When it comes to experimenting with alternative flours, just roll with it! Gluten-free cassava flour is made by grinding down the entire root of the cassava plant, and every scoop lends a soft, powdery texture to all your baking. This recipe is perfect for fajitas, tacos, enchiladas, or quesadillas, and if you don’t have a tortilla press, here’s a hack: just place each ball between two rounds of parchment paper and flatten it with a wide-bottomed bowl, or use a rolling pin.
Yield: 10 to 12 (6-inch) tortillas
Active Time: 15 minutes
Total Time: 35 minutes
2 cups Thrive Market Non-GMO Cassava Flour
1 cup Thrive Market Organic Regular Coconut Milk
½ cup water
¼ cup Thrive Market Organic Virgin Coconut Oil, plus 1 teaspoon for cooking
1 ½ teaspoons sea salt
1 teaspoon Thrive Market Organic Ground Pepper
Add all ingredients to a large bowl and stir until the dough comes together. If batter seems loose, let rest for 15 minutes.
Portion golf ball-sized scoops onto a sheet of parchment paper. Cut off the sides of a resealable plastic bag, leaving the bottom attached. Lay bag flat on a tortilla press and add a dough ball in the center. Fold bag over and gently press down the top of the tortilla press once, then flip tortilla over and press again. Repeat until all tortillas are pressed, and refrigerate until ready to cook.
Swirl 1 teaspoon coconut oil in a cast-iron skillet over medium heat. Working with 1 tortilla at a time, cook on each side for 1 to 1 ½ minutes, depending on desired crispiness. Remove to a sheet tray and finish the remaining tortillas. To freeze, cool tortillas completely, then place parchment between each tortilla and freeze the stack in a resealable plastic bag.
Recipe credit: Angela Gaines
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