This was definitely a more challenging recipe for me. I am limited to very few specialty flours that I can use in my recipes due to cross contamination with nuts. I found cassava flour at our local grocery store and had to try it. Cassava is a root vegetable and when dried and ground up can be used as a flour alternative. It contains fiber, calcium and vitamin K and it’s nut, gluten and grain free! I immediately saw a recipe and several posts on cassava tortillas and thought I’d try that out first. The dough was very hard to handle and was extremely crumbly. I have to admit that I’m not the most patient person so I decided to try something a little different to make the dough more pliable and easy to work with. The result was really great! My kids and husband love them. You can roll them up into a wrap, use as a taco or pile cheese and veggies on top and enjoy as a pizza. There are so many options for these nut, gluten and grain free tortillas. It may take a little practice to make but the results are worth it! Follow my recipe below.
• 1 cup cassava flour + 1/4 tsp salt
• 2 tbsp olive oil
• 1 egg
• 1/2 cup warm water or warm milk
Preheat a griddle or skillet on high
1. Mix ingredients together in a large bowl until the mixture resembles dough.
2. Remove from the bowl and place on top of parchment paper. Divide dough into 8 small balls.
3. On another piece of parchment paper place some cassava flour so that your dough doesn’t stick when rolling out. Sprinkle some more flour on top. Either press down the dough into a circular shape using your fingers or place another piece of parchment paper on top and roll out the dough until its flat.
4. Carefully place your raw tortilla on the hot surface and let sit for 1 minute or until bubbles start to form. Using a spatula flip it over and cook another minute.
5. Serve right away or cover and store for later.
Easy peasy. Enjoy! xoxo