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The Best Grain Free Tortillas

The Best Grain Free Tortillas are made with cassava flour and REFINED coconut oil. Trust us - these are so soft, pliable, and easy. They'll blow your mind.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 tortillas

Ingredients

  • ¾ cup Cassava Flour
  • 3 tbsp Coconut Flour
  • 2 tbsp Coconut Oil Refined
  • 1 tbsp Apple Cider Vinegar
  • ½ tsp Salt
  • ¼ tsp Baking Soda
  • ½ cup +1 tbsp Water

Instructions

  1. Heat water to 150℉.
  2. Combine all other ingredients in a large mixing bowl.
  3. Add the hot water and mix until a uniform dough has formed.
  4. Divide the dough into 10 even portions, then roll each one into a ball between your hands.
  5. Line a tortilla press with 2 separate sheets of plastic wrap, one for each side.
  6. Heat a large saute pan over medium low heat.
  7. Place a dough ball in the center of the tortilla press between each sheet of plastic wrap, and press. (I find that the side of the tortilla press with the lever presses a little more than the rest, so I turn the tortilla in the plastic 90 degrees until it is as even as possible all around.)
  8. Carefully remove the top layer of plastic so that you can reuse it and also to keep the tortilla intact.
  9. Place the exposed side of the tortilla carefully on one hand and then pull the other bit of plastic off, again taking care to keep the tortilla intact.
  10. Immediately place the tortilla in the hot pan, and cook for about 10-15 seconds.
  11. Using a spatula flip the tortilla to cook the other side for another 10-15 seconds or so. Neither side will take to long and for this par cooking method I try to avoid letting much color develop on either side.
  12. Remove from pan and place on a wire rack to cool.
  13. Continue this process until all tortillas are cooked, keep them separated whilst they cool. Or place in a tortilla warmer or some tin foil to hold warm if using right away.
  14. Once they are cooled completely they may be stored in an airtight container, such as a zip top bag, in the refrigerator for at least a week. They may also be frozen this way for up to 6 months.
  15. To use again from cool, whether freshly made or stored, warm them in a medium hot pan just like steps 10 and 11, the less they are cooked the more pliable they are.

Recipe Video

Recipe Notes

A tortilla press is a convenient tool for sure, however, not a necessity if tortillas aren’t the most regular thing for you. I have achieved the same results by placing the ball of dough between plastic on a flat surface and pressing evenly with a small wooden cutting board, I believe you could use any durably hard totally flat surface, be sure to press from the center until you think you cant press any more, then apply the pressure to the edges and press the center one last time for good measure. It’s a bit more work but doesn’t require a specialty piece of equipment.