The Best AIP Paleo Cassava Flour Tortillas Recipe

If you're missing bread-like foods on Paleo, AIP, or Whole30, these AIP cassava flour tortillas will really hit the spot. Grain-free baking is tough so it's super exciting when a recipe turns out as beautifully as this one did. They're made with a blend of cassava flour and tapioca flour and only require 5 simple ingredients. 

These lovely tortillas meet quite a few dietary restrictions in addition to those listed above including:

• vegan
• gluten-free
• dairy-free
• nut-free

These are similar to flatbread, naan, roti, pita bread, or chapati bread and can be used for so many things.

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

You Can Use These For:

• Tacos- Check out my AIP taco seasoning recipe and 4 ingredient guacamole for taco night. 
• Dipping in AIP Green Chicken Enchilada Soup or Nightshade Free AIP Chili
• Layering for AIP Green Chicken Enchilada Casserole (although you don't have to use tortillas for the recipe- it uses white sweet potatoes!)
• Burritos
• Wraps- You can find AIP-compliant lunch meat at Misfits Market! I order from them weekly and they've got tons of organic produce and great pantry and deli items. They also carry organic, pasture-raised meats and seafood. You can use this link for $10 off your first order. The order minimum is only $30, so it's not a bad deal.

Ingredients: 

• Cassava Flour-As AIP flours good, cassava flour is probably the closes thing you'll find to white flour in terms of how it behaves and the texture it produces. It is helpful to blend a couple of flours together in most cases though to achieve the best possible texture. Also, note that not all cassava flours are created equal. Some are a little grittier than others. Otto's brand is a well-liked go-to brand for many. It has a very fine and consistent texture. I really like Bob's Red Mill as well. 

• Tapioca Starch-Tapioca starch is useful for binding baked goods together but you have to be careful not to use too much because it can easily cause breads, tortillas, etc. to get very stretchy (and not in a good way). If you don't have tapioca starch, you can use arrowroot starch in its place in equal amounts. 

• Salt -I usually use sea salt. 

• Coconut Oil - Be sure to not melt it. See below for substitutions

• Water- This will be added slowly

• Olive Oil or Avocado Oil- This will be used to actually cook the tortillas in the pan. However, if you're using a non-stick pan, you won't need it. 

How to Make These

Step 1

Mix the dry ingredients together in a bowl. 

Step 2

Add the water and coconut oil (not melted) to the dry ingredients and start to work them in to make a smooth dough. If the dough is not moist enough, add about 1 tbsp of additional water at a time if the dough reaches a workable texture. 

Step 3

Knead the dough with your hands to form a large ball.

Step 4

Divide into 8 equally sized balls. Roll them out one by one placing them between 2 sheets of parchment paper- to help avoid sticking. Form a 6" tortilla (about 1/8th inch thick). Place the rolled-out tortillas on a plate until ready to cook. 

The dry tortilla ingredients are mixed together first. Mix the water in gradually until the dough reaches the right consistency. Divide the dough into 8 balls. Small cracks around the edges are normal. Just pinch them with your fingers to smooth them out. Tortilla after its edges have been smoothed. I like to use a giant spatula to help transfer the uncooked tortillas to the pan.

Step 5

Heat a medium-sized pan on the stove over medium-high heat. Heat about 1 tbsp of oil in the pan and add a tortilla. Cook each tortilla for 1-2 minutes per side. Flip when it starts to get a little bubbly. They should be just slightly browned when done.

Step 6

Remove the tortilla from the pan and set it aside on parchment paper or a plate to cool. Repeat steps 5 and 6 for the rest of the tortillas. 

When the tortilla start to bubble, they're ready to be flipped. They will be just slightly browned.

Tips and Tricks

• Don't Melt the Coconut Oil

This just makes the dough sticky and a pain to work with. Just mix it in really well. If you do end up melting it for some reason, just chill the dough before rolling it out. 

• Don't try to Substitute Olive Oil or Avocado oil. 

I tried this and the dough just didn't cooperate. You could probably use a saturated fat in place of the coconut oil (something that's solid at room temperature like lard or palm oil). 

• Add the Water Gradually.

Start out with 3/4 of a cup of water and work it into the dough. Then if the dough is still dry, add 1 tbsp at a time until the dough is the right consistency. I usually end up using close to 1 cup total water but it's slightly different each time. You'll want the dough to be a little wet and slightly sticky but not so sticky that it's hard to work with. If it's not wet enough, you'll notice the dough cracks excessively on the edges when rolled out and/or falls apart easily. If this happens, just add a little more water. I can't stress this enough: using enough water is key to this recipe. 

• How to Transfer the Tortillas

Once you've rolled out your tortillas, I recommend using a large spatula to get them from the parchment paper to the pan (vs. picking them up by hand). It just makes it a little easier and cuts down on the chances of breaking them. I scooped them up one at a time and flipped them over into the pan.

• There's No Need to Use Oil for Cooking if Using a Non-Stick Pan.

However, if you're using a stainless steel pan or cast iron pan, you'll want to use about 1 tbsp of olive oil or avocado oil (or other preferred oil).

• Serve Fresh and Warm if Possible. 

These are absolutely best if eaten fresh. If you need to reheat them, just place the tortillas in the microwave with damp paper towels between them and heat for about 20 seconds.

Storage

Keep these in a large zip lock bag or air-tight container with parchment paper between the tortillas. These will keep fresh in the refrigerator for 4-5 days.

Can You Freeze These?

Yes. They will keep in the freezer for about 3 months. 

AIP Flours

There are a lot of great grain-free AIP-friendly flours out there that make AIP and Paleo baking easier. Aside from cassava flour and tapioca starch, some of these include: 

• Tigernut Flour- Here's a huge roundup post with tons of AIP tigernut flour recipes. 
• Coconut Flour
• Green Banana Flour- I used this for my AIP Glazed Cinnamon Donuts and Cinnamon Crumble Coffee Cake recipes. It's a really nice flour to use in combination with other flours because it's easy to work with and yields a really nice texture. 
• Sweet Potato Flour
• Arrowroot Starch
• This is very similar to tapioca starch and often used as a substitute in equal amounts. 

There are also some cool AIP flour blends out there like Beth Blends. I have an awesome AIP Pineapple Upside Down Cake and Pizza Crust recipe using this flour. 

If you want to learn more about AIP flours and what to use them for, you can check out my post all about AIP pantry items and what to do with them. 

Other Cassava Flour Recipes You May Like:

Cassava Almond Pepper Crackers

Cauliflower Gnocchi with Pesto Sauce

AIP Mediterranean Flatbread Pizza

AIP Caramel Apple Bread

Conclusion:

I hope you enjoyed this recipe. If you tried it, leave a comment below and let me know what you thought!

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