Here’s a soft, grain free tortilla recipe that looks, feels and tastes like traditional flour. These are absolutely the BEST Cassava Flour Tortillas that also fit a candida diet.

Who doesn’t love a good tortilla?

I absolutely love tortillas and will stuff almost anything in them. Fish is the most obvious (hello Taco Tuesday) but I also like using tortillas for scrambled eggs, kale sautees or simply smeared with tahini butter.

This particular recipe was born when I switched to a gluten-free diet. I couldn’t find a gluten-free tortilla that measured up. Store bought tortillas were too hard and brittle, and homemade recipes never got quite soft enough.

If you’ve experienced the same, you’ll be pleasantly surprised by this recipe. These tortillas are soft, bendy and neutral in flavor. Using only two basic ingredients, they’re healthy for you too. NO additives, NO refined oils and NO added sugars.

They also fit the following diets:

Vegan
Gluten-Free
Paleo (grain-free)
Nut-Free
Anti-Candida

What is Cassava?

Cassava is a root vegetable (also known as Yuca) which grows in South America. It can be eaten whole or ground into flour, as we’ll be using in this recipe. Since it’s a plant, cassava flour is plant-based, gluten-free, wheat free and nut-free. It’s super soft and reminds me of oat flour, with a neutral flavor. My favorite brands are Otto’s Naturals and Bob’s Red Mill which you can find at most specialty grocery stores now such as Whole Foods, Sprouts and even on Amazon.com.

Tapioca flour, which I use quite a bit in gluten-free baking, is actually derived from Cassava. It’s a starch extracted from the cassava root through a process of squeezing starchy liquid out of ground cassava root and allowing the water to evaporate. When all the water has evaporated, a fine tapioca powder is left behind.

The technique:

The key to these tortillas is getting the dough to the correct water:flour ratio. It shouldn’t be too wet or too dry and should hold its form when pinched together. You’ll know the dough is ready when you can roll it into a ball without it sticking to your hands.

I’ve found using a tortilla press lined with parchment is the easiest and quickest way to get consistently round tortillas. However, if you don’t have a tortilla press simply you can simply roll the dough between 2 pieces of parchment paper with a rolling pin. There’s no need to oil your skillet before cooking. Just get it nice and hot and the dough shouldn’t stick.

Final Note:

This recipe works best with Otto’s Naturals Brand or Bob’s Red Mill Brand of Cassava Flour. I’ve noticed other less expensive brands are not as soft and require more liquid which creates a thicker and stiffer tortilla. So if you do decide to use a different brand, keep in mind that you may need to adjust the water ratio slightly.

These tortillas work great with the following taco recipes:

Vegan Butternut Squash and Black Bean Tacos
Spicy Vegan Jackfruit Tacos
Wild Caught Salmon Salad

The Best Cassava Flour Tortillas

5 from 2 votes

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The BEST Cassava Flour Tortillas

Gluten-Free | Grain-Free | Corn-Free | Anti-Candida | Vegan

Course Side Dish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup cassava flour*
• 1/2 teaspoon sea salt
• 2/3 – 1 cup filtered water room temperature
• 2 Tablespoons olive oil

Instructions

1. Using a whisk, combine the cassava flour and sea salt in a medium sized mixing bowl. Add 2/3 cup filtered water and olive oil, switch to a spoon or mini spatula and combine fully. The batter should not be too wet or too dry and should stick together when you pinch it. If it's too dry, add more water, 1 teaspoon at a time. If it's too wet, add more flour 1 teaspoon at a time until the right consistency is met.

2. Roll the batter into balls that are about 1 Tablespoon in size.

3. If using a tortilla press, line it with 2 pieces of parchment or wax paper, place dough in the center, and gently press. If you don't have a tortilla press, you can use 2 pieces of parchment paper and place the batter in the middle and roll it out with a rolling pin.

4. Heat a dry skillet over medium-high heat. Once hot, place pressed tortilla in the skillet. Cook for about 30 seconds, gently flip, and cook for 30 seconds more. Cool on a cooling rack. Continue until all the batter is gone.

5. Enjoy warm. Store leftover tortillas, once completely cooled, in a sealed zip lock bag or container in the fridge for up to one week. Reheat the same way you made them.

Recipe Notes

*I prefer Otto’s brand of Cassava flour.

If you’re following a Candida Diet, you may like our cookbook Everyday Recipes for Your Candida Diet. It’s now available in Digital Download or in Paperback.