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I love me a good homemade tortilla recipe.
I mean, I love a good tortilla, period.
But it's so darn hard to find a good clean store-bought brand that checks off all the boxes for my family and I.
So what is a girl to do? Make her own, that's what.
These tortillas check off every box on the what-must-my-tortillas-be-like list.
- They're healthy, wholesome and clean. Made at home with basic ingredients and none of those preservatives or chemicals that are usually found in store-bought brands.
- Gluten-free, vegan, and paleo for those with certain dietary restrictions.
- Delicious taste and pliable/flexible consistency so they fold well for tacos (some store-bought brands are super tough and crack when folded)
- VARIETY!!! You can make so many different dishes with this recipe - soft tacos, hard tacos, empanadas, quesadillas, burritos...
Not all flours are created equal:
Unfortunately, not all flours are created equal. So please please note that results may vary depending on the brand of flour that you use.
It might take you a few tries until you get the perfect dough consistency depending on your flour. Some flours are drier, some are wetter and require more liquid... this is all a learning process and an experiment. Don't get frustrated. And try again. It's worth it.
The brand of flours that I use can all be found at Amazon.com and they are as follows:
- Cassava Flour - I use Anthony's Organic Cassava Flour , but have also heard great things about Otto's Natural Cassava Flour in regards to texture, however it is not organic and costs the same as the first one I mentioned which is organic (something to think about).
- Tapioca Flour - I use Arrowhead Mills Organic Gluten Free Tapioca Flour. You can also find this brand in Whole Foods Market Stores. Please note this is not tapioca starch, it is tapioca FLOUR. Some sources online say that starch and flour are the same thing, but I have also found other sources that say it is *not* the same thing. It might depend on the brand you buy, so to be safe, stick with the flour option.
- Coconut Flour - I use Bob's Red Mill Organic Coconut Flour and have also used the Arrowhead Mills Brand that is sold at Whole Foods Market.
I know at first glance it might seem annoying to have to use three different flours for one recipe but after lots of personal experimenting, I can honestly say this is the blend that makes the best dough consistency and the softest and tastiest tortillas.
Gluten-free recipes usually need a mix of several flours in order to achieve the best results. I have made these using only cassava flour and the dough is usually drier and the tortillas always break apart and are more crumbly.
The good news is that these flours are very common in healthy, wholesome, gluten-free cooking so I am sure you're going to find a variety of recipes to use these in and they'll run out in no time... and I'm basing this on personal experience!
A few more things to note:
I've included these tidbits in the notes section of the recipe card but in case you don't read it down there, here are a few tips I've learned along the way that'll make your tortilla-making-process a lot smoother, and therefore, a lot funner.
- Make sure the water is hot. Not lukewarm, not warm, not room temperature, and definitely NOT cold. The hot water is what really smooths out the consistency of the dough in this recipe so let the water reach almost boiling point.
- When adding the wet ingredients to the dry: first add the oil, and then add the hot water, little by little, as you stir and combine. If you add the water all at once before stirring the flours will soak up all the water and you'll most likely end up with a dough that's too dry and you'll have to add more water, which is fine, but you risk throwing off the whole consistency.
- As mentioned above - if your dough is too dry, add more water. If it's too wet and sticky, add more flour.
- The dough should not be sticky... if it is, add a bit more flour to dry it up. The dough never sticks to my fingers. Sticky dough is going to lead to sticky tortillas that will not come off the parchment paper and drive you nuts.
- These cook fast - so keep an eye on them. If you overcook them - no big deal, but they will be hard and crunchy and less pliable. I like them soft and bendy for tacos so I usually only cook them for one minute on one side and even less (like 30 seconds) on the other. After a few tries, you'll get a feel for how you like them and you'll know how long or short to cook them for.
- This recipe makes ten 4.5 inch wide tortillas (small size) or eight medium-sized tortillas. We like to eat more so we always opt to make the smaller 10.
- Don't get frustrated. If at first you don't succeed (sticky dough, crumbly tortilla, overcooked) try again and try again. These are so worth it.
If you see a lot of tortilla-making in your future, make your life a lot easier and get yourself a tortilla press. Seriously, do it, do it now. At first, I was making these tortillas with the two-parchment-paper method, and even though that works just fine .. a tortilla press like this one has made my life sooo much easier. We make these tortillas at least twice a week, if not more, so it has been worth it for me.
I can personally vouch for this 8 inch Cast Iron Tortilla Press from Amazon and would buy it again and again in a heartbeat if need be. To make things easier and keep things clean - make sure to use two pieces of wax paper (works best for me) or parchment paper to cover the surfaces of the press.
We're currently obsessing over these cassava flour tortillas in our home and for good reason... I hope you enjoy them as much as we do!
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Want to see more wholesome recipes?
Check out our whole foods recipes page.
No-fuss gluten free tortillas made with mostly cassava flour (a bit of tapioca and coconut flour also included) perfectly homemade and delicious to use in tacos, quesadillas, empanadas and more.
- 1 cup cassava flour (112g)
- 1/3 cup coconut flour (35g)
- 1/3 cup tapioca flour (35g)
- 1 teaspoon salt (4g)
- 1/3 cup + 3 tbs of hot water (107g)
- 1/4 cup + 1 tablespoon of olive oil (55g)
- Add all dry ingredients (cassava flour, coconut flour, tapioca flour and salt) to a mixing bowl and combine.
- To the dry ingredients, add the olive oil and then add the hot water little by little stirring as you go until a dough forms. If consistency is too wet – add more cassava flour. If too dry, add a bit more water. If water isn’t hot enough it will also affect consistency so make sure water is hot enough.
- Shape dough into a ball. Cut in half and then cut half into 4 (larger tortillas) or 5 (smaller tortillas) triangles.
- Roll triangles into balls and use a tortilla press (like this one) to flatten tortillas or use two sheets of parchment paper and roll out balls of dough until flat.
- Cook on low heat using a non stick pan (these non stick pans are my favorite). I usually cook the first side for one minute and the other side for 30 seconds. If you leave it on heat for too long tortillas will be harder and crunchier. I like them soft and pliable so I make sure not to over-cook them.
- Tortillas can be used to make tacos, quesadillas, empanadas or just fold them up and eat ’em straight up. Enjoy!
- Please note that results may vary depending on the brand of flour used. Read blog post for more information about the brands of flours that I use.
- These freeze really well after cooking. I usually make a large batch, freeze them and then when ready to use I let them defrost and heat on skillet. They will be just as soft as when freshly made.
- If you do not have a tortilla press – use two peices of parchment paper and a rolling pin to roll out your tortillas, just make sure not to roll them out too thin or they’ll stick to the paper and be a pain to remove.
- This recipe makes ten 4 1/2 inch wide tortillas (small) – we like them small. If you prefer a bigger tortilla, simply cut the dough into less triangles (4 instead of 5).
- I noticed that if I let the water boil and I wasn’t paying attention it would end up evaporating and then I was no longer using 107g of water exactly. I was using less. So make sure not to let water evaporate, or heat up extra and make sure you are using exactly 107g.
- For more tips – read the blog post. 🙂
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Keywords: tortillas, mexican, tacos, vegan, paleo, gluten free, cassava flour, homemade,