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An aerial sunlit view of three gluten free wraps atop a white speckled ceramic plate on a white benchtop. Glasses of water sit in the top left and right hand corners, creating a light and shadow pattern across to the right of the image

Grain free tortillas

Gluten free, nut free, gum free, vegan
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Course Main Course
Cuisine Mexican
Servings 5 tortillas

Ingredients
  

  • 160 g (1 cup) cassava flour (see notes)
  • 7.5 g (1 1/2 teaspoons) psyllium husk powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons white sugar
  • 25 g butter melted or soft (regular or vegan)
  • 3/4 - 1 cup (180-250ml) boiling water
  • Tapioca flour for rolling
  • Vegetable oil for cooking

Instructions
 

  • Combine all the ingredients except the boiling water in a mixing bowl and whisk to incorporate.
  • Add the boiling water, starting with 1/2 cup (125ml). Stir quickly and add more water as necessary. The dough should be slightly sticky and moist with no dry flour on the bottom.
  • Once it is cool enough to handle, knead the dough into a smooth ball and cover. Leave for 5-10 minutes.
  • Liberally flour a clean, dry bench top with tapioca flour. Divide the dough into four tortillas. The offcuts from each will form the fifth tortilla, so set those aside as you work.
  • Roll each tortilla to your desired width (about 2-3mm – any thicker and they become too chewy). Use a large circular cutter or the lip of a circular bowl to cut each tortilla into a round. Set them aside without touching each other, and finish by gathering all the offcuts for the last tortilla.
  • Preheat a pan to a high heat for 2-3 minutes. Add a splash of vegetable oil to the pan once hot, and cook the first tortilla. Cook for a minute or so before flipping (this will depend on how hot your pan is). Flip and cook on the other side, before transferring to a cooling rack. Repeat with the remaining tortillas.
  • Serve warm or store in an airtight container. The tortillas are best fresh, but reheating them in the microwave or a steamy oven will restore their flexibility.

Notes

  • There is no alternative for cassava flour in this recipe. See the recipe in my cookbook, Intolerance Friendly Kitchen, for a grain based recipe without cassava flour. 
  • Cassava flour is distinctly different from tapioca flour or tapioca starch. They are not interchangeable in this recipe. 
  • The butter can be melted or softened. It will melt in the boiling water either way. 
Keyword gluten free, gluten free tortillas, grain free, grain free tortillas, vegan option
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