Perfect Paleo Tortillas {Grain Free & Gluten Free}
It was love at first … well… press!
As soon as the dough came together (which is so super easy) and I pressed my first tortilla, I instantly knew these were going to be something really special.
Before we get into the magic of making these awesome tortillas, I want to quickly say that while I know many of you hate the idea of purchasing single use kitchen gadgets, like a tortilla press. I purchased my press over 10 years ago, and while I don’t use it daily or even weekly.. it’s still worth having.
There is simply NO COMPARISON when it comes to how much easier pressing is to rolling out tortillas. So just take the leap, grab THIS cast iron tortilla press then tell your friends/family that you have one and that they can borrow it – as my grandma Elsie would say “it’s nice to be nice.”
Once you start making these Perfect Paleo Tortillas, you’ll be totes hooked and so glad you grabbed a beautiful tortilla press, trust me.
Most often when you have a gluten or grain free tortilla they are lack luster and crumbly. They don’t bend, wrap or fold with ease. And there’s none of the stretchiness you typically find with wheat tortillas – total bummer.
But these Perfect Paleo Tortillas are different.
They are flexible, soft and even stretchy — but not gummy. The secret is using Cassava Flour.
Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. The most commonly used version of cassava is tapioca, which is the bleached and extracted starch of the cassava flour.Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!
There is only one brand of cassava flour I use; Otto’s Cassava Flour. It is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product. If that’s not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.
Otto’s Cassava Flour on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again. This proprietary method leaves no chance for mold or fermentation to develop.
I use it often in my kitchen and have a few other recipes that you’ll want to check out; Buffalo Cauliflower, Saltine Crackers and Biscuits.
Feel free to use the Perfect Paleo Tortillas in any recipe or dish where you’d normally use a flour or corn tortilla. We love them for wraps, burritos, quesadillas and fajitas, but the sky is seriously the limit.
Check out my NEW Recipe for Paleo Freezer Breakfast Burritos for a creative and healthy way to start your day, using these Perfect Paleo Tortillas!
Paleo Gluten-Free Tortillas
Ingredients
- 2 cups cassava flour
- 2 teaspoons Sea Salt
- 1/4 cup avocado oil
- 1.5+ cups Water, filtered (up to 2 cups)
Instructions
- Using your stand mixer with dough hook, combine all ingredients and mix well - roughly 5 minutes - scraping sides as necessary. Dough will be smooth, like play dough. Not tacky or crumbly. Adjust water/flour as needed.
- Divide dough into roughly 18 equal size portions and roll into a ball, set aside.
- Heat a seasoned cast iron griddle or skillet over high heat. Do NOT add any fat.
- Using a tortilla press lined with plastic shopping bag rounds, press 1 round of dough flat.
- Yes. You read that correctly. SHOPPING bags are the PERFECT non-stick liner for your tortilla press. Nothing else works as well, trust me I've tried EVERYTHING.
- Then simply peel the shopping bag pieces off your dough. I feel it's best to press as you go, not working ahead.
- Light brown you pressed dough on hot cast iron griddle or skillet on both sides. The first ones can take a few extra minutes, as you work through the recipe, you may need to reduce the heat slightly.
- Remove from heat and place on a cooling rack for 1-2 minutes before stacking. If you stack while HOT they can stick together a little bit, but can be carefully pulled apart.
- Use immediately, store in an air tight container/plastic bag in the refrigerator for up to a week or the freezer for several months.
Servings: 18 tortillas
Would this recipe work if I used almond flour?
This recipe was developed using cassava, not almond flour. They aren’t interchangeable in this application.
Hi. how can i make these without a press? would a rolling pin work?
I’ve used a flat bottom skillet (cast iron best since it adds weight) to press the dough between parchment. Apply even pressure and check to see how thin the tortilla is. Re-press if too thick or ease back on pressure next time – you’ll get the hang of it after one or two tries. Avoid using a glass plate as it could crack and break under the force of pressing down.