Gluten-free however craving “flour” tortillas? Similar! Fortunately, the craving can now be glad. Introducing our perfected technique for cassava flour tortillas which might be chewy, delicate, and simple to fold with out cracking.
Simply 4 components stand between you and your burrito, quesadilla, enchilada, and taco goals coming true! Bonus? They’re vegan, grain-free, and SO versatile. Allow us to present you the way it’s achieved!
What’s Cassava Flour?
Cassava flour is a naturally gluten-free flour created from a tuberous root grown in tropical areas. Some name the tuber cassava, whereas others realize it as manioc or yuca, amongst different names. It’s a staple meals in lots of international locations positioned within the tropics.
Not like tapioca flour, which is made utilizing solely the starchy pulp of cassava, cassava flour makes use of the entire root. It provides a helpful sort of fiber known as resistant starch and comprises minerals comparable to potassium and calcium.
Cassava flour is used all over the world to make breads, tortillas, muffins, and extra. The next is our favourite manner to make use of cassava flour to make tortillas that resemble basic wheat flour tortillas!
Make Cassava Flour Tortillas
This recipe begins with combining cassava flour, tapioca starch, and sea salt. Whereas cassava is the first flour, the addition of somewhat tapioca starch helps guarantee these tortillas fold with out cracking and creates a pleasantly chewy texture.
The remaining components embody heat water to assist the combination type right into a dough and oil or vegan butter for each taste and texture. When all the things is mixed, the feel resembles Play-Doh (FUN)!
Since manufacturers of cassava flour differ barely of their absorbency, you may modify the dough by including somewhat extra water if it’s too dry or extra cassava flour if it’s too sticky. It ought to appear like the picture above!
As soon as the dough is the proper texture, it’s time to roll into tortillas! We discovered that rolling out from the middle and turning the parchment (slightly than utilizing a back-and-forth movement) prevents the tortillas from sticking to the parchment paper, tearing, or being uneven in thickness.
The final step is to prepare dinner the rolled-out dough in a sizzling forged iron or non-stick skillet for about 30 seconds per facet. You’ll know the pan is sizzling sufficient if air bubbles seem inside that timeframe. In the event that they don’t, attempt turning up the warmth for the following one!
You’ll be a tortilla-making PRO very quickly!
We hope you LOVE these cassava flour tortillas! They’re:
Smooth
Chewy
Foldable
Tearable
Fillable
Buttery
& SO scrumptious!
They’ve a impartial taste, making them nice for all the things from burritos to quesadillas, enchiladas, tacos, and extra. Keep tuned for an EPIC, coming-soon burrito recipe that you simply’ll undoubtedly need to have some tortillas available for!
Extra Gluten-Free Tortillas & Wraps
For those who do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 6 (taco-sized tortillas)
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- 3/4 cup cassava flour (plus extra for rolling // we like Otto’s — see notes for different manufacturers)
- 2 Tbsp tapioca starch (additionally known as tapioca flour)
- 1/2 tsp sea salt
- 2/3 cup heat water
- 1/4 cup melted vegan butter or oil (comparable to olive or avocado oil // dairy butter would work, too)
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To a medium bowl, add cassava flour, tapioca starch, and sea salt. Stir to mix. Add heat water and melted vegan butter. Stir utilizing a spatula or wood spoon for about 1-2 minutes (it should look moist at first) till the combination has a texture that’s barely softer than Play-Doh. If too dry, add extra water 1 Tbsp (15 ml) at a time. If too sticky, add extra cassava flour 1 tsp at a time. Form the dough right into a ball and lower it into 6 equal items for taco-sized* tortillas.
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Place a bit of parchment paper onto your work floor and dirt evenly with extra cassava flour. Place a portion of dough onto the middle of the cassava flour and dirt with extra flour. Use your arms to flatten the dough and form it right into a disk. Now use a rolling pin to roll the dough out to ~7 inches, including extra flour to the highest of the dough if it begins to stay. You need to get them as skinny as potential whereas nonetheless with the ability to deal with them! We discovered it really works finest to roll from the middle out, turning the paper in 1/4-circle actions and repeating till it’s all rolled out. We seen utilizing a back-and-forth movement made the tortillas extra susceptible to ripping and being uneven!
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Warmth a forged iron skillet or non-stick pan over medium-high warmth. Flip the tortilla into your hand and gently peel off the parchment paper earlier than flipping it onto the skillet. Prepare dinner for ~30 seconds — till the tortilla begins to bubble — earlier than flipping and cooking for an additional 30-45 seconds.
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Whereas ready for the primary tortilla to prepare dinner, roll out the following one. Till you get the dangle of it, you may prepare dinner a tortilla, take away it from the pan, and switch the warmth to low earlier than rolling out the following one!
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Serve the tortillas heat together with your desired fillings. They’re good for making burritos, quesadillas, and enchiladas. Their impartial taste and pliable texture additionally makes them very satisfying to tear and dip into dals and curries.
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Leftover tortillas will preserve saved in an hermetic container within the fridge for 5-7 days or within the freezer for 1 month (separated by items of parchment paper). Reheat in a skillet on the range when able to take pleasure in subsequent!
*For burrito-sized tortillas, merely divide your dough into 3 items and roll out right into a a lot greater circle. Be sure to have a big sufficient pan to prepare dinner the bigger tortillas!
*Diet data is a tough estimate calculated with Miyoko’s vegan butter.
*Loosely tailored from Evolving Desk’s Cassava Flour Tortillas.
Serving: 1 tortilla Energy: 124 Carbohydrates: 16.2 g Protein: 0.5 g Fats: 6.7 g Saturated Fats: 5.3 g Polyunsaturated Fats: 0 g Monounsaturated Fats: 0 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 238 mg Potassium: 42 mg Fiber: 1.5 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 17 mg Iron: 0.03 mg
