Quarantine Cookin': Juliet's Homemade Grain-Free Tortillas

April 22, 2020

Every time I try to buy my favorite grain-free Siete tortillas at the grocery store these days they are completely sold out. So I thought, No problem, I'll just make 'em.

The first time I made anything with cassava flour it was a mess. It takes a minute to get used to new stuff and no other flour behaves like wheat flour. I've worked with almond, coconut, arrowroot, and tigernut flours as well as cassava so trust me on this. Different flours are good for different things. If you want to make a cornbread (without the corn) or a walnut spiced olive oil cake use almond flour. It's yum.

For tortillias, cassava does the trick. Here's the basic recipe:

  • 1 1/2 cups cassava flour
  • 1/4 c olive oil
  • 3/4 cup warm water
  • 1 tsp baking powder
  • salt

I'll add in lots of other stuff depending on how I'm feeling, like onion powder, garlic powder, dried rosemary, black pepper and maybe a smidge of cayenne -- so get as creative as you want. It looks like this after mixing.


Not like regular wheat flour. That's okay, it will hold together after you mix it a bit with your hands and it's not sticky. I shape it into a disc and cut it into 8 (more or less equal pieces) and roll into little balls.


The tortilla press makes it so much easier. Just squish one of those balls in the press in between 2 pieces of parchment paper (otherwise they will stick to everything) and your good to throw it on your hot, ungreased skillet.


The edges are not perfect, but we're going for accuracy here, not precision. Perfection does not exist in my kitchen, but scrumptious does. These tortillas come out soft and delicious ready for your breakfast taco, carnitas or quesadillas. I store leftovers in plastic in the fridge and reheat in the microwave the next day. They are sturdy and don't fall apart if you overfill, which is the whole point anyway.