Cassava Flour Tortillas (Edit recipe)

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When I first went AIP I was all in and hard core. We were also living in a rental while we decided where to move so much of my kitchen was packed. Then we moved to the Gulf Coast and of course I pick out the house that had a 1950's kitchen, not in a cute retro way, but in a scary OMG I'm not unpacking a thing way! Cooking on a one burner hob in my office and having the fridge out in the carport was not ideal. I missed my Mexican food. It might take a few tries but you'll quickly learn how the dough should feel, slightly moist but not wet. Great for Mexican recipes or a quick wrap. Enjoy

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 10

Ingredients

1.5 cups Cassava Flour, I prefer Otto's brand
.25 cup Avocado Oil, Olive oil is fine as well
.5 tsp Sea Salt
.75 cup Water

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Process

Cook Mode

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

Stir until mix is smooth. Dough should be moist and in one big ball, but not wet or sticky. Add more water or flour to get the best consistency.
Roll out and cut into 10 same size pieces. Then roll each piece into a ball.
Flatten using a tortilla press. I like to use plastic wrap on each side to avoid sticking.
Cook in non-stick skillet on medium heat, about 2 minutes per side. You want to cook them until there are golden brown spots.

Notes

I store them in the freezer using parchment paper squares to separate them. Keep in Ziploc freezer bag. Reheat in a pan for 1 minute. Will keep up to 2 months in freezer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	118
Fat:	6 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	115 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.