Cassava Tortillas stacked on a piece of parchment paper
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Easy Almond & Cassava Tortillas (Paleo)

This easy cassava tortilla recipe comes together in minutes in the blender, and you don’t even need a tortilla press or rolling pin! Almond flour lends the tortillas a tender texture and slight sweetness, while the cassava flour makes them pliable. A touch of granulated garlic provides savory complexity. The tortillas are fantastic on their own (I dare you not to eat one off the cooking rack!), but they also make for fabulous wraps. Stuff them with your favorite 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. Be sure to check out my video above to see how to spread the batter on the griddle!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: cassava tortilla recipe, gluten free tortilla recipe, paleo tortilla recipe
Servings: 8 tortillas
Author: Nicki Sizemore

Ingredients

  • 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

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 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!

Notes

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.
Tips:
  • 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.