Grain-Free Cassava Flour Tortillas

Flour, salt, fat (usually lard) and warm water.  Four simple ingredients make such deliciously light and slightly chewy tortillas.  And all is right with the world….

That is until you find out that you have an autoimmune disorder and can no longer consume gluten.  Buh-bye buttermilk biscuits.  Au revoir chocolate croissants.  Adios empanadas.  Cheat day just wouldn’t be the same.

But to add insult to injury, my easy on the go meal plan approved meal of some lean meat and a bunch of veggies in a whole grain tortilla was no more.  Not to mention our beloved taco nights.

I’m sure you may be thinking, just switch to corn….it’s more authentic anyway.  And I would gladly do that except that in the process of eliminating troublesome foods from my diet, I learned that corn (in grain form, at least) is on my no-no list.

So with a heavy heart and a less bloated stomach, I went in search of a paleo tortilla or alternative wrap.  My go-to spinach tortillas from my low-carb days were out because of all the dairy.  The coconut flour tortillas that I made came out more like crepes and the ones from the store were a little pricey and just fell apart.  And for all of my veggie loving, clean eating ways I couldn’t quite bring myself to pretend that using a raw collard green leaf would bring joy to my soul.

I thought that if I saw one more “Fool-Proof” grain-free tortilla recipe claiming to be the “only one I’d ever need” on Pinterest, I was going to have a meltdown.  I was just about to try a recipe for cauliflower tortillas that I \ had absolutely no faith in when I saw something that would change my gluten- and corn-free life forever.  A recipe for tortillas on the back of my bag of Otto’s Naturals Cassava Flour.

After having success with this God-send with a delicious lemon cake I made for Christmas and my very own yum-tastic chocolate chip cookies, I decided to forget all of the heartbreak and broken promises of the past, and give Otto’s a try.

When I noticed the list of four simple ingredients, I felt a slight glimmer of hope.  Otto’s Naturals Cassava flour, olive oil, sea salt, and warm water; the familiarity both warmed my heart and made me fear disappointment.  Could it really be so simple?

The answer is YES!  A million times yes!

Now, don’t get me wrong, there’s a certain chew and sweetness that only comes with gluten.  This is a fact that you just have to face when living a gluten-free lifestyle.  But these bad boys have become part of my weekly meal prep.  I even got hubs to get me a tortilla press!  Such a welcome addition to our tiny kitchen.

Not that I didn’t love the homemade look of my originals, but I’m always down for a time-saver.

Grain-Free Cassava Flour Tortillas

Prep: 5 mins

Cook: about 90 seconds

Yields: 6 tortillas

Ingredients:

• 3/4 cup (80 g) Otto’s Natural cassava flour
• 1/4 tsp sea salt (I use fine Himalayan pink salt)
• 2 Tbsp. Olive oil
• 1/3 c. (80g) warm water

Directions: 

1. Whisk together Otto’s Naturals – Cassava flour and salt. Add the oil and warm water until a nice dough begins to form. The dough should not be dry or too wet and sticky. (If the dough is not soft and smooth, add more water 1 tsp at a time.)
2. Knead the dough until smooth.
3. Divide into two balls and then three even dough balls from each piece so you have six dough balls.
4. Roll each dough ball between two pieces of parchment paper until thin.
5. Heat a nonstick skillet over medium-high heat. Once properly heated, place a tortilla on the skillet. Wait for the air bubbles to form (approx. 1 minute) and then flip. Each side should be slightly browned.
6. Place on a plate and stack each tortilla on top, covered with a towel to keep warm.

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