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Easy to Make Gluten Free Tortillas

Updated on April 7, 2018
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Living on a farm in Brazil, I've gained local in-depth knowledge of food, plants, and traditions, which I share through my articles.

Gluten Free Tortillas Using Cassava Flour

Whether you are looking for a gluten-free tortilla recipe because of dietary concerns or if you feel bloated after eating too much gluten, here is a recipe for tortillas using cassava flour which is gluten-free.

In this recipe, I will take you step by step in the preparation of making these tortillas using just 3 ingredients. Cassava flour, salt, and water. That's it. The filling will be your choice. These could be sweet or savory. Use it in place of a tortilla or a crepe.

Let's get started. The ingredients are a rough guide as all flours, including cassava will vary in the amount of water they absorb.

The cassava flour I am using is homemade. Not by me, I might add. This was produced by a local family and was given to me in exchange for some wood we were clearing. Here in Brazil, where I live, many people still cook outside over an open fire and use the wood to fuel their fires.

The cassava flour you see in the photo below will probably look lumpy to you. I could have sieved it but I didn't bother. This is a tradition here. It is available to buy in even the smallest shops either as a flour which is milled finely or ready made which is kept in the refrigerator and has a shorter expiry date.

At the bottom of the page, I have a link which shows how the cassava tuber is still traditionally prepared here by a local family.

5 stars from 1 rating of Gluten Free Tortillas

Cook Time

Prep time: 3 min
Cook time: 4 min
Ready in: 7 min
Yields: 4


  • 1 cup cassava flour
  • 1/2 cup water
  • salt to taste
Home processed cassava flour
Home processed cassava flour

How to Make Cassava Tortillas

  1. Begin by placing your flour in a medium sized bowl You will be working this with your hands and it can splash out. Add salt. I would start with just a pinch.
  2. We are going to begin to add the water. The amount you need will vary due to factors such as humidity and the processing method of the flour. It may take you a few tries to get it right as it is through a visual and texture idea where you will be able to tell the difference.
  3. When you add a few tablespoons of the water, parts of the flour will turn hard. You need to break these up with your fingers and continue to mix.
  4. The mixture should hold together when gathered in a ball in the palm of your hand.If you can touch it with your finger and it breaks apart, it is correct. If it is too sticky, the end result will be sticky. If this is the case add more flour. If you mixture doesn't hold together when squeezed in your hand you need more water.
  5. Using a small non-stick frying pan,preheat your pan for a couple of minutes.No oil should be added. Sprinkle part of the mixture just until it covers the base of the pan. Fill in any gaps which may appear and gently press with your fingers to squash any larger lumps.
  6. As it begins to cook, you will see the edges begin to lift. With a spatula,gently lift and take a look. If it is just beginning to go golden in a few places, it is time to flip it. Some people prefer to keep it white and not golden. The main thing is it is cooked.
  7. You should be able to flip this easily using a spatula. I wouldn't advise flipping it like a pancake as you will have loose bits in the pan.
  8. You will notice this side looks smoother and this will be the outside of your tortilla. Continue to cook until the underneath side begins to go golden. Flip out on to a plate with the second side up.
  9. The second side might look lumpy and not as attractive. This makes it the ideal side to fill.
  10. I like to add butter and then a filling of my choice. Sometimes it is bananas, ham, cheese, jam or simply butter. Fold over or roll. If you are making several, keep them moist by covering with plastic wrap.
  11. If you are making more than one, empty the frying pan of any bits and wipe it with a paper towel. If you don't do this, the subsequent ones will taste burnt.

Cassava Pancakes

This is a very basic version I have shown you. Many people here in the northeast of Brazil use this in place of bread. Here it is called tapioca and often has grated coconut mixed in with it. Thicker versions of these can be bought from vendors on street corners along with a small strong sweet coffee called a cafezinho.

I have also used seeds such as chia seeds mixed in to give it extra health benefits.The fillings can be whatever you want and this can be used in place of tortillas.

The video below shows how they make it in a Tapioqueiras. These are places where you can pick the filling.I was recently in one which offered 40 different fillings for their famous tapioca. These ranged from meats and cheese to chocolate.

Buy Gluten Free Tortillas

If you still aren't convinced you can do it, or if you are short of time, you can purchase gluten free tortillas from Amazon.

© 2014 Mary Wickison


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