Okay. So I recently made a discovery in the food world and I’m absolutely OBSESSED. If you read my post about cauliflower gnocchi, you already know BUT just in case you missed that one I’ll tell ya again:
CASSAVA FLOUR PEOPLE.
It’s truly life changing. It’s grain, nut, and gluten free, totally plant based, can be subbed in a 1:1 ratio for wheat flour, AND (the best part) it has the same consistency as actual flour! So it’s perfect for pretty much everything from breads to cakes to pasta and so much more which I will for sure be posting many recipes for.
I’ve been using Otto’s Naturals Cassava Flour which is certified gluten-free and non-GMO anddddd it’s super easy to order online (free shipping on errythang 🙌🏻) because cassava flour is actually lowkey so hard to find in stores here in Canada. So very thankful for Otto’s Naturals.
Okay, now for these tortillas. All I have to say is….
SO FREAKIN GOOD HOLY SWEET MAMA JAMA.
Literally I fed them to my boyfriend and he likes them even more than corn and flour tortillas ANDDD they’re so easy to make. Sound good? Okay now get to the tortilla making! Personally I’m about to make about 100 of these bad boys and freeze them so I always have them on hand.
Have an amazing day my peeps!
THE BEST Grain, Nut, and Dairy Free Tortillas
- 1 cup Otto’s Naturals Cassava Flour
- ½ tsp cumin
- ½ tsp salt
- 2 Tbsp organic avocado oil
- 2/3 cup cold water
- I HIGHLY recommend parchment paper for rolling the tortillas
- In a food processor, add the cassava flour, salt, and cumin and pulse a few times to combine.
- Turn the food processor on and drizzle in the avocado oil. The batter will still be fairly grainy at this point, don’t worry.
- Turn the food processor on again and drizzle in the cold water.
- Turn off the food processor and scrape down the sides to ensure everything is fully mixed.
- Transfer the batter to a clean surface, roll into a ball, and cut into 6 equal pieces.
- Using parchment paper and a little sprinkle of extra cassava flour, roll out your tortillas until they’re about 6 inches in diameter. Meanwhile, heat up a skillet on about med-high heat.
- Once the skillet is hot, flip a tortilla onto it and allow it to cook for about 30-45 seconds per side. Transfer to a plate and allow it to cool in the open before covering.
- Repeat step 7 until each tortilla is cooked and enjoy! I store my tortillas in the fridge for up to 5 days. You can also freeze them.