Easy Cassava Tortilla Recipe | the BEST paleo tortillas (no tortilla press required!)

Easy Cassava Tortilla Recipe | the BEST paleo tortillas (no tortilla press required!)


– Hey guys, welcome to my
kitchen, I’m Nicki Sizemore. All right, today we are making homemade, gluten-free, cassava tortillas. I’m so excited about this recipe
because I can’t eat gluten, and while I love a good
corn tortilla, after years and years of only eating corn
tortillas, I got sick of them. So the base for these
tortillas is cassava flour. Which you might remember we
used in my cassava cookie bars which I’ll link to below,
it’s a naturally gluten-free and paleo flour because
it’s made from the root of the cassava plant, but
I found that if I used all cassava flour, the tortillas were a little bit too gummy. So, I added some almond
flour and that did the trick. Now whether or not you can eat gluten, I think you’re gonna love this recipe. These healthy, nutritious
tortillas are great not only with tacos,
but also as flat breads. So I use them to wrap up my
favorite sandwich fillings, to serve falafel or I tear
them up and serve them with my favorite dips, they
are delicious with hummus. I can’t wait to show you this recipe, so let’s head to the kitchen. Tortilla, and remember to subscribe below so you don’t miss any of my gluten-free, easy, From Scratch Fast recipes, let’s go. I forgot to mention the
most important part, these tortillas are so easy and you don’t even need a tortilla press. The batter gets made right in the blender and a little trick when
you’re blending things is to always add the liquid first, that’ll help the other food to circulate. So I have water and neutral vegetable oil. I’m using safflower oil, but
you could use a grapeseed oil. Next I’m adding almond
flour, the almond flour gives the tortillas a tender texture. It also provides some natural sweetness as well as some protein. And then we have the cassava flour. Cassava flour is high in starch and it’s going to make
the tortillas pliable. Season this up with some fine sea salt and a touch of granulated
garlic, which is gonna give the tortillas a savory complexity. Then all we have to do
is blend up the batter. I told you this was easy. Get in there with a spatula,
you just want to make sure that all of the flour is incorporated and that is it, my friends,
let’s go cook up some tortillas. I have been preheating
my cast iron griddle, which I love to use for this because I can cook more than one tortilla at a time. You could just use a
regular cast iron skillet if you don’t have a griddle. I sprayed it with cooking
spray and now I’m gonna use an ice cream scoop to scoop the batter right onto the griddle,
it just makes it easier, but you could really use
a spoon here instead. Next, spray the back of
a small offset spatula with some cooking spray and
then we’re gonna use this to spread the batter into a thin circle. The batter is going to want to slip around and crack a little bit,
but just be patient and keep working it,
it will come together. And remember, it doesn’t
have to look perfect. So just keep working in batches, scooping the batter and spreading it out. Once the tortillas are
golden brown on the bottom, and that only takes a few
minutes, give them a flip and let them cook on the other side. They should feel dry to
the touch, not tacky. Transfer the tortillas to a cooling rack and then keep working with
the rest of the batter. You’ll want to spray the
griddle with cooking spray between batches as well
as wipe down and spray that little spatula, and
feel free to adjust the heat as needed, if the tortillas
start to brown too quickly. Trust your own instincts. Once all of the tortillas are cooked, I invite you to dive in and eat one. (laughing) They have such a delicious flavor and I find they’re
irresistible all on their own. So I usually can’t resist just
noshing on one right away, but you can let them cool if
you are more patient than I am. Now there are so many ways
you can use these tortillas. You can build a traditional taco. Today I’m gonna do a veggie
taco with sauteed veggies and pinto beans, some avocado slices. You could throw on some
sour cream and cheese. You know, it’s totally up to you. They’re also fantastic wraps, so you could really stuff these with anything, they’re one of my favorite lunches. But there’s more, these tortillas make for amazing gluten-free flat breads. I love to tear them up and serve
them with my favorite dips. They are especially awesome with hummus, which is what I’m eating now. You can store the tortillas
at room temperature for a couple of days, but
I prefer to freeze them because they last for months. Just throw them into
a zip top freezer bag, press out all the air and
then you’re good to go. Thank you guys so much for tuning in. I really hope you like these tortillas. I’ve included a link below to the recipe. You can find a ton of other
gluten-free, From Scratch Fast recipes here on YouTube,
as well as on my website. I will see you next time. (gentle music)