It is so amazing to find a grain free flour that can be used to create a traditional flour tortilla. The taste and texture are so close. It is a perfect substitute. I took my old flour tortilla recipe and substituted ingredients and a little bit of quantities and here you have it. Four ingredient perfect flour tortillas.
What is cassava flour? It comes from the cassava root. Tapioca also comes from the cassava root but is just the starch. Cassava flour is made using the whole root.
4 c Cassava Flour (There are a few brands I have seen Ottos Cassava flour or Moon Rabbit) or I have found a brand called OLA-OLA in Asian Markets.
1 tsp Sea Salt
3/4 c Palm Oil Shortening (I have used both Native Red Palm Shortening and Spectrum)
1 c Hot Water
Mix together the Cassava Flour and salt. Using your hands mix in the Shortening until the mixture is crumbly in texture (like cutting butter into flour for a pie crust). Then add in the hot water, 1/2 at first and then little by little until reaching a texture that feels like play dough. You want it smooth without being sticky, but you want it to hold together as you roll it out.
Next make a small ball of dough. Place between 2 pieces of parchment paper. Using either a tortilla press or a rolling pin, flatten into a tortilla shape. I used a tortilla press and made small tortillas. Preheat on medium heat a skillet or a comal. Peal the tortilla off of the parchment paper and place in the skillet or on the comal. Cook until small bubbles start to appear (about 1 minute or so) then flip to cook the other side. Repeat process until all your tortillas are cooked. Use as a wrap or fill with your favorite taco ingredients. Store left over tortillas in the refrigerator or freezer.
Makes approximately 25 small tortillas.