Cassava: a versatile easy to use flour
These tortillas have been a staple in our house for a while now. Containing only 4 ingredients (cassava, water, oil, and salt), these are an excellent option for individuals suffering from food sensitivities or food allergies. It can easily be substituted for wheat flour in many recipes too. I honestly can eat these plain or as the base for my favorite fish tacos!
Cassava Flour Tortillas
Ingredients
- 2 Cups Cassava Flour
- 1 1/2 Cups Water
- 4 - 6 TBS oil
- Parchment paper
Directions
- Step 1 Combine flour, oil, and water in a stand mixer. (A hand mixer also works.)
- Step 2 Mix on low/medium speed until combined.
- Step 3 Roll dough into 2 – 3 inch balls on parchment paper.
- Step 4 Turn on griddle to medium heat and lightly oil.
- Step 5 Roll out one dough ball to desired shape and thickness.
- Step 6 Place tortilla on skillet and heat on both sides for approx. 2 minutes until lightly brown/bubble texture forms.
Rooted in history
Cassava flour comes from the root of the Cassava plan/Yucca plan (like tapioca and manioc). It has traditionally been used in South American and African cultures for bread and tortillas. It’s grain-free and may be easier tolerated for individuals who suffer from food sensitivities or food allergies. Although it is not considered a “grain” it is a carbohydrate food source and should not be considered a “low-carb” option.
Tailor to fit your needs
This recipe can really work with any type of flour or diet requirements you may have. The most important thing to adjust with this recipe is the water and sometimes the oil content – just to make sure you get the right consistency. Other flours that I regularly use include rice, quinoa, and buckwheat! Variety is key to your health and having a variety of different grains and root vegetables in your diet is no exception.
Make it:
Combine all ingredients listed in a stand mixer. Remember, depending on the flour you use, you may have to adjust the water and oil amounts. Mix together until well combined. Roll dough out into balls on a place on parchment paper so that it won’t stick to your counter! Flatten the dough balls with a rolling pin until you get the right shape and thickness. Heat on a lightly greased, medium/low heat griddle for about 2 minutes each side until fully cooked/slightly browned.
