Gluten Free Cassava Tortillas
  1. In a bowl, combine all ingredients until the batter starts to resemble dough. If it's too dry, add a bit of water. If it's too wet, add a bit more flour. It should be just sticky enough to stay together but not so much that it sticks to your fingers.
  2. Break dough into evenly sized 6 balls.
  3. If using a rolling pin, roll out dough between two pieces of unbleached parchment paper sprinkled with a little extra flour. You will likely need to help re-shape the tortillas into a circle and re-roll as they often crack a bit around the edges.
  4. If you have a tortilla press, I recommend also using parchment on both sides with a bit of flour. Press firmly until the dough is flat.
  5. Personally, I like to use my tortillas press but then roll out the tortillas a bit more afterward so they become a bit thinner.
  6. Heat a pan to medium high. When warm, place tortilla gently onto the pan and cook until bubbles appear and the bottom of the tortilla starts to brown.
  7. Once slightly browned, flip it and wait for the second side to brown - about 2 minutes.
  8. If the tortillas seem dry as you cook them, please a damp paper towel over the resting tortillas as you finish the rest.
  9. Serve right away or store in the refrigerator or freezer for future use.
Recipe by Anya's Eats at