Gluten-Free Cassava Flour Tortillas

Gluten-Free Cassava Flour Tortillas

Gluten-Free Cassava Flour Tortillas


  • 1 cup impact organic cassava flour
  • 1/4 teaspoon impact north american pink salt
  • 2 tablespoons olive oil or melted coconut oil
  • 1/2 cup warm water (adjust as needed)
  • Extra cassava flour for dusting


  1. Mix dry ingredients: In a mixing bowl, combine the cassava flour and salt.

  2. Add oil: Gradually add the olive oil or melted coconut oil to the dry ingredients, mixing until the mixture resembles coarse crumbs.

  3. Form dough: Slowly add warm water to the mixture, stirring continuously, until a dough forms. If the dough feels too dry, add a little more water, a tablespoon at a time. If it's too wet, add a bit more cassava flour.

  4. Knead dough: Transfer the dough onto a clean surface dusted with cassava flour. Knead the dough for about 3-5 minutes until it becomes smooth and elastic.

  5. Divide and shape: Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten slightly with your hands.

  6. Roll out tortillas: On a surface dusted with cassava flour, roll out each dough ball into a thin, round tortilla using a rolling pin. Aim for about 6-8 inches in diameter.

  7. Cook tortillas: Heat a non-stick skillet or griddle over medium-high heat. Once hot, place a rolled-out tortilla onto the skillet. Cook for about 1-2 minutes on each side, or until lightly golden brown spots appear. Repeat with the remaining dough balls.

  8. Serve: Once cooked, stack the tortillas on a plate and cover with a clean kitchen towel to keep warm. Serve immediately with your favorite fillings or dishes.

Enjoy your homemade gluten-free cassava flour tortillas!

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