Cassava Flour Tortillas

One of the things I missed most when first transitioning to a more ancestral diet is the elimination of taco night. Now I don’t have to.

I eat Cassava Flour Tortillas at least twice a week. They are delicious. Below is a recipe that I’ve been perfecting over the last few months. It’s based on the recipe that is printed on the of Otto’s Cassava Flour bag.  This is the only brand I have tried so far. For me its tasty, easy to work with and is a great substitute for white flour when making breaking and tortillas.

 

This the only brand I use and I highly recommend it.

Cassava Flour is Paleo, Primal and AIP approved. I’ve also used it as a breading for wild boar schnitzel, bream, and chicken cutlets. They all turned out great as well. I need carbs in my diet because of my ileostomy. Otherwise my output is too watery which causes dehydration and a horrible burning pain on the skin around my stoma. I know its gross to talk about “output” on a recipe post, but let’s be honest, everything we eat comes out in the end.

I’ve included some pictures as well.

Cassava Tortillas 8 Servings

Prep Time: 15 minutes

Cook Time less than 20

Equipment needed:
Parchment paper, Mixing Bowl, Fork, Measuring cups, tortilla press (not necessary but I highly recommend it), non-stick skillet (I’ll try cast iron soon and leave a review)

Ingredients:
3/4 cup Cassava Flour – I use Otto’s

1/4 Teaspoon Himalayan Salt or Sea Salt

2 Tablespoons plus 1/2 Tablespoon Fat – I like melted Ghee or Avocado Oil

1/3 cup H2o plus 1 teaspoon

1 Tablespoon Organic Apple Cider Vinegar

1/2 Tablespoon Locally Sourced Honey

Place dry ingredients in the bowl, add the liquids 2 tablespoons of fat and the water and stir. The dough will start to combine into one inch balls with some of the flour on the bottom and sides of the bowel not incorporated. Next I add the extra fat and water if the dough seems too dry. Normally I’ll add the extra fat. If its still dry after that I’ll add the water.

Stir again to incorporate the extra fat and or water. Next use your hands to mould the dough into a ball. It should feel soft and dry, not sticky. If it is sticky all you have to do is add a little bit more Cassava Flour at a time until the dough loses it’s stickiness.

Now you just divide the dough into eight equal portions. Place the balls onto the large sheet of parchment paper. Next get your smaller sheet of parchment paper and fold it in half. Put one of the dough balls into the center of one half of the folded parchment paper. Cover the dough with the other half.If you don’t have a tortilla press get a rolling pin and gently press out the dough into a circle about four inches to five inches in diameter.

I like to get the tortillas as thin as possible. That’s why I use a tortilla press. If you have a press simply place the folded parchment on the press. Place one ball on the bottom half then cover the ball with the top half of the parchment paper. Then press. My tortilla press doesn’t quite get it as thin as I’d like. So I add a spacer of one or two small plastic cutting boards that I place on top of the parchment paper and then press for a second time.

I place each flattened tortilla on the large piece of parchment paper. Next heat up a dry non-stick skillet on high. You want it hot. When up to temp place in the tortillas. It will take approximately 2 to 4 minutes per side depending on how done you like yours. You’ll know its time to turn them when you see bubbles forming on the surface. Flip and cook for another 2 to 4 minutes.

Stack them up on the plate. I enjoy mine as a great substitute for a flour tortilla. I like to make grass fed beef tacos with mushrooms and homemade taco seasoning. They are delicious.

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The tortillas heat up great in the microwave. You can also grill them once you cook them on the stove. That’s my favorite way to eat them. We had grilled steak tacos with fresh pico de gallo, and cilantro on these bad boys. One of my all time favorite meals.

Cassava flour is awesome but it does have about 14 grams of carbs per tortilla. It is reported to be a good source of resistant starch and only .15 grams of sugar per serving. If you are diabetic or have other issues with carbs I would do your due diligence before trying

I hope you try the recipe out. I honestly don’t measure the honey and the apple cider vinegar any longer. Its just by sight. Play around with that and what types of fat to use. In the future I want to try lard, beef tallow or duck fat too. If you have any comments or suggestions please comment below.

Brad Miller

Healthier2day.com