Cassava flour tortillas are a versatile, grain-free option that’s easy to make at home with simple ingredients. These soft, pliable tortillas have a subtle hint of lime, making them perfect for taco night, fajitas, wraps, or even as a base for quesadillas.
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If you've been searching for the ideal gluten-free tortilla recipe, you've got to give these ones a try!
I started making my own tortillas because I wanted something fresher and tastier than store-bought options, especially when it comes to gluten-free. This cassava flour tortilla recipe is really easy to make and the kids love them.
The addition of lime zest and juice elevates the flavor, adding a bright and zesty twist and pairs perfectly with this mint mango salsa.
Making cassava flour tortillas at home may sound intimidating, but trust me, it’s easier than you think! With just a few steps, you'll have warm, pliable tortillas ready to enjoy with your favorite fillings.
Fill these cassava tortillas with this white fish tacos recipe, simple teriyaki chicken, or these maple sriracha cauliflower bites.
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Why You’ll Love This Recipe
- Homemade Goodness: Fresher and tastier than store-bought tortillas, with no additives or preservatives.
- Simple Ingredients: Just a handful of pantry staples like cassava flour, coconut oil, lime, and water.
- Grain-Free: Perfect for those avoiding grains or following a paleo diet.
- Customizable Size: Make small tortillas for tacos or larger ones for wraps.
- Bright and Fresh Flavor: Lime zest and juice add a delicious twist to traditional tortillas.
Recipe Ingredients
You'll need the following ingredients to make cassava flour tortillas:
Ingredient Notes:
- Cassava Flour: Creates a soft, pliable dough with a chewy texture, similar to all purpose flour (I recommend Otto’s cassava flour).
- Fine Sea Salt: Enhances the flavor of the tortillas.
- Solid Coconut Oil: Adds moisture and richness to the dough. The solid form works best for cutting into the flour then using olive oil or avocado oil.
- Lime Zest + Lime Juice: Adds a zesty, floral flavor. Swap lime juice with lemon juice, apple cider vinegar, or water if needed.
- Warm Water: Helps bind the dough together and keep it pliable.
See recipe card below for all ingredients and quantities.
How to Make Cassava Flour Tortillas
Prepare 2 square 7-inch pieces of parchment paper and set aside.
- Step 1: Mix Dry Ingredients: In a large bowl, combine cassava flour and sea salt. Stir well to ensure the salt is evenly distributed.
- Step 2: Incorporate Coconut Oil: Add the solid coconut oil to the dry ingredients. Use the tines of a fork or pastry cutter to press the oil into the flour until the mixture resembles coarse crumbs.
- Step 3: Add Lime and Water: Stir in the lime zest, lime juice, and warm water. Mix with a fork until the dough begins to come together, then knead with your hands to form a smooth, pliable dough ball.
- Step 4: Divide and Rest: Divide dough into 8 equal pieces and roll each into a ball. Cover the dough balls with a damp towel to prevent drying out while you work.
- Step 5: Flatten the Dough: Using a tortilla press or rolling pin, flatten each ball of dough between two sheets of parchment paper. Aim for a thickness of about ⅛ inch. Don’t worry if the tortillas aren’t perfectly round.
- Step 6: Cook the Tortillas: Heat a cast-iron pan or non-stick skillet over medium-high heat. Place one flattened dough piece in the dry pan. When air bubbles form, flip the tortilla and cook for another 30–60 seconds on the other side. Repeat with the remaining dough balls.
Expert Tips
- Warm Water is Key: Using warm (not hot) water helps the dough come together smoothly and remain pliable.
- Don’t Skip the Parchment: Flattening the dough between parchment paper prevents sticking, especially if you’re using a rolling pin.
- Avoid Overcooking: Cook tortillas until lightly golden but still soft. Overcooking can make them stiff and harder to fold.
- Keep Tortillas Warm: Stack cooked tortillas between parchment paper and wrap them in a clean kitchen towel to keep them warm and pliable.
- Fresh Limes Work Best: Roll the lime on the counter before juicing to maximize the juice.
Common Questions
Cassava flour is made from the yuca root and is naturally grain-free and gluten-free. Unlike tapioca flour or tapioca starch, which come from the cassava root but processed differently, cassava flour has a mild flavor and a texture similar to all-purpose flour. This makes it a versatile and popular choice for gluten-free recipes.
Yes! Use a rolling pin or even a clean wine bottle to flatten the dough. Just place the dough between two sheets of parchment paper to prevent sticking.
Serving Suggestions
- Taco Night: Fill these tortillas with easy teriyaki chicken, sweet and sour turkey meatballs, or next time make white fish tacos with mango mint salsa.
- Wraps: Use them for veggie wraps or as a base for chickpea veggie burgers, or gluten-free sloppy joes.
- Side Dish: Pair with hearty soups or stews like this black bean sweet potato stew, or this spicy red lentil soup.
- Tortilla Chips: Overcooked tortillas? No problem—break them into pieces and use them as tortilla chips!
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep in the refrigerator for up to 5 days. Warm tortilla on a dry skillet over medium heat to refresh.
- Freezer: Freeze tortillas as described above for longer storage.
More Ideas to Fill Tortillas
📖 Recipe
Cassava Flour Tortillas with Lime
Equipment
- 1 tortilla press or rolling pin
- 1 large skillet cast-iron or non stick
Ingredients
- 1½ cup (180 grams) cassava flour
- ½ teaspoon fine sea salt
- 3 tablespoons coconut oil, solid
- zest of 1 fresh lime
- 2 tablespoons fresh lime juice
- ½ cup (118 grams) warm water, plus extra if too dry
Instructions
- Prepare 2 square 7-inch pieces of parchment paper. Set aside.
- In a large bowl, combine cassava flour and sea salt. Stir well to ensure the salt is evenly distributed.
- Add the solid coconut oil to the dry ingredients. Use the tines of a fork or pastry cutter to press the oil into the flour until the mixture resembles coarse crumbs.
- Stir in the lime zest, lime juice, and warm water. Mix with a fork until the dough begins to come together, then knead with your hands to form a smooth, pliable dough ball.
- Divide dough into 8 equal pieces and roll each into a ball. Cover the dough balls with a damp towel to prevent drying out while you work.
- Using a tortilla press or rolling pin, flatten each ball of dough between two sheets of parchment paper. Aim for a thickness of about ⅛ inch. Don’t worry if the tortillas aren’t perfectly round.
- Heat a cast-iron pan or non-stick skillet over medium-high heat. Place one flattened dough piece in the dry pan. When air bubbles form, flip the tortilla and cook for another 30–60 seconds on the other side. Repeat with the remaining dough balls.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Warm Water is Key: Using warm (not hot) water helps the dough come together smoothly and remain pliable.
- Don’t Skip the Parchment: Flattening the dough between parchment paper prevents sticking, especially if you’re using a rolling pin.
- Avoid Overcooking: Cook tortillas until lightly golden but still soft. Overcooking can make them stiff and harder to fold.
- Keep Tortillas Warm: Stack cooked tortillas between parchment paper and wrap them in a clean kitchen towel to keep them warm and pliable.
- Store: Keep in the refrigerator in an airtight container for up to 5 days. Warm tortilla on a dry skillet over medium heat to refresh. Freeze tortillas as described above for longer storage.
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