Best Ever 5 Minute Cassava Flour Tortillas

Best Ever 5 Minute Cassava Flour Tortillas
5 minute garlic lime cashew hummus is made without beans (gasp!). Made with soaked cashews, garlic, lime, parsley. Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips! Whole30 hummus. Whole30 snacks. Paleo hummus. Paleo Snacks. easy cashew hummus dip. Hummus dip. best healthy hummus. Easy hummus recipe. Garlic lime hummus recipe.

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! 

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 these 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 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 two 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. 😉 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. 🙂

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!
Cook Time 1-4 minutes
Prep Time 4 minutes
Course Side Dish
Votes: 238
Rating: 3.56
Rate this recipe!
Cook Time 1-4 minutes
Prep Time 4 minutes
Course Side Dish
Votes: 238
Rating: 3.56
Rate this recipe!
  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 to press out the dough into a tortilla shape or use 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.


Add yours
  1. 5

    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

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

  3. 10

    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

    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

    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

    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

    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. 29

    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. 31

    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!

    • 32
      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. 🙂 Hope that helps!

      • 33

        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! 🙂

      • 34

        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.

          • 36

            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. 41

    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

    • 42
      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. 43
    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 😂

  13. 44

    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. 48

    Yes, here is what I have

    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.

    • 49
      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. 50

    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. 53
    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. 55
    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. 57
    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. 60

    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. 63
    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. 65

    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. 71

    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. 74

    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 🙂

  24. 75

    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. 76

    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! 🙂

  26. 78
    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. 80

    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. 83

    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. 87
    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. 89
    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. ✌️ 💕 and good fats to you😊

  31. 90

    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. 91

    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 🙂

  33. 96

    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. 98

    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!

    • 99

      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. 🙂

  35. 102
    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. 106

    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. 107

    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. 109

    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. 111

    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. 113

    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. 115

    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. 118

    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.

    • 119

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

  43. 122

    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.

    • 129

      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. 130

    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. 132
    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. 🙂 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. 135

    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 🙂 THANK YOU! YOUR RECIPES ARE AWESOME!

  47. 137

    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. 140

    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. 145

    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. 146
    Jennifer N

    My husband is a type 1 diabetic and recently has been diagnosed with celiacs so we are totally gluten free in our house—-these tortillas are delicious !!! I am so impressed with this recipe — 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 hey—-we will have nachos!!!!

  51. 147

    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. 149
    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. 150
    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?

    • 151

      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. 152

    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. 154

    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 😋 I am looking forward to putting different fillings in. Thank you for sharing x

  56. 156
    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 “not” to use cassava flour. I might be confused but thought you might want to check.
    Dina Barzilai

  57. 157

    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. 159

    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. 161

    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?

    • 166

      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. 🙂 Hope that helps.

  60. 167

    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 🙂

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

    • 168

      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. 🙂 They turned out that way because you subbed with cashew milk- it called for canned coconut milk, which is really thick like sour cream. 🙂

      • 169

        First, thank you for your response Kaylie. Shortly after my initial post, I made another batch using coconut milk and it made ALL the difference. The coconut milk is definitely key here. After making this second batch months ago, due to my schedule, I found less and less time for food prep and cooking in general so I had not made them again, but today I finally got my chance – I only had enough flour for half a batch – and they turned out great: perfectly pliable and so, so tasty! This is a keeper recipe for me. Thank you for sharing!

  61. 171

    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. 172

    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. 174

    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!

  64. 178
    Gina Robinson

    Followed directions and the consistency came out like pancake batter? Added more flour and was so sticky.,used flour and still would not spread well. Any suggestions?

  65. 180

    I had the same issue as many with runny dough. I didn’t want to waste all the ingredients so I experimented with adding 1/3c of coconut flour and they turned out great.

  66. 181

    Hi Sarah-I am from Guam and I was wondering if I can use my usual recipe on cassava flour. Maybe I’ll just give it a try-using all the ingredients I use on all purpose flour-thanks

  67. 182

    I made these once and it turned out great. But the next time I used the same brand (Anthony’s) cassava flour and the consistency was too dry. I added more water and it still didn’t help and I could never get it to cook up correctly. I think a lot of the issue has to do with the consistency of how they process the cassava.

  68. 183

    I’m not sure how others are getting a dough consistency, because like many others, this came out more like a batter for me. Regardless of the brand of cassava flour, the ratio of flour to liquid consistency doesn’t seem right. Epic fail for me!

  69. 188
    Debbie B

    Just made these and they’re fabulous! Not as pretty as your picture but they still look like tortillas! I’ve read all the comments about the mix being super runny. I will say that the first time around I FORGOT the water until I had mixed everything up. It had been about 10 min and then I added it to the mixture and it was soup. Threw it out, started over and this batch was perfection. I used Otto’s Cassava flour; 100% yuca root, gluten free, grain free, nut free and paleo. It was all we had in our stores but it worked perfectly. It’s Sunday and I won’t be using these until Thursday so I think I should freeze them? Thoughts please!

  70. 190
    Sandy Garcia

    I made these Cassava tortillas for breakfast this morning—to make chorizo and egg breakfast tacos.
    I’ve been making flour tortillas for 38 years now and these are just as delicious as my recipe.

    Over the years, I modified my mom’s recipe—swapped out Crisco shortening for coconut oil. But now I can swap out white flour for Cassava flour!
    Even though I totally forgot to add the water required in the recipe, they came out beautiful. I did have to add an extra bit of coconut milk to make it more pliable. That’s where maybe the water might’ve helped. It’s just me, but I wanted to add some baking powder to ensure their softness: 1 teaspoon was perfect!

  71. 192
    Nancy L

    These tortillas taste AMAZING! They remind me a flour tortilla, but better. The only comment is that I had to use way more flour than stated. I think I used about a cup or so more. So good though! Thank you 🙂

  72. 194

    To all of you who have too runny, thin dough, it is the BRAND of cassava flour you are using. Only Ottos or Anthonys will work. I don’t know why it is. I bought another brand and had to keep adding and adding to get the dough to thicken up and then they weren’t good. It’s a mystery, but please try with the right brand. They will be right.

  73. 195

    Hi! I’ve tried several Paleo Tortillas recipes and yours is the best! Thank you! I pray your health continues to thrive, thank you for being proactive and share wonderful knowledge.

  74. 197

    Hi all, my batter was also really runny but I just scooped it straight into my pan and shaped it. Turned out a bit thicker which is what I prefer anyway. Think like Taco Bell chalupa type texture. Or naan. Or Indian taco. All delicious so I’m stoked. The question I have is, do you happen to know what the nutrition breakdown is, for macro counting purposes? Thanks for the awesome recipe!

    • 202

      Hi Paige, cassava flour really dries out, so it is important to reheat them either in a toaster or microwave before eating. Sometimes I will even run them under water before heating them up, because it helps to add moisture back into the tortilla.

  75. 203

    Delicious! Unfortunately, Anthony’s is out of stock everywhere this week, so I took a chance and used Bob’s Red Mill cassava flour, and it really didn’t work. The dough broke apart no matter what I did, one tortilla actually dissolved in the pan (I added a bit more oil to the pan thinking it would help as it does with so many other things), and overall, they are crunchy, rigid, and fragile. I’m looking forward to trying again with Anthony’s brand.

  76. 204

    Mine also came out like pancake batter. I’m using Anthony’s Goods organic cassava flour. I spooned it into my measuring cup so it wouldn’t be packed down. Ended up adding almost another cup.

  77. 206

    Any advice here ladies, my just fell apart in the pan.
    The dough formed well in the balls. Do you refrigerated it before you fry?

  78. 211
    Cindy David

    I have made this recipe probably 15 X with great results. I tried to order Anthony’s and they were out. I ended up with Pamela’s-it did not work. Went back to Anthony’s. Now it will not work. I have to add so much flour and then it tastes like cardboard. I am on the AIP and was thrilled to have these. So sad I cannot get them to work- I have just been adding water and ladleing it in the pan instead of putting them in my tortilla press. Any suggestions?

  79. 212

    There has been a reason that I have been putting off making these, even though they sound delicious and look easy. It’s because I do not have good luck making dough, of any kind. It’s always a messy process. This wasn’t as easy as I had hoped it would be. And it was, indeed, messy. However, they were absolutely tasty and the perfect ‘fix’ for us gluten free people. I have a new process going forward so I thought I would share. As recommended above, I will leave out the extra 1/2 cup water. I tried pan frying a few, but they fell apart and it was very time consuming. A brilliant woman commented that she grilled hers. This is the way forward for me! I took a large baking tray and scattered olive oil and flour on it. I put 5 balls of dough on the pan. I sprinkled flour on a piece of parchment paper. Flour side down, I put it on top of the dough balls and flattened them down. I peeled off the parchment paper, et voila. I grilled 4-5 min on one side, flipped them and then grilled another 3 min (Watching carefully). They are not pliable, more like flatbread, but they are delicious and will be very easy to make the next time. Thank you for the inspiration.

  80. 213

    Thank you for posting this recipe! I’ve been making Cassava Flour tortilla’s for a while now but had never made them with coconut milk. I did adjust the recipe by splitting the 1/2 water with 1/4 cup fresh lime juice and water. I also substituted the garlic with nutritional yeast. I have to say I was blown away by how easy the were to make and how delicious they taste. I made them in my food processor and they did not stick between the parchment paper on my tortilla press. I was impressed. Again these are to die for and so much easier than the ones I’m used to making.

  81. 215

    The liquid-to-solid ratio is WAY wrong. I fiddled with extra cassava flour enough to form. Taste is promising enough to keep at it. Love the idea of lime juice.

    • 216

      Hi Chet, Anthonys Goods cassava flour is the brand I use. I have noticed that the results will really vary based off of what brand cassava flour is used in the recipe.

  82. 217

    In Mexico we can get Tapioca flour (Beige and gritty) and Tapioca Starch (smooth white powder), I have both and I am wondering which would be best to use?
    Many thanks, they looks delicious, can’t wait to try them!
    I prepare tortillas with soaked Quinoa and Cassava or Tapioca flour And coconut milk, have been experimenting with diverse ingredients to avoid wheat…
    Thanks again

  83. 219

    These were delicious! But I had difficulty because they were too sticky then I added more cassava and then they kept breaking apart. It was very labor intensive and made a HUGE mess! What can I do to make this better? These took me over an hour to make so unless I figure something different, I probably won’t be making these again. Thank you!

  84. 220

    Hi I just made this recipe and it crumbled couldn’t roll them out followed to a t the recipe I get my cassava flour from Africa would that make a difference and what can I do to stop the crumbling

  85. 222

    A. We live in Ecuador and the yuca (cassava) flour really varies from very fine to pretty gritty. We use the gritty stuff and modify the amount of oil which makes it stick together along with the coconut water. Also since coconuts are easy to get, we use the fresh ones. Anyhow, you have to play around with it some to get the right consistency and we use a wooden handmade tortilla press with a cut up plastic grocery bag instead of parchment paper (which is impossible to get here anyhow) to press out the tortillas. Ah, the whole procedure makes the gringos laugh…but it works…

  86. 226
    Deltry Dickie

    It would be helpful to have the measurements in grams/ounces as cup measurements vary in different countries! I especially bought the cassava flour and my mix was far too soft; not runny but nothing near a dough quality! I kept adding more flour and eventually did as one lady mentioned, tipped the soft mix onto the pan from the baking paper. It wasn’t brilliant but sort of worked! I ate so many bits to test the recipe! Tastes nice but I was so looking forward to have a lookalike as per the photo!

  87. 228

    I found 1/2 cup of oil an over the top amount. They fried up beautifully (didn’t need extra oil in my non-stick pan), and looked terrific… but sitting in my tortilla warmer while I finished frying the batch, oil started oozing to the surface. I had to refry them to get rid of the soggy greasy quality, and even so they grease came back after a little while. I’m wondering if the oil could be cut back by at least 1/2 and still turn out.

  88. 229

    I just found out about AIP, autoimmune protocol and was pretty much in mourning over the what I can eat category. I tried your cassava flour tortillas and I’m doing the happy dance! Followed recipe to a T except eliminated pepper (per AIP), easy peasy and delicious. Thank you!

  89. 231

    Hi, I live in Europe and I’m kind of confused with all those cup measurements, can you just put everything in grams or millilitres?

  90. 235
    Monique Poirier

    We had these for dinner as a flatbread side with a seafood chowder and it was amazing! My first time using cassava flour and wow it won’t be my last!!! I used coconut oil in the recipe in lieu of the olive oil, they turned out great!

  91. 237

    What is the service size for the nutritional information block provided? The recipe reads that it makes 10, but how much of that applies to the nutrition information provided?

  92. 239

    I unfortunately had cassava flour in a mason jar, so brand is unknown. It is pretty coarse. The tortillas taste delicious. I added extra seasoning, garlic powder because i did not have any garlic granules. but they are very crumbly and could not get it to hold together….do I add more coconut milk…it is pretty oily when I handle the dough…TIA

  93. 242

    hello Kaylie, I made these and they were delicious -thank you.
    I was wondering if I can have permission to use the picture of the product? Or is there a copyright on it?
    Thank you

  94. 244

    I tried these using the original recipe and they were very crumbly, albeit delicious! I just tried again for the second time, but this time I used a lot of soya milk and less oil, and I made the whole lot into a thick very sticky dough. I then cut them into scone shapes and fried them for about 6 minutes on either side. They held together perfectly and are just like crumpets!

  95. 251
    Janet Manzo

    I’ve been cruising the internet and Googling, looking for the perfect GF tortilla because my daughter has been spending $10 for 6 cassava tortillas at Safeway and our health food store here in Kona. Ugh!!! I’ve tried a couple recipes and these are absolutely the best home made tortillas ever!!! I just made my first batch and they are gone! You’re right, super addictive! I’m about to make a second batch. 🙂 After I finished making them I just happen to read a couple comments and saw the name Kaylie Johnson… Hey wait! Isn’t that our niece???? Why yes it is! Your cousins and Uncle Isy say to tell you how great these are and thank you so much for such an amazing recipe! They loved the garlic and pepper. So yum! Right now there are some in our family struggling with some pretty severe food issues. I read your blog on why you are no longer paleo, and pray that healing will come our way as well. Sending love and gratitude from Hawaii.

  96. 253
    Melisa M.

    I appreciate the idea.. But it worked out awful.. First, the mix was way to wet . I questioned the 1/2 cup of oil.. I added extra flour to thicken the mix. Then once made, very quickly, they became very oily and soft. Thanks for the attempt but .. it didnt work for me.

  97. 255

    Was too wet. Did you spoon the flour into the cup measure or scoop it with the cup? I used Anthony’s as you recommended. I spooned the flour into the cup. Maybe that’s my problem.

  98. 257

    These are amazing! Half my family is gluten free… but we ALL liked them! 10 & 11 year old approved as well!! That says a lot I think….Ha! Perfect for soft tacos!! So nice to have something warm and homemade and they didn’t fall apart like some store bought gluten free wraps. FYI… I used cashew milk and bob’s red mills cassava flour… they worked great! Thanks so much for sharing this recipe!!!

  99. 259
    Jeannie Williams

    I have the Same Cassava flour as Lindsay, but I was thinking that If I left out the water or used less liquid even less oil perhaps the recipe would not be so runny, ever Cassava company is different I think the flour we have from Amazon is very fine in texture. It seems like a lot of oil.. and coconut oil would make for a different taste as well. I am going to experiment with less liquids to see what happens. I have a whole bag of this flour so I need to use it up.. do you have any more recipes? Thanks
    Jeannie ( Canada)

  100. 261

    I had bought some Anthony’s cassava flour a couple of months ago to use in making a gluten/lectin – free Roo. Got an appetite for fajitas I have to avoid white flour tortillas. I was so pleased to find this recipe. I followed it to the letter, but, as for others, my mix was more like a pancake batter. So I progressively added tablespoons of flour until I got what I thought would work to shape into a ball. Seven level tablespoons made very nice firm and perfectly round tortillas when I pressed them between parchment paper and two cutting boards. They were quite good and would make excellent replacement for non-bread, but I wasn’t able to make them thin enough to use as wraps. Next time I’m going to try a weather mix to see if I can make them thinner and more pliable.

  101. 264

    I have jest tried this recipe! Literally the last batch is still on the stove. It came out wonderfully crispy and moreish… I made mine like pitta breads. Crispy outside. Fluffy inside. What more do you want on aip? Thank you so much for this recipe! It will land in my favourites!

  102. 266

    Oh my goodness!! Completely skeptical when I made these. Especially when I was rolling them out. They just seemed to wet….. but WOW! I cooked them up and they were delicious!!! I couldn’t stop nibbling on them while I cooked the rest. I even made one really thin and when it cooled I broke it into pieces and dipped it in refried beans. Great alternative to chips! This recipe is a keeper for sure. Thank you so much for sharing.

  103. 268

    When I cut the liquid ingredients in half, the recipe works perfectly. The first time I made it, I had to keep adding flour (1-2 additional cups) because it came out the consistency of pancake batter. The tortillas were tasty, so I decided to try again using half liquid. I use Terrasoul brand cassava flour, FYI. Thanks for the recipe!!

  104. 271

    Thank you so much for the recipe. I halved the intial run since I am so tired of wasting these expensive ingredients but was pleased with the end product so will make again. I did find them too greasy for my taste and too garlicky but those are things I can adjust. I prefer using avocado oil since the taste is so neutral and definitely will reduce the garlic. I also added juice of 1/2 lime since I had seen a masa flour recipe that included it. I do believe I can get this to a “my go to” tortilla recipe with a couple more personal tweaks! Thanks again for giving me a baseline. 🙂

  105. 272
    Alison Vingiano

    These were incredible! I was thinking about making this dough again and using it as a flatbread pizza. Do you think that would work/could these bake in the oven as opposed to the stovetop?

  106. 274
    Lonnie S King

    I followed this recipe to a T!. Used organic Carrintion Farms organic Cassava flour. The wet to dry recipe turns to batter. Yiu even say don not use cassava flour in the feedback above. I am confused as others.

  107. 276

    I’m so bummed. I was so hopeful for these and planning them as a surprise for my husband. I used Herbaila Cassava Flour. But tapioca. I followed all of the ingredients and steps as outlined and it turned into soup. I doubled the flour (which took this pretty expensive bag down to almost nothing) and they still aren’t working. Sniffle sniffle. I’m determined to try again some time. Perhaps I need to use the brand the author uses for the cassava. The pictures look great.

    • 277

      Hi Michelle, tapioca flour will not work in place of cassava flour unfortunately- it is a totally different flour and will produce gummy results. For best results use Anthony’s Goods Cassava flour. 🙂

  108. 278

    Can you tell me the weights of the ingredients, how many grams are in a cup? Or how big is the cup you use? 🤔 Can’t wait to try these. Thanks.

    • 279

      Hi Kate, the measurement conversions are available in each recipe card- just click right under servings where it says metric and select your new measurement. Hope that helps!

  109. 280

    These are great! I intended to half the recipe but, like others, it was battery not doughy. I used simple truth brand cassava flour so maybe that was it. But since I had already halved the wet ingredients I ended up adding 1 cup additional flour and it was perfect. I used parchment paper with my tortilla press (get one!) and they are awesome! Thank you for the recipe!!!

  110. 285

    Wow! I made those to rest this cassava flour I bought, and woah! I made the recipe as is mostly, but kept the flavor neutral for the test. They’re delicious! And if you make them a little thick, they’re almost like flat breads. What a versatile recipe. Delicious and simple! Thanks!

  111. 287
    Bronwen Hinton

    I found this recipe and made half a batch to go with my AIP lamb koftas. I used buywholefoods cassava flour, Planet Organic coconut milk from a carton and just halved all the ingredients and it came out fabulously. Huge thanks, for once even my kids approved of my AIP food!

  112. 289

    I just wanted to say the family loved these! Although i actually couldn’t shape them well at all, tried shaping them on baking paper then I couldn’t figure out how to get it in the pan without it ripping on me. So we ended up flattening a ball in our hands then flattening it more once it was in the pan. I have now found in the comments how you did it which makes sense, but wasn’t stated in recipe, so I had no clue how to do it when I just had the recipe. This recipe would also be AWESOME as a pizza base I think. Anyways, thanks for the recipe, I think it might be a good idea to help people to know how to transfer to the pan in the recipe bu other than that a really yummy and versatile recipe!


  113. 290
    Mala Praj

    I really enjoyed this recipe! The dough did feel a bit wet and runny and I added a little more cassava flour. I also ended up making it a bit smaller than my regular sizes which prevented it from breaking! I will be using this recipe again in the future. Thank you for sharing it 🙂

  114. 291

    Unfortunately this came out very soupy. I used cassava flour. I could tell as I was adding the liquid ingredients that it was going to be watery but I wasn’t sure if I could leave out the coconut milk so I just followed the recipe exactly.
    I then added more cassava to thicken it a bit to pancake consistency and fried it on a griddle.

  115. 292

    Update on the recipe where the battery turned out watery.
    I noticed that after refrigerating overnight the battery was much stiffer. I was able to spread it out a bit in the pan and it was much more the shape and consistency of the typical soft tortillas when it had cooked.
    I live in the tropics – 28 degrees Celsius year round and I wonder whether the consistency of the coconut milk and oil influences the outcome on my first attempt. At any rate both outcomes were delicious but I preferred the texture on the ones that turned out more like the tortillas than the pancakes.
    Thanks for that very easy to make recipe!

  116. 293

    I had to Gove these ago, being on AIP diet, I have been struggling with variety. So when I mixed the exact ingredients using Cassava flour, the ingredients were too runny. I added tons more flour to try and get the correct consistency, but just wasn’t getting to a thick dough like texture. So I ended up adding more water, to make thin like pancake batter again, and cooked them in the frying pan as you would a pancake. They tasted absolutely delicious. I had one with lemon and maple syrup and one with bacon and avocado..just because I could..delicious thank you. I have separated the rest of the bater and have frozen it, ready to pull out the night before ready for the morning. If this works well I plan to make a batch for the whole month. I think this may have just changed my life….

  117. 296

    I would love to know why this works for some people and not others. My dough ended up as batter, far too thin to work into balls. I even added extra cassava flour. I ended up pouring it into the pan instead of making balls, which worked, but they’re kind of an odd consistency, almost gummy. The taste is pretty good. I used boxed almond milk, otherwise followed the recipe as written.

  118. 298

    Thank you for this recipe, tortillas are delicious, after trying 5 or 6 recipes I can finally say this is the one I like the most, thank you so much for sharing the recipe.
    I made some adjustments to your recipe and used metric instead of cups (I am from Romania, Eastern Europe), so here it is: 365 gr (2 cups) Cassava flour, 225 ml (1 cup) coconut milk, 2 tablespoon olive oil (coconut oil work well also), 300 ml water, 1 teaspoon salt. The fat content in the recipe is enough at least for my taste and didn’t need it additional oil for cooking.
    The preparation steps are the same as detailed in your recipe. Cooked, it can last about a week in the fridge but usually I eat them in 2-3 days, taste too good to last longer :)).

  119. 302

    Looking at the ingredients when switching between imperial and metric there seems to be error. Checking on various websites suggests that 16 oz would = 450 g = 3 1/2 cups cassava flour rather than 2 cups. Could this be why some people have batter rather than dough?

  120. 304

    You mention you can bake them. I’m interested in tostadas. I’ve fried them in the past, but want to try baking. How did you do it?

  121. 305

    Not sure what I did wrong but it the batter was so soupy I just made the tortillas like pancakes and they turned out decent. But DO NOT set plate of freshly made ones in the microwave because they just turn into a soggy mess that needs to be crisped back up in a very hot pan. Overall they were ok. My husband didn’t seem to mind and he has an opinion on everything so I will probably add less oil water and coconut milk next time for a better consistency dough

  122. 306

    Just a suggestion, maybe a picture of the dough after it is mixed, when it’s separated into the balls (comparison to how big they should be) and when they are rolled out (again comparison to how thick and what is too thin). Otherwise, this recipe is awesome. I used Otto’s and only put in the amount of water it needed until it became all stuck together in a ball. I halved the recipe to see if I liked it first and it still came out just fine. Thanks for sharing this awesome recipe. Like the others on here I just wanted to keep eating them, especially after I put a little butter on them….

  123. 308

    I have been making cassava flour and sweet potato tortillas for the last month or so. They are absolutely delicious, and only use those two ingredients; cassava flour and steamed/mashed sweet potato mixed together. They are the best tortillas I’ve ever had, but I’m also going to try this recipe now that I found it.

+ Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.