Lykkers, craving the tender, bend-without-breaking tortillas you miss from classic “flour” wraps—minus the grains and gluten? Meet your new weeknight hero: cassava flour tortillas that cook up soft, chewy, and wonderfully pliable.

With just four pantry staples and one bowl, you’ll be rolling tacos, quesadillas, and mini burritos that don’t tear, or taste “gluten-free.” Let’s turn a simple dough into stackable, steam-kissed rounds worthy of your best fillings.

What makes them work (and taste amazing)

Cassava flour is made from the whole yuca root (also known as manioc), unlike tapioca flour, which is extracted from just the starchy portion of the root. Because cassava flour contains not only starch but also fiber and trace nutrients from the entire root, it has a texture more similar to wheat flour while remaining naturally gluten-free and grain-free. Its mild, neutral flavor and the presence of resistant starch—a type of dietary fiber—make it a versatile ingredient ideal for tortillas, flatbreads, and a wide range of baked goods.

Ingredients (makes 6 taco-size tortillas)

- 3/4 cup (90 g) cassava flour

- 2 Tbsp (16 g) tapioca starch (a.k.a. tapioca flour)

- 1/2 tsp fine sea salt

- 2/3 cup (160 ml) warm water

- 1/4 cup (60 ml) melted vegan butter or neutral oil (olive or avocado oil both work)

Tools

- Mixing bowl + spatula or wooden spoon

- Rolling pin

- Parchment paper (prevents sticking)

- Cast-iron or nonstick skillet (at least 10 in / 25 cm)

- Thin spatula or tongs

Step-by-step recipe (clear & specific)

Make the dough (3–4 minutes)

1. In a medium bowl, whisk cassava flour, tapioca starch, and salt.

2. Pour in warm water and melted vegan butter/oil.

3. Stir 1–2 minutes. The mix will look wet, then thicken to a slightly softer.

Fine-tune texture (30–60 seconds)

1. If dry/crumbly: add water 1 Tbsp (15 ml) at a time.

2. If sticky: sprinkle in cassava flour 1 tsp at a time.

3. Knead briefly in the bowl until smooth. Shape into a ball; divide into 6 equal pieces (about 40–45 g each) and roll each into a smooth ball.

Roll the tortillas (6–8 minutes total)

1. Place a sheet of parchment on your work surface and dust lightly with cassava flour.

2. Flatten one dough ball into a disk. Dust the top lightly.

3. Roll from the center outward, rotating the parchment a quarter-turn between passes until the round is ~7 inches (18 cm) and thin but liftable.

Tip: Avoid a back-and-forth sawing motion—it can cause uneven thickness and tearing.

4. Keep rolled tortillas stacked between parchment while you heat the pan.

Cook (about 1 minute per tortilla)

1. Preheat a dry skillet over medium-high until a drop of water sizzles on contact (surface ~400°F / 205°C if using an infrared thermometer).

2. Peel a tortilla off the parchment and lay it flat in the hot pan.

3. Cook ~30 seconds until bubbles rise and light brown spots appear.

4. Flip; cook 30–45 seconds more. Adjust heat so each tortilla blisters within that first 30 seconds—if not, raise the heat for the next one.

5. Move cooked tortillas to a plate and cover with a clean towel to trap steam and keep them supple.

6. Repeat with remaining dough, rolling the next tortilla while one cooks.

Serve

Enjoy warm with fillings (see suggestions below). These tortillas stay pliable even as they cool—ideal for tacos, quesadillas, enchiladas, or dipping into soups and dals.

Serving suggestions

- Veggie tacos: Spiced roasted sweet potatoes, sautéed peppers and onions, avocado, lime, and a sprinkle of cilantro.

- Bean & corn quesadillas: Refried beans, corn, and dairy-free cheese; toast in a skillet until melty.

- Breakfast wrap: Scrambled eggs or tofu, spinach, and salsa.

- Enchilada night: Roll with black beans and veg, nestle into sauce, bake at 375°F (190°C) for 15–20 minutes.

Your turn, Lykkers

Tell me what you’re stuffing into these cloud-soft rounds first—spiced beans, grilled veggies, or a cheesy quesadilla moment?

Wrap-up

That’s a wrap—literally. With a handful of ingredients and a hot pan, you can turn cassava flour into soft, foldable tortillas any night of the week. Keep a stack under a towel while you cook, stash extras in the freezer, and pull them out whenever a taco craving strikes. Share your tweaks, tips, and favorite fillings below—what twists did you try, and which one’s becoming your go-to?