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.
or Rolling Pin
Unbleached parchment rounds
or Wax Paper
Ceramic Non-stick Skillet(s)
or Cast Iron Pan
Otto’s Cassava Flour
Redmond Real Salt
Kasandrino’s Olive Oil
(+ or – 3 tablespoons)
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.
This one isn’t quite done yet – look at the edges:
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.
You may also use extra virgin avocado oil or melted virgin coconut oil.
gluten free, grain free, low histamine, low lectin, medium oxalate, sugar free
Tried this recipe?
Let us know how it was in the comments below!