I LOVE making these gluten-free Cassava Tortillas to wrap up seafood tacos, make a veggie hummus wrap, or to bake and turn into tortilla chips. They are much better than most of the GF wraps and tortillas found in the grocery store – they are actually pliable, and delicious!
If I want bread, I sometimes will make a batch and dip one or two in a little olive oil and pink salt, like you do at a mediterranean restaurant. (The best paleo, gluten-free recipe for actual bread is this mix. It’s to live for.)
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If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #healthybymarlowe on Instagram or Facebook. I’d love to see what you come up with!
- 1 cup cassava flour
- 1/4 tsp. pink salt
- 1/4 cup Unrefined coconut oil melted
- 1/3 cup warm water
- In a medium sized bowl, whisk the cassava flour and salt with a fork.
- Add the oil and the warm water. Mix until thoroughly combined, and dough starts to form. Then, use your hands to continue kneading it into a ball of dough.
- Roll the ball into a symmetrical log shape, and then cut in half, and each half into 3 identical size pieces, so you have 6 pieces total.
- Roll each piece into a ball, and then flatten between two sheets of parchment paper using a rolling pin to make tortilla shape.
- Heat a dry skillet over medium heat. Place one tortilla on the pan and cook until it starts to bubble (about 1 minute). Flip and cook an additional minute.
- Remove to a plate and repeat with remaining tortillas.
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