This grain-free homemade cassava flour tortilla with lime recipe is super easy to make. They work great with tacos, fajitas, quesadillas or wraps, and the addition of lime adds a bright and zesty flavor.
- 1 cup cassava flour (140 grams)
- 1/2 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)
- 1/2 cup warm water (118 grams)
- 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.
- Prepare 2 square 7-inch pieces of unbleached parchment paper.
- Using your tortilla press or rolling pin, place a rounded dough ball between the parchment paper and press or roll until flattened to about 1/8-inch thick.
- Place your flattened dough in your 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.
- Don't overcook your tortillas or they will be crisp and difficult to fold. If this happens, just break them up and use as tortilla chips.
- The cassava tortillas are best eaten fresh. You can refrigerate them if necessary in an airtight container with parchment between each tortilla. They will last a couple of days in fridge.
- The tortillas can be frozen. To avoid sticking, freeze on a baking tray 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.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: main course
- Method: stovetop
- Cuisine: Mexican
- Serving Size: 1 tortilla
- Calories: 112
- Sugar: 0.1 g
- Sodium: 146.1 mg
- Fat: 5.1 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 15.9 g
- Fiber: 1.1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: cassava flour tortillas, cassava tortillas, cassava flour, paleo tortillas, gluten free, grain free