This easy cassava tortilla recipe comes together in minutes in the blender, and you don’t even need a tortilla press or rolling pin!
I’m so excited about this cassava tortilla recipe. It’s a cinch to make (no tortilla press required!) and results in tender, delicious flatbreads that you can eat like tortillas or wraps, or serve with dips! [New VIDEO below!]
The cassava tortilla recipe that almost didn’t happen
But first let’s back up. This cassava tortilla recipe almost didn’t happen. If you watch my Instagram stories, you might have seen my trials—and mostly errors—when developing this recipe. I’ve been wanting to develop a cassava tortilla recipe ever since I published these cassava cookie bars. Cassava flour is naturally gluten-free and paleo, and I have read how it works perfectly in tortillas because of its neutral flavor and high starch content. However, after testing batch after batch (after batch, after batch), I still wasn’t happy. No matter how much I adjusted the ratio of flour-to-water, or changed up the cooking methods, the tortillas turned kept turning out too gummy or bland. So, I announced I was done.
But have I mentioned that I’m as stubborn as a goat? As I was cleaning up the kitchen, I had a lightbulb moment. What if I cut back on the cassava flour and swapped in almond flour? The tender, crumbly texture of the almond flour could offset the stretchy texture of the cassava flour. After a few more tries I managed to get exactly what I was looking for—a pliable cassava tortilla that’s also tender. As a bonus, the slight sweetness of the almond flour, partnered with a touch of granulated garlic, gives the tortillas a far better flavor than traditional cassava tortillas! My whole family loves them.
Easy gluten-free and paleo tortillas
Another bonus about this recipe is that it’s much easier to make than other cassava tortillas. The batter gets made in minutes right in the blender. Even better, instead of rolling the dough into balls, then pressing it in a tortilla press (as I did with the initial tests), I found that this batter could be scooped directly onto a hot griddle, then spread into a circle with a small off-set spatula. Be sure to watch my video below to see how it’s done.
While these cassava tortillas are delicious enough to eat straight-up on their own (I dare you not to eat one directly off the cooling rack!) they make for superb tacos with your favorite fillings. But they’re also awesome flatbreads. You can wrap them around vegetables or these falafel, or serve them with your favorite dips. I particularly love them with hummus and babaganoush.
Cassava tortilla tips:
- This batter gets made in a blender or Vitamix, which helps create a pliable, almost bready texture. (It’s also incredibly easy!)
- I cook the tortillas on a large cast-iron griddle, which I use for everything from pancakes to grilled cheeses (it does double duty as a grill pan on the back side!). However, you could use a regular cast-iron skillet.
- The batter gets scooped directly onto the pan. An ice cream scoop works great for this.
- A small off-set spatula is the perfect tool for spreading the batter into a thin circle, although you could use the back of a spoon. The tortilla will slide around and crack, but just be patient and keep spreading and patching it up (be sure to check out the video!). Spraying the spatula with a touch of cooking spray also helps (I use grapeseed oil spray).
- You can serve the tortillas with any number of fillings (think traditional taco fillings such as these chipotle chicken tacos, or these pan-fried falafel), or you can serve them as flatbreads with your favorite dips! I absolutely love them with hummus.
- Use up any leftover cassava flour in these chocolate chip cassava cookie bars! They’re buttery and fluffy and a cinch to throw together.
Watch the video!
Get the recipe!
Easy Almond & Cassava Tortillas (Paleo)
- 1 1/4 cups water
- 1/4 cup neutral vegetable oil (such as grapeseed, safflower or avocado), plus more for pan
- 1 cup (110 g) almond flour
- 1 cup (130 g) cassava flour (I use Bob’s Red Mill brand)
- 1/2 plus 1/8 teaspoon teaspoons fine sea salt
- 1/8 teaspoon granulated garlic
- Cooking spray or oil, for pan
- In a blender, combine all of the ingredients. Blend on low until smooth.
- Preheat a large griddle or cast iron skillet over medium heat (give it several minutes to thoroughly preheat, otherwise your first batch will be too light). Spray the pan with cooking spray or coat it lightly with oil.
Working in batches, scoop about 1/4 cup of the batter onto the pan (I use an ice cream scoop for this). Spray a small offset spatula (or the back of a spoon) with cooking spray (or rub it lightly with oil). Use the spatula to gently spread the batter into a 1/4-inch-thick circle—the batter might want to slide around and crack, but just be patient and patch it back up as needed (check out my video above to see how I do it, and remember, it doesn’t have to be perfect!). Cook the tortilla until it’s golden brown on the bottom, about 2-3 minutes. Flip and cook until lightly browned on the other side, about 2-3 minutes longer—the surface of the tortilla should feel dry, not tacky. Transfer the tortilla to a cooling rack and let cool. Repeat with the remaining batter, oiling the pan and spatula, and adjusting the heat as needed.
- Serve the cassava tortillas on their own as flatbreads, or wrap them around your favorite fillings!
Do Ahead: The cooled tortillas can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
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