Soft and flavorful gluten-free cassava tortillas that taste like regular flour tortillas! They're tender, chewy, and flaky. Adapt with your fat of choice and make them ahead to keep on hand in the freezer or fridge!
In a medium mixing bowl, combine cassava flour, tapioca starch, xanthan gum, and salt. Add hot water and melted butter (or other fat) and stir to combine into a shaggy dough. Use your hands to knead into a smooth dough. The dough may seem sticky at first, but will become smooth and not-tacky after 30 seconds or so of kneading as the cassava soaks up the moisture. The texture of your dough should be similar to very soft playdough. If it's too firm, add a few drops of water and work it into the dough. If it's too sticky, dust just in a bit more cassava flour (I've never had this happen).
Divide into 9 balls, about 49g each, and gently flatten each ball into a disk with your hand so it's no more than an inch thick. I recommend placing the dough balls under a damp towel so they don't dry out as you roll each one. If you notice a dough ball seems a bit crackly or dry after sitting, just knead in a couple of drops of water to soften it back up.
Roll out the tortillas. If using a tortilla press (my recommendation), place a square of parchment paper on the press (no larger than the press itself), then top with a dough disk and another square of parchment paper. Press the dough into a flat round circle. Peel off the top piece of parchment paper and set the tortilla aside on the bottom parchment paper. Repeat, until you have a stack of tortillas with parchment paper between. If rolling the tortillas out by hand, place a dough disk between two pieces of parchment paper. Start by using a flat baking sheet to press the tortilla as flat as possible then use a rolling pin to roll it even thinner (or roll using just a rolling pin to start, but your tortilla may not be perfectly round). It should be very thin, but not translucent (and if you mess one up, just roll it back into a ball and do it again!). You can freeze the tortillas at this point, or cook them for easy fridge storage (see notes about storage).
Preheat a cast-iron or non-stick skillet over medium-high heat until hot (I like to do two pans side by side to make this go quicker). Carefully peel a tortilla from the parchment paper. To easily peel the tortilla off the bottom parchment, I flip it over so the tortilla is upside down on my left open palm and then carefully peel off the parchment. Place the tortilla in the hot skillet and cook until it starts to bubble up with a few larger bubbles (1/2-1 inch), about 45 seconds. Carefully flip the tortilla and continue cooking until it puffs up, about 45 seconds (see picture). Flip and cook the tortilla until the bubbles are golden brown on both sides, less than a minute. If you notice the bubbles burning too quickly before the tortilla puffs up, adjust the heat on your burner a little lower. If you notice your tortillas taking a lot longer to cook, increase the heat. Repeat with remaining tortillas. Tip: I usually have two skillets going with tortillas side by side.
Transfer each tortilla to a tortilla warmer or a plate covered in a couple of layers of clean kitchen towels to keep them soft and warm. Serve warm.
Nutitrion
Serving Size: 1 serving
Calories: 117 kcal
Carbohydrates: 19 g
Protein: 1 g
Fat: 4 g
Saturated Fat: 3 g
Trans Fat: 0.2 g
Cholesterol: 12 mg
Sodium: 138 mg
Sugar: 1 g
Unsaturated Fat: 1.2 g
Reviews
Amanda on 2026-03-07 (5 stars): Thank you so much! I started AIP this week and these are the first bread-type thing I've made that is actually GOOD!
I did substitute the butter for tallow in order to remain strict AIP, it worked really well!
Angela on 2025-06-24 (5 stars): These are hands down the best tortillas I’ve ever had. But due to recent consumer reports study on toxic lead levels in cassava flours, I am looking for an alternative to cassava. Any ideas? Would a regular gluten free flour blend still turn out the same? Thank you for your great recipes.
Kellie on 2025-05-08 (5 stars): This recipe is AWESOME! I used Azure Standard cassava flour and I needed A LOT more than the recipe calls for. Same with the tapioca flour...BUT...I'm so happy with how they turned out! I flattened them using the bottom of a pie plate and they were probably a little too thick. I don't even care though because they were delicious! I missed tortillas SO much! Thank you for this recipe!
Susie on 2025-02-17 (5 stars): oops! may have forgotten to rate my comments
These tortillas are amazingly good! So much better than any store bought flour tortillas. Thank you! for the recipe.
[sigh] Lately my tortillas haven't been puffing well, or not at all. They're pliable, but not soft- instead they're on the chewy (tough-ish) side. The dough consistency is just as you describe. I follow the recipe amounts as written, always use Bob's Red Mill ingredients- Cassava Flour, Tapioca Flour, Xanthan Gum. also unsalted butter, and water at 115 degrees,
Using the Victoria 8" press; perhaps I'm not getting the thickness right, either pressing too hard or not enough? Is there a diameter to aim for when pressing the dough in order to get the right thickness? Would greatly appreciate any pointers you can give me. Thank you.
Susie on 2025-02-17 (5 stars): These tortillas are amazingly good! So much better than any store bought flour tortillas. Thank you! for the recipe.
[sigh] Lately my tortillas haven't been puffing well, or not at all. They're pliable, but not soft- instead they're on the chewy (tough-ish) side. The dough consistency is just as you describe. I follow the recipe amounts as written, always use Bob's Red Mill ingredients- Cassava Flour, Tapioca Flour, Xanthan Gum. also unsalted butter, and water at 115 degrees,
Using the Victoria 8" press; perhaps I'm not getting the thickness right, either pressing too hard or not enough? Is there a diameter to aim for when pressing the dough in order to get the right thickness? Would greatly appreciate any pointers you can give me. Thank you.
AngelaH on 2024-09-09 (5 stars): These are my go to tortillas. I use olive oil and they turn out great. Thank you for the recipe. A hundred times better than store bought.
Bethani on 2024-05-10 (5 stars): I was so excited to try these since I'm eating grain-free right now. They did not disappoint! I only had arrowroot starch, so I subbed that for the tapioca, and they turned out great! However, they didn't puff up and they are a bit more chewy than regular tortillas. I will get some tapioca starch since I will definitely be making these regularly!
Agnes on 2024-03-26 (5 stars): Make these every taco night my family loves them
beckie on 2023-05-25 (5 stars): Since my son was diagnosed with Celiac disease, we've missed tortillas. None of the store brand ones we have access too are anywhere near the texture and taste of the flour ones we were used to... until this! We now make this in big batches and freeze them. Thank you soooo much for this amazing recipe. The texture and taste are spot on. We now enjoy tacos and quesadillas regularly again!!
Jill on 2023-04-04 (5 stars): Soft. Pliable. Tasty. I followed recipe exactly. I’ll make these over and over!
