These grain-free homemade cassava flour tortillas with lime are super easy to make. They work great with tacos, fajitas, quesadillas or wraps, and the addition of lime adds a bright and zesty flavor.
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Why you'll love these cassava flour tortillas
- Diet friendly grain-free tortillas - cassava flour is grain-free, gluten-free, friendly for food allergies and easily digestible. Perfect for a Paleo diet. This nutrient-dense flour is high in vitamin C, contains fibre and resistant starch, supporting gut health and feeding good gut bacteria.
- Fresh - bagged store-bought tortillas like regular flour tortillas or corn tortillas aren't nearly as fresh or flavorful as homemade cassava tortillas.
- Simple ingredients - only 4 ingredients and water in this simple grain-free tortilla recipe and it's easy to make a double batch of delicious tortilla. These gluten-free tortillas also make the best tacos.
Try them with these tasty White Fish Tacos with Mango Mint Salsa. Or fill your tortillas with Mango Mint Salsa, Herby Sunflower and Hemp Seed Spread, Simple Teriyaki Chicken (easy 20 minute recipe) or this tasty Maple Sriracha Roasted Cauliflower.
Key ingredients and substitutions
Cassava flour - is similar in flavor and texture to all purpose flour, making the tortillas soft and pliable with a chewy texture. I use otto's cassava flour certified gluten-free. Careful not to confuse cassava flour with tapioca flour or tapioca starch. They are all from the cassava root but are used differently. And there is no need for xanthan gum or psyllium husk for binding. Do not swap with arrowroot flour or coconut flour, just cassava flour needed.
Fine sea salt - helps the ingredients pop.
Unrefined coconut oil (solid, not melted) - is my fat of choice and the easiest way to add moisture to the pliable dough. Olive oil or avocado oil may not work in these homemade tortillas as they won't cut into the dough as well as the solid form of coconut oil (similar to cutting butter into flour to make dough).
Lime zest and juice - adds a zesty, tart taste with delicious floral notes. Choose organic if you can, as the zest will not be affected by pesticides. If you cannot get organic limes, the best way is to scrub the lime well before zesting. Swap for lemon juice, apple cider vinegar or water. Just add 2 tablespoons filtered water to the ½ cup water in the recipe.
See recipe card below for all ingredients and quantities.
Expert tips and variations for the perfect tortillas
Use warm water when mixing, not hot water. This helps the dough come together more easily and keeps it soft and pliable (like playdough).
Use a dry cast iron or ceramic non-stick pan if you can. They work really well to keep the tortillas from sticking. A metal pan may require a little oil for the tortillas to release.
Don't overcook your tortillas or they will be crisp and difficult to fold. If this happens your first time, just break them up and use as tortilla chips.
Keep tortillas warm between sheets of unbleached parchment paper and wrapped in a clean kitchen towel before serving.
Limes and other citrus fruit produce more juice when at room temperature. Give it a little roll on the counter with the palm of your hand to break up the juice capsules before juicing.
How to make cassava flour tortillas
- Prepare 2 square 7-inch pieces of parchment paper. Set aside for later use.
- In a large bowl, combine cassava flour and salt until they are fully incorporated.
- Use the tines of a fork or a pastry cutter to press the the coconut oil into the dry ingredients repeatedly until the oil is evenly distributed. The dough will be pea-sized and crumbly.
- Add the lime zest, lime juice and warm water. Continue to press with the tines of fork. Once it starts to come together you may want to get in there with clean hands.
- Shape the dough into a large ball with your hands.
- Cut the ball of dough and divide into 8 equal pieces with a sharp knife and roll into separate balls.
Note - Uneven tortillas? Next time use a kitchen scale if you want equally sized perfect circles of your gluten-free flour tortillas.
- Rest the dough balls under a barely damp towel while you press each tortilla.
- Heat a large cast iron or ceramic non-stick pan or skillet over medium heat to medium-high heat until you have a good and hot skillet.
- Using the tortilla press method or rolling pin, place a rounded dough ball between the parchment paper squares and press or roll until flattened to about ⅛-inch thick. Don't worry about a perfect circle.
Note - sheets of parchment paper will prevent sticking on bottom of the press or top of the press.
- Place the flatted dough in your hot pan by carefully removing the top layer of parchment. When air bubbles form, flip the warm tortilla in the hot pan, and slowly peel off the bottom parchment (which is on top now).
- Cook for 30-60 seconds per side. Repeat steps 9-11 until you have cooked all the tortillas.
- Cover cooked tortillas with a dry towel and squares of parchment paper between each tortilla
Cassava flour tortillas: FAQs
Cassava flour is made from the yuca root, also known as manioc. A staple in Asia, Africa and South America, this flour is used in many baked goods like breads, cakes and cookies. It is grain free, gluten free, nut free and vegan, has a mild, neutral flavor and can be swapped with grain flour in many recipes.
Cassava flour can be swapped with all purpose flour but it's not always perfect for a 1:1 substitution. It can be used in a yeast based baking recipe that requires rising by replacing a portion of the flour in the recipe. However, cassava flour can replace all of the grain flour in a recipe that does not require rising. It’s lighter, fluffier and more absorbent than all-purpose flour. If you’re swapping it into a recipe you will need to adjust your liquid measures to find the right balance.
Yes, the tortillas can be frozen. To avoid sticking, freeze on a baking tray or baking sheet in a single layer, then stack with unbleached parchment paper in between the layers. Place in an airtight container in the freezer for 2-3 months.
Having a tortilla press is handy but you can also roll out your tortillas with a rolling pin or a clean wine bottle. Just place the dough between two sheets of unbleached parchment paper and roll it out, rotating the paper as you go. You can also press out the dough with your hands in a rustic circle.
While you can use either one, bleached parchment paper is treated with chlorine to make it white. Some say that the chlorine can leak into your food but there are no studies to prove this. Unbleached parchment paper seems to be a little slippier than bleached, so that food releases easier.
This recipe makes 8 small, 4 ½-inch tortillas. You can make 6 larger tortillas by cutting the dough in 6 segments before rolling. You can also easily double the dough to make 16 small tortillas.
What you will need
- Large bowl
- Fork or pastry cutter
- Unbleached parchment paper
- Tortilla press or rolling pin
- Cast iron or ceramic non-stick pan
- Kitchen towels
What can I fill tortillas with?
- White Fish Tacos with Mango Mint Salsa
- Homemade Gluten-Free Sloppy Joes
- Roasted Turkey Breast with Garlic and Herbs
- Baked Lemon Garlic Salmon Romesco
- Vegan Chickpea Veggie Burgers
- Simple Teriyaki Chicken (easy 20 minute recipe)
More delicious recipes to try
Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
Recipe
Cassava Flour Tortillas with Lime
Equipment
- 1 tortilla press or rolling pin
- 1 large skillet cast-iron or non stick
Ingredients
- 1 cup cassava flour (140 grams)
- ½ teaspoon fine sea salt (3 grams)
- 3 tablespoons unrefined coconut oil (40 grams)
- zest of 1 fresh organic lime
- 2 tablespoons fresh lime juice (30 grams)
- ½ cup warm water (118 grams)
Instructions
- Prepare 2 square 7-inch pieces of unbleached parchment paper.
- In a large bowl, whisk together flour and salt until thoroughly incorporated.
- Use the tines of a fork or pastry cutter to press the coconut oil into the dry ingredients repeatedly until the oil is evenly distributed and the dough is pea sized and crumbly.
- Add the lime zest, lime juice and warm water. Continue to press with the tines of your fork or pastry cutter, then mix the dough until it starts to come together.
- Shape the dough into a large ball with your hands.
- Cut the dough ball into 8 equal pieces with a sharp knife and roll into separate balls.
- Rest the dough balls under a barely damp towel while you press each tortilla.
- Heat a large cast iron or ceramic non-stick pan over medium heat until good and hot.
- Using your tortilla press or rolling pin, place a rounded dough ball between the parchment paper and press or roll until flattened to about ⅛-inch thick.
- Place flattened dough in hot pan by carefully removing the top layer of parchment, flipping the dough into the pan, then slowly peeling off the bottom parchment (which is now on top).
- Cook for 30-60 seconds per side. Repeat steps 9-11 until you have cooked all the tortillas.
- Cover the cooked tortillas on a dish with a dry towel and squares of parchment paper between each tortilla to prevent sticking.
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