Gluten Free Tortillas Recipe| Cassava Flour Tortillas | Set Apart Farm & Gardens| GF Tortilla Recipe

flaxseed meal

🥗Healthier: chia seed meal

💰Cheaper: ground oats

Chia seed meal offers similar binding properties and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Add 1.5 cups of cassava flour to a mixing bowl.

Add 0.5 teaspoons of baking soda and 0.5 teaspoons of sea salt to the flour.

Add 3 tablespoons of organic pumpkin puree to the mixture.

Pour in 0.5 cups of organic cold pressed extra virgin olive oil and mix well.

Add 0.5 cups of warm water to the mixture and stir until combined.

If the dough looks dry, add an additional 2 tablespoons of water and mix.

Add 1 tablespoon of olive oil to help bind the dough.

Add 1 tablespoon of pumpkin puree to enhance the color of the dough.

Knead the dough by hand until it is soft and hydrated.

Divide the dough into balls about the size of a golf ball.

Preheat a cast iron skillet over medium heat.

Use a tortilla press to flatten each ball of dough into a thin tortilla, about 1/4 to 1/8 inch thick.

Transfer the tortilla onto the preheated skillet using parchment paper.

Cook the tortilla for about 1 to 1.5 minutes on each side until it bubbles and has a nice color.

Remove the tortilla from the skillet and let it sit for about 5 minutes to soften further.

Repeat the process for the remaining dough balls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens