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Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free & Vegan


Prep Time : 20 minutes

Prepare dinner Time : 10 minutes

Strive these cassava flour tortillas, and you will agree that they really feel and style identical to flour tortillas. These cassava tortillas are gluten free and scrumptious.

Bounce to Recipe

Gentle and tender, these cassava flour tortillas are made with 6 easy components (together with salt and water!), and keep contemporary for days. This recipe for straightforward, grain-free cassava flour wraps tastes identical to “common” flour tortillas, however it’s grain free!

Why that is the most effective cassava flour tortilla recipe

You solely want a handful of fundamental components to make these cassava flour tortillas, which style and really feel a lot like a tortilla made with wheat-based flour. They’ve a delightfully tender and chewy texture proper out of the pan which solely will get higher as they sit in a wonderful stack in your kitchen counter.

This recipe combines 8 elements cassava flour with 3 elements tapioca starch/flour, which makes the uncooked dough far more steady and simpler to deal with than a recipe utilizing cassava flour alone. The tortillas you’ll make with this recipe fold simply, and have that scrumptious chewy texture with out utilizing any cheese, like in our tender tapioca flour wraps.

Not solely are these tortillas gluten free and grain free, they’re additionally naturally dairy free, egg free, nut free, sugar free, and naturally vegan. They will match virtually any dietary restrictions.

Cassava tortilla components

  • Cassava flour – I often purchase Otto’s Naturals model cassava flour from Amazon.com, however I’ve additionally had good luck with cassava flour from nuts.com. It’s a really mild powder, although, so be aware of that as you scoop it from the bag, and as you whisk it with the opposite dry components!
  • Tapioca starch – Typically known as tapioca flour, tapioca starch helps make the uncooked tortilla dough simpler to deal with, particularly after it’s been formed, and also you’re attempting to maneuver it from the preparation floor to the recent skillet.
  • Kosher salt – Salt brightens the flavour of those flour tortillas. I exploit kosher salt because it’s simpler to measure correctly than desk salt.
  • Baking powder – Baking powder is accountable for the rise in these tortillas within the skillet. Baking powder often accommodates a tiny little bit of cornstarch in it, so if you happen to’re strictly grain free, you’ll want to select a spread with out starch.
  • Shortening or coconut oil – Utilizing a fats that’s strong at cool room temperature (like virgin coconut oil or Spectrum nonhydrogenated vegetable shortening) helps make the uncooked tortilla dough from feeling greasy and slippery.
  • Water – Remember to use heat, however not sizzling, water that may assist the shortening to combine absolutely into the dry components with out melting the fats. For probably the most precision, measure your water by weight (6 fluid ounces is a quantity measurement however for water, it additionally weighs 6 ounces).
Cassava flour tortilla cooking on underside in skillet

What’s cassava flour?

Cassava flour (additionally known as yuca) is made by peeling, drying, and grinding the complete cassava root vegetable right into a high-quality powder. Cassava flour is a extremely gentle, very powdery flour that’s so mild it tends to create a cloud as you whisk it along with the opposite dry components.

What does cassava flour style like?

Cassava flour has a extremely impartial style and odor, in contrast to another single-ingredient gluten free flours.

use cassava flour to make tortillas

Just like coconut flour, cassava flour absorbs fairly a bit extra moisture than you would possibly count on. Remember to measure your cassava flour fastidiously, and use it in an 8:3 ratio with tapioca starch/flour, as specified within the recipe beneath.

Suggestions for making the most effective gf cassava flour tortillas

Reaching the precise dough consistency

The important thing to creating uncooked cassava flour dough you could form correctly and switch to a sizzling skillet in a single piece is the right steadiness of components. Your dough gained’t maintain collectively in addition to a extra traditional gluten free flour tortilla dough, however needs to be moist sufficient to carry collectively when pressed in your palms. In case your dough has dry bits, knead in additional water by the drop. Watch out to not overdo it, although, or the dough might be too fragile.

Line your tortilla press with a deconstructed plastic zip-top bag

There’s actually just one option to form these tortillas into rounds with out lining your tortilla press with one thing. For those who take a zip-top plastic bag, slice it open on each side, you could have a thick piece of plastic with no seam. Urgent your tortilla dough in that plastic mean you can make clear rounds with out the creases which are unavoidable if you happen to roll between parchment paper or plastic wrap. It additionally makes cleanup a lot simpler!

Be certain that your skillet is sizzling sufficient

Make sure your skillet is warmed all the way in which to medium-high warmth or your uncooked tortilla gained’t type bubbles on the primary underside. In case your first uncooked tortilla doesn’t start to bubble inside the first 40 to 60 seconds, increase the temperature earlier than cooking the subsequent one.

Cooked cassava flour tortilla in skillet

What to serve with cassava tortillas

Listed here are among the some ways you possibly can serve cassava flour tortillas:

  1. Gentle taco shells for gluten free hen tacos;
  2. Breakfast tacos stuffed with scrambled eggs;
  3. With sandwich fillings equivalent to a turkey and cheese for a lunch wrap;
  4. Stuffed with cheese for a gluten free quesadilla; or
  5. For gluten free baja fish tacos.
Step by step shaping cassava flour tortilla dough

retailer cassava flour tortillas

In case your tortillas have been made on a sizzling sufficient skillet, they’ll have some brown spots and shouldn’t stick collectively whenever you place them in a stack. If any of your tortillas didn’t brown, they might stick collectively a bit if you happen to stack them once they’re nonetheless heat. They shouldn’t tear, although, whenever you separate them so long as you pull them aside slowly and punctiliously, exerting even strain with every hand as you separate them.

How lengthy do cassava flour tortillas final?

Your freshly cooked tortillas will keep contemporary, lined properly, in your kitchen counter at cool room temperature for a number of hours. When wrapped tightly, they’ll last as long as 5 days within the fridge. They’ll develop into stiff, however will soften within the microwave or in a sizzling skillet.

Can I freeze cassava flour wraps?

Sure, you possibly can freeze your wraps in the event that they’ve been wrapped tightly in freezer-safe wrap, however they might develop into a bit gummy as they defrost. Strive refreshing any gummy tortillas in a sizzling, greased skillet.

Stack of cassava flour tortillas in round brown tortilla holder

FAQs

The place does cassava come from?

Cassava flour comes from the cassava root, additionally known as the yuca root. The entire tuber is peeled, dried, and floor right into a powder.

Are cassava flour and tapioca flour the identical factor?

No, cassava flour is constituted of the entire cassava root. Tapioca flour, additionally known as tapioca starch, is constituted of solely the starch of the cassava root.

Are Siete tortillas cassava grain free tortillas?

Siete model makes its personal model of packaged cassava flour tortillas, that are made with cassava flour together with coconut flour, coconut oil, apple cider vinegar, salt, xanthan gum, and water. This recipe accommodates tapioca starch, however no coconut flour.

What do these yuca tortillas style like?

These tender flour tortillas style remarkably like “common” flour tortillas, with their barely buttery style and and stretchy texture.

Are cassava wraps wholesome?

Cassava flour is excessive in so-called “resistant starch,” which is regarded as more healthy for you than “common” starch.

Is a cassava flour tortilla low carb?

No, the approximate vitamin data within the recipe card beneath estimates that every cassava flour tortilla made with this recipe accommodates 23 grams of carbohydrates.

Do I’ve to make use of a tortilla press for this cassava tortilla recipe?

No, you positively don’t have to make use of a tortilla press. If in case you have a easy tortilla press, it may possibly assist provide you with a head begin on urgent your tortilla right into a spherical. However you’ll nonetheless need to roll it thinner utilizing a rolling pin.

Can I make these cassava flour wraps upfront?

Sure! These tortillas really preserve very properly on the countertop for a number of hours in a tortilla hotter with a tight-fitting lid, wrapped tightly in plastic wrap or Glad Press N Seal, or in a quart-size zip-top plastic bag.

For longer storage, cool the tortillas utterly, wrap them as described above, and place them within the fridge for as much as 5 days. Refresh within the microwave for 10 seconds, or sprinkle frivolously with water and refresh in a sizzling, dry skillet till heat and pliable.

Why are my cassava tortillas crumbly?

Did you measure your components by weight, not quantity? For those who used an excessive amount of cassava flour and never sufficient water, your tortilla dough might be crumbly. Add extra water by the drop and knead it in till you could have the right consistency.

Wider shot of cassava flour tortillas stack with one folded on top

The Greatest Cassava Flour Tortillas Recipe

Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free & Vegan

Strive these cassava flour tortillas, and you will agree that they really feel and style identical to flour tortillas. These cassava tortillas are gluten free and scrumptious.

Course: Tortillas

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 10 minutes

Yield: 8 tortillas (6-inches every)

Creator: Nicole Hunn

Components

  • 1 ⅓ cup (160 g) cassava flour
  • ½ cup (60 g) tapioca starch
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons (42 g) Spectrum model non hydrogenated vegetable shortening or virgin coconut oil (See Recipe Notes)
  • ¾ cup (6 fluid ounces) heat water

Directions

Put together the tortilla dough.

  • In a big bowl, place the cassava flour, tapioca starch, baking powder, and salt. Whisk to mix properly.

  • Add the shortening or coconut oil, and blend till evenly distributed by means of the dry components. Use the again of the blending spoon to press within the shortening.

  • Add the nice and cozy water and blend, then knead till the dough comes collectively. It ought to come collectively properly, however could crumble into moist shards.

  • Press the dough collectively, after which cowl the blending bowl. Enable the dough to sit down for about half-hour. It’ll take in moisture because it rests.

Form the tortilla dough.

  • Divide the dough into 8 equal parts, every about 65 grams. Work with one piece of dough at a time, preserving the remainder of the dough lined.

  • Place a big, heavy-bottom (ideally, forged iron) skillet over medium-high warmth. In case your skillet isn’t forged iron or nonstick, grease very frivolously to stop the dough from sticking.

If utilizing a tortilla press.

  • Open the tortilla press and drape the ready plastic over each halves of the open press. Form the primary piece of dough right into a spherical, press it right into a disk, and place it within the middle of the plastic-lined backside of the press.

  • Shut the tortilla press, enclosing the dough on each halves of the plastic, and press the press down utilizing the lever to flatten the dough.

  • Take away the dough from the press, nonetheless within the plastic, and utilizing your rolling pin to roll additional right into a thinner spherical, about 6.5-inches in diameter.

If not utilizing a tortilla press.

  • Form the primary piece of dough right into a spherical, press it right into a disk, and place it within the middle of 1 half of the ready plastic.

  • Cowl the dough with the opposite half of the plastic, encasing the disk of dough absolutely within the plastic.

  • Use a rolling pin to roll the dough into a skinny spherical about 6.5-inches in diameter.

Switch the formed dough to the skillet.

  • For those who’re utilizing a 6-inch spherical cutter, press it onto the spherical of dough to create a clear 6-inch disk. Rigorously take away the surplus dough from the sides, taking care to not disturb the clear edges.

  • To make sure that the dough will not persist with the plastic, open the plastic fastidiously, peeling it away with out disturbing the dough. Change the plastic, flip the entire thing over, and peel away the opposite facet of the plastic fastidiously, leaving the uncooked tortilla uncovered.

Prepare dinner the tortillas.

  • As soon as the skillet is correctly heated, take away the uncooked tortilla from the plastic by putting one hand on high of the formed dough, inverting the dough on that hand, and peeling the plastic away together with your different hand.

  • Place the uncooked tortilla on the skillet. Anticipate the air bubbles to type (about 40 to 60 seconds) after which use a large, flat steel spatula to flip it over.

  • Press down on the highest of the tortilla with a spatula to assist the second facet cook dinner evenly. Prepare dinner the second facet till set, about 20 seconds.

  • Take away the tortilla from the skillet earlier than it turns into stiff.

  • Repeat with the remaining items of dough. Stack the ready tortillas one on high of the opposite, and canopy with a tea towel to maintain them heat.

Serving directions.

  • Serve the tortillas instantly, whereas nonetheless heat. They could stick collectively a bit within the stack, as they sit. Simply fastidiously peel them fastidiously, one from the opposite.

Storage directions.

  • As soon as the tortillas are absolutely cool, you possibly can wrap them tightly in plastic wrap or place the stack in a quart-sized zip-top plastic bag.

  • Retailer within the fridge for as much as 5 days. Refresh within the microwave for 10 seconds, or sprinkle frivolously with water and refresh in a sizzling, dry skillet till heat and pliable.

Notes

In regards to the zip-top plastic bag.
To arrange the zip-top plastic bag for assist rolling out the tortilla dough, slice the bag down either side to make one single, lengthy rectangle of plastic.
In regards to the coconut oil.
For those who’re utilizing coconut oil, make sure you’re utilizing the type that’s strong at cool room temperature. To keep away from any trace of coconut taste, use triple-filtered coconut oil.
Rather than both shortening or coconut oil, you should use further virgin olive oil, however the dough might be softer and extra fragile.

Vitamin

Energy: 138kcal | Carbohydrates: 23g | Protein: 1g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Sodium: 280mg | Potassium: 6mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

Cassava Flour Tortillas | Gluten Free, Grain Free, Dairy Free & Vegan

Strive these cassava flour tortillas, and you will agree that they really feel and style identical to flour tortillas. These cassava tortillas are gluten free and scrumptious.

Course: Tortillas

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 10 minutes

Yield: 8 tortillas (6-inches every)

Creator: Nicole Hunn

Components

  • 1 ⅓ cup (160 g) cassava flour
  • ½ cup (60 g) tapioca starch
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons (42 g) Spectrum model non hydrogenated vegetable shortening or virgin coconut oil (See Recipe Notes)
  • ¾ cup (6 fluid ounces) heat water

Directions

Put together the tortilla dough.

  • In a big bowl, place the cassava flour, tapioca starch, baking powder, and salt. Whisk to mix properly.

  • Add the shortening or coconut oil, and blend till evenly distributed by means of the dry components. Use the again of the blending spoon to press within the shortening.

  • Add the nice and cozy water and blend, then knead till the dough comes collectively. It ought to come collectively properly, however could crumble into moist shards.

  • Press the dough collectively, after which cowl the blending bowl. Enable the dough to sit down for about half-hour. It’ll take in moisture because it rests.

Form the tortilla dough.

  • Divide the dough into 8 equal parts, every about 65 grams. Work with one piece of dough at a time, preserving the remainder of the dough lined.

  • Place a big, heavy-bottom (ideally, forged iron) skillet over medium-high warmth. In case your skillet isn’t forged iron or nonstick, grease very frivolously to stop the dough from sticking.

If utilizing a tortilla press.

  • Open the tortilla press and drape the ready plastic over each halves of the open press. Form the primary piece of dough right into a spherical, press it right into a disk, and place it within the middle of the plastic-lined backside of the press.

  • Shut the tortilla press, enclosing the dough on each halves of the plastic, and press the press down utilizing the lever to flatten the dough.

  • Take away the dough from the press, nonetheless within the plastic, and utilizing your rolling pin to roll additional right into a thinner spherical, about 6.5-inches in diameter.

If not utilizing a tortilla press.

  • Form the primary piece of dough right into a spherical, press it right into a disk, and place it within the middle of 1 half of the ready plastic.

  • Cowl the dough with the opposite half of the plastic, encasing the disk of dough absolutely within the plastic.

  • Use a rolling pin to roll the dough into a skinny spherical about 6.5-inches in diameter.

Switch the formed dough to the skillet.

  • For those who’re utilizing a 6-inch spherical cutter, press it onto the spherical of dough to create a clear 6-inch disk. Rigorously take away the surplus dough from the sides, taking care to not disturb the clear edges.

  • To make sure that the dough will not persist with the plastic, open the plastic fastidiously, peeling it away with out disturbing the dough. Change the plastic, flip the entire thing over, and peel away the opposite facet of the plastic fastidiously, leaving the uncooked tortilla uncovered.

Prepare dinner the tortillas.

  • As soon as the skillet is correctly heated, take away the uncooked tortilla from the plastic by putting one hand on high of the formed dough, inverting the dough on that hand, and peeling the plastic away together with your different hand.

  • Place the uncooked tortilla on the skillet. Anticipate the air bubbles to type (about 40 to 60 seconds) after which use a large, flat steel spatula to flip it over.

  • Press down on the highest of the tortilla with a spatula to assist the second facet cook dinner evenly. Prepare dinner the second facet till set, about 20 seconds.

  • Take away the tortilla from the skillet earlier than it turns into stiff.

  • Repeat with the remaining items of dough. Stack the ready tortillas one on high of the opposite, and canopy with a tea towel to maintain them heat.

Serving directions.

  • Serve the tortillas instantly, whereas nonetheless heat. They could stick collectively a bit within the stack, as they sit. Simply fastidiously peel them fastidiously, one from the opposite.

Storage directions.

  • As soon as the tortillas are absolutely cool, you possibly can wrap them tightly in plastic wrap or place the stack in a quart-sized zip-top plastic bag.

  • Retailer within the fridge for as much as 5 days. Refresh within the microwave for 10 seconds, or sprinkle frivolously with water and refresh in a sizzling, dry skillet till heat and pliable.

Notes

In regards to the zip-top plastic bag.
To arrange the zip-top plastic bag for assist rolling out the tortilla dough, slice the bag down either side to make one single, lengthy rectangle of plastic.
In regards to the coconut oil.
For those who’re utilizing coconut oil, make sure you’re utilizing the type that’s strong at cool room temperature. To keep away from any trace of coconut taste, use triple-filtered coconut oil.
Rather than both shortening or coconut oil, you should use further virgin olive oil, however the dough might be softer and extra fragile.

Vitamin

Energy: 138kcal | Carbohydrates: 23g | Protein: 1g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Sodium: 280mg | Potassium: 6mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

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