HOW TO MAKE CASSAVA FLOUR TORTILLAS | gluten-free & paleo tortillas

In a large mixing bowl, add together 2 cups cassava flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt, then stir.

Add 3 tablespoons palm shortening and use your fingers to cut it in until it's dry and crumbly.

Add 3/4 cup water and mix with your hands until a ball of dough forms, which will be soupy at first but will absorb the water after about a minute.

Roll the dough into a log and divide it into six equal parts, then roll each part into a ball.

Cut out square pieces of wax paper or parchment paper to fit the diameter of your tortilla press.

Place a ball of dough on the wax paper, squish it slightly, and then press it in the tortilla press.

Heat a non-stick or cast iron skillet on medium-high heat.

Carefully remove the wax paper and place the tortilla in the skillet, cooking for about a minute on each side.

Remove the tortilla and place it on a paper towel.

Equipment Needed

Spice Level:

Dietary