Vegan Gluten Free Tortillas

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5 from 12 votes

These amazing vegan gluten free tortillas are made with cassava flour, a wonderful grain-free alternative.

Cuisine: Mexican

Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, vegan, wheat-free, yeast-free

Servings: six-inch tortillas

Calories: 161kcal

Author: Judy DeLorenzo

Equipment

tortilla press and/or rolling pin
cast iron griddle or skillet

Ingredients

1 cup cassava flour, such as Otto's Naturals brand
3 Tablespoons arrowroot flour
1 Tablespoon ground flaxseed (golden)
1 Tablespoon sesame seeds
1/2 teaspoon Himalayan sea salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 Tablespoons refined avocado oil, refined without chemicals
2/3 cup lukewarm water

Instructions

Begin preheating a dry cast iron griddle or skillet over the lowest heat setting.
Whisk or stir the dry ingredients together in a large bowl.
Massage the oil into the dry ingredients using your fingers until evenly distributed.
Add the water and knead with your hand until the ingredients are well combined. Form the dough into a ball; the dough will feel moist.
Cut the dough ball in half, then form each half into a log. Cut each log into 3 equal pieces. Form each piece into an even mound (see photo gallery). Cover all of the dough with a slightly damp kitchen towel (or paper towel) to keep from drying out.
By now your cast iron pan should be evenly warmed up. Turn the heat to medium-high so it gets hotter. The handle will even become hot, so use a pot holder and be careful.
While the pan is getting hot, press and/or roll the first mound into a thin six-inch circle Whether pressing with a tortilla press or rolling with a rolling pin, the dough should be between two pieces of parchment paper.
Place the round onto the griddle/skillet being careful not to wrinkle. After about a minute it will form bubbles; that's your signal to flip.
After you flip the tortilla, watch for more bubbles to form on the second side. When you see bubbles, flip again and cook for 5 to 10 more seconds.
At this point the tortilla will be floppy and easy to roll, albeit a bit undercooked. This level of doneness is perfect if you plan on making quesadillas, enchiladas, or a similar baked dish (if filling and rolling – do so while the tortillas are still warm since they will be a bit harder to roll when completely cooled).
If you don't plan on making quesadillas, enchiladas, or the like – I suggest cooking each side a bit longer until dark spots form. Remove the tortilla from the pan and cool single layer.
Repeat with the rest of the dough.

Notes

When making any kind of dough (or baked goods) it's important to accurately measure the dry and liquid ingredients.

How to Measure Flour

Fluff the flour with a spoon. Spoon the flour into a dry measuring cup (a cup meant for measuring flour and other dried goods versus liquids). Using the back of a straight knife, evenly scrape the excess flour from the cup.

Please be aware that when you measure and agitate flour it may go up into the air. Breathing in flours and powders in general is detrimental to your lungs, so be careful not to breath them in. Use a gentle touch when measuring, pouring, whisking, etc. so you don't send flours and powders airborne.

How to Measure Liquids

Use a glass measuring cup and read the measurement at eye level.

Nutrition