Cassava Flour Tortillas Food

CASSAVA FLOUR TORTILLAS (GLUTEN-FREE TORTILLAS)

Steps:

• Add the cassava flour, salt, baking soda, and cream of tartar to large bowl and mix together.
• Add the oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.
• 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.
• 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.
• 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.
• 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.
• Eat immediately or freeze in batches for future use.

BEST EVER 5 MINUTE CASSAVA FLOUR TORTILLAS

Steps:

• Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
• Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands to press out the dough into a tortilla shape or use a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
• Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
• Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!

PALEO CASSAVA FLOUR TORTILLAS

Steps:

• Stir together cassava flour and salt. Add duck fat and water and mix with your hands. Continue kneading mixture into a soft and pliable consistency similar to child's play dough.
• Divide dough into 10 balls and keep covered with plastic wrap in a bowl while you work.
• Roll out individual balls of dough into rounds, either by hand or with a tortilla press lined with parchment paper.
• Heat a large skillet over medium-high heat. Place 1 flattened tortilla round in the skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Repeat with remaining dough.

CASSAVA FLOUR TORTILLAS

Steps:

• Prepare a tortilla press with 2 pieces of parchment paper. Set aside.
• Pour warm water into a bowl and stir in salt until it dissolves.
• Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.
• Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.
• Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.