The Best AIP Paleo Cassava Flour Tortillas Recipe

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. 

tortilla ingredients laid out on a countertop

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. 

dry ingredients for tortilla in a bowl
The dry tortilla ingredients are mixed together first.
partially mixed tortilla dough
Mix the water in gradually until the dough reaches the right consistency.
8 tortilla dough balls on parchment paper
Divide the dough into 8 balls.
uncooked paleo tortilla on parchment paper with edges slightly cracked
Small cracks around the edges are normal. Just pinch them with your fingers to smooth them out.
uncooked paleo tortilla on parchment paper with edged smoothed
Tortilla after its edges have been smoothed.
large spatula scooping up uncooked tortilla
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. 

paleo tortilla in nonstick pan cooking and starting tu bubble
When the tortilla start to bubble, they're ready to be flipped.
tortilla flipped over in pan with browned side facing up
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.

8 cooked aip tortillas laying on a sheet of parchement paper

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: 

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. 

Conclusion:

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

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

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paleo tortillas 3

AIP Cassava Flour Tortillas

Arika | FoodCourage
These simple 5 ingredient paleo tortillas are quick, easy, very soft, and perfect for wraps or tacos. They're also vegan, grain-free, and whole30 friendly.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course bread
Cuisine Mexican
Servings 8 tortillas
Calories 329 kcal

Ingredients
  

For Cooking Tortillas

  • 1/2 cup avocado oil divided, or use olive oil (oil only needed if not using a non-stick pan)

Instructions
 

  • In a small bowl, mix dry ingredients.
  • Add the water and coconut oil to a medium-sized bowl with the dry ingredients. Don't melt the coconut oil. Mix everything together until well-combined. The dough should be a tad wet and a tiny bit sticky but not difficult to work with. If the dough is not wet enough, add more water 1 tbsp at a time until the dough is the right consistency (I usually need almost 1 cup total water but like to use 3/4 c as a starting point). The dough should be smooth and malleable and not crack on the edges when rolled out. If it cracks, it needs more water.
  • Knead the dough with your hands to form a large ball.
  • Divide the ball into 8 equally sized balls. Begin rolling them out one by one between two sheets of parchment paper. Press each ball down slightly and repair any minor edge cracks (if any) before rolling out. (*If cracks are big, return the dough to the bowl and add a little more water). Form a 6" tortilla (about 1/8th inch thick). Set the rolled out tortilla aside on another sheet of parchment paper or large platter until ready to cook. Repeat this process with the other tortillas.
  • Once all tortillas are rolled out, heat a medium-sized pan on the stove over medium-high heat (may need to turn it down to medium heat if it gets too hot). If using a non-stick pan, there's no need to use oil. If using a metal or cast iron pan, heat about 1 tbsp oil for each tortilla. *I found it useful to use a large spatula to transfer the tortillas from the parchment paper to the pan to avoid them falling apart.
  • Add one tortilla to the pan at a time and cook it for 1-2 minutes per side. Flip it when it starts to get a little bubbly. It should be just slightly browned when done.
  • Once cooked, remove it from the pan and set it aside on parchment paper to cool. Repeat the process with the others.

Notes

  • *Nutrition facts assume oil is used to fry the tortillas. If not using oil, subtract 90-ish calories from each tortilla.
  • Don't melt the coconut oil- this makes the dough a lot harder to work with. If you do happen to melt it first, just cool the dough in the refrigerator or freezer before rolling out. 
  • Don't attempt to replace the coconut oil with olive or avocado oil; they just don't turn out the same. 
  • Store in a gallon-sized zip-lock bag or sealed container (with parchment between slices to prevent sticking). They will stay fresh in the refrigerator for 4-5 days or in the freezer for up to 3 months. 
  • If using at a later time, reheat in the microwave between damp paper towels for 15-20 seconds. 
  • This recipe makes roughly 8 6 inch tortillas.

Nutrition

Nutrition Facts
AIP Cassava Flour Tortillas
Serving Size
 
1 tortilla
Amount per Serving
Calories
329
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
293
mg
13
%
Potassium
 
6
mg
0
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chapati, flatbread, Paleo,, roti, tortilla, wrap
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The Best AIP Paleo Cassava Flour Tortillas Recipe


2 thoughts on “The Best AIP Paleo Cassava Flour Tortillas Recipe”

  • Any idea if I could use coconut milk instead of oil? I’m generally able to make that sub in most recipes but sounds like it might not work here? TIA!

    • It may work but I can’t say for sure as I haven’t tried it. You could test it with a mini batch (like 1/2 or 1/4 of the original recipe) just to test it first without wasting a lot of ingredients.

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