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    Allianna's Kitchen » Recipes » Autoimmune Protocol

    Published: Jan 1, 2021 · Modified: May 6, 2024 by Allianna Moximchalk · This post may contain affiliate links · 10 Comments

    AIP Tortillas Made With Cassava Flour (Paleo, Whole30)

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    These AIP Tortillas Made From Cassava Flour are every gluten and dairy free eater’s dream come true. These gluten free tortillas are moist and durable. They go great with just about anything, from tacos to chicken caesar wraps! With these tortillas lasting up to a week in the fridge, they are a great idea for all of your weekly meal prepping needs.

    aip tortillas on a black plate with fresh herbs

    When I was first introduced to the paleo diet in college I tried making my own homemade tortillas by making cassava flour from scratch! Talk about a project. This was before there was so much information on the internet about paleo/ AIP substitutes. I had no idea you could buy cassava flour in the grocery store. 

    If you enjoy this recipe, you will also enjoy my AIP Bread Rolls as well.

    What is Cassava Flour?

    • Cassava flour is made from the cassava plant. It is a root plant and when it is peeled, dried, and ground up a flour forms. 
    • There is a lot of fiber in cassava flour vs. other AIP flours which makes it a good candidate for making tortillas with!
    • Out of all of the gluten free flours, cassava is most similar to wheat flour. It easily sticks together when it is combined with water and oil due to the fiber. 
    • Lastly, cassava is high in carbs which means it is not low carb. 

    Which brand of cassava flour should I use? 

    • NOT all brands are created equally. I only use Otto’s. I have tried many other brands and the recipe has not worked out, therefore stick to this brand for this recipe. You can find it here.
    aip tortillas ingredients on a metal tray

    What Do I Need To Make AIP Tortillas?

    • Cassava-this acts as your flour in this recipe. This recipe has only been best with cassava, so use cassava flour and only cassava! I like this brand. I do not feel that all cassava flours are made equally so I would stick to the Otto’s brand.
    • Water & oil- The water and oil combined is what acts as the binding agent for these wraps. You can substitute the olive oil for avocado oil.
    • Sea salt, basil, and garlic powder-The combination of these spices give the tortillas flavor! Feel free to have fun here and add your own flavors/ spices.
    aip tortillas step by step photos

    How To Make AIP Tortillas:

    • This recipe is simple, while it does require an hour of rest time, there is only 35 minutes of hands on time. 
    • First, add all ingredients to a bowl and mix together. Form the dough into a ball and then set it out on the counter for one hour.  
    • Once the dough has rested, form it into a disc like shape. Then you will want to cut the dough into 6th. Next, roll the sixths into small little balls. Once you do that you will want to cut each ball into two’s, so now you should have 12 balls. 
    • Roll out each ball with a rolling pin.
    • While rolling, put a non-stick skillet on medium high heat on your stovetop. The pan needs to be hot.
    • Add a little bit of cooking spray to the pan. I love Trader Joe’s olive oil cooking spray brand. 
    • Cook each tortilla for 2-3 minutes on each side until bubbles or brown spots form.
    • Do this with all 12 tortillas!
    • See troubleshooting steps below if needed.

    What If My Dough Is too Crumbly?

    • You need to add more water. Add one tablespoon at a time until the dough is smooth enough for you to roll it out without it breaking.

    How Long Do These Last?

    • I suggest storing the tortillas in an air tight container for up to a week in the fridge. See below about re-serving.

    Can I Reheat?

    • These tortillas have a completely different texture cold and are best served warm. Be sure to reheat in the microwave for 20-30 seconds.
    aip tortillas stacked on a black plate

    If you like this recipe, you will LOVE:

    • Paleo Pumpkin Ravioli
    • Paleo Mexican Lasagna

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

    AIP tortillas 1

    AIP Tortillas (Whole30, Paleo)

    Course Bread
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Resting time 1 hour hour
    Total Time 1 hour hour 35 minutes minutes
    Servings 12 tortillas
    Author Allianna Moximchalk
    190kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • Rolling Pin
    • knife
    • cutting board
    • mixing bowl
    • measuring cups
    • measuring spoons
    • non-stick pan

    Ingredients

    • 2 cups cassava flour I only use Otto's
    • 1 1/3 cup water
    • 3/4 cup olive oil
    • 2 tsp sea salt
    • 1 tsp dried oregano
    • 1 tsp dried parsley
    • 1 tsp garlic powder
    • Cooking oil spray I like Trader Joe's Olive oil.

    Instructions

    • Place all ingredients in a bowl and mix. Roll the dough into a ball and let it sit for one hour at room temperature.
      AIP tortillas 10
    • Next, form the dough in a disc shape. Now, cup the dough into 6th (see picture.) Roll the dough into 6 small balls, then cut that dough in half so you should have 12 small balls. (If the dough is falling apart/ has a lot of crumbs, add a tablespoon of water, until the dough sticks together)
      AIP tortillas 7
    • Flatten the balls out with the rolling pin. The tortillas should be about 1/6 of a inch thick. It is okay if the balls are not all the same shape. While you do this to all of the remaining dough balls, heat up a medium size non-stick pan. The pay needs to be hot before you add the tortillas.Spray the pan with your cooking oil spray.
    • Cook each tortilla for 2-3 minutes on each side or until it begins to bubble and brown spots form. Do this with the remaining tortillas.
      AIP tortillas 4

    Notes

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
    You can use these tortillas for all things: wraps and tacos!
    You can store the tortillas in the fridge for up to a week, see notes above about reheating. These tortillas do not have the same texture when cold. 
    Easy quick gluten free tortilla alternative.
    Serving: 1tortilla | Calories: 190kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 390mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Reader Interactions

    Comments

    1. Valerie Collins says

      August 21, 2023 at 3:13 pm

      5 stars
      ITS FLEXIBLE!!!! And not crumbly like so many other recipes I’ve tried!!! I am so excited!!!! 🙏🏻 thank you!!!!

      Reply
      • Allianna Moximchalk says

        August 26, 2023 at 2:41 pm

        Yay! I am so glad you enjoyed this recipe as much as I do!

        Reply
    2. Steph says

      February 15, 2023 at 11:25 am

      Can I use tapioca flour instead of cassava flour? Very hard to get here in Ireland

      Reply
      • Allianna Moximchalk says

        February 16, 2023 at 4:22 pm

        I am not sure how that would turn out, I am sorry! If you try it out let me know. I just have not tested it with tapioca.

        Reply
    3. Gin Temoshawsky says

      January 12, 2023 at 4:21 pm

      5 stars
      I made these tortillas this afternoon and they turned out so excellently! I was so excited because it was my first time making any. I followed your measurements and directions except for the rolling. I used a tortilla press, holiday treat, and it worked! I will definitely use this recipe again. Thank you!

      Reply
      • Allianna Moximchalk says

        January 14, 2023 at 11:49 am

        This makes me so happy to hear!

        Reply
    4. Martha says

      June 29, 2022 at 1:53 am

      I tried this and the liquid was too much. I had soup instead of a dough. 1 1/3 cup of water plus 3/4 cup of olive oil . Should it have just been 1/3 cup of water? Everything smelled wonderful. it was a batter instead of a dough. I’d love to get these to work. Thank you so much!

      Reply
      • Allianna Moximchalk says

        July 01, 2022 at 1:48 pm

        HI! Did you mix it well and let the dough sit?

        Reply
    5. Lauren Fisher says

      January 11, 2021 at 5:30 pm

      5 stars
      These tortillas are amazing!!! My friends and I are doing Whole 30 this month, and I’ve been scouring the internet for a good, simple alternative to flour tortillas and these really impressed us. I’ve shared the recipe with all of my family and friends, and I plan on making these for every taco meal moving forward. They are so delicious, and we’re obsessed!!!

      Reply
      • allianna says

        January 12, 2021 at 3:20 pm

        I am so glad you enjoyed them Lauren! They have become a staple in my house too 🙂

        Reply
    5 from 3 votes

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