1. Are cassava flour tortillas healthy?

Yes, cassava flour tortillas are naturally gluten-free and grain-free, and they’re made from the whole yuca root, which means they’re higher in fiber and easy to digest. They don’t contain any gums or fillers and are suitable for a variety of diets, including paleo and vegan.

2. Why are my cassava flour tortillas cracking or breaking?

If your tortillas crack, it’s usually because the dough is too dry or they were rolled too thin. Add a little more warm water to your dough if needed, and be sure to cover cooked tortillas with a towel to keep them soft and flexible.

3. Can I freeze cassava flour tortillas?

Absolutely! Let the tortillas cool, then stack with parchment paper between each one. Place in a freezer bag and freeze. They thaw quickly at room temperature or can be reheated in a skillet straight from frozen.

4. What do cassava flour tortillas taste like?

Cassava flour tortillas have a mild, slightly nutty flavor and a soft, flexible texture similar to traditional flour tortillas. They don’t taste starchy or bitter and are perfect for any savory or sweet filling.

Gluten-Free Cassava Flour Tortillas: 10 Best Topping Ideas

Name: Gluten-Free Cassava Flour Tortillas: Easy, Authentic, and Delicious
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Gluten-Free
Ingredients: 1 cup cassava flour (brands like Otto’s or Bob’s Red Mill work well); 3/4 cup warm water; 2 tablespoons olive oil or avocado oil; 1/4 teaspoon salt

Description

Soft, flexible, and naturally gluten-free cassava flour tortillas made for gathering around the table. Tender, flavorful, and easy to make—perfect for tacos, wraps, quesadillas, or any family favorite.

Ingredients

Scale

1 cup cassava flour (brands like Otto’s or Bob’s Red Mill work well)
3/4 cup warm water
2 tablespoons olive oil or avocado oil
1/4 teaspoon salt

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Instructions

In a mixing bowl, whisk together cassava flour and salt.
Add olive oil, then slowly pour in warm water while mixing with a spoon or your hands until a smooth dough forms.
Knead the dough gently for 1–2 minutes until soft and pliable.
Divide the dough into 6–8 equal pieces and roll each into a ball.
Place each dough ball between two sheets of parchment paper or plastic wrap. Flatten using a tortilla press or rolling pin to about 1/8-inch thickness.
Heat a dry nonstick or cast iron skillet over medium-high heat. Carefully peel off the tortilla and cook for 60–90 seconds, until bubbles form and light brown spots appear.
Flip and cook the other side for 30–60 seconds, until the tortilla is dry on the surface but still soft and flexible.
Stack cooked tortillas and cover with a clean towel to keep them warm and pliable.
Optional: Brush with a little olive oil as they come off the pan and wrap in foil for extra softness.

Notes

These tortillas are naturally vegan, gluten-free, and grain-free. To keep them fresh, cool completely, then stack with parchment and store in an airtight container in the fridge for up to 5 days or freeze for longer storage. Reheat in a dry skillet or wrapped in foil in the oven.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Tortillas
Method: Stovetop
Cuisine: Gluten-Free, Grain-Free

Nutrition

Serving Size: 1 tortilla
Calories: 100
Sugar: 0g
Sodium: 70mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg