Tortillas. They’re a perfect little wrapper for all things yummy. And when you give up grains, it pretty much takes them right out of the picture. So, instead of a life not worth living, I’ve found some alternate ways to still enjoy things I love.
Cassava flour is a grain free/gluten free substitute for wheat that replaces it 1:1, which just makes things easier. But if you’re watching your carbs or trying to keep things low glycemic… this is not the best substitute for you. If you avoid gluten, this will be your new favorite recipe!
That being said, which cassava flour you use matters. Many people have told me that others have been gritty and haven’t worked as well in their recipes. Otto’s is the brand I’ve always used and loved.
The recipe calls for palm shortening, which is what I used and it worked well. I do think I’ll be trying it with a little pork lard next time for a little more flavor. If you beat me to it, let me know what you think!
Oh, one more little tip! If you have a Type A personality, or are cooking for someone who does (that’s me!), you definitely should get you a cast iron tortilla press! It’ll keep the tortillas perfectly uniform in thickness. If you don’t have one – you’ll just roll them out into an approximately 6″ circle.
Are there any worthy premade tortillas out there? Yes. And I purchase these from time to time for those lazy, I-don’t-wanna-cook-as-much kind of days. But fortunately, I came across this recipe and saw how incredibly simple it could be to make them and save some money! Because, let’s face it, that matters.
Now, on to the recipe!
- 1 cup Cassava Flour (Otto's Recommended)
- 1/4 tsp. Himalayan Salt
- 1/4 tsp. Baking Powder - Aluminum Free
- 1/2 tsp. Cream of Tartar
- 2 tbsp. Palm Shortening (Can use Pork Lard or Ghee)
- 2/3 cup Warm Water
- Add the first four dry ingredients in a large bowl and mix them together.
- Add the shortening or lard and knead into the dry ingredients. Mixture will be dry and crumbly.
- Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs the water it will become dryer and more pliable.
- When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Slice it into six pieces. Roll each piece into a ball.
- If you have a tortilla press, take each ball of dough, place between two pieces of parchment paper, and press into a flat tortilla. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6" circle.
- Heat up a cast iron pan on medium high heat.
- As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute on each side. Continue with remaining tortillas.
- Enjoy your tortillas warm or freeze for future use.
I’ve been feeling a strong urge to go to Copper Canyon in Mexico and ride a donkey through the hills while eating burritos. Is that strange? This sounds delicious. Rarely is a wheat consumed here…! I was thinking of making organic heirloom corn tortillas… that press could be handy. But tortillas are supposed to be handles, and corn has a strong flavor! Maybe I’ll give this cassava thing a try!
Yes, it’s weird! Lol! Definitely give the cassava flour tortillas a try for the trip though! =)