Gluten free tortillas. They are like the Holy Grail of bread-like foods to recreate for those who cannot eat gluten. Either they are too stiff to bend, too hard to eat or just nothing at all the way you remembered them to be. Until now. Until right flippin’ now. All thanks to a new flour, Otto’s Cassava flour, that is coming on the scene next month. Before I start raving about this company can we just look at these tortillas? I mean, REALLY look at them. Do you see how effortlessly they bend and hold all the fillings without tearing??! Do you see how slightly charred they get and how they look just like wheat tortillas??! And the air bubbles, oh holy tacos, the air bubbles!!! Did I mention how they only require FOUR ingredients???!! I’m sorry, am I yelling? I’m yelling. I cannot help it. I have made these six times now and they keep getting better and better. They are worth shouting from the rooftops!!!*
*So many exclamation marks!!
Now let’s chat about how one ingredient in this recipe has changed my tortilla-eating life forever: Otto’s Naturals Cassava flour. 
You might be asking yourself, “Wait a minute, doesn’t tapioca starch come from the cassava root? Is this just tapioca in disguise?” Yes and no. Yes, tapioca comes from the root of cassava but it is extracted and bleached. Cassava flour is the entire root, dried and then ground. It is more nutritious, easier to digest and the best part is that it’s grain free as well. Because of Otto’s Cassava flour you can make GRAIN FREE TORTILLAS. Can this day get any better?! Keep reading because it does. You can read more about Cassava flour on Otto’s website along with recipes to highlight what you can do with it.
I made a little video just to show you how EASY these puppies are to make:
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Grain Free Tortillas
- Prep Time: 10 mins
- Cook Time: 2 mins
- Total Time: 12 mins
- Yield: 6 small tortillas 1x
Ingredients
- 3/4 c. Otto’s Naturals Cassava flour
- 1/4 tsp. sea salt
- 2 Tbsp. olive oil
- 1/3 c. warm water
Instructions
- Whisk together the flour and salt. Add the oil and warm water until a nice dough begins to form. The dough should not be dry or too wet and sticky.
- Knead the dough until smooth.
- Divide into two balls and then three even dough balls from each piece so you have six dough balls.
- Roll each dough ball between two pieces of parchment paper until thin.
- Heat a nonstick skillet over medium high heat. Once properly heated, place tortilla on the skillet. Wait for the air bubbles to form (approx. 1 minute) and then flip. Each side should be slightly browned.
- Place on a plate and stack each tortilla on top, covered with a towel to keep warm.
Notes
Please note that there is no substitution for the flour. This recipe was created specifically for and with Otto’s Naturals Cassava flour.
Nutrition
- Serving Size: 1 tortilla
- Calories: 55 calories
- Fat: 4.7 g
Guess what? Otto’s Naturals Cassava Flour has opened their doors for pre-orders NOW. Start stocking up, you have gluten-free tortillas to be made after all. Click here to start buying!
Enter below to win, you lucky animals. You have until next Saturday, January 17th at 12:00am PST to enter. If you win and do not respond within the week of the announcement, another winner will be drawn. This is just for US residents (sorry everyone else!) but remember come February you will be able to purchase this awesome flour online.
The giveaway is now closed!
**This post contains affiliate links that I earn a commission based off of your purchases.
Very good — couldn’t stop eating them. Had added garlic & used them as flatbread with a salad.
★★★★★
I enjoyed making.. had to add more water and oil… and they did not look as pretty as thee website examples.. but I’d definitely say for the flavor , it’s probably worth playing with the recipe. Rolling them out in between parchment paper made a difference and they were relatively easy to get into the pan. Next time, I’ll try my cast iron skillet. I didn’t see bubbles on either side, but I think a cast iron pan might be hotter……. taste was good, even if they were not pretty…
OMG! I almost ate the entire batch! Plain! Wow! Amazing! The flour isn’t too far away! (pricey, but if these are the results, well worth it!) No funky texture, flavor or methodology.I’m going to have to invest in a tortilla press.
★★★★★
The closest thing to the real tortilla right?! So happy you liked them!
Thank you so much for this recipe! It’s so quick, easy and delicious that it’s now my go-to flatbread.
I use Tiana cassava flour (in the UK) and find it needs more water, but with the video it’s easy to tell how the dough should be. I also find you can sub half the oil for aquafaba, which seems to help the tortillas stay soft as well as reducing calories.
★★★★★
I just looked on Amazon and I’m wondering what the difference is between Otto’s and Anthony’s. Are you affiliated with Otto’s and that’s why you recommend them, or do you actually prefer Otto’s? Thanks! I’m excited to make GF tortillas!!
I am obviously not the site owner, but I have used both brands with good success. My experience is that Anthony’s is a bit more hygroscopic (that is, it absorbs more liquid). When I make these tortillas with Anthony’s, I use approx 2/3 cup water — I start with 1/3 cup and continue to add until I have a smooth, pliable dough. I also use lard in place of the olive oil, but this is an excellent base recipe, and works with both brands of flour as long as you add the right amount of water.
★★★★★
Hey Cara! so excited to finally try these, now that Thrive has the Otto’s flour online. Wondering though, how small is “small” is? i measured the flour with a scale and when I made 6 balls, they rolled out into tiny, like snack sized tortillas? Does that sound right. Thank you!!
Look great, can I share the recipe on my blog?
★★★★★
As a professional Chef and Nutritionist, I am really picky about food. These were delicious! I made them the first time exactly from the recipe and found they were a little dry and I like more salt. So, I made them again using a little more water and pork fat and salt and they were so delicious we were making “Sally Met Harry” sounds at the table!!! ;P Oh, mmm, ahhhh etc…It’s great to finally have a really healthy and delicious tortilla without all the junk or high carbs. Thank you so much! I will tell everyone I know and recommend them to my patients and clients. Now my problem is, I want to eat the all the time! ;P
★★★★★
I am so excited to try these but I don’t have any nonstick pans. Would you recommend using a little oil in a regular pan? If you think it would work, what oil would you recommend?
Susie, my castiron pan without any oil worked perfectly!
Oh My Gosh…this was so easy – after I read all the comments.
1)Weigh the flour…it just works.
2)Cara’s right…just mix it till it forms a ball that doesn’t stick to your hands or fall apart, and make sure it’s smooth and all mixed in. Add flour or water if needed.
3) Use hot(not warm) water. It’s critical and keeps the dough easier to handle.
4) I’m bad at rolling and had no tortilla press,..so I found a flat bottom sauce pan, I put a dough ball between 2 pieces of parchment and put the pan on top and pushed down hard. Makes a great circle every time. I surprised myself!
5) Here’s an important part…once it’s rolled or pressed between the parchment, remove the top parchment, and pick up the bottom parchment placing the tortilla flat and directly on to your hand. Peel off the remaining parchment…then…THIS IS VERY IMPORTANT…like ELIZABETH MCGREEVY from Texas says in her comment from April 15, 2016 at 8:22 pm…”THIS IS IMPORTANT….Swoop that hand upwards and then towards the hot cast iron skillet and flip your palm at the last moment so the tortilla goes splat on the skillet. That’s how we do it down here in Texas.” I’m happy to report that the swoop method works really well in California, too. Don’t skip the swoop. If you skip the swoop, the tortilla will be wrinkled going in to the pan and you risk messing it up when you try to straighten it out. DO.THE.SWOOP!
6) Cook less than 60 seconds per side.
GREAT RECIPE!
I just tried this recipe. I didn’t have olive oil so I used coconut oil. These are delicious. I will see definitely be making these again, but with olive oil. Thank you for the recipe.
★★★★★
I just received my 5 lb bag of Cassava flour! I tried making your tortilla recipe on the back of bag.. the dough was so dry and crumbly I couldn’t form a ball 🙁
Help!
I find that using hot water helps the dough not be too dry and I also add extra water…works everytime!
Try again and weigh your flour – 90g to be specific! Had I measured the flour by volume, I would have used almost a 1/4 cup too much flour resulting in a dry dough. Plus use warm water too.
I just made this for the first time and I couldn’t believe how effortless this recipe was and I was so happy! We haven’t had tasty tortillas like this in a long while! Good luck!
★★★★★
I added more olive oil and water to make it more moist and they came out fine. I oiled my hands to handle the dough. I also used a tortilla press.
These are amazing!!! I’ve already made them a few times since finding your recipe last month. I can eat tacos again! I think they are even more amazing with beef tallow. If they’re too dry and crumbly just wet your hands and add tiny amounts of water til it holds then roll out again. Seriously delicious and super easy, thanks so much!
has any one who has made these tried freezing them
I freeze all the time, i do use parchment squares or wax squares between each tortilla to make sure they don’t stick when just stored in the fridge but if frozen they freeze beautifully without the paper between them.
Do you freeze them “cooked” or “raw”?
Do these freeze well? I saw someone else ask, but no response…
could we use another form of oil, such as coconut oil, ghee or palm shortening?
Absolutely, you can!
Thanks for sharing this.I make brazilian cheese balls using the cassava starch or tapioca flour and then found this cassava flour .It is new to me too.Do you think it could do normal cakes such as chocolates cakes for kids instead tge regular flour .i am afraid to try and something go wrong .was think should i put less flour ?or should i add more liquids ?
I use Epic Duck Fat and they are relish!!!
★★★★★
*delish. spell check doesn’t like that word. I’ve also heard beef tallow is amazing in these.
People, get a cast iron tortilla press. Instead of fancy parchment, use takeout plastic food bags (the kind that’s more stiff than a regular plastic grocery bag). Fold a piece in half. It should be big enough so when folded, it covers the base of the press. Put it on the press, then unfold the plastic so it can receive the dough. Take a wad of dough and compress it briefly into a rough ball shape and place it in the middle of the plastic. Fold the plastic back up to cover the dough, then lower the press lid and squish firmly. Open the press and peel off the top plastic, leaving the dough on the other half. Pick up the plastic with one hand and flip it upside down onto your other palm. Then peel the plastic off the flattened dough. THIS IS IMPORTANT. Once the plastic is off, the tortilla will be in your palm. Swoop that hand upwards and then towards the hot cast iron skillet and flip your palm at the last moment so the tortilla goes splat on the skillet. That’s how we do it down here in Texas.
Totally agree with the tortilla press!!! I got mine on Amazon and it is a game changer for making them! They are the closest thing to the real deal…actually taste better than flour one!
★★★★★
Yep, great advice, sorry I didn’t include it on my review! I use a gallon sized zip lock bag and cut open the sides and put it into the tortilla press and it works so perfectly! This works well for rolling out pie dough too! I also use a dry cast iron pan to cook them, excellent! Now, go make some awesome tortillas! It’s all about the right equipment.
★★★★★
Just found this recipe and was super excited to try it! Alas, I have a thyroid cindition and have to avoid cassava. Any suggestions on replacement flour? I’m very new to gluten free eating and am loving your website! Thank you for xanthan gum free recipes also!!
There is no sub for the cassava flour as the post states, Dawn. Sorry!
Dawn, why do you want to avoid cassava? Generally speaking, there is no negative effect on thyroid patients. Cassava is one of the few flours we CAN use.
★★★★★
The crepes came out amazing, but my tortillas seem to be undercooked. I don’t know if that is just how they taste or if i am doing something wrong? I have made about 6-7 batches so far…
These were delicious and easy to make! Thank you for our first flour tortillas in years!!!
Wow. These were terrible! They fell apart as I tried to peel them from the parchment paper. Every single one was ruined. I don’t know what everyone else did to get theirs to hold together, but I got so frustrated and gave up.
That is a big bummer, Victoria, so sorry to hear that! Here are a few tips to help you if you care to attempt again:
1). Instead of peeling them off the parchment paper, hold over the skillet and flip over quickly.
2). Make sure that the dough isn’t too sticky. Because this isn’t a weight-based recipe, there will be fluctuations (ie: more water or flour than needed). Use your hands to really make sure that the dough is like bubble gum: smooth, not sticky, but still moist to the touch.
3). Lightly sprinkle the bottom of the parchment paper with extra flour to prevent sticking.
4). Invest in a tortilla press. I hear great reviews using this.
Good luck.
You peel the paper off the tortilla not the tortilla off the paper
Made these today for lunch and they were wonderful. My daughter loved them!!
★★★★★
Cassava flour =tapioca flour, which is available at a fraction of the price. ..
This is not correct information. Cassava flour is not the same as tapioca flour, though it comes from the same plant, the processing and parts used are completely different. Please read the post.
I just learned the hard way that they are definitely NOT the same! I now have a whole lot of cassava flour (I needed tapoica starch for a recipe.) I found your website looking for ways to use said cassava flour! Mine’s not Otto’s though (I’m in the UK) so I’m not sure if this will work – it’s darker in color and has a bit of a sweet smell/flavor to it. What is Otto’s like? Looks pretty white from the tortilla photos!
Cara, all I can say is WOW!!! I made enchiladas tonight with your recipe and they were unbelievable! They tasted just like a flour shell and they hold together so well. I over stuffed them and they didn’t break,I was amazed. So simple yet soooo good! Thank you so much, for we missed my homemade enchiladas. Wish I could include a picture.
Can you please post the recipe for the enchiladas?! Would love to try!!
These were so, so amazing! Thank you Cara, and thank you Otto’s. I can’t even believe how pliable, easy, and delicious they were.
YAY!! They really are the best, aren’t they?
Hey these were really good. I had a difficult time getting them to roll and not break but it ended up working out in the end.
Also, wondering how good these keep and microwave?
Aileen, I’m no good at rolling so I bought a cheap $12 tortilla press and it worked beautifully.
Cara, not only were these easy to make but also delicious. They taste better than the white flour tortillas I grew up eating!
★★★★★
Just tried this recipe, it is so easy & tastes great! My husband likes these better than bought ones!
Aahhhhh, love that Sharmaine!
Hi, I’m wondering if anyone has tried freezing these and how long they last? They look delicious. Thank you.
This recipe is so simple and looks so do-able…it’s ridiculous! I mean, ridiculously good of course! On my TO DO list. Yayyyyy!!
Not sure my post went through when I’m rolling the dough it splits in the end towards the center is it because the dough is to dry or I’m rolling it wrong? Thank you. Wonderful flour!!
When I rolled them out they kept splitting on the ends toward the center. Is it because I’m rolling it wrong or is the dough to dry?? Thanks for your feedback:)
That happens. Part of the trick is rolling it once, turning it a quarter way over, rolling it, turning it, roll, etc. This way, it pushes the dough back into place. It won’t be perfect so if you want a smoother look, you can take tiny pieces of leftover dough, pat it into the crack and roll it over to smooth it out and then take a knife and cut out smooth ends. Not necessary. It takes time to figure it out. I’ve made these more times than I can count and I have figured out a way (though what I just said) to make them more solid in shape. Also, use your sense of touch with this dough. Is it smooth almost like play dough? If not, it is too dry. You don’t want it too sticky either so keep an eye on that and adjust.
These made the most amazing enchiladas! Thanks for the recipe.
★★★★★
So easy! I definitely needed to add more water and oil though. How long do they keep for? How do they hold up if you put them in fridge or freezer? Thanks
★★★★★
I’m confused by the calorie calculation. 6 tortillas at 55 calories each = 330 calories for the whole recipe. 330 calories – 240 calories for the olive oil = 90 calories of cassava flour? The bag of Otto’s only gives the calories by weight but I’m pretty sure that 3/4 cup is more than 90 calories. (Not that I really care – I’m just trying to figure out how many calories per cup 🙂
Could these be made burrito size? They look amazing!
These were amazing!!! Thank you for taking the time to come up with this delicious and simple recipe:) If you happen to come across a dairy free waffle made with this flour please let us know! Thanks again!
★★★★★
1) Otto’s cassava flour: wonderful, thanks so much for letting me know about it
2) tortilla recipe just great, will try your spinach version next!
★★★★★
Do you know how many carbs are in 1 tortilla? These look amazing, Thank you.
About 16g Sarah 🙂
I don’t live in the U.S. Our organic coop offered cassava flour recently and I bought some, not knowing what I was going to do with it. I loved this recipe because it’s sooo simple! I love simple!
I made these today, and they turned out great. The first one was too crispy, instead of being flexible, because I cooked it too long, waiting for those bubbles to form. The next ones, I timed with a kitchen timer, one minute per side, and they came out perfect. I served them with mashed beans and mashed avocado and tiny sliced tomatoes.
I don’t use non-stick pans, but these cooked just great in my old, non-oiled cast iron frying pan. Thanks for a great, simple recipe!
YES!!! Exactly Tricia–too much time on the skillet makes them crispy so well done on using your intuition! Thank you so much for the great feedback, xo.
Thanks, Tricia! You have answered all the questions I wanted addressed. I don’t have Otto’s available to me, but do have traditional Brazilian cassava flour and I always use a flat cast iron griddle to cook both corn and flour tortillas.
It sounds like the working properties of cassava flour are more like that of instant corn masa flour than wheat flour, that is it is lacking in plasticity as a dough. The ability to use a tortilla press as Alexandra did (thanks Alexandra!) would make these even easier to make than flour tortillas.
Thank you Cara. I’ll come back and post my results.
Made these tortillas yesterday, they turned out wonderful & were a HUGE hit with my family! I did wet my hands a bit before I rolled the dough ball and started the rolling out process. It just seemed a bit dry, not sure if the dry Utah air made a difference. As a note…the thinner you can roll em, the better! They cook up much quicker and bubble up faster! Thanks Otto’s for the flour and thank you Cara for a yummy recipe!
★★★★★
That’s the great part about this recipe. Even if the flour measurements are off/it’s dry where you live/etc, you can always adjust it to ensure it’s the right texture. And you are the right! The thinner the better, yes! So glad you loved the recipe…xo
Mine came out hard and crispy???? What did I do wrong? How do you properly measure the flour?
Honestly, I just scoop the flour right out from the container. Three things to keep into consideration: 1). Was the dough moist yet not sticky? It shouldn’t be dry and should be easy to roll out; 2). Did you roll them very thin? and 3). Was your pan hot enough? The longer they sit on the pan, the crispier they will get so make sure they aren’t sitting too long and have only about 45-60 seconds on each side. Hopefully this helps Sara!
CRIPES, those could not be easier! I neeeeeeeed.
YES YOU DO! Seriously lady, they are mind blowingly good 🙂
This is so exciting!!! I just ordered some and can’t wait to try these tortillas! I can’t eat corn or wheat either and have not been able to find any decent substitute for “real” tortillas. Yay!
Have you received your bag yet Cattie???
Hi, Cara! I am super excited about these perfect looking tortillas. I am almost ready to purchase this flour, but hesitant because their website does not list any vegan recipes. Are you planning on experimenting and sharing other recipes with this flour? Thanks either way! I love love love your cookbook, blog, and sparkly enthusiasm that comes out in your writing. I am sad to hear of your recent health difficulties. I can see the difference in your writing. Sending big virtual hugs your way!!! P.S. I love the newer beautiful changes in the display and layout of your site!
★★★★★
First of all, THANK YOU for your kind words Charity!! I am really trying to embrace this new lifestyle and so it makes it so worth it that you see it and are appreciative of it, thank you. As for the cassava flour recipes, yes! I am trying to create several more recipes with it so be on the look out. If anything, it’s worth the money just to make tortillas from it. I’m serious! xo
I ordered my new flour. I can’t wait to try these tortillas!
Let me know how they turn out!
I made these for my family… AMAZING! My whole family shoved these in their faces so fast, I had to fight to get one, and I made a double batch! My husband said they were “a revelation.” Needless to say, these will be a regular staple in our household. I can finally stop buying those raw tortillas from Costco, and start making my own GF tortillas. Thanks so much for the recipe!
★★★★★
shut up. im obsessed. also, i heart your videos. lord knows my add limits my ability to read. videos rule. <3
Wondering how well they keep. My dad is gf and I’d love to make them for him
Sounds and looks great! Fingers crossed I can eat tortillas again. 🙂
Awesome I can’t wait to try these out!
Is cassava the same as tapioca? Wonder if that would work?
They aren’t the same. Tapioca is is just the cassava starch. Cassava Flour is the whole root dried and ground.
Thank you for helping out with the answer Carrie! xo
Hi Cara. Love the new look and what a great video! New year and wonderful new changes…yay. I’m excited to try these tortillas. Love how they bend and fold. I also love that the flour is from the whole yucca root…more nutritious. Got my tortilla press and I’m ready to go! Thanks.
Thank you so much Arianna!!! (my goodness, I have missed these comments–so sorry it has taken so long to respond!)
I cannot eat corn or gluten, so can rarely find tortillas!!!! Love you and your recipes Cara!!!!
Sounds like you NEED this Nancy 🙂
These look great! Do you think it would work if I cooked them in an oiled pan? I got rid of my non-stick pans! Thanks!
Tasha, that would work just fine! I tried both ways and got success with both 🙂
They worked in my non-oiled le creuset cast iron pan.
★★★★★
Awesome to hear Carrie, thank you for the feedback, xo.
Umm these look amazing! My brother would be jumping off walls for these tortillas! I need to try them asap! Love the video btw. Right now he uses corn tortillas or the brown rice ones, but I’ve had the brown rice tortillas before and they are barely pliable. Looking forward to trying this flour out and hoping I win an early bag! =) Thanks Cara!
Girl, your brother is going to LOVE these!!! Nothing like the brown rice tortillas…I can’t even dream of eating those anymore (I’m picturing how they crack and nooooo!)
Nice! I’m not gluten-free so I can eat any tortilla BUT I do love gluten-free breads so much. Actually prefer them in most cases. But as you mentioned in your post, the gluten-free tortillas out there aren’t so great at bending. This flour sounds like a godsend.
Hi there! Thanks for your interest! We will be ready for online orders sometime in February!
Why not? Sounds great! Thank you!
I’ve been wanting to try to make homemade tortillas so fingers crossed for this giveaway! If not, I’m going to attempt these babies anyway!
I can’t wait to try this for tortillas and other recipes. Thank your Cara!
Looks delicious! Hope I get to try this!!
Yes, missing my tacos!
Can’t wait to try this! Love your video! Hope I can win the giveaway! 🙂
Can’t wait!
I’ve been using Massa Flour to make mine, but not always with great results.
Honestly Beth, I have made these more times than I can count and have yet to have a bad result. You are going to love this!
hey- your site looks different!
these tortillas look amazing! how awesome is it that they can make a flour out of a root!
There are some changes happening over here, yes! AND there is more to come. cue mystery music.
this looks wonderful – I have been making my own tortillas as where I moved, sadly, has NO good Mexican food at all. would love to try these.
That’s the saddest thing I have ever heard…I cannot imagine not eating good Mexican food but thank the tortilla gods that at least you can make it at home 🙂
Wow…Yucca (Cassava) is a staple in Puerto Rican food. I never thought of eating yucca as a tortilla! Looks delicious I can’t wait to try it!
OH! These look ever so tasty! And they FOLD! To top it all off, they are super simple to make. Loved your movie, and what is that delightful music?
The music is from my iPod touch, it automatically comes with the development of the videos 🙂 And yes, that fold!!!
DYING! I dream about this flour…I plotted to come over and “borrow” some but I knew you’d notice 😉 Can’t wait!
Love your video! I soooooo want to try this flour!! Thanks!
Thank you so much CM! Hope you get your hands on some flour soon and start making tortillas, xo
ooh girl these look fabulous! hey your site got redesigned too! 🙂
It did! Trying to clean things up 🙂
This is the greatest idea! I will probably be gifting it to my family for Christmas this year. I hope I win!! So excited to try this product!!!!
These look fantastic. When will the flour be available to purchase and where? Thank you.
Hi! Our flour will be ready for online orders sometime in February. 🙂
I should try this with the sweet potato flour I’ve just bought. Interesting thought for when the cold bug flies away. 🙂
You and your genius ideas…
I am thrilled about this product and THANK YOU for sharing!!! The video was awesome. Real tacos after 9 years without a soft folding tortilla! Wow. It’s the little things, right? Again, very welcomed post.
It really is Brenda! It’s SUCH a big deal to have a tortilla that actually bends beautifully. Glad you liked the video and I hope you will get a chance to make these soon, xo.
Could I use my tortilla press for these?
We went out and bought a tortilla press yesterday just for these tortillas and it worked beautifully! Yay!!
These look absolutely amazing! I don’t eat grain-free or even gluten-free, but I really like to mix it up and experiment. I can’t believe that these tortillas basically count as vegetables! Got my fingers crossed for winning the giveaway 😀
It’s always nice to have healthier alternatives to the foods you love! xo
Ok, so I’m totally trying this. Because I miss tacos. Putting taco stuff in a bowl and covering it with crushed corn tortilla chips has worn thin.
You are going to want to make a taco out of everything, be warned!