Cassava Flour Tortillas

These cassava tortillas are naturally gluten free, grain free, nut free and take less than 10 minutes to make! Once you make these, you’ll never get store-bought tortillas again!

Cassava Flour Tortillas

Recently I’ve been trying to reduce the amount of grains I eat, so that includes corn tortillas. Since tacos are a staple in our house I knew I had to find an alternative!

Cassava flour tortillas

I read somewhere about cassava tortillas and was determined to make them. I know what you’re thinking… “What the heck is cassava??”… yes I know, because that’s exactly what I thought.

Cassava is a yucca root, so that means it’s naturally gluten free, grain-free and nut free… perfect for those with food allergies! I use Otto’s Naturals Cassava Flour and couldn’t believe how easy it is to make these tortillas.

 Cassava flour tortillas

It literally takes less than 10 minutes to make these and they’re SOOO good! I will never buy store-bought tortillas again after making these!

On the back of the bag, Otto’s Naturals provides you with a recipe for them! After trying the recipe, I found adding a little more water works best. Here is how I make them!


(Makes 6 Tortillas)

  • ¾ cup Cassava flour (I use Otto’s Naturals)
  • ¼ tsp sea salt
  • 2 Tbsp olive oil
  • ½ cup warm water


Whisk together the flour and salt.

Add in olive oil and water.

Knead until dough is formed and smooth.

Divide dough into 6 pieces and roll into balls.

Place each ball between two pieces of parchment paper and flatten. I use this tortilla press.

Heat a skillet over medium heat (do not add oil- I learned the hard way!)

Once heated, place tortilla on skillet.

Wait until you start seeing air bubbles form (a couple mins), then flip and do the same on the other side. Each side should be slightly browned.

Cassava flour tortillas





  1. Jann Simpson says:

    Mine come out so crumbly I can barely put them on the pan or flip them without them falling completely apart 🙁 what am I doing wrong?

  2. Deyan Vulkov says:

    After developing an allergy to corn a few months ago & having gluten completely off menu for so many years, I didn’t think I’d ever be able to have tacos again, but these have changed everything!! I’m so thrilled at how easy these were to throw together – I made these while hosting and paid very little attention to what I was doing and they still turned out great. A couple came out pretty stiff and crumbly (but still usable), because I forgot them on the pan for a little too long, but I am amazed at how good the taste and texture were considering how few ingredients were involved in a grain-free recipe!

  3. Lesli Frank says:

    These are amazing!!! We have had our lives turned upside down with food allergies over the past month. This recipe checked all of the boxes for our family! My boys almost cried they were so happy to be able to have a taco on a soft tortilla! I ended up needing to make another batch, they just wanted to keep eating 🙂

    Thank you from this happy mama,

  4. Sarah E says:

    This came out like the texture of hummus so I could not knead it. I was able to flatten it easy but had to place it face down with paper attached and slowly peel it off. They ended up coming out good after that though.

    • Angela says:

      That is exactly my experience too. I’m curious if you used Ottos or Pamela’s? I used Pamela’s and figured there must be a big difference in texture between the 2 brands.

  5. katie says:

    I absolutely love these. come out perfect every time! sometimes I add a flavored olive oil like lime or garlic 🤤

    question: how do I store these? fridge, freezer or counter?

    • msmodify says:

      Flavored olive oil sounds amazing in these! Honestly, ours never last long enough to worry about storage but I imagine they’ll last a few days in the fridge.

  6. Sylvie says:

    Just made these and they were perfect!!! The only thing I had problems with is removing it from the bottom part of the parchment paper so I just started putting it in the pan with the parchment paper up and ripping it off like a bandaid and it worked beautifully. Thank you so much for such a simple, great tasting recipe.

  7. Tamera says:

    Fantastic recipe! My family devoured these! I doubled this recipe but only ended up with ten tortillas but that’s okay! I used the garlic olive oil, and wow they were great!!!

  8. Brittany says:

    They were a disaster. Dont know what happened. Followed it exactly and doubled for 5 people. Super slimy and wet. Stuck to my pan, wasn’t flip able. They were cracked all over too

    • msmodify says:

      I’m sorry to hear that! I make them all the time and don’t have that problem. Did you use Otto’s brand? I find that brands are very inconsistent with results, so that’s the only brand I recommend with these.

  9. Lizzy says:

    I just made these and they came out perfect!! So excited that I didn’t waste any of the expensive cassava flour haha! At first they were falling apart on me, but I just rolled them a little more while making each dough ball and that helped. Thank you for sharing this recipe!

  10. Kim says:

    Fantastic recipe!! So much easier than my masa flour tortillas. I love how chewy they are and they reheat like a dream!

  11. Kay says:

    This recipe is a keeper! I used Bob’s Red Mill Cassava flour, followed the recipe and they turned out perfect! I have an old tortilla press and a cast iron skillet. Had the first one warm with butter…YUMMY! Thanks for sharing

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