These vegan, gluten-free tortillas are made with cassava flour — a versatile grain-free alternative. After extensive testing, I refined a reliable recipe and gathered practical tips for working with this flour and dough to help you make soft, flexible tortillas at home.
What is Cassava Flour?
Cassava flour is milled from the starchy root of the yuca plant. It is a whole-food, grain-free, gluten-free, and nut-free alternative to all-purpose wheat flour, and it works especially well in flatbreads like these tortillas.
The yuca plant is different from the yucca plant and grows in tropical and subtropical regions where it is frequently used as a staple crop. Cassava flour has a mild flavor and a texture that makes it a good base for pliable, thin tortillas.
Method Overview
This dough is straightforward to make and forgiving when handled gently. The basic steps are:
- Combine dry ingredients and work the oil in by hand.
- Add lukewarm water and knead until a moist dough forms.
- Divide the dough into six equal pieces and form each into a small mound.
- Press or roll each piece into a thin six-inch round using parchment to prevent sticking.
- Cook the tortillas briefly on a preheated, dry cast-iron griddle or skillet until bubbles form and the surface develops light brown spots. For rolled or baked preparations, slightly undercook so they remain flexible.
How to press or roll the tortillas
- A tortilla press makes the job quick and consistent. If the tortilla is not thin enough, finish with a rolling pin.
- No press? Use a rolling pin to flatten each mound into a six-inch circle.
- Always press or roll between two pieces of parchment paper to prevent sticking and make transferring to the pan easy.
Vegan Gluten Free Tortillas
Equipment
- tortilla press and/or rolling pin
- cast iron griddle or skillet
Ingredients
- 1 cup cassava flour (such as Otto’s Naturals)
- 3 tablespoons arrowroot flour
- 1 tablespoon ground golden flaxseed
- 1 tablespoon sesame seeds
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons refined avocado oil (neutral flavor)
- 2/3 cup lukewarm water
Instructions
- Begin heating a dry cast-iron griddle or skillet over the lowest heat setting so it warms evenly.
- Whisk or stir the dry ingredients together in a large bowl until evenly combined.
- Use your fingers to massage the oil into the dry mixture until it feels evenly distributed and the texture resembles coarse crumbs.
- Add the lukewarm water and knead with your hand until a moist, cohesive dough forms. The dough should feel slightly tacky but hold together in a ball.
- Divide the dough ball in half and shape each half into a log. Cut each log into three equal pieces, forming six pieces total. Shape each piece into an even mound. Cover with a slightly damp towel to prevent drying.
- When the pan is evenly warmed, turn the heat up to medium-high to bring it to cooking temperature. Use caution: the handle may become hot.
- Working one piece at a time, press or roll a mound into a thin six-inch circle between two pieces of parchment paper.
- Carefully transfer the flattened round to the hot griddle without wrinkling the parchment. After about one minute you should see small bubbles form; this is the cue to flip the tortilla.
- After flipping, watch for additional bubbles on the second side. Flip again and cook for an additional 5 to 10 seconds to finish.
- If you plan to fill and roll the tortillas for quesadillas, enchiladas, or a baked dish, remove them while still slightly undercooked so they remain supple and easier to roll. Work while warm.
- If serving the tortillas on their own or for soft tacos, cook each side a bit longer until light brown spots form. Remove and cool in a single layer so they don’t steam and become soggy.
- Repeat the pressing and cooking process with the remaining dough.
Notes & Tips
Accurate measurements help produce consistent results in any dough. Use a gentle touch when measuring cassava flour — fluff the flour with a spoon, spoon it into a dry measuring cup, and level it off with the back of a knife.
When working with flours and fine powders, avoid creating airborne dust. Measure and mix slowly and close to the counter to reduce particles in the air.
For best flexibility, form and cook tortillas one at a time and keep already-cooked tortillas warm and covered with a clean towel. If tortillas cool and stiffen, briefly reheat them on the dry skillet or wrap in a damp towel and microwave for a few seconds.
Store cooled tortillas in an airtight container in the refrigerator for up to several days, or freeze stacked with parchment between each layer for longer storage. Thaw and reheat gently before serving.
Nutrition
Carbohydrates: 21 g |
Protein: 1 g |
Fat: 8 g |
Fiber: 1 g
These tortillas are versatile flatbreads that pair well with dips, beans, and roasted vegetables. They work beautifully for simple wraps, quesadillas, or as a base in baked dishes that call for a flexible, grain-free tortilla.