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.
Makes 12 small tortillas
- 1 ½ c Otto’s Naturals Cassava Flour*
- ½ tsp sea salt
- 4 tbsp olive oil
- ½ c warm water
- 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).
- Ditch the spoon and continue to knead dough with your hands. You should get a good consistency, not too crumbly but not sticky.
- Divide the dough in half then half again and continue until you get 12 same size dough balls.
- Place one ball in between 2 pieces of parchment paper and roll out until thin.
- 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.
- 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.