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Cassava Flour Tortillas

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5 from 1 vote
By Carine Claudepierre -

These Cassava Flour Tortillas are easy, flexible tortillas made from cassava flour and, therefore, grain-free and gluten-free.

Plus, these tortillas are also egg-free and vegan-friendly.

Cassava Flour Tortillas

I love baking grain-free tortillas recipes, and you might already have tried my almond flour tortillas, coconut flour flatbread, or chia seed tortillas.

They are great alternatives to the classic 2-ingredient tortillas or my flour tortillas.

Baking with cassava is another way of getting great healthy flatbread. I’ve used this flour for my cassava bread recipe or cassava pancakes.

Cassava flour is a naturally gluten-free, grain-free flour also approved for a paleo diet.

While it has more carbs than low-carb flour, it’s still a great alternative for anyone sensitive to wheat or grains.

So let me show you how to make cassava flour wraps with a few simple ingredients.

How To Make Cassava Flour Tortillas

It’s super easy to make tortillas with cassava flour and pretty similar to a regular flour tortilla recipe.

The only difference is the rolling process, but I will explain it later!


First, gather all the ingredients below to get ready to bake with cassava flour.

  • Cassava Flour – It’s a very light and volatile flour, so there are a few tricks to work with it. First, if you are using measuring cups, as I do, don’t over-pack the cup. Place the flour in a large bowl, scoop, and sweep the cup. That’s it. Or use metric measurements for more precision.
  • Avocado Oil or any liquid fat you like, even melted ghee or melted butter, works.
  • Salt
  • Baking Soda
  • Water

Preparing The Tortilla Dough

In a mixing bowl, add all the ingredients: flour, oil, baking soda, salt, and water.

First, stir the batter with a wooden spoon or silicone spatula until it becomes dry and crumbly.

Then, knead with your hand, squeezing the dough to bring all the ingredients together.

Cassava Flour Tortillas

Adjusting The Dough

The dough won’t be perfect the first time around because it’s hard to measure cassava flour with precision.

But don’t worry. This is a no-fail recipe. There’s always room for improvement and adaptation.

  • If too dry, you need more water. Simply add one teaspoon at a time, and knead until it forms a soft bowl that looks and feels like clay.
  • If too wet, the dough sticks to your fingers and won’t come together. To fix this, add more cassava flour, one tablespoon at a time.

The dough is ready when it comes together into a soft white ball that won’t stick to your finger.

It should feel like clay, slightly crumbling apart when pressed but still coherent.

Rolling The Dough

Unlike my 2-ingredient tortillas made from wheat, these cassava flour tortillas stick to the counter and can’t be rolled as is.

You must use parchment paper pieces to encase the dough ball.

First, cut out two large pieces of parchment paper and oil with an oil spray.

Divide the dough into 6 even dough balls. Then, place one dough ball in the center of the oiled parchment paper piece.

Next, place the second piece of oiled parchment paper on top of the ball with its oiled side onto the dough.

Finally, flatten the ball gently with your hands, then use a rolling pin to roll and extent to into a tortilla shape.

How to make Cassava Flour TortillasHow to make Cassava Flour Tortillas

Shaping Tortillas

Grain-free tortillas of any kind, like almond flour wraps or flaxseed wraps all get fragile and crack if rolled too thin.

So roll them into slightly thick tortillas. Mine are 4.5 inches in diameter (12.5 cm).

Cooking Tortillas

Warm a non-stick pan over medium-high heat and lightly oil the pan with oil spray.

Peel off the top piece of parchment paper on top of the rolled tortillas.

Flip the tortillas on the hot pan and peel off the remaining piece of parchment paper fast but gently to release the wrap on the pan.

Cook the tortillas for 2 to 3 minutes on one side, then flip them on their other side and cook for an extra minute.

Cassava Flour Tortillas


The surprising thing about cassava wraps is how their texture changes.

In fact, they look pretty stiff and hard when you first cook them.

But, as they cool down, the dough softens, and they get flexible like classic flour tortillas.

Storage Instructions

You can store the baked tortillas in the fridge, place them on a plate, wrap the plate with plastic wrap, and keep them for up to 4 days in the fridge.

They can also be frozen in plastic bags and thawed at room temperature the day before.

Rewarm in a warm non-stick pan or in a sandwich press.

Cassava Flour Tortillas


You can use these cassava tortillas to prepare any of your favorite Mexican recipe, or serve as a side to Mexican-inspired recipes like the ones below:


The best fillings for these tortillas are various and unlimited. Feel free to add your favorite meat, tofu, and mushrooms along with some of the vegetables below:

Allergy Swaps

Below are some substitution options to adapt this recipe if you are allergic to the ingredients used below:

  • Avocado Oil – Any fat works, like melted coconut oil, melted butter, canola oil, or olive oil.
  • Baking Soda – It can be skipped or replaced with 1/2 teaspoon of baking powder.
  • Salt – Remove if desired.


You can add flavors to the tortillas by adding a pinch of your favorite dry spices like:

Frequently Asked Questions

Below are my answers to your most common questions about baking with cassava flour.

Can I Use This Recipe With Another Flour?

No, this recipe has been designed for cassava flour which has a different nutrition profile than almond flour or wheat flour.

Follow my other recipe suggestions below if you prefer to use another flour.

Why Did My Tortillas Crack?

It’s a long process to learn how to bake with high-starch flour like cassava flour.

It’s flour that makes the dough fragile if rolled too thin or too wide. Make sure you start with small tortillas, thicker, and oil the parchment paper very well for easy release on the pan.

If it cracks, you can add more water to the dough. It can be that your dough is too dry as well.

Also, you can patch the cracks by pressing small pieces of rolled dough on the holes.

Did you try baking your homemade cassava tortillas ? Leave a comment or review below.

Cassava Flour Tortillas

Cassava Flour Tortillas

These Cassava Flour Tortillas are easy, flexible tortillas made from cassava flour and, therefore, grain-free and gluten-free.
Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Yield: 6 tortillas
Serving Size: 1 tortilla


Net Carbs 24g
Fat 7.1g
Protein 0.8g
Calories 166.9kcal
5 from 1 vote
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  • In a mixing bowl, add all the ingredients: cassava flour, avocado oil, salt, baking soda, and lukewarm water.
  • Stir with a spoon or silicone spatula at first. When it becomes crumbly, use your hands to squeeze and knead the dough.
  • Form a dough ball, if too wet, sprinkle more cassava flour until it comes together. If too dry, add more water 1 teaspoon at a time.
  • Divide in 6 balls of the same size and set aside 10 minutes.
  • Meanwhile, prepare two large pieces of parchment paper.
  • Lighlty grease the paper with an oil spray. Place one cassava flour dough ball in the center of the oiled paper. Press the second piece of oiled paper on top with its oiled side on the dough.
  • Use a rolling pin or tortilla press to flatten into a tortilla – don't roll them too thin or too large, or they crack. If it cracks you can always reshape a dough ball and try again – it takes a bit of time to get used to the dough texture.
  • Warm a non-stick pan over medium-high heat, lightly oil the surface.
  • Peel off the top piece of parchment paper on the rolled tortilla.
  • Flip the tortilla on the hot pan and quickly, gently lift off the other piece of parchment paper to release the tortillas on the pan.
  • Cook for 2-3 minutes on one side then slide a spatula under to flip and cook the other side.
  • Cook an extra 1-2 minutes on the other side.
  • The tortillas look hard after baking but they get flexible as they cool down.
  • Let the tortillas cool down before serving them.


  • Store the tortillas on a plate, wrap it with plastic wrap, and pop them in the fridge for up to 4 days.
  • Freeze in zip-lock bags for up to 3 months and thaw at room temperature the day before.
Note 1: Don’t overpack the measuring cup with the flour. Cassava flour is highly volatile. Scoop and sweep or weigh in grams for precision. Click the metric button in the recipe card for metric measurements.
Note 2: Any oil or liquid fat can be used, including melted ghee or melted butter if not dairy-free.
My Recipe Notes

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Nutrition Facts
Cassava Flour Tortillas
Amount Per Serving (1 tortilla)
Calories 166.9 Calories from Fat 64
% Daily Value*
Fat 7.1g11%
Saturated Fat 0.8g5%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.9g
Sodium 145.5mg6%
Potassium 6mg0%
Carbohydrates 24.6g8%
Fiber 0.6g3%
Sugar 1.1g1%
Protein 0.8g2%
Net Carbs 24g
Vitamin C 1.5mg2%
Calcium 45.9mg5%
Iron 1.7mg9%
Magnesium 0.3mg0%
Zinc 0.003mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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