These 3 ingredient cassava tortillas are a breeze to make. They have a lovely soft and chewy texture and are perfect for making burritos, eating with curries and stews or rolling up with your favorite filling.
Cassava (also known as Yuca) is a starchy root vegetable (similar to sweet potato but not sweet). The root itself is used to extract tapioca starch but can also be ground up and dried to make flour. Which is what I’ve used here. However it’s important to keep in mind that not all Cassava flour is created equal. Some brands sun dry their flour which allows it to grow and harbor mold. I trust Otto’s Cassava flour because of their safe production practices and consistent results.
This recipe is particularly great for those with food allergies, gut sensitivities, celiac/coeliac, and IBS. They are free of just about everything except taste 😉
Full recipe here:
Cook time: 1/2 hour
Makes: 9 tortillas
2 cups casava flour (not tapioca flour)
3/4 cups warm water
1 tsp baking powder
2 sheets of parchment paper
Strainer (to sift flour)
Measuring spoon and cup
Old Bossa by Twin Musicom |
Please watch: “How to make Dairy-free Chocolate Fudgesicles (Vegan, Coconut milk-free)”