Cassava Flour Tortillas
SO it's been just over 2 months since I adopted the AIP (Autoimmune Protocol) Diet, which I'll be doing until June or so. It's been interesting, learning the ins and outs of it, and finding out what works best with our tastes and ... desire to cook on any given day!
After a couple not-great attempts at making tortillas, I've settled on this as not only my go-to tortillas recipe, but a regular rotation menu item here - we do fish tacos at least once a week!
Usually, I'll make these as-is, for a basic, fairly neutral tortilla. Sometimes, I'll add a little garlic powder and/or onion powder, for just a hint of flavour. Sometimes - as is the case with my AIP Shawarma, coming up later this week! - I'll add even more flavour!
Now, after the first couple attempts at making tortillas, I decided to break one of my big kitchen rules: "No single-purpose items!"... and bought a tortilla press. I hesitated at first, not sure how much of a difference it would make, or how often I'd use it.
... and I don't regret a thing! There's no way I'd be making tacos as often as I do, without this. Absolutely worth the (reasonable!) price and storage space, it's definitely a frustration-saver. I can press them out in no time, it's just SO much easier than rolling out.
THIS is the one I bought, and I definitely recommend it. I don't have a lot of experience with tortillas presses, though, so for all I know, the more expensive ones are better. I just know that this makes things so quick and easy, I have no complaints at all!
Some day, I might buy a larger one and start making larger wraps. This recipe would probably be good for 2-3 large wraps.
While I LOVE the Tortilla recipe I developed for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking, to be honest... this recipe is tasty and a lot less ingredients-intensive. Amazing what you can learn, when you have to adapt to increasingly more restrictive dietary needs! I'd never used cassava flour before last month, and now I have something new and fun to experiment with!
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Cassava Flour Tortillas
- 1 Cup Cassava Flour
- ½ tsp Salt
- ¼ Cup Lard
- ½ Cup Cold Water
- Measure the cassava flour and salt into a food processor, blitz to combine. Add lard to the processor, blitz just a few times to break up the lard and distribute a little.
- Add water to the food processor, blitz just long enough to combine.
- With clean or gloved hands, pinch a little of the mixture together. It should hold well, without being sticky. If it doesn't hold together, add a small amount of water - just a few drops at a time - combine, and test again. If it's sticky, add a little more cassava flour, combine, and test again.
- Dump mixture out onto a clean work surface, and gently knead to form a coherent ball of dough - without overworking it.
- Divide mixture into 6 equal portions. Form each portion into a ball, flatten slightly into a disk shape.
- Cut two pieces of parchment paper slightly bigger than the surfaces of your tortilla press.
- Sandwich one disk of dough between the pieces of parchment paper, press in tortilla press. I like to turn it 90 degrees after the first press, and press a second time.Repeat with the other 5 dough pieces.
- Heat a large nonstick pan over medium. Depending on the size, cook 1-3 of the tortillas for a couple minutes on each side, until dry, cooked through, and slightly browning on the high points.
- Serve hot