Soft & Simple Cassava Flour Tortillas Recipe

Make perfectly soft cassava flour tortillas recipe with just 5 ingredients! This easy gluten-free tortilla recipe is paleo-friendly and ideal for tacos, wraps, and quesadillas.

You know that moment when you’re standing in the grocery store, reading the ingredient list on “gluten-free” tortillas, and you can’t even pronounce half the words? I’ve been there too many times. That’s exactly why I started making my own cassava flour tortillas recipe at home.

Last Tuesday, my youngest asked for quesadillas (again), and instead of reaching for that package with fifteen ingredients, I whipped up a batch of these homemade beauties in about twenty minutes. They’re soft, pliable, and actually taste like real tortillas—not cardboard.

If you’re new to gluten-free cooking or just tired of rubbery store-bought options, this cassava flour tortillas recipe is about to become your new best friend. With only five simple ingredients and no fancy equipment required, you’ll wonder why you didn’t try this sooner.

According to the Celiac Disease Foundation, cassava flour is naturally grain-free and completely safe for those avoiding gluten, making these tortillas perfect for anyone navigating celiac disease or gluten sensitivity.

Why You’ll Love These Cassava Flour Wraps

These gluten free tortillas are honestly magical. They’re tender enough to fold without cracking, sturdy enough to hold your favorite fillings, and they taste just like the flour tortillas I grew up eating.

Plus, they’re paleo-friendly, grain-free, and made without any weird gums or starches. Just real, whole-food ingredients that you probably already have in your pantry.

I love that this paleo tortilla recipe comes together so quickly on busy weeknights. No resting time, no complicated techniques—just mix, roll, and cook.

Ingredients for Homemade Cassava Tortillas

• 1 cup cassava flour, lightly packed (see notes below)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon cream of tartar
• 2 tablespoons olive oil, butter, ghee, or palm shortening
• ⅔ cup warm water

A Quick Note on Cassava Flour: Not all cassava flours behave the same way. I’ve had the best results with Otto’s Naturals or Anthony’s brands for this grain free tortillas recipe. They’re finely milled and create that perfect soft texture we’re after.

Make Cassava Flour Tortillas Recipe Step by Step

Step 1: Add the cassava flour, salt, baking soda, and cream of tartar to large bowl and mix together.

Step 2: Add the oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly—don’t worry, that’s exactly what we want at this stage.

Step 3: Add the warm water and knead together for 2 to 3 minutes. At first the dough will be wet and sticky, but as the cassava flour absorbs the water it will become dryer and more pliable. The texture should be similar to soft Play-Doh. If it’s too sticky, add a bit more cassava flour. And if it’s too dry, add a bit more water.

Step 4: When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Then, slice it into 6 pieces. Take each piece and roll into a ball.

Step 5: If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press into a flat tortilla (this method is much easier). Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.

Step 6: Heat a non-stick pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute. Flip the tortilla and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.

Step 7: Eat immediately or freeze in batches for future use.

Substitutions & Swaps

Can I use a different flour? Unfortunately, cassava flour is pretty unique in this cassava flour tortillas recipe. Other gluten-free flours like almond or coconut flour won’t give you the same stretchy, pliable texture that makes these gluten free tortillas so special.

What about the fat? Any fat works beautifully here. I usually grab whatever I have on hand—olive oil for a neutral taste, butter for a richer flavor, or ghee if I’m keeping things dairy-free. Palm shortening creates the softest texture if you can find it.

Egg-free? Yep, this paleo tortilla recipe is already egg-free. That’s one of my favorite things about it—no allergen juggling required.

Cream of tartar substitute: If you don’t have cream of tartar, you can use ½ teaspoon of lemon juice or white vinegar instead. It helps activate the baking soda and keeps your grain free tortillas tender.

Troubleshooting Your Cassava Flour Wraps

My dough is too crumbly: Add warm water, one teaspoon at a time, and knead it in. Cassava flour can vary slightly between brands, so minor adjustments are totally normal.

My tortillas are cracking: This usually means the dough was a little too dry. Next time, add an extra tablespoon of water to the mixture. Also, make sure you’re cooking them on medium-high heat, not too hot, which can dry them out too quickly.

They’re sticking to the pan: Use a good non-stick skillet or well-seasoned cast iron. You shouldn’t need any oil in the pan—these homemade cassava tortillas cook best on a dry surface.

They’re turning out tough: Don’t over-knead the dough, and don’t overcook them. These gluten free tortillas only need about a minute per side. They should have a few light brown spots but still feel soft and pliable.

Storage & Meal Prep Magic

Fresh cassava flour tortillas are absolutely incredible warm off the pan. But here’s the thing—they also store beautifully, which makes them perfect for meal prep.

Short-term storage: Stack your cooled grain free tortillas with parchment paper between each one, then store them in an airtight container in the fridge for up to 5 days. When you’re ready to use them, just warm them in a dry skillet for 15-20 seconds per side.

Freezer-friendly: This is my go-to method. I make a double batch of this paleo tortilla recipe every few weeks and freeze them. Layer parchment paper between each tortilla, place them in a freezer bag, and they’ll keep for up to 3 months. Thaw at room temperature or warm them directly from frozen in a skillet.

Quick tip: I like to make these cassava flour wraps on Sunday afternoons so I have them ready for busy weeknight dinners. Your future self will thank you.

Serving Suggestions

These homemade cassava tortillas are incredibly versatile. Here’s how we’ve been using them in our house lately:

Taco Tuesday (obviously): Fill them with seasoned ground beef, shredded chicken, or black beans. Top with your favorite fixings—we’re talking avocado, salsa, cilantro, and a squeeze of lime.

Breakfast wraps: Scrambled eggs, crumbled bacon, and a sprinkle of cheese make the perfect morning meal. These gluten free tortillas hold up beautifully to hearty breakfast fillings.

Quesadillas: Layer cheese between two tortillas and pan-fry until golden. The cassava flour creates the perfect crispy-on-the-outside, melty-on-the-inside texture.

Simple snack wraps: Spread with almond butter and banana slices, or hummus with shredded veggies. My kids devour these after school.

Pizza crust alternative: Believe it or not, these grain free tortillas make fantastic personal pizza crusts. Just pre-bake for a few minutes, add your toppings, and finish under the broiler.

Looking for more gluten-free inspiration? Try pairing these with my gluten-free green bean casserole for a complete comfort food dinner.

Variations to Try

Herb-infused: Add a teaspoon of dried herbs like oregano, basil, or cilantro to the dry ingredients. This works beautifully for Italian-inspired wraps or Mediterranean meals.

Garlic lovers: Mix in ½ teaspoon of garlic powder for savory cassava flour wraps that pair perfectly with just about anything.

Slightly sweet: Add a pinch of coconut sugar to the dough for a subtle sweetness. These are amazing with cinnamon butter or as a base for dessert quesadillas.

Larger size: Want burrito-sized tortillas? Divide the dough into 4 pieces instead of 6. You’ll get bigger homemade cassava tortillas that are perfect for wrapping up heartier fillings.

Kid-friendly twist: My daughter loves when I add a tiny bit of food coloring to make rainbow tortillas. The colors bake right in, and suddenly veggies wrapped in a purple tortilla become way more exciting.

Simple Cassava Flour Tortillas Recipe FAQs

Final Thoughts on This Cassava Flour Tortillas Recipe

I’ll be honest—learning to make your own gluten free tortillas feels a little intimidating at first. But after you make this cassava flour tortillas recipe once or twice, it becomes second nature.

There’s something incredibly satisfying about creating warm, soft homemade cassava tortillas in your own kitchen. No more squinting at ingredient labels or settling for expensive store-bought versions that don’t quite hit the mark.

Whether you’re newly gluten-free or just looking for healthier homemade options, these grain free tortillas are going to make your meal planning so much easier. They’re quick, they’re delicious, and they prove that eating gluten-free doesn’t mean sacrificing the foods you love.

So grab that bag of cassava flour and give this paleo tortilla recipe a try. I think you’re going to love them just as much as my family does.

For more easy gluten-free recipes and kitchen inspiration, visit GrainlessLife.com.

Happy cooking, friend! 🌮