I’m sharing my soft, foldable Cassava Tortilla Wraps recipe that yields quick, adaptable grain-free tortillas ideal for tacos, burritos, and sandwiches.

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I didn’t expect how good these Gluten Free Tortillas with cassava flour would be. Soft and foldable, theyre quick and easy grain free tortilla wraps that actually bend without cracking.

I usually work cassava flour and a splash of olive oil into a dough, and somehow they come out chewy, pliable and ready for anything. Ive been calling them my favorite No Grain Tortillas for days, and they make the best Cassava Tortilla Wraps for tacos, sandwiches or just rolling up leftovers.

They’re crazy adaptable and versatile, and honestly way faster than I thought. Try one, you might get hooked.

Ingredients

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Cassava flour: Grain free, starchy, mostly carbs; gives tortillas chew, mild nutty flavor, low fiber
Fine sea salt: Enhances flavor, balances bland cassava, tiny minerals, not sweet, use sparingly
Olive or avocado oil: Adds fat for pliable wraps, healthy monounsaturated fats, slight fruity taste
Warm water: Hydrates flour for dough, controls texture, no flavor but crucial for pliability
Baking powder optional: Lightens tortillas a bit, tiny lift and air, not necessary for basic wraps

Ingredient Quantities

1 cup cassava flour (about 120 g)

1/4 teaspoon fine sea salt

1 tablespoon olive oil or avocado oil

1/3 cup warm water (about 80 ml)

1/4 teaspoon baking powder optional

How to Make this

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1. In a mixing bowl combine 1 cup cassava flour, 1/4 teaspoon fine sea salt and 1/4 teaspoon baking powder if you’re using it.

2. Add 1 tablespoon olive or avocado oil and stir to coat the dry bits.

3. Pour in about 1/3 cup warm water slowly while stirring until a shaggy dough forms.

4. Knead briefly with your hands in the bowl for 1 to 2 minutes until it comes together into a smooth, slightly tacky ball. If it feels too dry and crumbly add water 1 teaspoon at a time, if too sticky dust with a little extra cassava flour.

5. Cover the dough and let it rest 5 to 10 minutes so the flour hydrates, don’t skip this, it makes them soft.

6. Divide the dough into 6 to 8 equal pieces and roll each into a tight ball, flatten slightly with your palm.

7. Place a ball between two pieces of parchment or plastic wrap and roll with a rolling pin to about 1/16 to 1/8 inch thick, if the edges crack just press them together or add a tiny dab of oil and re-roll.

8. Heat a dry nonstick or cast iron skillet over medium to medium-high heat until hot, then cook each tortilla 30 to 45 seconds per side until brown spots appear and it may puff a little, flip and cook another 20 to 40 seconds. Don’t overcook or they get stiff.

9. Stack cooked tortillas and keep them wrapped in a clean towel or in a covered container to stay soft while you cook the rest, serve warm.

Equipment Needed

1. Large mixing bowl (big enough to knead in)
2. Measuring cups and spoons, or a kitchen scale if you got one
3. Spoon or silicone spatula for stirring and scraping
4. Rolling pin
5. Parchment paper or plastic wrap for rolling the balls out
6. Dry nonstick skillet or cast iron pan
7. Heatproof spatula or tongs to flip the tortillas
8. Clean kitchen towel or lidded container to keep them warm while you cook the rest

FAQ

Q: How do I know when the dough has the right texture? A: It should be soft, not sticky, and hold together when pressed. If it cracks when you roll or press, add 1 teaspoon warm water at a time until it’s pliable; if it’s too wet, dust with a little extra cassava flour.

Q: Can I swap the oil or skip the baking powder? A: Yes, olive or avocado oil both work fine; coconut oil can be used but will change the flavor. Baking powder is optional, it makes tortillas a bit fluffier but you can skip it for a thinner, more traditional feel.

Q: Will cassava flour replace wheat flour 1 to 1 in other recipes? A: No, cassava flour behaves very differently from wheat or almond flour. It absorbs more liquid and has its own structure, so you cant just swap it 1:1 in most recipes without adjustments.

Q: How do I cook and reheat them so they stay soft? A: Cook in a dry nonstick or cast iron skillet over medium-high heat about 1 to 2 minutes per side until browned spots appear. To reheat, wrap in a damp paper towel and microwave 20 to 30 seconds or warm in a skillet a few seconds per side; keep them covered so they stay pliable.

Q: Can I freeze these tortillas? A: Yes, cool completely, separate with parchment, stack and freeze in a zip bag up to 3 months. Reheat from frozen in a hot skillet for a minute each side or thaw then warm wrapped in a damp towel.

Q: Is cassava flour safe and gluten free? A: Properly processed cassava flour is gluten free and safe to eat. Make sure you buy a reputable brand labeled cassava flour not tapioca starch, and check packaging if you have severe allergies or cross contamination concerns.

Gluten Free Tortillas With Cassava Flour • Heal Me Delicious Recipe Substitutions and Variations

Cassava flour: swap with a 1:1 gluten free all-purpose flour blend (one with xanthan), it usually works straight across but you might need 1 tablespoon extra water if dough feels dry. If you must use tapioca starch, mix it with rice or almond flour (about 2 parts tapioca to 1 part rice/almond) and expect a slightly chewier tortilla.
Olive or avocado oil: use melted butter or ghee for richer flavor (not dairy-free), or refined coconut oil for a neutral taste. Quantity stays the same, just melt solid fats first so they mix evenly.
Warm water: replace with warm unsweetened plant milk (almond, oat, soy) or regular dairy milk in the same amount for a softer, more pliable tortilla.
Baking powder (optional): you can leave it out with no big deal, or make an approximate substitute with about 1/8 teaspoon baking soda plus 1/4 teaspoon cream of tartar (hard to measure exactly, so this is an estimate).

Pro Tips

1) Keep the dough slightly tacky, not dry. If it feels crumbly add water a teaspoon at a time, if it feels gummy dust with a little more cassava flour, dont over-knead or it’ll get tough. Letting it rest is not optional, it really makes them softer.

2) When rolling, rotate the dough and roll from the center out so the edges dont get too thin and crack. If the edges do crack just press them back together with a tiny dab of oil and re-roll, or use a tortilla press lined with parchment for faster, more even circles.

3) Get your pan properly hot but not screaming, otherwise the outsides will brown before the middle cooks and they go stiff. Cook until brown spots appear, flip once, and keep the heat steady, adjust down if they puff then brown too fast.

4) Keep cooked tortillas warm and pliable by stacking them and wrapping in a clean towel or placing in a covered container, this traps steam and keeps them soft. For longer storage freeze them flat between pieces of parchment, then reheat straight from frozen in a hot skillet or a damp microwave towel.

Gluten Free Tortillas With Cassava Flour • Heal Me Delicious Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my soft, foldable Cassava Tortilla Wraps recipe that yields quick, adaptable grain-free tortillas ideal for tacos, burritos, and sandwiches.

Servings

servings

Calories

kcal

Equipment: 1. Large mixing bowl (big enough to knead in)
2. Measuring cups and spoons, or a kitchen scale if you got one
3. Spoon or silicone spatula for stirring and scraping
4. Rolling pin
5. Parchment paper or plastic wrap for rolling the balls out
6. Dry nonstick skillet or cast iron pan
7. Heatproof spatula or tongs to flip the tortillas
8. Clean kitchen towel or lidded container to keep them warm while you cook the rest

Ingredients

1 cup cassava flour (about 120 g)
1/4 teaspoon fine sea salt
1 tablespoon olive oil or avocado oil
1/3 cup warm water (about 80 ml)
1/4 teaspoon baking powder optional

Directions

In a mixing bowl combine 1 cup cassava flour, 1/4 teaspoon fine sea salt and 1/4 teaspoon baking powder if you're using it.
Add 1 tablespoon olive or avocado oil and stir to coat the dry bits.
Pour in about 1/3 cup warm water slowly while stirring until a shaggy dough forms.
Knead briefly with your hands in the bowl for 1 to 2 minutes until it comes together into a smooth, slightly tacky ball. If it feels too dry and crumbly add water 1 teaspoon at a time, if too sticky dust with a little extra cassava flour.
Cover the dough and let it rest 5 to 10 minutes so the flour hydrates, don't skip this, it makes them soft.
Divide the dough into 6 to 8 equal pieces and roll each into a tight ball, flatten slightly with your palm.
Place a ball between two pieces of parchment or plastic wrap and roll with a rolling pin to about 1/16 to 1/8 inch thick, if the edges crack just press them together or add a tiny dab of oil and re-roll.
Heat a dry nonstick or cast iron skillet over medium to medium-high heat until hot, then cook each tortilla 30 to 45 seconds per side until brown spots appear and it may puff a little, flip and cook another 20 to 40 seconds. Don’t overcook or they get stiff.
Stack cooked tortillas and keep them wrapped in a clean towel or in a covered container to stay soft while you cook the rest, serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.