Cassava flour is my favorite grain substitute to date…
It comes from the root of the yuca plant. It’s gluten-free, grain-free, and even nut-free — making it the perfect flour for those with allergies or those who need to be on a grain-free diet.
The neutral flavor of cassava lends itself well to forming the base of a meal. Its taste and texture satisfy just like normal bread, without detracting from the rest of the dish like some grain alternatives can.
I’ve used these cassava flour tortillas for tacos. They’re a great choice for this role because they’re pliable and elastic, and they don’t tend to crack or pull apart when filled with toppings.
And leftovers — I personally commandeer them for quesadillas. 🙂
I really enjoy working with this dough. The granule of the flour is fine and soft, and when combined with water and oil, the dough handles well and rolls easily.
Makes 10 to 14 tortillas, depending on size.
- Combine flour, salt, and olive oil in mixing bowl.
- Add 1½ cups water.
- Mix until evenly distributed, and oil and water are absorbed.
- Knead, adding enough additional water for the dough to hold together without crumbling. Make sure the water is being worked to the inside of the dough mass.
- Take a small portion of the dough, roughly egg-sized, and place it between 2 sheets of parchment paper.
- With a rolling pin on the top layer of parchment paper, roll out the tortilla to about an ⅛" thick and a diameter that will fit inside your 10" or larger cast iron skillet (mentioned below).
- As you're rolling out, smooth out any ridges that appear along the edges.
- Remove the top layer of parchment paper. The tortilla may stick, so roll back gently to prevent tearing.
- Heat a dry 10" or larger cast-iron skillet to medium-low heat.
- Transfer tortilla from the bottom layer of parchment paper into the middle of the skillet. I lay the tortilla facedown on the palm of my dominant hand, then to prevent tearing, carefully peel back the parchment paper, starting from the thickest edge of the tortilla.
- Once tortilla is in the skillet, watch for the edges of the tortilla to curl up, and bubbles to form in the dough. Then it's ready to be flipped!
- Once you see bubbles and the underside is browned, flip the tortilla.
- After the second side is lightly browned, remove tortilla from skillet. Undercook rather than overcook -- this is the key to soft tortillas.
- Place inside towel or container to keep warm.
- Repeat for all tortillas, adjusting the heat up or down as necessary so they don't get overcooked or burned.
- While still warm, put the stack of tortillas, sandwiched between 2 layers of parchment paper, inside a zipper-seal bag. This helps to keep them soft.
- Serve with taco meat and toppings, or any other fillings your heart desires. 🙂 Enjoy!
- Refrigerate leftovers. When chilled completely, any that are overcooked may become hard or brittle, but they are easily softened up by heating them in a dry skillet.
Have you used cassava flour in your kitchen? Will you try these cassava flour tortillas? Have you ever made paleo tortillas?
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