Normally I would try to have something poetic, elegant and subtle in this part of the blog post….but that’s just not happening today. Today I’m just going to lay it all out in plain speech because I’ve got a ton of things going on but I don’t want you to have to wait any longer for this amazing recipe.
But before we go there, I just have to pause and announce: we got our book, My Paleo Patisserie back from the printers. YES, it’s really here! If you don’t already know what I am talking about, follow the link…you won’t be sorry, I promise. It is soooo beautiful and I am super thrilled with how it turned out. My Paleo Patisserie will be rolling out onto the bookshelves and into your homes (if you pre-ordered on Amazon) on April 7th. I will be posting a little “look into the book” in the next week or so.
Now on to the nitty-gritty of the recipe:
The flour of the hour is…. Otto’s Naturals Cassava flour. I will say a few things about this little treasure, but I encourage to check out their site to get more information on their amazing product. But in short, cassava (also known as yucca) is a root vegetable that when dried and ground (in this case using Otto’s proprietary preparation) becomes a delicious, gluten and grain-free wheat alternative. It is wonderfully versatile and can often be used to as a 1:1 substitute for wheat flour in recipes. Sometimes cassava flour is thought of and even labeled tapioca flour and vice versa, and even though they do come from the same plant, they are processed and behave very differently in cooking and baking. You can read more about this on Otto’s site.
- Is Cassava Flour for Everyone?
Because cassava flour is new to many people, I often get asked what my thoughts are on it. I am always thrilled to add a new grain-free flour to my baking options. Not only does it help reach a wider range of dietary needs, it also gives me more options and versatility for getting creative in the kitchen. I like to mix my cassava flour with other grain free flours to get amazing textures and flavors, but it is also delicious used on it’s own in recipes.
Obviously no food is perfect for everyone. People who are already sensitive to tapioca starch may find that they are sensitive to this as well. And remember, this is not a low starch food. So moderation is good, unless you are very active. Meaning, don’t eat a whole 2lb bag of it in 1 day like we did… whoops.
Here are a few things I truly love about cassava flour:
- It’s nut free, which is great for all the nut free folks out there who need more options.
- It works much better and produces a far less “gummy’ product when making egg free baked goods.
- It acts much more like traditional wheat flour than any other grain free flour, which translates into delicious fluffy cakes, breads and even bagels, yes bagels! And as you will see here…traditional stye flour tortillas.
Also, I would be a bad friend if I didn’t tell you about the Yiddish Kitchen written by the “Yuca Queens” themselves Jennifer and Simone. And that amazing bagel I talked about earlier…yea, thats all them.
So without further ado…here’s a few working tips and the recipe. Enjoy!
A few tips for getting started on building your own recipes with cassava flour:
- Cassava flour weighs more than traditional wheat flour. It does sub 1:1 well in many cases IF you are talking in terms of weight. But when using measuring cups (by volume instead of weight) there can be a significant weight difference from 1 cup of wheat flour to 1 cup of cassava flour. It is always my preference to weigh my ingredients when working with flour substitutions for this reason.
- 1 cup of wheat flour weighs about 120 grams, while 1 cup of cassava flour weighs about 140 grams. This variation can make a big difference in a recipe. If you choose not to weigh your ingredients I recommend using about 3/4 cup plus 1 tablespoon of cassava flour in place of 1 cup of wheat flour when converting recipes.
- When measuring by volume, don’t pack the flour in. Use the scoop and sweep method for best results. Simply scoop up a rounded cup of loose flour, then sweep over the top with a butter knife or a flat edge. But really….just weigh it, it’s so easy!
- Because cassava flour doesn’t contain gluten, just like other gluten-free flours such as rice, millet, buckwheat etc…it lacks “stretchability”, which can make it delicate to work with (though I find it much easier to work with than rice flour”). This isn’t really a problem per-se, but something to be aware of if using it in a roll out dough, like the tortillas below. So take extra care when working with it in this way. I like to add golden flax seed to my cassava flour both to refine the working texture and to give it a delicious mellow, bready flavor. Helpful promotion for you: Calling all Aspiring Learners! Access Exclusive Udemy Coupons via The Hindu . Learn from Top Instructors, Master New Skills, and Save While You Grow. Don’t Wait, Grab the Opportunity to Save on Your Education. Start Learning Smarter Today! But there are endless ways to mix it up and make your own delicious recipe variations that suit your dietary needs and tastes. You can read more on that in the recipe.
- Now on to the recipe…..
Grain Free Cassava Tortillas
Ingredients:
100 grams (3/4 cups) Ottos Naturals Cassava Flour (Get it here)
3 tablespoons arrowroot flour (Get it here)
1 tablespoon whole golden flax, finely ground*
1/4-1/2 teaspoon salt (to taste)
3 tablespoons fat of choice (palm shortening, lard, ghee)
1/2 cup plus 2 tablespoons (150ml) lukewarm water
Note: *Or 2 tablespoons pre-ground golden flax meal. The flax used in this recipe is used as a flavor and texture enhancer, not an egg replacement. Use the golden flax for best flavor as brown flax can be quite nutty and dark.
Method: (If you like a thicker tortilla, just don’t roll them as thin. Burritos tend to best with a thinner version.)
In a medium-sized bowl whisk together the flours, ground flax, and salt until well combined.
Add the fat and use your fingers to rub it into the flour until a crumbly mixture is formed.
Add the water, then using a wooden spoon or spatula, stir the mixture together till it forms a smooth ball of dough (You can also do this in a KitchenAid style mixer with the paddle attachment). The dough will be quite sticky at first, you will even think “this is all wrong”. Keep stirring till it comes together and becomes a smooth ball. Avoid the urge to add more flour. If the water was too hot, the dough will need to rest for a few minutes and cool, or it could be too sticky Let it rest if needed. Dust your hands with flour to prevent sticking. This dough is intended to be quite soft. This is what makes it soooo good and stretchy when it’s cooked.
Separate into 9-10 balls (about 30 grams each) for 6-inch tortillas. Roll or dust them in flour and keep them covered with plastic wrap or a flour sack towel till ready to roll. This way they will not dry out and form a crust.
Preheat a cast iron flat griddle or pan over medium-low or medium heat for a few minutes, or until evenly heated.
Rolling by hand:
Lay down a large piece of parchment paper or a silicone baking mat on your surface. Generously dust the surface with cassava flour, then place a round of dough at the center of the surface. Gently press the dough down with your palm to flatten just slightly. Dust the top lightly with flour, then using a small rolling pin, carefully roll the dough into about a 6 inch round. Note: Depending on your comfort with this, you may want a layer of parchment or plastic wrap on the top of the dough as well. I have a tiny roller that is very light so I don’t need to use a barrier on top to prevent sticking.
Carefully lift the parchment paper and hold at an angle. The tortilla will start to fall off into your hand. From there you can peel it off. Be sure to support it with your hand or it may tear. If using a silicone baking mat, I just use a thin metal spatula and loosen the tortilla with quick strokes under it, all the way around. Lift it off with the spatula and flip into my hand.
Rolling TIPS: Evenly rolled tortillas can take some practice and are easiest to achieve with a soft dough, not stiff. A softer dough also sticks less to the surface and rolling pin. This is because it’s easier to shape, but also because you can use more dusting (bench) flour without comprising the tortilla texture. But if the dough is too wet, just add a bit more flour, or if it is to still, add a touch of water. Using a light touch and small rolling pin is helpful. Thinner cassava tortillas will bubble more and be less dense and more light and flakey.
Using a tortilla press:
Alternatively, you can use a tortilla press, To use a press, you need to dust the dough and line both sides of it with plastic wrap, or you can flatten them between parchment paper. If the press doesn’t get them as thin as you like, simply roll them out a little thinner from there. If I’m making thick tortillas, like for my puffy tacos, I actually don’t use a barrier here and just dust with flour, press lightly and then use a thin metal spatula (like in the ‘rolling method’ above) to remove the tortilla from the press. Eventually, you find the method that works best for you and your process.
Cooking the tortilla:
Flip the tortilla onto the hot griddle. Let it cook on one side for about 15-20 seconds, or until the dough just starts to form a few bubbles. You don’t want to overcook at this point, or you won’t get good a good puff. For best results, move the tortilla around the pan a few times while it cooks for more even cooking. Flip over and cook on the other side for another 15 seconds or so and let the tortilla puff up some more. Usually, at this point, I flip it 1 more time on each side for 5 seconds or so to get the most “puff”. But cooking times will vary depending on your pan and heat level.
Do not overcook or the tortillas will be crisp and dry. Adjust the heat as needed. Repeat with each ball of dough.
Serving and storing: Best served immediately, though they need to be kept covered with plastic wrap till ready to use. The dough can be made ahead of time and be stored, covered, at room temp for a few hours or in the fridge for a few days. Bring almost to room temp before rolling. If I do cook the tortillas ahead of time, I store them, covered in the fridge and let them come to room temp before serving. Or I throw them on a warm griddle just till softened.
Nutrition Info:
10 Small (30g) tortillas: 1 tortilla = 83 calories, 12g carb (11 net carbs), 4g fat
Long time user of Urban Poser recipes and excited to try Cassava tortilla recipe. Any other substitute for flax seed? Found out recently I react very poorly to flax and I've been looking for the wheat/nut substitute.
I discuss the flax seed options at the top of the recipe. That might help.
I noticed that 'golden' was in bold, will brown flax seed act differently?
It will act the same but taste different and change the appearance some. Brown flax is more nutty tasting than golden flax, which has a very mellow flavor.
I must order Cassava flour and try this! Yum! Will your new cookbook contain many Cassava flour recipes?
No, the book recipes use more traditional Paleo flours. Coconut, arrowroot and nut flours. We kept it simple because the recipes interchange with each other a lot.
Amazing recipe! Ive been on the hunt for the perfect consistency of dough that’ll give me that light airy tortilla and this was the winner.
Im going to share this with my fellow paleo eaters on my insta Page! @wholegoddess
Best
Maria
Well that just means there's room for a new NEW book then, eh?? 😉
I have to ask.
Where did you get that rolling pin?
What is it called?
I bought it at World Market (Cost Plus) this season! It's for rolling Indian Chapati. And it's only $7!
I made these for two of our children that have several allergies, but our whole family loves them! Thank you!! This is such a great recipe!
I made these for two of our children who have several allergies, they are so delicious that our whole family loves them! Thank you for such a great recipe!
Tried your tortilla recipe this weekend! We loved it. As you mentioned, they are best fresh; but that didn't stop me from eating the one leftover tortilla this morning. Thanks again for the wonderful recipe and cassava flour recommendation. So excited for the possibilities. I noticed that my pre-ordered "My Paleo Patisserie" shipped this weekend too. Paleo is a new way of life for me, and I'm so happy that I can eliminate my arthritis without giving up my foodie ways. Our family culture is very much influenced by making and eating amazing food together, and I thought we were going to have to give that all up!
Was just wondering if this flour is soy free???
Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product. If that's not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.
Otto's Cassava Flour is thoroughly peeled and flash dried into a beautifully clean smelling and tasting flour you can count on again and again.
It's the root of the Cassava plant. Nothing else, so, no, it has no soy.
Just got cassava flour, which means these are on the menu this weekend!!!!!
I made these today and they were better and easier to handle than the tortilla recipe listed on the back of the bag of Otto’s Cassava Flour. Have you ever made a combination with tapioca starch and cassava flour? I know tapioca is the more refined/processed version of cassava. Tapioca starch seems similar in consistency to arrowroot starch, that’s why I’m asking. Thank you for posting this recipe. I really appreciate it.
You can use tapioca as a sub for the arrowroot in these. It works perfectly.
I made a substitute based on another tortilla that I make using psyllium husk. So instead of the flax I replaced it with the same amount of psyllium husk. It worked beautifully and the taste is great.I followed all other instructions from above. I made these and froze a batch. I placed parchment paper in between each tortilla and the placed in a freezer bag. I removed them from the freezer and let it defrost then very quickly reheated it in a hot pan. They were perfect and I am thrilled that I can freeze them!
Can you use coconut oil or even olive oil as the fat – or should it be a more solid fat?
Yes you can. It will change the texture some, but mainly it will affect the taste. You also need to consider that liquids measure more than solids if you do it by cup volume. So you will need to adjust the water amount some.
I was disappointed that I didn’t care for cassava tortillas the first time I made them. I decided to give them another try with this recipe and they were a hit! Much more mellow flavor and great texture. All your recipes are fantastic, thank you so much!
I do not provide nutrition information. But it also would depend on the size you choose to make.
At the bottom of your post your provide nutritional info. Just wondering if this is per tortilla based on that size (i.e. 48g or 30g)?
Nutrition Info:
10 Small (30g) tortillas: 79 calories, 12g carb, 4g fat
6 large tortilla (48g) tortillas: 130 calories, 19g carbs, 6g fat
Hey there!
Do you think these would hold up when making something like enchiladas? I have a bunch of fajita meat leftover and my boys requested enchiladas. I’m about to have surgery and I’m trying to make some freezer meals abead of time. I’d prefer to use a more paleo tortilla than traditional corn if possible.
Thanks in advance for any suggestions! Love your site, glad to have someone local representing the “real food scene.” 🙂
They absolutely do!
These are fantastic! I add different spices or dried herbs to the dry ingredients, which make for a great variety. I keep them in the fridge for a few days and they reheat nicely. Thank you!
Am new to your site and just purchased/received your book! WOW, it’s amazing! I can’t decide which recipe to try first – have never been so excited about a cookbook! Btw – where did you get the large wooden bowl pictured above in the cassava tortilla recipe?
I got it as a gift form my Sister in LAW. Have no idea where she got it though. But it is my favorite thing.
Thanks for the recipe. It’s the best cassava tortilla recipe I’ve tried! I’ve tried a few. This one holds together better. I’ve made it several times and everyone likes it. Allergies or not.
I am so happy that I came across your blog. You are so intelligent and so generous. And I am so much the better for it although I have been gluten free for just over ten years. I think I only now came across your work because, as they say, when the student is ready the teacher comes. I liken my ten years to going from K-10 and have acquired enough knowledge to understand about grain free. Thank you so much. Mitche Leigh Hunt
Have you ever tried freezing them after cooking? I’d love to make a big batch and keep them in the freezer but wondered how they’d hold up.
Yes! they work great that way.
Hi Jenni,
You’re my new Weekends Best Friend!
I’ve been Paleo for several years now, & also no nightshades, and this is the best tortilla recipe I’ve come across yet. I made these for dinner tonight, along with guac & Taco meat (this is one of the only times I miss salsa…). Anyway, they we wonderful, pliable, and have a great taste. Thank you so much!
I’ve actually been drooling over the Amazon page for your Book for months, and although I mostly lean towards the low carb end of things during the week, on the weekends I allow for some indulgence, so I finally downloaded the Kindle version last night, and the toughest decision will be “what to make first?”
I’ve got all week to think about it 🙂
Thank you!
Perfect! Just made these and they taste and feel like the real dealio. Since we all know how time consuming prearing and cooking gluten free and paleo meals can be, I’m freezing one pre-made tortilla and freeling a small ball of dough to see how they turn out. If all goes well, I will be making a ton of these on my next cooking marathon.
did freezing the pre made tortilla work out/ considering doing it myself to save time.
Yes freezing the dough worked great! Just keep covered and let come to room temp first!
Oh my goodness! Made these for breakfast with bacon, scrambled egg, spinach, avocado and home made chilli garlic mayonnaise. Even the children loved them, including the mum!-will-you-stop-it-with-the-weird-healthy-stuff teenage son. I am speechless. Thankyou !! Xxx
In the pictures it looks like you rolled out the tortillas on a soft dish towel (flour sack towel?). Is this a good option? I’ve only tried the tortilla recipe on the bag of flour and every tortilla ripped when I tried to get it off the wax paper. Arrrgh! I definitely will try your recipe next time.
Flour sack or parchment like listed works well. So does a silicone mat. These will tear less than the recipe on the bag, but they are still more fragile then traditional wheat since they lack gluten.
Just made these and turned out fantastic! Thanks for the great recipe!
Very impressed with this recipe. the tortillas were really easy to make/roll out and the taste and texture was perfect. I had to cook mine a bit lOnger, but they still came out great. My 6 year old daughter said they tasted like “unhealthy” tacos, which is her way of saying they taste like the real thing. My husband and 4 year old son also loveD them. Thanks for a great recipe!
So glad you enjoyed them. And yes, the cooking time will vary depending on the heat of your pan. That will also change throughout he batch you are cooking.
Great recipe! Thanks for SharinG. Have you tried making Tortilla chips with them? Also, would it change the texture and taste if i left out tHe arrowroot? Thank you!!
Hi Jenni, admittedly, I didn’t do an exhaustive search of your site to find this info- but do you have a favorite kitchen scale?
Thanks in advance!
Yea, scales can be a pain. I have been through many. I have been liking this one lately… http://amzn.to/2a2o92o
Whoa- measuring by weight is changing my life. Well, it’s changing my cooking.
Yea, scale can be a huge pain, haha! I have been through many. I’ve really been liking this one lately… http://amzn.to/2a2o92o
Just ordered your cookbook and I can’t wait to get started! but for now, I started with these little treasures….a slight variation on the recipe I normally use. wow these are awesome! we put broiled white flesh nectarines, toasted pecans and raw honey inside. next time I will add a slight sprinkling of salt! thank you for your recipe development….well done!
Urban poser
You rock my Arctic world!!!!!
I live so remote you’d have a hard yime ginding mt liTtle outpost. I brought up three bags of Ottos cassava flour and ive been experimrnting with a bread SubstituTe. I made This recipe after trying others. Yours is The best. Ty ty ty
yea, so glad they worked for you!It’s hard living remotely and being grain free!
Love the recipes! Excited to follow you.
It’s that cheese cloth you used for rolling?…
No that is a flour sack towel in the picture. A slipmat works amazingly though as well. Not everyone can do it with a flour sack towel. The instructions give you options.
Do you have to use arrowroot in this recipe? What happens if you leave it out? I am keto (less than 20 grams of carbs a day) and cant afford the arrowroot
If you are doing keto I don’t recommend these tortillas at all, even if you leave out the arrowroot. Casava is essentially as high in carbs as arrowroot, in the final product, per tortilla, the fiber/net carb difference would be pretty minimal. Over 10g of carb in one sitting could kick you out of ketosis regardless of your days total.
If you leave the arrowroot out you have to replace it with cassava because you can’t remove flour without replacing it. But at that point, the carb count will still be the same. there are not keto friendly at all. Just Paleo friendly.
Just thought I should say Thank you for this recipe. I first tried it a couple of years ago, and it’s a game changer. Thankfully now I have a local store that carry’s otto’s cassava flour. on the strength of this recipe i bought “My Paleo Patisserie.” Thank you for sharing your genius with the rest of us. it makes an arthritic life a lot better. 🙂
That is so awesome! Thank you so much for sharing with me!
Where on earth did you get that amazing flour bowl???? it is stunning! i am thrilled to bits that i have discovered your website and amazing recipes! i am telling everyone i know about it! thank you!!!!!
Oh yea…that was a gift from the best sister in law ever!! Love it. Have no idea where I came from though. Aonfleas you love the site. And thank you so much for sharing the love.
I just made these and they are really good, I am impressed! I’ve been making cassava flour tortilla recipes from other sites and I thought they were good until I’ve tried these. The others were oily. The only change that I made was that I used avocado oil as my fat. I bought your book ‘Paleo Patisserie’ this past summer but I didn’t realize that you had a blog. Thank you for this recipe and I can’t wait to try the others.
Yay! So glad you found the blog too! I’m sure avocado oil was amazing in them!
I am allergic to flax seed. Can I omit or use something else in place of the flax seed?
Absolutely! Replace it with chia seeds! I’d pulse the a bit too instead of whole!
So glad you enjoy them!