This cassava tortilla recipe is a cinch to make and results in tender, delicious flatbreads that you can eat like tortillas or wraps, or serve with dips! The batter comes together in minutes in the blender, and you don’t even need a tortilla press or rolling pin. Don't miss the VIDEO below.
Cassava tortilla recipe
Cassava flour is a naturally gluten-free and paleo flour made from the cassava root (you can read more about it in this cassava cookie bars post). I had read how it works perfectly in tortillas because of its neutral flavor and high starch content, but 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 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.
Ingredients
In addition to almond and cassava flour, all you need for this recipe is water, salt, granulated garlic (which gives the tortillas a delicious savor flavor) and neutral vegetable oil.
How to make cassava tortillas
This batter is much easier to make than other recipes. All of the ingredients are simply combined in a blender and processed until smooth.
Even better, instead of rolling the dough into balls, then pressing it in a tortilla press, this batter could is 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!
How to serve this recipe
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, and they're fabulous as 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). If you don't have an off-set spatula, try this fantastic tip from a reader: Place a piece of parchment paper on top of the dough ball on the griddle and then spread it into a circle using a spoon or your hands.
After a couple of minutes the parchment paper peels right off and the wrap is ready for flipping. - 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 and this Yogurt Feta Dip.
- Use up any leftover cassava flour in these chocolate chip cassava cookie bars! They’re buttery and fluffy and a cinch to throw together.
- For another flatbread variation, try these Gluten Free Vegan Flatbreads!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other paleo recipes to try:
- Paleo Salmon Cakes
- Chocolate Chip Cassava Cookie Bars
- Paleo Shortcakes
- One Bowl Banana Bread
- Almond Coconut Cake
- Easy Carrot Cake
Watch the video!
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I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Easy Almond & Cassava Tortillas (Paleo)
Ingredients
- 1 ¼ cups water
- ¼ 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)
- ½ plus ⅛ teaspoon teaspoons fine sea salt
- ⅛ teaspoon granulated garlic
- Cooking spray or oil, for pan
Instructions
- 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 ¼ 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 ¼-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!
Notes
- I cook the tortillas on a large cast-iron griddle; 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 above!). Spraying the spatula with a touch of cooking spray also helps (I use grapeseed oil spray). If you don't have an off-set spatula, try this fantastic tip from a reader: Place a piece of parchment paper on top of the dough ball on the griddle and then spread it into a circle using a spoon or your hands.
After a couple of minutes the parchment paper peels right off and the wrap is ready for flipping. - Use up any leftover cassava flour in these chocolate chip cassava cookie bars! They’re buttery and fluffy and a cinch to throw together.
- For another flatbread variation, try these Gluten Free Vegan Flatbreads!
Holly says
Hi Nicki, these look amazing. I’ve been scouring the Internet for a recipe like this and I’m really enjoying looking around your site. Can’t wait to try the lemon pudding cakes!
I have two questions about these first though;
1) The only cassava flour I buy is Otto’s since I have to use organic ingredients. Will that work here? I know cassava flours can vary. I’m hoping you know if it will work.
2) Are these flexible and able to be eaten right out of the fridge? For example if I wanted to make a wrap for my husband‘s lunch that he could eat cold…or do they need to be heated and eaten warm for the best result?
Thank you!
Nicki Sizemore says
Hi Holly!! Thank you so much for your kind words. ❤️ Yes, Otto brand cassava flour works well in this recipe! The tortillas will still be pliable straight from the fridge. Just take note that since they don’t contain gluten they are more tender than other wraps and tear easier. I hope you enjoy the recipe, and keep me posted!
Holly says
Nicki, I wanted to follow up because I know bloggers must appreciate the feedback from users. That said, these turned out so well! They also freeze and thaw so easily. I have a whole list of things I can’t wait to make from your site. Thank you for this delicious recipe!
Nicki Sizemore says
Holly, I appreciate this so much!! Thank you for sharing, and I'm so happy to hear. ❤️
Jill says
I loved your idea about using torn up pieces with a dip. I added a little step: I put the torn pieces on a baking tray and toasted them in the oven at 350 degrees for 20 minutes (10 minutes on each side). It gave them a crunchy cracker/chip texture and was wonderful!
Nicki Sizemore says
Hi Jill, that's a great tip. Thanks so much for sharing!!
Lisa says
Nutritional breakdown please? They're yummy!
Dee says
Hi, I have made these delicious wraps on our griddle but I was wondering how to adjust the recipe so I can form balls and use our tortilla press. Please let me know. Thank you, Dee.
Nicki Sizemore says
Hi Dee! For this recipe I'd stick with spreading the batter on the griddle. The batter is too thin for a tortilla press, and adding more flour to thicken it would make the wraps tough. Happy cooking!!
Carol says
Hi Nicki,
This recipe sounds great and I can't wait to make it. However, I do not have a blender. Can I use a food processor? If not, please lmk if there is anything else a can use instead of a blender.
Thanks!
Carol
Nicki Sizemore says
Hi Carol! You can absolutely blend the batter in a food processor instead of a blender. Just be sure to stop and scrape the sides so that everything evenly incorporates. I hope you enjoy!!
Eileen says
So so good! Will definitely be making these again. Made them to go with your falafel recipe and served them with spinach, hummus, cucumbers, and kalamata olives. Also may have eaten one plain because I was so excited and couldn't wait...
Nicki Sizemore says
Hi Eileen, I'm so glad you enjoyed the flatbreads! I too can never resist devouring one straight off the pan. 😂
Lisa says
Hi Nicki,
I’m allergic to nuts...Can I substitute coconut flour for t6e almond flour successfully?
Thank you,
Lisa
Nicki Sizemore says
Hi Lisa, while I haven't tested this recipe without the coconut flour I've had readers successfully omit it! I suggest adding another 1/4 cup of almond flour; if the batter still seems to loose you can add a bit more. Good luck, and I hope you like the cake!
Christianmotherof5 says
These were amazing. The best I have tried. I added a little tapioca flour to make them a little stretchy. Even my kids loved them.
Nicki Sizemore says
I'm so glad you liked the tortillas!
Kristen says
I can’t even tell you how many recipes I have tried. Epic failures! But THIS ONE... this ONE is amazing!! Easy and tasty! Thank you for all your work to make a super fantastic recipe!!
Nicki Sizemore says
This makes me so happy to hear!!
Marceil says
Nicki,
These are fantastic! Better than anything you can buy in the store!
Lacking an offset spatulaI came up with an alternative technique to spread them on the griddle that works really well:
Place a piece of parchment paper on top of the dough ball on the griddle and then spread into a circle using a spoon or your hands..
After a couple of minutes the parchment paper peels right off and the wrap is ready for flipping..
Thank you for such a wonderful recipe!
Nicki Sizemore says
Hi Marceil, I'm so happy to hear you like the tortillas! Thank you so much for your fantastic tip about spreading them with parchment paper!!! I've added that tip to the post. 🙂