Cassava flour tortillas taste great and make excellent chips, but that same crisping tendency can make them hard and rigid. The dough is also quite delicate and can be challenging to work with. Cassava and Coconut Flour Tortillas have the same great taste but are softer and more pliable. They also hold up to hot fillings with sauces, making them the perfect street taco option.
We’ve learned some things while working with grain-free flours, most notably that no two are alike, and that the same types of flours vary by brand. For instance, we’ve noticed that Anthony’s cassava flour requires a bit more water than Otto’s to reach the same consistency. Also, Anthony’s Premium, and Organic cassava flours behave a bit differently, with the latter requiring the most water for the same consistency results.
The lesson is to use the brand of flour called for in specific recipes or be prepared to adjust the amount of water to achieve similar results. That said, we use Anthony’s Goods flours in our recipes, unless otherwise specified.
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Cassava and Coconut Flour Tortillas
Soft Cassava and Coconut Flour Tortillas
- Total Time: 25 minutes
- Yield: 6 8-inch Tortillas 1x
Ingredients
- 1 cup warm water, divided
- 3/4 cup Anthony’s Cassava Flour
- 2 tbsp Anthony’s Coconut Flour
- 2 tbsp extra-virgin olive oil
- 1/4 tsp baking soda
- 1/4 tsp apple cider vinegar
- 1/8 tsp salt
- Pinch each garlic powder and ground white pepper
Instructions
- In a large bowl, combine all dry ingredients.
- Measure 1/2 cup warm water, add vinegar, and olive oil, and stir well.
- Add wet ingredients to the dry mixture and mix with a rubber spatula (be sure to scrape any remaining liquid from the measuring cup).
- Once the ingredients combine, you will have a crumbly dough. If it is too dry, add more water, one tablespoon at a time. We used about 2/3 cup in all, and this will vary by brand of flour. You want the dough to just hold together without crumbling apart or being too wet and tacky.
- Form one large ball, then cut that ball in half. Cut each half into three equal parts. Dip fingers in remaining water and dampen hands to roll each piece into a ball. The extra moisture keeps the dough from breaking apart.
- Roll or use a tortilla press to flatten each ball between two pieces of parchment paper. Stack the parchment wrapped tortilla dough under a slightly damp kitchen towel.
- Heat a cast-iron skillet or griddle over medium heat and gently transfer one of the tortillas from the parchment paper to the pan. If you’ve made cassava tortillas before, you’ll notice how much sturdier these are.
- Cook until deep golden brown, then gently flip and cook the other side. These will be darker if using unbleached flour. Repeat with remaining tortillas and stack cooked tortillas on a large plate, covered with a damp paper towel.
Notes
Best served immediately. Refrigerate in a zip top bag with air removed up to 4 days. Reheat gently in a pan or toaster oven.
Nutrition Estimate Per Serving (1 TORTILLA) – Calories: 125, Fat: 4.8, Saturated Fat: .6g, Trans Fat: 0g, Polyunsaturated Fat: .4g, Monounsaturated Fat: 3.1g, Cholesterol: 0mg, Sodium: 56, Potassium: 59mg Carbohydrates: 18.8g total/17.5g net, Fiber: 1.3g, Sugar: .3g, Protein: .5g, Vitamin A: 0%, Vitamin C: 0% Calcium: 1.4%, Iron: 3% (based on 2,000 calorie diet).
- Prep Time: 10
- Cook Time: 15
These are so good I could almost cry. I’m doing the extremely strict autoimmune protocol diet, and I’ve really missed bread and tortillas. I made these today and Oh. My. Gosh. They taste like the authentic Guatemalan masa tortillas I grew up with! I had one plain and used two others to make a sandwich. My husband ate the others and was also absolutely delighted with them. I’m going to make a much bigger batch tomorrow. Thank you so much for this recipe!
WOW! This just made our day. We’ve been through the elimination protocol and it’s the pits. Knowing our trial and error has made it easier for someone else to navigate makes it all worthwhile. We hope you find other options to enjoy on our site as well. Take care!