Cassava Flour Tortillas (2 Ingredients)

Soft, pliable cassava flour tortillas are straightforward to make with just 2 plain ingredients, plus water and optional salt. Naturally vegan, gluten-free, grain-free, and oil-free, they have a mild flavor and gentle chew that make them reliable for tacos, quesadillas, and wraps.

Introduction

I admit it. I was wrong. After making my2-ingredient coconut flour tortillas, I was convinced the recipe would not work with another flour. Then I tried cassava flour.

A straight swap did not work, but a little more experimenting led to something worth sharing: kitchen-made cassava flour tortillas with the familiar flavor and flexibility of flour tortillas. Compared with my soft, fluffy coconut flour version, they have a pleasantly chewy texture and a little stretch. Fill them, fold them, roll them—they can handle it.

Psyllium husks hold the dough together, so there is no need for eggs, oil, or a blend of flours. You do not need a tortilla press, either. A rolling pin works beautifully, and you can even press the dough with your fingertips. The most important part is getting the tortillas thin enough to cook all the way through.

Why You’ll Love This Recipe

• A short ingredient list:Cassava flour and psyllium husks, plus water and optional salt.
• Vegan:No eggs or dairy required.
• Gluten-free and grain-free:Made without wheat, corn, or rice flour.
• Oil-free:No added olive oil, coconut oil, butter, or ghee.
• Paleo-friendly:A plain alternative to grain-based tortillas.
• Flexible and satisfying:Mild flavor, a gentle chew, and enough bend for your go-to fillings.
• Straightforward to make ahead:Refrigerate or freeze a batch, then rewarm as needed.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Cassava flour:The flour that gives the tortillas their mild flavor and flour-tortilla texture, it is made from finely ground, dried cassava root. Very lightly spoon it into your measuring cup; do not pack it down. Be sure to buy cassava flour, rather than tapioca flour or tapioca starch.
• Whole psyllium husks:Absorb water and bind the dough, giving the tortillas the flexibility they need for folding and rolling. Psyllium husk powder is an option, but the amount is different; see the recipe-card notes.
  • Warm water:Hydrates the flour and psyllium. The mixture needs a short rest before it becomes a dough you can shape.
  • Fine sea salt, optional:Adds flavor. Adjust it to your taste or leave it out.

How to Make Cassava Flour Tortillas

Note that the complete instructions are also in the recipe card below.

1. Mix the dough.Combine the cassava flour, whole psyllium husks, and optional salt in a small mixing bowl. Stir in the warm water. Let the mixture stand for 5 minutes so the psyllium can absorb the water.

1. Shape into a dough ball.Shape the dough into a ball; the dough should be moist and firm enough to handle, without feeling wet.

1. Divide the dough.Cut the dough into 4 equal pieces and roll each piece into a ball.

1. Press or roll thinly.Place one ball of dough between two large pieces of parchment paper or wax paper. Press with a tortilla press, roll with a rolling pin, or flatten with your fingertips into a thin, even 7-inch circle. Repeat with the remaining dough.

1. Cook in a hot skillet.Heat a nonstick skillet over medium-high heat; I prefer a well-seasoned cast-iron skillet. Carefully peel away both pieces of paper and place one tortilla in the pan. Cook for 2 to 3 minutes per side, until browned in spots and cooked through.

1. Transfer and repeat.Move the cooked tortilla to a metal cooling rack and cook the remaining tortillas. Serve warm for the reliable texture.

Taste and Texture

Cassava flour tortillas have a mild flavor that is very similar to traditional white flour tortillas, with a slightly chewy, satisfying texture. They bend and are somewhat stretchy, making them useful for folded tacos and rolled wraps. Enjoy them warm, when they are at their most pliable.

Storage

Let the tortillas cool completely, then store them in an airtight container.

• Room Temp:Store at cool room temperature for up to 2 days.
• Refrigerate:Store for up to 2 weeks.
• Freeze:Store for up to 6 months.
• Rewarm:Heat briefly in a medium-hot skillet, warm on a plate in the microwave, or wrap in foil and warm in the oven.

Serving Suggestions

Use the warm tortillas for tacos, wraps, breakfast burritos, quesadillas, or enchiladas. Their mild flavor goes well with all sorts of fillings; black beans and guacamole are an straightforward place to start. Add salsa, roasted vegetables, or a squeeze of lime to suit your meal.

For larger wraps, divide the dough into 2 or 3 portions instead of 4 and roll each one thinly. A rolling pin or your fingertips will give you more room to work than a small tortilla press.

Flavor Variations

Black bean and guacamole:Fill the warm tortillas with black beans andguacamolefor an straightforward meal.Breakfast wraps:Add your go-to savory breakfast fillings, like mypumpkin seed scramble.Quesadillas:Fold around your go-todairy-free cheeseand cook until warmed through.

Tips for Success

• Measure the flour lightly or weigh it.Spoon it very lightly into the cup rather than scooping or packing it down. For the greatest accuracy, weigh the flour with a digital kitchen scale since the volume of cassava flour can vary slightly with different brands of cassava flour.
• Give the dough its full rest.It can look very wet at first. Wait 5 minutes before deciding whether it needs an adjustment.
• Check the feel.After resting, the dough should be firm but moist. Add a tiny bit of water if it feels dry, or a very small amount of cassava flour if it is still loose.
• Roll very thinly.Thick tortillas can brown on the outside while staying gummy in the center especially true for gluten-free tortillas like this) Do not be afraid to roll thinly; the psyllium helps hold the dough together.
• Use paper on both sides.Line both surfaces of a tortilla press so the dough does not stick to the press.
• Try a brief freeze if the paper sticks.I have found that putting the pressed tortillas in the freezer for about 5 minutes makes the parchment easier to peel away. Remove all paper before cooking.

Ingredient Substitutions

• Psyllium husk powder:Use 2 teaspoons in place of the 2 tablespoons of whole psyllium husks. Do not substitute an equal volume.
• Cassava flour:Keep the cassava flour for this recipe. Tapioca flour and tapioca starch cannot replace it. Coconut flour also needs a different formula; use my coconut flour tortilla recipe instead.
• Flaxseed meal:I have not tested it in place of the psyllium. I suggest making a quarter batch as a one-tortilla experiment if you want to try it in this gluten-free flour tortilla recipe.
• Salt:Adjust the amount to taste or omit it.

Frequently Asked Questions

The tortillas may be too thick. Cassava flour can have a gooey texture when it has not cooked through. I suggest rolling the dough very thinly and evenly so both sides cook through without leaving a thick, gummy middle.

No. A rolling pin works well, and you can also use your fingertips to press the dough into a thin circle. If you do not have a rolling pin, a clean wine bottle or large can will work. Keep the dough between sheets of parchment or wax paper when rolling.

Check that the dough has rested for 5 minutes and feels moist rather than wet. If it is still loose, work in a very small amount of cassava flour. For pressed tortillas that are difficult to peel, I suggest freezing them for about 5 minutes before removing the parchment.

Cassava flour and psyllium husks are the two required ingredients. You will also need water to mix the dough; salt is optional.

It is possible, but I have not tested it, so I cannot say with certainty.