CASSAVA FLOUR TORTILLAS (GLUTEN-FREE TORTILLAS)
These cassava flour tortillas are the best gluten-free and grain-free tortilla recipe. They're soft, slightly chewy, and perfectly foldable!
Provided by Lisa Bryan
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 tortilla, Calories 112 kcal, Carbohydrate 17 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 145 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
BEST EVER 5 MINUTE CASSAVA FLOUR TORTILLAS
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!
Provided by Paleo Gluten Free Eats Team
Categories Side Dish
Yield 10 tortillas
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Fat 12 g, SaturatedFat 2 g, UnsaturatedFat 9 g, Carbohydrate 17 g, Sugar 1 g, Fiber 1 g, Protein 1 g, Sodium 388 mg
CASSAVA FLOUR TORTILLAS
Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest filling, and you'll be surprised how well they hold up and how delicious they taste!
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 35.3 g, Fat 8.7 g, Fiber 0.9 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 150.6 mg
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CASSAVA FLOUR TORTILLAS - FRUGAL NUTRITION
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Reviews 1Calories 64 per servingCategory Tortillas
- First, you want to combine the cassava flour, coconut oil, salt, and water in a large bowl. I prefer to start with a fork and then use my hands to smooth it out.
- As you mix, the dough will start out crumbly, but you can smooth it by rolling it with your hands. Do a simple dough test by pressing or rolling one tortilla – if it falls apart, add a little more cassava flour.
- Divide the dough into even-sized balls. I usually go for golf-ball sized, but go with whatever works for your pan (and your tortilla press if you’re using one). This should make about 30 small street taco-sized tortillas, or 15 larger ones. Also – there’s nothing wrong with making several different sizes!
- Be sure to cover the dough with a towel to prevent it from drying out as you start the processing of making your fancy cassava flour tortillas. I find that letting the dough rest about 3-5 minutes before scooping yields the best results!
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