Gluten-Free Cassava Tortillas
By the Gluten Free Recipes team ·
The joy of soft, pliable tortillas crafted entirely from cassava flour, offering a delightful chew and authentic flavor that rivals traditional versions. These versatile wraps are perfect for your favorite tacos, quesadillas, or burritos, providing a satisfying gluten-free alternative.
At a glance: This easy baking recipe yields 4 servings in about 1h (30 min prep, 30 min cook). It uses 7 ingredients — including cassava flour, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cassava Tortillas: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cassava Tortillas: This recipe relies on cassava flour as the primary base, naturally free from gluten-containing grains. Xanthan gum is used to provide the necessary elasticity and binding typically offered by gluten. Xanthan gum amounts affect final texture: for cakes and quick breads use about 0.5 tsp per cup of flour; for yeasted breads and pizza dough use about 1 tsp per cup; for cookies use about 0.25 tsp per cup; for pastry and pie crust use 0.5 tsp per cup. Omit if your GF flour blend already lists xanthan or guar gum — adding more produces a gummy texture.
Ingredients
- 2 cups cassava flour
- 1 tsp xanthan gum
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm water
- 2 large eggs
- 3 tbsp olive oil
Instructions
- 1
In a large mixing bowl, thoroughly whisk together the cassava flour, xanthan gum, certified gluten-free baking powder, and salt for about 1 minute. Ensure these dry ingredients are well combined to distribute the leavening and binding agents evenly.
- 2
In a separate medium bowl, whisk together the warm water, large eggs, and olive oil until fully incorporated and slightly frothy. This mixture will form the liquid base for your tortilla dough.
- 3
Gradually pour the wet ingredients into the dry ingredients while continuously mixing with a spoon or spatula until a cohesive dough forms. Continue mixing for about 2-3 minutes until the dough is smooth and slightly sticky, which is characteristic of gluten-free doughs.
- 4
Divide the dough into 8 equal portions, about the size of a golf ball. With lightly oiled hands or between two sheets of parchment paper, flatten each portion into a thin, round tortilla, approximately 6-7 inches in diameter. Let the formed tortillas rest for about 10 minutes to allow the cassava flour to absorb moisture.
- 5
Heat a lightly oiled skillet or griddle over medium-high heat. Carefully place one tortilla onto the hot surface and cook for about 2-3 minutes per side, until golden brown spots appear and the tortilla puffs slightly. Repeat with the remaining tortillas, stacking them and covering with a clean kitchen towel to keep them warm and pliable.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
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