Craving soft, pliable tortillas that are also gluten-free? Look no further than this incredible cassava tortillas recipe. Unlike many gluten-free alternatives that can be dry or crumbly, these cassava tortillas are remarkably flexible and flavorful, making them perfect for everything from tacos to wraps. This recipe utilizes the unique properties of cassava and tapioca flours to create a dough that is easy to handle and yields consistently delicious results. Whether you follow a gluten-free diet or are simply looking for a healthier tortilla option, these are sure to become a staple in your kitchen.
3-Ingredient Cassava Tortillas: SO FLUFFY!
Ingredients
Method
- In a medium bowl, whisk together the cassava flour, tapioca flour, salt, and xanthan gum.
- Stir in the melted butter and hot water until thoroughly combined, about 1 ½-2 minutes. The dough should not stick to your finger.
- Divide the dough into 10 balls (about 43g each). Cover with a damp towel and let rest for 3-5 minutes.
- Place each dough ball between two pieces of parchment paper and press down lightly to form a thick disc.
- Roll the dough into a 6″ circle (about 1/8” thick). If you have a tortilla press, use that.
- Heat a cast-iron skillet over medium-high heat. Remove tortillas from parchment.
- Cook each tortilla for 45-60 seconds per side until lightly browned and cooked through. Serve warm!
Notes
– Don’t overmix the dough after adding the hot water; just combine.
– If the dough feels too sticky, add a tiny bit more cassava flour; if too dry, a splash more hot water.
– Cook tortillas over medium-high heat for that perfect slightly browned finish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Ensure your water is truly boiling for the best dough consistency.
- Don’t overmix the dough after adding the hot water; just combine.
- If the dough feels too sticky, add a tiny bit more cassava flour; if too dry, a splash more hot water.
- Cook tortillas over medium-high heat for that perfect slightly browned finish.
Enjoy these versatile cassava tortillas as a healthier alternative in all your favorite dishes. Experiment with different fillings and toppings to make them your own!
Try this next: Ultimate Cassava Bread: Gluten-Free Heaven!
More from Gluten-Free Bread & Baking →
Frequently asked questions
Can I substitute tapioca flour for cassava flour in this recipe?
While tapioca flour is also derived from cassava, it has a different starch structure. Substituting it might result in a less fluffy and potentially chewier tortilla. For best results and the intended fluffy texture, it is recommended to stick with cassava flour.
How do I store leftover cassava tortillas?
Once cooled, store leftover tortillas in an airtight container or a resealable bag at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. They can also be frozen for up to 3 months.
How do I reheat cassava tortillas?
To reheat, warm them in a dry skillet over medium heat for about 30-60 seconds per side until pliable. You can also wrap them in a damp paper towel and microwave for 15-20 seconds. Avoid overheating, which can make them tough.
How do I know when my cassava tortillas are cooked?
Cook each side for 1-2 minutes, or until small bubbles begin to form on the surface and the edges start to look dry. The tortillas should be lightly golden in spots but not browned or crispy. They will puff up slightly as they cook.
