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!