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?

    • msmodify says:

      What?! I make these ALL the time and have never had that issue! Oh no! Maybe you need to add a little more water and be sure to really form the dough in your hands each time you roll a ball.

  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!

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