Paleo Tortillas


I recently purchased a new grain-free flour to test out in some recipes. Previously, I had been using the usual almond coconut flour blend and hadn’t quite ventured into any other grain-free flour territory. Really just because I wasn’t familiar with it. After seeing cassava flour being talked about as a great paleo alternative I decided to give it a go. I purchased one online through Otto’s Naturals that had good reviews. I won’t lie to you when I say that my first test run with this stuff was a complete disaster…well okay maybe not a disaster, that might be too strong of a word. Lets just say it didn’t go as planned. Actually my second attempt with the same recipe was also a bust. Maybe I dove in head first a little too quickly trying to bake with a flour I had no experience with and on a recipe I had never made before (it was cinnamon rolls if you were curious). Though I haven’t given up on that one entirely just yet I opted for something a little more my speed in the meantime while I test out the waters or should I say powdery goodness that is cassava. For those of you who are not sure, cassava, also known as yuca and not to be confused with a yucca (an ornamental plant), is a root vegetable. Tapioca flour is also made from this root though more specifically, Otto’s cassava flour uses the entire vegetable resulting in a much different end product when used in cooking or baking. Unlike tapioca, Otto’s cassava can replace any flour in your favorite pre grain-free recipes. I bet you have at least a few! One of my favorite dishes to make is tacos. It’s a super easy dish that you can make in one pan with choice of ground meat, seasonings, top with fresh ingredients and then you’ve got a healthy, complete meal that doubles as awesome leftovers. The unfortunate part is a lot of store bought tortillas either contain wheat, brown rice or corn. Though they do make grain-free ones they’re usually on the pricer side and also are not nut-free. Again, with a little experimenting and some trial and error I came up with a simple tortilla recipe that not only can replace the store bought ones but it’s paleo, gluten-free, vegan and nut-free! It’s a win win for your next taco night. These tortillas work great in my Fish Tacos with Cabbage Slaw or in my Turkey, Sweet Potato and Avocado Taco BowlsRoasted Veggie & Avocado Tortilla Bowls.

Paleo Tortillas


Makes 12 small tortillas

  1. In a medium sized bowl mix together the flour and salt. Add the oil and water and mix. If the mixture seems too dry add additional water (tablespoon at a time).
  2. Ditch the spoon and continue to knead dough with your hands. You should get a good consistency, not too crumbly but not sticky.
  3. Divide the dough in half then half again and continue until you get 12 same size dough balls.
  4. Place one ball in between 2 pieces of parchment paper and roll out until thin.
  5. Heat a large non-stick pan over medium-high heat and when warm place tortilla on pan (can cook 2 at a time if your pan is large enough). Flip once tortilla starts to bubble. Continue to cook, about one minute per side or until slightly brown on both sides.
  6. Serve warm or store in a tightly sealed container in fridge or freezer.

*I can’t guarantee if you sub with another cassava flour you will get the same end result.

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