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Homemade Cassava Flour Tortillas

During the first few weeks of covid-19, I could not find my beloved Siete tortillas anywhere. Stores carried the chips, but not the tortillas. I'd always wanted to try making my own, so I thought, why not? Luckily I could find cassava and coconut flour easily. Guess they're not as popular as all-purpose wheat!

I like these tortillas. They are a little thicker and smaller than the Siete brand, and they remind me more of homemade corn tortillas, with a great flavor. As long as you don't add too much water, they're easy to work with, and often I don't even need extra flour or starch to roll them out or press them.

I do prefer making them in a press. A tortilla press is a nice old-fashioned gadget, and inexpensive at your local Mexican-ingredients market (or on Amazon). But if you don't want to spring for one, a rolling pin will do nicely. Just be sure to roll or press them in the plastic bag; it is the tool of choice to keep the dough from sticking. I found parchment or waxed paper was a disaster - it absorbed the moisture and made a mess.

I cooked my tortillas in a carbon steel skillet from Blanc Creatives. We use this skillet a lot, it's a favorite. But cast iron or a non-stick would also be a great choice.

Yield: 8 small (5”) tortillas

¾ c. cassava flour

2 Tbs. coconut flour

¼ tsp. salt

½ c. water (more if needed)

1 Tbs. coconut oil, melted

1 ½ tsp. apple cider vinegar

Arrowroot starch or cassava flour, for dusting

Whisk together the cassava and coconut flours and the salt. In a separate container combine the water, coconut oil, and vinegar, then stir into the flour mixture until a dough forms. It should come together into a ball. If it’s a little crumbly or dry, add water, a Tbs. at a time, and mix gently until it comes together.

Shape the dough into a log, and divide it into 8 pieces.

Have arrowroot starch or cassava flour handy for dusting (you may not need it).

Preheat a griddle, heavy steel or cast iron pan to medium-heat.

Cut open a plastic grocery bag lengthwise, the clear ones used to bag veggies while you’re shopping. Lay this over a tortilla press so both top and bottom are covered. Pick up one of the tortilla pieces, shape into a ball, and place in the center of the press, on top of the plastic. Then bring the other piece of plastic and top of press down on the tortilla ball, pressing lightly. Pull back press and check for thinness. If you want it a little thinner, press gently again.

Alternatively, you can roll out the tortilla instead. Place the cassava ball between two sheets of plastic (grocery bag again), and roll out to about 5” round. If it seems sticky add a little of the extra starch or flour.

*See our video below on how to shape + cook tortillas!*

Flip rolled or pressed tortilla into hot pan, and cook for about a minute; flip and cook another minute. Transfer to plate. Repeat until all 8 tortillas are made.

Tortillas can be stored in a sealed bag in refrigerator for several days. Pop in a toaster oven or microwave briefly, or back in a skillet, to warm. Tortillas will be soft and pliable when warmed. Fill with desired filling: seared seasoned skirt steak, or shredded chicken, or Sarah's sweet potato taco filling. You get the picture.

Adapted from a recipe by Amy Meyers, MD., from her Auto Immune Solution Cookbook

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