Gluten Free Tortillas That Don’t Break Apart in 2 Seconds

If you’re a taco or wrap girl, the gluten free life can be rough. It took a few weeks, but I finally perfected this soft gluten free tortilla recipe that is delicious, filling, flour-y in all the right ways, and you can fold it as much as you want without it breaking apart! Enjoy.

Things You’ll Need

• A tortilla press (can also use a roller or we used our cast iron to press the dough when we didn’t have a tortilla press)

• A mixing bowl

• Unbleached parchment paper

• A baking or flour towel

• Spatula

Ingredients

• 2 Cups of Cassava Flour

• 1/2 Cup of Avocado Oil

• 1 Cup of Filter Water (we use water from our Berkey)

• Sea Salt

Instructions

1. Mix cassava flour, avocado oil, water, and sea salt in a mixing bowl. As the dough begins to form, it may be easier to use your hands to mix the ingredients.

2. Roll the dough into smaller balls of dough — the size of a golfball. I typically place them on a cookie sheet or parchment paper until all of the dough in the large mixing bowl is gone and mini-doughs are formed.

3. Turn your stove top burners on high and get a few pans ready.

4. Put a large plate next to the stove with the flour towel on top of the plate so you’re ready to put tortillas in as you heat them up.

5. Place 1 sheet of parchment paper on the tortilla press,1 smaller dough ball on that, and another sheet of parchment paper on top of the dough. Press firmly, but not too hard. You want the tortilla to have some thickness because if it’s too thin it will break apart.

6. Very slowly and carefully remove the parchment paper from the flattened tortilla and throw the tortilla down on the pan quickly (see video). No oil is necessary — you’ll just throw the tortilla right in the pan! The first couple may be duds — that’s okay! Stick with it. Add more flour or water as needed. Sometimes breakage happens when there’s too much water or oil — so it usually doesn’t hurt to add more flour.

7. Watch for bubbles to form on one side of the tortilla and flip it once you see them begin to form. Heat/toast the tortillas as long as desired.

8. When you finish a tortilla, place it on the baking/flour towel and fold the towel so it is covering the tortillas. This is the secret to keeping them nice, soft, and unbreakable. You want to keep the heat and moisture trapped in the towel, which will give you that perfectly soft tortilla.

9. Cook all tortillas & keep them enclosed in the towel. You can store in a large tupperware and they should keep their consistency if they’re not exposed to air too long! Enjoy!