Cassava Flour Tortillas, Gluten-Free, No Yeast
Tender, pliable gluten-free tortillas made from cassava flour with baking soda and cream of tartar for lift. Neutral flavor pairs with any cuisine—perfect for wraps, tacos, or bread bowls. This version skips grains entirely, relying on cassava's unique starch to create a Play-Doh-like dough that fries in minutes on a griddle. Ideal for celiac diets or anyone seeking grain-free carbs.
Ingredients
- 1 cup cassava flour, lightly packed
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 tablespoon olive oil or butter or ghee or palm shortening
- ⅝ cup warm waterwarm plant milk1:1veganadds dairy
adds subtle richness
Instructions
- 1
Combine cassava flour, salt, baking soda, and cream of tartar in a large bowl and mix.
- 2
Add oil and knead into dry ingredients for one minute until crumbly.
- 3
Pour in warm water and knead for 2 to 3 minutes until dough absorbs liquid and becomes pliable, similar to soft Play-Doh. Adjust with more flour if sticky or more water if dry.
- 4
Roll dough into a log, slice into 6 pieces, and form each into a ball.
- 5
Press each ball between parchment sheets in a tortilla press, or roll by hand into a 6-inch circle.
- 6
Heat a non-stick pan or griddle over medium-high heat. Cook each tortilla for one minute per side until set.
- 7
Transfer to a plate lined with paper towel. Serve warm or freeze.
Tips
Use warm water (not hot) to help cassava flour hydrate evenly without creating lumps. Cold water will take longer to absorb.
A tortilla press makes uniform thickness effortless, but two parchment sheets and a rolling pin work fine—aim for thin, even circles to cook through.
Stack cooked tortillas under a clean kitchen towel to keep them warm and pliable while you finish cooking the rest.
Good to Know
Layer cooked tortillas between parchment, wrap tightly in plastic, and refrigerate up to 4 days. Or freeze in an airtight bag up to 3 months.
Prepare dough up to 2 hours ahead; cover bowl with damp towel. Cook tortillas same day for best texture. Uncooked dough does not freeze well.
Serve warm, wrapped in a kitchen towel. Reheat thawed or refrigerated tortillas 20-30 seconds per side on a dry pan.
Common Mistakes
Do not skip kneading after adding water to avoid lumps and uneven hydration.
Do not use boiling water; it will make dough tough. Warm (about 110F/43C) is ideal.
Do not cook on too-high heat; medium-high prevents burning while allowing the tortilla to set properly.
Substitutions
Dairy-Free Swaps
Vegan Options
adds subtle richness
FAQ
Can I make these ahead and reheat?
Yes. Cooked tortillas keep 4 days refrigerated or 3 months frozen. Reheat in a dry skillet 20-30 seconds per side, or wrap in foil and warm in a 350F oven for 5 minutes. Reheating restores pliability.
What if my dough is too sticky or too dry?
Cassava flour absorbs water slowly. Knead for the full 2-3 minutes before adjusting. If still sticky, sprinkle cassava flour and knead in. If dry, add warm water 1 teaspoon at a time until it resembles soft Play-Doh.
How long do frozen tortillas keep?
Frozen tortillas last up to 3 months if stored in an airtight bag or freezer container. Thaw at room temperature for 10 minutes, then reheat on a skillet or wrap in foil and warm in the oven.