Cassava Flour Tortillas (Paleo/gluten free) (Edit recipe)

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An adaption from a tortilla recipe from my Tia Rita! One of the very first things I ever made with Otto's Cassava Flour - a recipe that continues to be one of my favorites almost 9 years later. Using shortening (you can sub lard, just be mindful of sourcing) is key here. These even stay pliable in the fridge!

15 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	82
Fat:	5 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	127 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

Serves: 8

Ingredients

.75 - 1 cup Otto’s Naturals Non-GMO Cassava Flour
.5 tsp Redmond Real Salt
.125 tsp Baking Powder
3 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, can sub lard
.5 - .75 cup Water, warm from the tap

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a medium sized bowl, combine the cassava flour, salt, baking powder and shortening. Work all the ingredients together with your fingertips until you have a crumbly mixture and the shortening has been worked in.
2. Add ½ cup of the water and work together with a wooden spoon until it all comes together in a ball.
Before you add anymore water, work the dough ball together with your hands and knead between your palms.
3. Return dough to the bowl and add a tablespoon of water at a time and work in with your hands after each tablespoon until you have good consistency. You want a firm yet moist dough.
4. You can divide the dough into 8 balls and you'll have the perfect sized tortillas for soft tacos. Or, divide the dough into 6 balls for a larger size tortilla or you can also divide the dough into 12 balls. This is the perfect size for street tacos or you can fry them up and make little tostada shells for our chili con gueso!
5. To make the tortillas, take one dough ball and knead between your hands for about 10 seconds and shape back into a little ball. Place that between two pieces of parchment paper. Flatten with a tortilla press (alternately, you can roll out with a rolling pin) and then cook on a dry cast iron skillet until bubbles start to puff up, flip over and do the same for the other side. Remove and repeat with remaining dough balls. Allow to cool before stacking.
6. These tortillas will be stiff after they come off the heat, but will soften up as they cool. Store any unused tortillas in a bag in the refrigerator.