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Cassava Flour Tortillas

Low-carb, Paleo, GAPs, Vegan

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 8 tortillas



1 cup cassava flour, I prefer Bob’s Red Mill Brand  *you may need up to 1/2 cup extra to get dough to right consistency

2 Tbsp. arrowroot flour

2 Tbsp. coconut flour, I use Anthony’s Brand

1/2 tsp. sea salt

3/4 cup very warm water (or more)

1 tsp apple cider vinegar, I use Bragg’s

3 Tbsp. olive oil or melted raw coconut oil

1 Tbsp ghee or olive oil to cook tortillas



  • Stir together liquid ingredients and make a well in center. 

  • Pour the following ingredients in the center of the well and stir gently until ingredients come together

  • Mixture will be sticky

  • Place dough onto flat surface or cutting board generously sprinkled with extra cassava flour.

  • knead gently and shape into small balls

  • Roll into 1/16” thick rounds

  • Heat cast iron or griddle on med/high heat

  • Melt just enough ghee, coconut oil or avocado  oil onto skillet to cover.

  • Cook until tortillas begin to bubble, approx. 3 minutes

  • Flip tortillas and cook an additional 2 minutes or until they appear finished.

  • Serve warm and enjoy!

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