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    Home » Gluten-Free

    Published: Jul 12, 2022 · Modified: Jan 5, 2024 by Smruti · This post may contain affiliate links · Leave a Comment

    Gluten-Free Tortilla

    Jump to Recipe Jump to Video Print Recipe

    Soft and flavorful gluten-free tortilla made with cassava flour, these are so similar to regular tortillas. They are grain-free, Vegan and so easy to make.

    These tortillas are flaky, soft and pliable. Super flavorful with just 4 ingredients including water!

    Gluten-Free tortillas on a slate platter with Mexican spices around it in small bowls.

    Making home-made flatbreads are the best! Soft, super fresh and easy to customize, these flatbreads are delicious. Naan, pita, roti, parathas, puri etc. are the popular flatbreads we make at home.

    When making flatbreads at home we can use multiple flours, different add-ins and varying thickness.

    I make Indian breads day in and day out for almost every meal. However pita and tortillas are not made as often.

    But when I make tortillas, I like to make them with different flours. While blue corn flour is my personal favorite to make them, here is a gluten-free, grain-free and Vegan version that we enjoy.

    Jump to:
    • What is Tortilla
    • Why this recipe works
    • Using Cassava Flour in this recipe
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Storage
    • Recipe FAQs
    • More Delicious Flatbread Recipes
    • Gluten-Free Tortilla

    What is Tortilla

    Tortilla is a Mexican thin unleavened flatbread that is used to make tacos, quesadillas, tostadas etc.

    Generally made with all purpose flour, corn or other flours; these flatbreads are fairly easy and quick to make.

    They need only a handful of ingredients, a tortilla press and a thick pan to come together. They need no proofing, no pre-preparation or baking. It is a pretty easy recipe and the resulting gluten-free tortillas are always soft and delicious.

    This flatbread is perfect for so many other recipes or to serve with fajita, beans or Mexican rice.

    Folding tortillas in a stack on a slate platter with lemon and salsa in the background.

    Why this recipe works

    • It is made with just Cassava flour as the base.
    • We do not need any other flour to make this recipe.
    • This tortilla recipe is gluten-free, paleo friendly, grain-free and Vegan.
    • We only need four ingredients to make this recipe.
    • These can be made before hand and served as needed.
    • This recipe is great for meal prep and for any party or get together.
    • The texture of the tortillas is pretty similar to the regular ones; no one would guess they are made with cassava flour.
    • The resulting tortilla are perfectly pliable, soft and delicious.
    • Make a big batch or a small one, this recipe works perfectly well either way.

    Using Cassava Flour in this recipe

    In order to make these gluten-free tortillas we use Cassava flour. It is grain-free and paleo friendly. The texture of these tortillas is very different from other gluten-free tortillas.

    Cassava root has a lot of fibre and so the tortillas made with this flour do retain its shape and do not crumble. They are strong for filling as tacos or using in other recipes.

    From all the different brands that make cassava flour, this cassava flour brand is my favorite. I love the freshness of the flour in every packet.

    Ingredients and Substitutions

    Ingredients for gluten-free tortillas in small bowls on a black surface.
    • Gluten-free flour: For this recipe I use gluten-free cassava flour. It is easy to work with, grain-free and Vegan. Various gluten-free flours work for the recipe. The amount of water and oil will vary based on the flour used.
    • Olive Oil: I like to use Olive oil to make the tortilla. Sunflower oil is a great option too.
    • Salt: A little bit of salt makes the dough tasty. I like to add some to the flour for all tortilla and flat bread recipes.
    • Water: I use warm water for the dough. It helps bring the dough well. Given that the flour does not have gluten, warm water is the game-changer for the recipe. Cold water does not make the dough supple. Stick to warm water for this recipe.
    • Apart from these basic ingredients it is easy to add some spices or seeds in the recipe. From dried oregano or chili flakes to sesame seeds and carom seeds; they all make great additions. Plus a dash of turmeric powder makes the gluten-free tortilla super amazing.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Add flour, salt and oil in a bowl. Mix together.

    2- Add warm water and mix.

    Collage steps to make gluten-free tortilla; add flour and oil to a bowl and add water.

    3- Knead the dough together till it is smooth. It might take 10-12 minutes to get the dough together.

    4- Then divide the dough into 6 equal parts.

    Collage steps to make gluten-free tortilla; make a smooth dough and dividing into balls.

    5- Then place a parchment paper on a tortilla press. And press a dough ball on it.

    6- Cover with another parchment paper. Close the press and flatten the dough to make the tortilla.

    Collage steps to make gluten-free tortilla; rolling and pressing the tortilla flat using a tortilla press.

    7- Open and remove the tortilla.

    8- Heat a non-stick pan on medium high flame. Once it is hot, place the tortilla on it.

    Collage steps to make gluten-free tortilla; cooking the tortilla in a pan.

    9- Turn the tortilla over once you see small bubbles (in about 1 minute) and cook the other other side.

    10- Remove from flame and set aside. Then use the gluten-free tortilla as required.

    Collage steps to make gluten-free tortilla; cooking the tortilla till done and turning it over in the pan.

    Expert Tips and Notes

    • Use warm water to knead the dough. Boiling water will cook the cassava flour immediately and cold will not help with building gluten. So ensure it is just warm.
    • The dough in the recipe is very important. Make it smooth and soft just like play doh. If it is firmer, the tortilla will not come out well. Moreover, an extra soft dough will spread in every direction and not give us a good tortilla.
    • This tortilla recipe works better for small taco size tortillas. The recipe does not work 100% well for larger burrito style tortilla as it is a little difficult to make an even tortilla and transfer to the pan.
    • These gluten-free tortillas are best made with a tortilla press. It is a little difficult to roll these with a rolling pin. I like this press for my tortillas. However, if you do not have that, simply place a dough round on a parchment paper and press hard with a cast iron pan. This does the trick well.
    • Season the flour with garlic powder, turmeric powder, pepper powder or spices if you like. It can also be made with just salt. Moreover, adding some dried oregano or chili flakes work well too.
    • Do not cook the tortilla for a long time as they will turn crisp. Remove from pan when it is still pliable and soft.
    • Keep everything covered while working. Whether it is the dough, the dough balls, rolled tortillas or cooked tortillas; they all need to remain covered. This ensures they do not dry out.

    Storage

    These tortillas taste great when just made. Serve it straight off the pan. Use them in tacos, burritos or as you like.

    However, the prepared tortilla are easy to store as well. Simply pop into a tortilla warmer and use through the day. The tortilla can be refrigerated and used over the next couple of days. Simply warm before serving.

    Besides, the tortilla freeze wonderfully as well. To freeze, cool cooked tortilla completely. Then layer them with parchment papers between them. Then pop into a freezer bag and freeze up to 6 months. To use them, remove and defrost on the counter for a few minutes before heating them through.

    Cassava Flour gluten-free tortillas on a parchment paper with Mexican ingredients on the side.

    Recipe FAQs

    What does cassava flour taste like?

    Cassava flour is a neutral flour in taste, smell and color. This sets it apart from most other gluten-free flours.

    Is cassava flour good or bad?

    Cassava flour is Vegan, gluten-free, paleo friendly and grain-free. It does not cause any harm in its cooked form. However, one should not eat it in its raw form, as it contains cyanogenic glycosides, which can turn into cyanide in the body.

    Where can I use cassava flour tortilla?

    These tortillas are great to use in tacos, to make nacho chips, in small burritos or enchiladas. Moreover, it is great to use as a side for other Mexican dishes.

    My cassava flour dough is crumbly. How can I fix that?

    Add some more warm water to the dough. The dough texture will often vary based on the brand of cassava flour used. So adjust the amount of water based on the consistency you desire.

    More Delicious Flatbread Recipes

    • Methi thepla in plate-side view
      Gujarati Methi Thepla
    • Rajgira Parathas (Amaranth Flatbreads)
    • Missi Roti
    • Triangle parathas stacked in a blue plate with some Indian pickle and cilantro placed on top.
      Whole Wheat Triangle Parathas

    This recipe is from the Otto's Naturals blog page.

    Folding tortillas in a stack on a slate platter with Mexican salsa on the side.

    Gluten-Free Tortilla

    Smruti
    Soft and flavorful gluten-free tortilla made with cassava flour, these are so similar to regular tortillas. They are grain-free, Vegan and so easy to make.
    These tortillas are flaky, soft and pliable. Super flavorful with just 4 ingredients including water!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 7 minutes mins
    Total Time 17 minutes mins
    Course Breads
    Cuisine Mexican
    Servings 6 tortillas
    Calories 94 kcal

    Equipment

    • 1 tortilla press

    Ingredients
      

    • ¾ cup Otto's cassava flour
    • ⅓ cup warm water
    • 2 tablespoon olive oil
    • ¼ teaspoon salt

    Instructions
     

    • Add flour, salt and oil in a bowl. Mix together.
    • Add warm water and mix.
    • Knead the dough together till it is smooth. It might take 10-12 minutes to get the dough together.
    • Then divide the dough into 6 equal parts.
    • Then place a parchment paper on a tortilla press.
    • Place a dough ball and cover with another parchment paper.
    • Close the press and flatten the dough to make the tortilla.
    • Open and remove the tortilla.
    • Heat a non-stick pan on medium high flame. Once it is hot, place the tortilla on it.
    • Turn the tortilla over once you see small bubbles (in about 1 minute) and cook the other other side.
    • Remove from flame and set aside. Then use as required.

    Video

    Notes

    • Use warm water to knead the dough. Boiling water will cook the cassava flour immediately and cold will not help with building gluten. So ensure it is just warm.
    • The dough in the recipe is very important. Make it smooth and soft just like play doh. If it is firmer, the tortilla will not come out well. Moreover, an extra soft dough will spread in every direction and not give us a good tortilla.
    • This tortilla recipe works better for small taco size tortillas. The recipe does not work 100% well for larger burrito style tortilla as it is a little difficult to make an even tortilla and transfer to the pan.
    • These gluten-free tortillas are best made with a tortilla press. It is a little difficult to roll these with a rolling pin. I like this press for my tortillas. If you do not have that, simply place a dough round on a parchment paper and press hard with a cast iron pan. This does the trick well.
    • Season the flour with garlic powder, turmeric powder, pepper powder or spices if you like. It can also be made with just salt. Plus, adding some dried oregano or chili flakes work well too.
    • Do not cook the tortilla for a long time as they will turn crisp. Remove from pan when it is still pliable and soft.
    • Keep everything covered while working. Whether it is the dough, the dough balls, rolled tortillas or cooked tortillas; they all need to remain covered. This ensures they do not dry out.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 94kcalCarbohydrates: 12gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 98mgPotassium: 3mgFiber: 0.3gSugar: 1gVitamin C: 1mgCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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