Low-carb, Paleo, GAPs, Vegan

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 8 tortillas

 

Ingredients: 

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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

 

Directions:

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• 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!