Gluten-Free Tortilla

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

5 from 2 votes

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!

Prep Time10

Cook Time7

Total Time17

Course: Breads

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings: tortillas

Calories: 94kcal

Author: Smruti

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