Cassava Flour Tortillas

I love tacos! However, I prefer to stay gluten-free when possible so I’ve made a few different kinds of gluten-free tortillas and these are one of my favorites. They are very easy to make (especially if you have a tortilla press - not required) and work quite well for taco recipes.

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Cassava Flour Tortillas

Yield: 6 Tortillas

Author: Renay Roberts

Ingredients

• 1 cup Cassava Flour (I highly recommend Ottos for best consistency)
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 1/2 tsp Cream of Tartar
• 2 Tbsp Avocado Oil, Olive Oil, or Ghee
• 2/3 Cup Warm Water

Instructions

1. Add the first four dry ingredients to a large bowl and mix together.
2. Add the palm shortening and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
3. Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs the water it will become dryer and more pliable.
4. When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Then, slice it into 6 pieces. Take each piece and roll into a ball.
5. If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press into a flat tortilla. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.
6. Heat a pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute. Flip and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.
7. Eat immediately or freeze in batches for future use.

https://www.ntlrx.com/blog/cassava-flour-tortillas

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