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5 from 1 vote

Cassava Flour Tortillas

These tortillas are quick and easy to make - just a few minutes of prep time! - tasty, and very allergy friendly. They're dairy free, gluten free, AIP compliant, and paleo!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: AIP, Gluten-free, Mexican, Paleo
Servings: 2 People
Calories: 211kcal
Author: Marie Porter


Tortilla Press



  • 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


Calories: 211kcal | Carbohydrates: 49g | Protein: 2g | Fat: 1g | Sodium: 588mg | Fiber: 1g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg