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Cassava Flour Tortillas

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Adjust Servings:
180 g of Cassava flour
160 ml of Water warm water
1/2 tsp of Psyllium husk If needed
4 tbsp of Extra Virgin olive oil Or avocado oil
1/2 tsp of Salt

Cassava Flour Tortillas

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Serves 4
  • Easy




Manioc flour…cassava flour…Мука маниока…кассавы…

Manioc, tapioca, cassava, yuca…Let’s clear things up!

Manioc is a tropical plant with edible roots native to South America but grown in other areas with a tropical climate. 

In different parts of the world, it’s also called cassava and yuca. 

Tapioca is a starch extracted from the roots of manioc.

Though cassava flour doesn’t really offer many vitamins and minerals and consists mainly of starch, it has one huge benefit (besides that it feeds billions of people). Its taste and properties are very similar to wheat flour. Well, beautiful is a bit of an overstatement, but cassava flour provides baking goods with a golden crust, soft texture, and incredible taste. 

These cassava flour tortillas are suitable even for the strictest dieters. Try them out!

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Depending on the flour you’re using you might or might not need to add psyllium. If your tortillas start to tear when you’re transferring them to the pan, add psyllium and they’ll be perfect.


In a bowl, mix all the ingredients until well combined. The dough should stick together and be a smooth consistency. Form a ball. Divide it into 8 equal parts and shape into bowls.
Take each ball of dough between two sheets of parchment paper and roll out into a thin tortilla. Or use a tortilla press if you have one.
In a dry hot pan, cook the tortillas for about 1 minute on each side.

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