Cassava Flour Tortillas You’ll Love Making at Home

Cassava flour tortillas. Okay, maybe you’ve been burned by dense store-bought tortillas or weird-tasting gluten-free wraps before. Or you’re just tired of feeling bloated after sandwich night. Trust me, I get it. That’s exactly how I found myself craving a softer, stretchier, sturdier tortilla that wouldn’t fall apart (or taste like playdough). If you care about your health or just need a real-deal gluten-free bread option—hang around. You can always check out these lists of the best flours and milks for gluten free bread or maybe crave something different like a chickpea flatbread focaccia too. Let’s roll up our sleeves.

How to Make Cassava Flour Tortillas

Making fresh cassava flour tortillas isn’t hard (promise!) but there’s a catch—you gotta get comfy with your dough. You toss cassava flour into a bowl (about a cup is good for 6 small tortillas) then sprinkle in some salt and just a dab of oil, if you want added softness. Hot water brings it all together. Use your hands. Don’t be shy; the dough will feel weird at first. Maybe a bit sticky, maybe a bit like the mud pies you made as a kid (no judgment—me, too).

Roll the dough into little balls—golf ball size—and flatten them with your palm or a tortilla press (I just use a heavy skillet sometimes). Then heat a dry skillet till it’s nice and hot. Sling one tortilla on, and cook until bubbles start to puff up. Flip. Give it another minute or two. You’re looking for brown spots, maybe a toasty edge here and there. Don’t overthink it.

If you make a double batch, you can freeze the extras. Or scarf them down in one sitting—nobody’s judging.

“After trying so many gluten-free wraps, finally these cassava flour tortillas actually fold, taste amazing, and don’t fall to pieces. Total game changer for taco Tuesday.”

Expert Tips

First off, water temperature really matters—hot, but not scalding. If the dough feels hard to work, let it sit for a few minutes covered with a towel. Sometimes it just needs to chill.

If your dough is dry and crumbly, add more water a tablespoon at a time. And don’t be afraid to get a little flour dust everywhere; that’s half the fun (or chaos, but who’s counting).

Keep the skillet dry; oil will mess up the texture. If your tortillas are sticking, your skillet’s not hot enough.

And if you screw up one or two—don’t toss them. Cut ‘em up, toast ‘em, and boom, you’ve got chips for salsa.

Oh, last thing: don’t use coconut flour as a swap for cassava flour. It’s a whole different animal—like, desert-dry.

Which Brand of Cassava Flour is Best?

Okay, so this one’s a hot debate in the gluten-free crowd. I’ve tried a stack of brands, and honestly, some are way better for tortillas than others. Otto’s Naturals is my ride-or-die. Texture’s spot-on. The flavor is really neutral. No gritty stuff.

Some people swear by Bob’s Red Mill, which works too but sometimes feels… dense. And if you’re on a budget, I see you. Walmart and Thrive Market have their own brands, but check reviews first because consistency is kinda all over the map.

Always read the back for allergens or cross-contamination warnings. That’s just playing it smart. If you love experimenting, gluten free flour blends can shake things up, but for tortillas, stick to single-ingredient cassava flour.

What to Serve with Cassava Tortillas

Let’s not overcomplicate it here, but wow—these tortillas are kitchen superheroes. Here’s some super-easy ways you can enjoy them:

• Fill them up with eggs and avocado for a quick morning taco fix.
• Wrap up grilled chicken and salsa for lunch on the go.
• Dunk them in soup; they hold up shockingly well.
• Cut them in strips, bake ‘til crispy, and make homemade chips for guac time.

You can get even more creative, like making a pizza base by throwing on sauce and cheese. I’ve even tried them with cottage cheese and fruit (sounds weird, rocks my world). For more gluten-free bread inspiration, check out this no-fuss oat flour banana bread recipe or try a simple gluten free almond flour flatbread.

Ways to Store Cassava Flour Tortillas

Okay, so maybe you made too many. Not a crisis. Let the tortillas cool completely. Stack, and pop them in a zip-top bag. They’ll keep in the fridge for four days, maybe five if you’ve got willpower. If not, totally okay.

For long-haul storage, throw parchment between each and freeze them. Microwave revives them in about 20 seconds, or zap ‘em in a skillet if you want that “fresh” vibe again.

If they go stale—toast ‘em up and use with soup or stew. Waste not, want not, right?

Ready, Set, Taco Night

Honestly, once you taste home-cooked cassava flour tortillas, there’s no going back to packaged ones. They’re strong enough for every filling and so forgiving that even a kitchen catastrophe can’t ruin them. You’ve got the know-how now—go make a stack for yourself (or your very picky family). If you want to geek out more, check this out for a stellar Cassava Flour Tortillas (Gluten-Free Tortillas) recipe. Feel like baking on the wild side? Don’t forget about this gluten-free banana bread flour guide or maybe explore something totally unique like flourless cottage cheese bread. Warm tortillas are just a skillet away—try them, love them, brag to everyone. You won’t regret it.

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