Homemade Gluten Free Tortillas

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Amazing TWO-INGREDIENT Homemade Gluten Free Tortillas

These homemade gluten free tortillas are hands down the most loved and repeated recipe I’ve added to my recipes archive.  I make them A LOT and they have impressed every single person I have made them for. They have truly been loved by all, because they actually taste VERY good and have a phenomenal texture.  I think these are really impressive too because they are only two ingredients.  As for the texture – it’s all about the texture – they are extremely soft, flexible, chewy and do not crack, tear or fall apart. The taste is neutral, savory and very pleasant.  

Typically when altering a recipe to make it gluten-free, vegan or that deviates from tradition, there tends to be a sacrifice somewhere in taste or texture.  But NOT here, this gf tortillas recipe is a HOME RUN!

 I love them because they are incredibly versatile, I use them for gluten free sandwich wraps and gluten free taco shells.  I also love them because they are TWO ingredients- potato and cassava flour (salt and thyme may be added but not a necessity).  If you have ever used the famed 3 ingredient gluten free tortillas and loved them you will love these more. They are simple, easy to make and a honest healthy alternative to traditional tortillas and wraps.  No animal lard or gluten used like in traditional flour tortillas.

I think that these wraps are best suited for savory dishes but I have used them in a sweet dessert called apple pie flautas.  My go-to recipe that I make these tortillas for is slow roasted beef barbacoa, topped with fresh onion, cilantro and a squeeze of lime.  I also love using these tortillas to scoop up beef picadillo! These are the best healthy gluten free wraps you will find.

If you do try these gluten free soft tortillas let me know how you used them and if you also used them for other purposes such as a sandwich wrap.

Read on to learn how to make the best homemade gluten free tortilla recipe.

The best gluten free wraps that dont fall apart!

Ingredients:

• White potatoes
• Cassava flour
• Salt
• Optional: dried thyme

Ingredient notes and quantities:

• 4 cups of steamed potatoes. Peel the skin off of the potatoes before steaming and cut into 1 inch squares.  Make sure they are steamed enough that you can mash them without many clumps (very small clumps are okay).
• 1 cup cassava flour.  May add 1/4-1/2 cup additional if you feel the dough consistency is requiring it. 
• A generous pinch of good quality sea salt.
• Optional dried thyme- use mortar and pestle to grind dried thyme leaves.  This does not need to be powdered but a varying small size of leaves is better.

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Equipment/products necessary:

• Tortilla Press 
• 2 sheets of plastic wraps
• Non-stick pan or griddle

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How to make gluten free tortilla wraps:

1. Peel the potatoes, then cut in to small squares. Steam the potatoes and then mash the potatoes until smooth or only very small lumps are left.
2. Add cassava flour and mix together to make dough. Consistency should be easy to work with. If they are too wet they will be hard to transfer from plastic wrap on tortilla press to the non-stick pan and many fall a part while flipping. A dryer dough is better.
3. Form into small balls, (approximately golf ball sized or slightly smaller) place in between two pieces of plastic wrap, close the press, press dough in to flat tortilla.
4. Peel off the plastic wrap and place tortilla in a non-stick frying pan to cook. No oil needed.
5. Cook on medium until there are golden brown spots, then flip and cook the other side to equal amount.
6. Stack on top of one another on a serving plate and eat immediately or cover and place them in the refrigerator for later.  

For these gf wraps I use a tortilla press with two sheets of plastic wrap and a non-stick pan for cooking them: To see the exact tortilla press I use check out this link: Red Tortilla Press.  If you are interested in the pan I use, it is from a non toxic company called Vesuvio and they are made in Italy. You may find the on the link here: NON-TOXIC, NON-STICK CERAMIC FRYING PAN.

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Notes for gf tortillas:

-I use organic local potatoes and organic cassava flour from the Bob’s Red Mill brand so that these are organic gluten free tortillas. Using cassava flour instead of regular flour makes these flourless tortillas. 

-The proportions on this are approximately 3 part potato to 1 part cassava flour.  I found the best consistency is when there is no water added, and that the potato is the only part of the binding and wetting of the dough.   If you do add water and then more cassava flour, tweaking it until you find a good consistency, it will have less dexterity and become more fragile.  The potato is what acts as a binding agent, keeping the tortillas intact and makes them flexible.

-If the wraps are cooked longer than you think they should be and one or both sides seems hard when you pick it up off the pan – don’t worry – as the wraps cool off on the serving plate they will soften from the steam and the moisture absorbs back in.  The potato has an uncanny way of keeping these wraps soft and pliable.

-I think that these wraps are best eaten when fresh as the refrigeration process can make them stiff. However, if you reheat them wrapped in a damp towel in either the microwave or oven, they regain close to original consistency and are still really good.  Be watchful over the towel as it is flammable and liable to catch fire if over heated.  Also be careful to not burn yourself on the steam from the damp towel, please use an oven mitt while handling it.

Cassava- A Peruvian root that is dried and ground that resembles flour.  Cassava is an excellent replacement for traditional flour and is gluten-free.  Cassava has a great, neutral flavor and the texture is a suitable replacement for many different kinds of baked goods that call for flour such as, pancakes, breads, tortillas, wraps, muffins and much more. 

Cassava is high is vitamins such as Vitamins C, naturally this enhances the immune system. 

FAQ:

Can I add water or more cassava to adjust the dough consistency?

Yes, but when they potato ratio starts to drop there becomes a sacrifice.  The potato acts as a binder, helps the dough/tortillas to have more integrity and not break as easily.  With the higher potato ratio these tortillas are very flexible and the texture is perfectly soft and chewy.  These tortillas do not break, crack or fall apart the way that some other do.  Again, to achieve this the potato ratio must be high and if you start adding water and more cassava flour it compromises these qualities. 

Are corn tortillas gluten free also? yes, both corn and cassava are gluten-free but I specifically chose to go with cassava flour over corn due to it working better to make a softer more flexible tortilla that does not break like the corn tends to.

Health benefits:

These are both gluten free and corn free taco shells and are the healthiest AND best tasting tortillas/wraps I have ever had, hands down.  Everyone I have made these for say the same thing.  These wraps are gluten free, corn free, vegan and dairy free.  With them being only two ingredients, and healthy ingredients at that, they omit traditional less-healthy ingredients such as lard and gluten, so these are completely guilt free. 

Cassava- Is a root that has many nutrients and health benefits.

Potato- Potatoes are amazing for your health.  The type of carbs they are comprised of are called “critical carbohydrates”.  These critical carbohydrates are what fuels out brain and muscles.  They give us pure, clean energy and help to sustain us for long periods of time.  If you’re looking to have better energy or need endurance for physical stamina, try bringing potatoes into your life. One of the most notable benefits is that they are high in Lysine, a powerful antiviral.  The mineral content and vitamins in potatoes are incredible and they have a positive affect on cognition and mood.  I once found a book called “Potatoes over prozac”, which claims that potatoes can have profound mood enhancing abilities.  

Dried thyme- Filled with tons of vitamins and harnessing the powerful abilities to kill pathogens of all kinds, thyme is an excellent herb to add in to your food for medical benefit.   There may be a correlation between thymes medicinal benefits and brain health such as improving memory, stimulating cognitive function and supporting the function of GABA(a calming neurochemical).  Thyme can also play an important role with protecting your cells against stress and support immune function.

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History of Tortillas:

The name tortillas comes from Spanish origin and means “cake”. Tortillas are thousands of years old, as legend is told, they were first given as a gift to the Mayan king in the Sierra Madre mountains around 12,000 years ago.  The first tortillas were made of corn(maize) being that corn was used in Mesoamerica as a primary food.  The process, called nixtamalization consisted of soaking the corn in a lime and water mixture which would separate the outer kernel skin.  The skin removed, the corn dried, ground it into a powder and finally turned into a dough by adding water.  Golf ball size pieces are used to create the flat round shape and they are cooked on a hot metal flat top grill or griddle.  The hot tortillas where used to dip in chili sauce or filled with meats, rice, beans and squash. The ancient process does not differ too much even today and in Mexico tortillas are still made exactly the same way. Other cultures across the world have their respective version of the Mexican tortilla, such as Indian naan, lavash, scallion pancake, flatbreads and pitas in Greece, to name a few.

Today tortillas are still a staple for Mexican food but have become mainstream in the United States.  In 2019, the tortilla industry made $16 billion in sales in the United States.

If you decide to give these vegan gluten free tortillas a try let me know if you think they are the best gluten free wraps that you have had.  These gluten free and dairy free wraps have become a staple recipe in our home and I truly hope you enjoy them.  If you would like to comment, ask a question or rate this recipe please do.  If you desire to share this recipe to your socials or Pinterest, I always appreciate it!  

Also, don’t forget to follow my recipes on Molé in the Wall account on Pinterest!

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