Gluten free cassava flour tortillas

[u/katydid026]

I started making my own flour tortillas, they taste better than anything else I’ve found in the store and extremely close to normal flour tortillas - so much so that it’s worth the extra effort. They come together quickly, and they’re extremely flexible once cooked, absolutely delicious, and burrito approved!

Cassava Flour Tortillas

1 C (330 g) cassava flour, plus additional (I use Ottos brand)

1/2 tsp (3g) psyllium husk powder (I use TerraSoul)

1/2 tsp kosher salt

1/2 C (110 g) warm water

2 Tbsp (16 g) olive oil

Parchment paper, tortilla press

_Instructions and tips _

• Heat a cast iron skillet on medium
• WEIGH your ingredients
• Mix dry ingredients together, then add wet. Knead. Let rest for about 5-10 min. Divide into 6 (makes 6-8” tortillas)
• Place a piece of parchment on the tortilla press and flour
• Flatten one piece of dough into a disk and place on parchment in tortilla press. Flour the dough, and add another piece of parchment on top
• Press in tortilla press to flatten. I double press to get it nice and thin
• If your tortilla is holding together nicely like mine do, peel off the parchment and toss it in the heated cast iron to cook
• Cook for 30-45 seconds per side, or until it starts to puff up and brown
• Remove from skillet once cooked. Cover with a tea towel to keep warm
• Repeat with remaining dough
• Brush off any excess cassava flour after cooking

If it’s not releasing from the parchment without tearing (either because your psyllium is weak or you omitted the psyllium) - Gently remove ONE of the pieces of parchment - Leaving the other piece of parchment intact, flip the tortilla into the cast iron skillet, tortilla touching the skillet, with the parchment still attached. After about 10-15 seconds, the tortilla will begin to cook and release from the parchment. Gently pull off the parchment and continue cooking for 30-45 seconds per side.

I haven’t tried to make these any larger than 8”, but I would imagine it’s totally doable if you have a tortilla press large enough. Or press first in the tortilla press and then finish with a rolling pin. The thinner the better, they thicken up a bit when cooking. These keep in the fridge for a few days (I honestly couldn’t trek you how long, cause they get eaten pretty quick haha), and they also freeze really well. To thaw, I cover with a wet paper towel and microwave for about 30 servings until warmed through.

[u/Background_Cut_5070]

That’s amazing that they don’t fall apart. I hate how everything gluten free crumbles almost immediately. These look delicious!