Cassava & Coconut Tortillas (gluten & grain free)
Last week I posted a picture of and an Instagram story with a picture of my gluten and grain free Cassava & Coconut Flour Tortillas. I got a request to post the recipe. These are my go to when I really want tacos or enchiladas. I almost always stay away from corn and all the gluten free tortillas have something in them I don’t tolerate well. Once again, making my own comes in handy!
Learning that making things myself is always a better option, was not an easy thing to learn. I have always struggled with my health and gut issues but in the last 5 years I have focused on healing. In this process, I learned that eating out for the most part is not a great option. I have had some good luck eating at places in bigger cities but in my smallish town, I almost always get sick.
Another reason for getting my hands dirty in the kitchen is that there are three restaurants in my town that I almost never get sick. But, who wants to eat the same meals all the time and pay over $10 for it? It’s so much safer and cost effective to make things at home. This way I am in control of the ingredients and can avoid any negative health effect.
Cassava & Coconut Tortillas
There is a great brand out there of paleo friendly tortillas and I love them. Siete foods has a great product but it is pretty pricy in this small town and when they go on sale, the stores run out of them quick. While I do splurge on the tortilla chips here and there, I almost never do on the tortillas. I have come up with my own recipe using cassava and coconut flour and they are pretty darn tasty!
These tortillas are soft and pretty easily adaptable. They are a little delicate when rolling and transferring to the pan but after one side as been cooked, flipping is easy. These Cassava & Coconut Flour Tortillas are best served warm but can also be eaten cold.
1/2 cup Cassava flour
1/4 cup + 1 Tbs coconut flour
1/4-1/2 tsp finely ground sea salt (I used 1/2 tsp but if it's too salty make it 1/4 tsp)
1/4 tsp Baking soda
1/2 tsp cream of tartar
3 Tbsp + 1 tsp coconut or avocado oil (can use olive oil but I like the taste of coconut or avocado in this recipe)
3/4 cup warm water
Mix dry ingredients in a medium sized bowl. Add oil and warm water, stir with a rubber spatula or wooden spoon
Heat a cast iron pan to medium-low heat.
once all ingredients are incorporated, take small sections of dough and roll into a ball that is about an inch or so. Use a tortilla press or flatten between two pieces of parchment paper.
Place tortilla in pan and cook for 2-3 minutes, flip and cook for another 2-3 minutes. The tortillas should have little light brown spots on them and still be soft like other tortillas. (can cook them longer to make tostada shells)
Give them a try and I bet you will love them too!