Homemade Gluten Free Tortillas

I’ve been spending a lot of my quarantine time experimenting with new recipes. Being in a gluten-free home means a lot of corn tortillas. I had a quest to make something cleaner. All hail the CASSAVA FLOUR tortilla! They are SUPER easy to make. I added some goodies to make tacos, but feel free to eat with butter or guac. Makes 4 Tortillas.


1/2 cup of room temp water

Some salt to taste

1 cup cassava flour

2 1/2 tbsp of coconut oil

  1. Add the water and salt into a bowl.
  2. Next, add the flour and oil. Mix with your CLEAN hands until smooth. Separate into 4 balls.
  3. Heat a large pan over HIGH heat. Leave the pan dry. You can either ROLL your tortillas out (I recommend the use of parchment paper), OR use a tortilla press. I placed 2 pieces of parchment paper on my tortilla press, and then carefully pressed down.
  4. Place 2 tortillas on large pan. Cook about 3-4 minutes and then flip. Cook through on other side, too.
  5. I then topped mine with shredded sautéed Brussels sprouts, chopped sweet potato and some leftover chickpea/quinoa/tomato mix. I ate it without sauce, but my husband put on hot sauce and mayo. YUM!
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