Cassava Flour Tortillas

Cassava root or Manioc Root is a gut friendly alternative to grain flour

Cassava root or Manioc is a friendly starchy food that helps support a healthy balance of gut bacteria, has properties that fight chronic inflammation, boost energy, supports healthy blood sugar levels and helps maintain hair and skin health. 

The flour made from the cassava root is a simple substitute in most recipes for some of the grain flour.   The manioc's mild flavour doesn't change the flavour of our favorite flat breads and baked goods that we are accustomed too.  

Cassava flour a great alternative to processed grains and improperly prepared flour products that can lead to poor health and body wide inflammation.

Ingredients

1 1/8 cups Cassava Flour

1/2 teaspoon Sea Salt

3/4 cups Water (hot)

3 1/2 tablespoons Coconut Oil (melted)

Directions

1. In a large bowl, add the Cassava flour and salt. Mix to combine. Add the hot water and coconut oil and mix with a spoon to combine all the ingredients.

2. Use your hands to knead it into a smooth dough. The texture should be similar to a very soft playdough. If it is too firm, add a few drops of water to work into the dough.

3. Divide the dough into 9 even balls, rolling them with your hands. Keep the balls on a plate covered with a clean kitchen towel to keep them from drying out.

4. Roll out the tortillas using a tortilla press or by hand with a rolling pin. To roll them out by hand, place one ball in between two Sheets of parchment paper. Use a baking sheet to flatten the dough. Then use a rolling pin to roll it out into a thin tortilla (it should be thin but not translucent).

5. Heat a cast-iron skillet over medium heat. Once the skillet is hot, remove the top sheet of parchment from the tortilla. Place the tortilla on an open hand and use your other hand to peel the parchment carefully from the bottom. place on the skillet and cook for 45 second to 1 minute. It should puff up. Flip and cook another 45 seconds to 1 minute , until the bubbles are golden brown on both sides.

6. Transfer to a plate and cover to keep warm. Continue with remaining dough. Serve and enjoy.

To Store

Cooked tortillas store in the fridge for up to 5 days. To freeze, let them cool completely after cooking and store in the freezer flat between sheets of parchment paper in a freezer bag for up to 3 months. When you are ready to eat them from the freezer, let them sit to defrost for about 5 minutes and then heat them on low in a skillet to warm them up.

Download the printable recipe here. It includes nutritional information, and additional notes.

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