texture was fine. All good there. What is currently making me nuts is that I can’t seem to get the tortilla from the parchment to the darn pan without falling apart. I have made 4 so far and only 1 came out well. I am taking a break and having a glass of wine. πŸ™‚ Before pouring, I wrapped each “ball” in plastic wrap and put in the fridge. I am hoping (like other dough) I will be more successful if I chill them and try not to handle them too much (with my hot little hands). I also put an ice pack on my granite counter hoping that will help. I tried your trick (holding the parchment over the pan) No luck. All that happen is the flour I used to help not stick went everywhere. (Hence the wine). FInger’s crossed my “chilling trick” works.

  46. 131
    Madeleine

    Um, thank you. These are AMAZING. I did have to add almost an additional cup of cassava flour (I’m using the Terrasoul brand) to make them into a proper dough, but it’s possible that was just because I over-measured on oil/coconut milk… will try it again (and again!). I think this would make an excellent substitute for naan and maybe even pizza dough. I’m on the AIP diet and I took a couple of these and guac to a baseball game yesterday, and was perfectly happy πŸ™‚ THANK YOU! YOUR RECIPES ARE AWESOME!

  47. 133
    deborah

    Hi there I used Fufu flour – half cassava and half plantain and they are amazing! I didn’t use garlic or pepper as they are for my 7 year old on AIP but they taste great with just salt. I had no issues with the consistency – though my coconut milk was quite creamy. Like the idea re a pizza base – I’m thinking they could also be a great Turkish Pide, if I rolled some mince into them. I cooked them on a George Foreman flat griddle – I’m in Australia, so not sure if you have these in the States. Anyway, very happy with the recipe – they will be really versatile for our family.

  48. 136
    Janice

    I made this for breakfast and they were so good. It was wonderful to eat bread again!!! I ate two immediately! I didn’t have garlic crystals so I used 1 scant tsp of garlic powder and scant 1/2 tsp. regular pepper. They seemed rather oily so I will reduce the olive oil next time. I had to add more cassava to make them easier to work with as dough was wet and sticky. Parchment paper worked perfectly for rolling and transferring to frying pan. I placed them in the pan with the parchment on top and then peeled it off. I cooked them all and will store in fridge for quick snacks. Thanks for a great recipe.

  49. 141
    Daisy

    Omg!! I finally found the best recipe ever, the recipe is perfect. It was real easy to make (I don’t have energy to make complicated things). I’m on paleo due to health issues not by choice, so this is a great alternative to tortillas or flat breads. I’m planning on using this recipe to make dinner rolls. Thanks very much for sharing.

  50. 142
    Jennifer N

    My husband is a type 1 diabetic and recently has been diagnosed with celiacs so we are totally gluten free in our houseβ€”-these tortillas are delicious !!! I am so impressed with this recipe β€” my only concern is how to cook them. I prepared in a stainless all clad fryer and just wish they had not come out as oily. When I cut the oil back they stuck to my pan but heyβ€”-we will have nachos!!!!

  51. 143
    Ann

    I had a very hard time keeping these in tact before putting them on the pan. Does it make a big difference if I use Ottos Casava flour vs Anthonys cassava flour?

  52. 145
    Caitlin Narwold

    Hi there! i made these tortilla’s, and I hadn’t even added the water yet, and the dough was so runny. I used OLA-OLA brand cassava flour (you didn’t specify one brand vs. another in the recipe)
    I ended up adding 1 1/2 cups of almond flour to the batch and it turned out fine. I’m excited to try them and see how they taste!

  53. 146
    Kimberly Theora

    Hi I did this and instead of dough I got pancake batter. I didn’t want to add more flour cuz I didn’t want to make too many so instead I made them like pancakes. Any advice for my next try?

    • 147
      Kaylie

      Hi Kimberly, what brand of cassava flour did you use? I have only tried this recipe with Anthony’s Goods (not sponsored, just what I had on hand) that may be the difference.

  54. 148
    Aj

    I’m struggling to keep these intact, they just crumble after transferring them from the parchment paper to the the skillet.. how do you keep them from crumbling?. I’ve used Anthony’s vegan cassava and the regular Anthony’s cassava flour and they crumble don’t get It.

  55. 150
    Natasha

    Thank god I found this as I was losing hope of ever finding a gluten type of bread that actually tastes nice and where the recipe online actually works. I live in the uk and used a different brand of cassava flour. It was like pancake mix with your measurements so I used put more flour in until it was the right consistency. Spot on and soo glad you gave the tip about putting it in pan with parchment paper on top and peeling off otherwise I would have had a problem. They taste amazing! Even with nothing on them πŸ˜‹ I am looking forward to putting different fillings in. Thank you for sharing x

  56. 152
    Dina Barzilai

    I have been dying for some grain-free tortillas that are not $2 apiece in the store and cannot wait to try these and your almond flour tortilla recipe. One comment: I think you might have typo in comment #30 when you told the commenter β€œnot” to use cassava flour. I might be confused but thought you might want to check.
    Cheers!
    Dina Barzilai

  57. 153
    Christina

    I made these to recipe and had to add a whole extra cup of Anthony’s Cassava flour to make a dough and not batter. They were delicious and worth the effort. Hubby and my young boys loved them as taco shells.

  58. 155
    Heidi

    These tortillas look beautiful and I have such a craving for tortillas all the time! Can I use Arrowroot flour in the place of Cassava flour? Also, do you know of any other grain-free flours that would work just fine?

  59. 157
    Win

    I followed this recipe exactly and had to add almost 2 more cups of flour to get a dough to roll, flatten and cook. Are the measurements wrong?

    • 162
      Kaylie

      Yes, that’s correct Leslie. You can add less water, if you brand of cassava flour is different or add more flour- it’s really easy to adjust to your needs. πŸ™‚ Hope that helps.

  60. 163
    Gloria

    Hi Kaylie,
    Just found your site a few days ago, and your recipes look incredible!

    Today, I made this tortilla recipe, following the measurements exactly (using Anthony’s Cassava Flour), and only substituting the coconut milk with cashew milk because I did not have coconut on hand. The result? Not nearly as pretty as yours, but so, so yummy — I had them with shredded chicken and home made salsa, using them as flat bread because they broke in the middle where they were too thin. Is there a trick to having cook evenly and more pliable? Like making the dough more moist with a little extra water for example? I was going for the nicely round, thin look of yours, but mine turned out oval shaped (which is fine), but with some areas that were too thin and crispy (the middle, where they broke) and other parts that were more doughy. I used both a rolling pin, as well as my hands, and only made 3 tortillas, saving the other 7 dough balls for tomorrow — will give it another go! Any suggestions would be appreciated πŸ™‚

    Thank you, and I can’t wait to try some of your other creations!

    • 164
      Kaylie

      Hi Gloria, if you cook them a little less, they will be more pliable- if they were browning in the middle, then I suggest cooking less or reducing the liquid in the recipe to make a thicker tortilla. πŸ™‚ They turned out that way because you subbed with cashew milk- it called for canned coconut milk, which is really thick like sour cream. πŸ™‚

  61. 165
    Natalie

    I didn’t have coconut milk and didn’t want to use almond milk, so just used water for all the liquid. Subbed duck fat for 1/2 the olive oil. Needed a little extra flour to get off the parchment. YUMMY! I love them soft and flexible. So easy!

  62. 166
    Kathleen

    Thank you so much for sharing this recipe. I just made it and loved it!! I am finishing up Whole30 and this is great addition to my foods. Now I can have a breakfast taco and still be grain free..

  63. 168
    Meg

    Thank you so much for coming up with a GREAT tortilla recipe! I’ve tried so many that were awful…. This one worked great! And tasted great- not over powering to where all I tasted was this tortilla… Thank you so much! And thank you for recommending a more reasonably priced cassava flour!! I think I may have said this on another comment for another recipe… But I hate that people say the only brand that you can even use is Ottos- soooo NOT TRUE!! Anthony’s works great and is so much more reasonably priced! I buy most of their products now!
    Thanks again!

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