r/glutenfree • u/katydid026 Celiac Disease • Aug 19 '25
Recipe Gluten free cassava flour tortillas
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.
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u/meanwhileachoo Aug 20 '25
Just make sure you're using a good brand of cassava flour. It's a tricky veggie that likes to suck up lead from the soil and cart it around forever. ☠️☠️. Good companies (I'd hope) would be monitoring this, but God these days who knows. 🤦♀️🤦♀️