These tortillas are the business. They are soft fluffy magical little flatbreads. The perfect vessel for pico de gallo, Mexican braised beef, ‘breaded’ fish or shredded chicken. Beans, tofu, peanut butter and hummus are some vegan friendly accompaniments. Whatevs’ they are easy.
Or you can just do what I do and just stuff your face with them the second they leave your skillet and singe the corners of your mouth. It’s all good.
Seriously. I am no genius. I am just a girl, who found a recipe on the back of a bag of cassava flour and altered it slightly to help stretch her ingredients.
Lets just start with the flour. I use a mix of almond and cassava. I find it gives a nice fluffy consistency, and since I have discovered I can find almond flour dirt cheap in the international foods isle of my grocery store I don’t feel so stingy with it anymore. Cassava however, is really hard to find in stores but abundant online, so have a look around and expect to pay about $30 with shipping. It is so worth it.
These turn out great with just cassava which is what the original recipe calls for. Using cassava as a base it would be really easy to experiment with using other grain free flour as well, I use Otto’s brand and think it is amazing.
Cassava is the closest I have come to normal old wheat flour in both taste and consistency and I have been having a heyday baking delicious things with it like my chicken pot pie, or chocolate chip cookies.
So if you have a hankering for some tacos, curries, or just want something snackable at hand give these a shake. You will not be disappointed.
Grain free tortillas
3/4 cup cassava flour
1/4 cup almond flour
1 tsp salt
3 tbsp. olive or coconut oil
1/2 cup water
- Mix flours and salt
- Add oil and water and form a dough
- Separate into 8 equal balls
- Roll out balls between two sheets of parchment – dust with extra cassava flour if needed
- Fry on medium low heat 1-2 minutes per side or until bubbles form
- Make yourself some dang tacos!