Taco Tuesday again! This week I wanted to try making homemade tortillas. In the past, I have made coconut flatbread that I made into tacos. They’re super useful, but I wanted to try something with Cassava Flour. The best brand I’ve found is Otto’s.
Cassava— pronounced [Kah-sah-vah]. Known as Yuca, it is a root vegetable that is a one-to-one substitute for regular flour. Its taste and texture are like that of wheat! It is gluten and grain-free. Making this an everyday staple in my pantry!
The extracted starch from cassava goes into products like tapioca and arrowroot, other great gluten-free baking staples. Just be mindful that cassava is high in carbohydrates. So while it is a good baking and cooking alternative, it may be useful to use sparingly.
This recipe came from the back of the flour bag. It’s quick and straightforward, which makes it a bonus!
Add the ingredients to a bowl and begin to knead the dough. It should start coming together. If it is too dry, add some more water, a little at a time, until a ball forms.
Form dough into five smaller balls.
Use parchment paper and roller to flatten into tortilla shapes. These hold together really well. They don’t break and crumble. When cooking them in the pan, they don’t stick and are easy to flip! Which I love because I have had some nightmares dealing with gluten-free baking in the past!
All you need to do is cook them in a dry pan. About 1-2 minutes per side. Make sure each side gets a little browned. I store them in a zip lock bag and just heat wrapped in damp paper towels for 30 secs in the microwave.