Cassava Flour Tortillas Recipe
Enjoy a low histamine, low lectin, and medium oxalate cassava flour tortillas recipe that tastes just as good as the Siete brand.
Equipment
- Tortilla Press or Rolling Pin
- Unbleached parchment rounds or Wax Paper
- Skillet or Cast Iron Pan
Ingredients
- 3 cups Otto's Cassava Flour
- 1 teaspoon Redmond Real Salt
- 3/8 cup Kasandrino’s Olive Oil
- 2 cups Filtered Water (+ or – 3 tablespoons)
Instructions
- Prepare tortilla press and parchment paper.
- Put non-stick skillet(s) on stove. If you use ceramic non-stick, don’t add anything to the pan.
- Mix flour and salt together. Pour in oil and water and mix well until you have a solid dough.
- The exact amount of water will differ depending on how humid your kitchen is. This can even vary day to day.
- You want the dough to hold together well without being sticky. If it is dusty, it needs more water. If it sticks to your hands, add more flour.
- Roll some dough into a smooth ball. The size should be between a golf ball and tennis ball like this:
- Layer between 2 sheets of parchment paper and press with tortilla press to between ⅛” and ¼” thick. Thinner dough will be crispier. Thicker dough will be softer.
- Gently remove from parchment paper and place onto skillet.
- Turn on skillet and cook on medium low until the edges look dry and cooked through. This will take about 3-5 minutes per side, depending on how hot your burner gets.
- Use a silicone spatula to flip the tortilla.
- While the tortilla is cooking, prep the dough for the next one.
- You’ll notice the dough becomes white and loses the “wet” look when it is finished.
- Transfer to a baking rack to cool while you cook the rest of the tortillas.
- To freeze, layer between pieces of parchment paper. Place in a gallon size freezer bag.
- To reheat, warm in toaster oven or microwave.
Notes
You may also use extra virgin avocado oil or melted virgin coconut oil.
3 Ways to Turn Cassava Tortillas into Chips
You can use 1 of these 3 methods to turn your tortillas into chips:
- Broil
- Bake
- Air Fry
- Cook fresh tortillas according to the recipe above OR you can use previously cooked and frozen tortillas, if you have some on hand.
- Cut tortillas into 8 triangles each using a sharp knife (cut them in half both ways, then cut those sections in half again).
- Spread the triangles out in a single layer so they aren't overlapping on a baking tray or your air fryer tray.
- Choose your cooking method below.
- Broil on high for about 5 minutes.
- Watch them carefully as they can burn quickly.
- These result in chips that are like toasted pita bread - crisp edges and exteriors but also a little soft on the inside.
- Preheat your oven to 350 degrees F
- Bake for about 15 minutes - again, keep a close eye on them towards the end.
- Results are similar to broiled chips with thicker tortillas, but thin ones are nice and crunchy!
- Cook at 350 degrees F for about 12 minutes
- Like the baked ones, the thinnest chips are the crispiest.
Tried this recipe?Let us know how it was in the comments below!