Cassava Flour Tortillas are Grain Free, Nut Free, Gluten Free and Tasty
Grain Free and Gluten Free Cassava Flour Tortillas
I have been about 95% gluten-free for two years. (I make exceptions for donuts from time to time). Since going gluten-free, I have had to forego some foods, but I have gained so much. Minimal digestion issues, clearer skin, more energy, and I actually enjoy eating food again. The reason I stopped eating gluten is that I discovered an allergy to wheat using a prick test from my Allergist. Since then, I have tried to remove it from my diet. When I do eat wheat if I have a runny nose, itchy eyes, throat, tongue, mouth, skin breakouts, and digestive issues usually constipation. Since removing wheat from my diet, I don’t experience any of those symptoms. I don’t believe in living life on a diet, but I do believe in honoring my temple. Eating wheat doesn’t serve me well, so for the last two years, I have been removing it and finding alternatives to wheat. I also enjoy experimenting in the kitchen to invent grain-free options to my old faves.
Tortillas are a staple purchase in my home. My girls will wrap up anything for breakfast.lunch and dinner. I was substituting my tortillas for the corn, but sometimes you want a soft flour tortilla. Over the last few years, I have been able to figure out ways to swap recipes for gluten-free ingredients. It’s all about the flour different gluten-free flours work well for different things. Like almond flour is great for cornbread but makes cakes a little gritty. Rice flour is great for frying and baking.
Cassava Flour is Easy to use with Gluten-Free Baking
I have been playing with Cassava flour for about a month, and I love it. It’s nut-free, grain free and gluten free. Very fine and easy to work with the Cassava is a root vegetable. Cassava flour is the whole root, simply peeled, dried and ground. So, last night I experimented and created this four-ingredient Cassava Flour Tortilla! It was effortless, and they turned out very tasty! I am learning that just because it’s gluten-free doesn’t mean that I have to forego the things I love. I have had some gluten free fails, but this one was a win! These are sturdy, pliable, and taste delicious when you stuff them with whatever you feel.
One thing that you have to consider when baking differently than you’re accustomed too is that flavor and texture won’t be exactly what you’re missing but if you can find an equal substitute give it a try. I have made some wraps with these tortillas, and they held up well. I also made a Dairy-free Enchilada bake that was tasty, and Cassava Tortillas held up fine for leftovers the next day.
- 1/2 cup Cassava flour
- 6 large Eggs (up to 7-8, see notes)
- 1 1/4 cups- 1 1/2 cups Unsweetened dairy-free milk (I used Unsweetened Almond Milk)
- 3/4 tsp Sea salt
- 1 tbsp Gelatin powder (optional - for more pliable, sturdy tortillas)
- In a bowl, whisk all ingredients together until smooth.
- Let the batter sit for a minute or two.
- The batter should be very runny (that's a good thing) it should pour easily (add more almond milk if needed). If you are using the optional gelatin, add an extra 1/4 cup almond milk.
- Heat a 8 inch skillet over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately, rapidly spread it in different directions to evenly distribute around the entire bottom surface of the 8 inch pan. Similar to making crepes.
- Cover pan with lid, until the edges are golden and you see bubbles forming in the middle. Then remove lid. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until you make all the batter.
Macros: 84 calories Protein 6g Carbs 6g Fat 4g
So, if you’re looking for a gluten-free, grain-free, nut-free and dairy-free flour tortilla, I would give these a try! I am also sharing two recipes. Give my Enchilada Bake a try and let me know what you think?