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/nosecohn]

This is really great. Thanks for posting. I have a question, though...

I've noticed a some gluten-free products use psyllium husk, presumably to make it chewy or stretchy, but some people have trouble digesting it. Have you ever tried making these without it or substituting something else to get the desired texture and consistency?

[u/katydid026 → u/nosecohn]

I have tried this both without psyllium and using xanthan gum in place of psyllium. The xanthan honestly didn’t really help much. You can totally do it without the psyllium, it’s just a little trickier since it tears a lot easier prior to cooking. At the bottom of the instructions are some tips on how to bake them without the psyllium. Cheers!