Cassava Flour Tortillas
These soft and pliable cassava flour tortillas are a perfect gluten-free alternative for your favorite tacos or wraps. Their delightful texture challenges your gluten-free baking skills, delivering delicious results.
Prep time: 10 minutesCook time: 8 minutesServes: 8
Ingredients
2 cups cassava flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder
2 tablespoons olive oil
3/4 cup warm water
Instructions
1. In a large mixing bowl, combine cassava flour, sea salt, and baking powder. Mix well.
2. Add olive oil to the dry ingredients and stir until the mixture is crumbly.
3. Gradually add warm water to the mixture, stirring continuously until a dough forms.
4. Knead the dough for about 3-4 minutes until smooth and pliable.
5. Divide the dough into 8 equal portions and roll each into a ball.
6. On a lightly floured surface, flatten each ball into a thin, round tortilla using a rolling pin.
7. Heat a non-stick skillet over medium heat. Place each tortilla in the skillet, cooking for about 1-2 minutes on each side until lightly browned.
8. Remove from heat and keep warm under a clean towel until ready to serve.
Storage
Store leftover tortillas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Reheating
To reheat, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
