Cassava Flour Tortillas

Great, multi-use tortilla.

Grain-free, gluten-free, and vegan!

Ingredients

1.5 cups cassava flour (I use Otto’s)

1 cups arrowroot flour

2 teaspoons sea salt

2 eggs or egg replacer (I use either gelatin eggs, Bob’s Red Mill egg replacer, or aquafaba) (flax egg would probably work, too)

1/2 cup avocado oil (plus a little extra for oiling hands if needed)

1 cup water

Seasoning to taste and will depend on use. For a savory taste, can add 1 tsp onion powder and 1 tsp garlic powder and/or Italian seasoning. For a sweeter option, could try adding in stevia or cinnamon. Or no extra seasoning for a plain option!

Directions

Combine dry ingredients in a medium mixing bowl (I use my KitchenAid mixer)

Add wet ingredients and mix well.

Let dough sit for about 5 minutes to let it firm up a little.

Divide dough into balls. You can either roll out using a rolling pin or use a tortilla press. I found that as many as I was making, the tortilla press was well worth the money spent!

I use a large scoop for my tortilla press. If you are rolling your dough out by hand, experiment with what size tortilla you want but suggest starting with the size of a small fist.

Using a tortilla press, place parchment paper on bottom of press. Place dough on paper. Top with another piece of parchment paper. Press down lever to flatten out dough.

Preheat frypan or pancake griddle to medium heat. Place tortilla on pan and cook until golden brown. Flip and cook the other side. Place on cooling rack.

Notes:

To store, place a small piece of nonstick paper (such as parchment or wax paper) in-between wraps to avoid them sticking together.

Good warm or cold.

*If you have any leftover, make breadsticks! They turn out great!