Cassava tortillas are a family favorite. In trying to wean my family off of (soooo much) corn, I was experimenting with these using different flours and methods… and finally settled on this. As a bonus I can eat them thanks to a long but worthwhile gut healing protocol! They can be a little tricky, like many paleo flours, but with the help of unbleached parchment paper, a good tortilla press and an oversized spatula, they are fun and easy to make, albeit a wee bit time consuming. This is where fun with the kids comes in! They love to press them and cook them on the grill and add their toppings.
These were great for our big Portland blackout. We live in a more rural area and are last on the list for restoring power lines and getting things back up and running… so we had to get creative without the use of our ovens this week! Thank God for gas stoves and generators!
- cast iron griddle
- Tortilla Press
- 1.5 cups cassava flour
- 1/2 tsp pink salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp konjac root powder
- 1/2 cup avocado oil
- 3/4 cup warm water depending on your flour and humidity. give or take a tbsp
- Combine dry ingredients in a medium bowl.
- Add oil and warm water and mix with a fork until it is clumpy, then squeeze into a ball.
- I use an ice cream scoop to size the balls for the tortilla press.
- Press (or roll out) between two sheets of unbleached parchment paper in the tortilla press. Sometimes I can carry this off without the parhment by carefully removing the tortilla from the press with a large metal spatula.
- Cook on hot cast iron grill for 1-2 minutes per side.
- Stuff with cheese and whatever you like.