Paleo Tortillas for a Candida Diet

March 15, 2018

Paleo Tortillas for a Candida Diet


Paleo Tortillas for a Candida Diet

A soft, grain free tortilla that looks, feels and tastes like traditional flour. These Paleo Tortillas fit a candida diet too. Say hello to your new favorite wrap!

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 eggs, beans and kale salads too! This recipe was born when I switched to a gluten-free diet. I simply couldn’t find a gluten-free tortilla that measured up. Store bought tortillas are too hard and brittle and most always contain refined sugars and oils. And the homemade recipes I’ve tried never got quite soft enough.

So 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 2 basic ingredients, they’re healthy for you too. No additives, refined oils or sugars are snuck into these tortillas. They also fit the following diets:

Paleo (grain-free)

What’s 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

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 it’s 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 press, simply rolling the dough between 2 pieces of parchment paper with a rolling pin will work too. Finally, there is no need to oil your skillet before cooking. Just get it nice and hot and it shouldn’t stick.



Paleo tortillas

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. This creates a thicker and stiffer tortilla.

These tortillas work great with the following taco recipes:

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

Paleo Tortillas for a Candida Diet

Nut free paleo tortillas

Nut Free Paleo Tortillas
5 from 2 votes

paleo tortillas for a candida diet

Gluten-Free | Grain-Free | Corn-Free | Anti-Candida | Vegan
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


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


  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.


5 1 vote
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