Go Back
+ servings

Gluten-Free Cassava Tortillas

You can freeze the tortillas for up to 3 months (place a small piece of parchment paper in between each tortilla so they are easy to separate once frozen).
Servings 8 gluten-free tortillas
Author Aran Goyoaga


  • 1 1/2 cups cassava flour
  • 1/2 teaspoon salt
  • 3/4 cup warm water
  • 1/4 cup olive oil


  1. Stir all ingredients together in a large bowl and knead until a soft dough forms. Roll the dough into a log that is about 2 inches thick and cut into 8 equal pieces. Roll each piece into a ball and keep them all covered with plastic wrap or a clean cloth until ready to use. If the dough gets too dry and crumbly, kneed in more water and reshape.
  2. Roll each ball between two pieces of parchment paper into 1/8-inch-thick disks (5 to 6 inches in diameter). Alternatively, you can use a tortilla press.
  3. Heat a large cast-iron pan over medium-high heat and cook tortillas until blistered and puffed up, about 1 to 2 minutes on each side.