Easy, Homemade Gluten-Free Tortilla Recipe

There’s something almost magical about the flexibility of a tortilla—soft, foldable, a perfect vessel for fillings—and now, you don’t have to lean on wheat to enjoy it. This homemade gluten-free tortilla recipe uses cassava flour, coconut milk, coconut oil, and water to recreate that tortilla texture without gluten. Because cassava is a naturally grain-free root (not a wheat derivative), this recipe is inherently gluten-free — no wheat, no hidden flours, no adjustments needed. Thrive Market’s version is designed to give you a tortilla experience that’s both clean and functional.

In Thrive Market’s approach, each scoop of cassava flour brings a powdery, pliable base that behaves differently than standard gluten-containing flours. You’ll find slight adjustments in pressure, hydration, and resting time critical to achieving the right texture. The recipe emphasizes that you can press the dough between parchment or flatten it with a bowl if you lack a tortilla press — a reminder that accessible techniques matter when working with alternative flours.

What you end up with is a tortilla that can be used for tacos, quesadillas, wraps, or enchiladas, offering both form and function. It may be more delicate than conventional tortillas, but with careful handling and the right technique, it performs beautifully. Because every ingredient in the recipe is gluten-free and free of wheat-based binders, this tortilla gives you edible freedom—embracing the familiar without the gluten compromises.

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Homemade Gluten-Free Tortillas

Recipe Details

Yield: 10 to 12 (6-inch) tortillas
Active Time: 15 minutes
Total Time: 35 minutes

Tortilla Ingredients

• 2 cups cassava flour
• 1 cup regular coconut milk
• ½ cup water
• ¼ cup virgin coconut oil, plus 1 teaspoon for cooking
• 1 ½ teaspoons sea salt
• 1 teaspoon ground pepper

How to Make Gluten-Free Tortillas

1. Add all ingredients to a large bowl and stir until the dough comes together. If batter seems loose, let rest for 15 minutes.
2. 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.
3. 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.
4. 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.

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Cassava Flour Tortillas Nutrition Facts

*Estimated per tortilla (recipe yields 10–12 tortillas). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 tortilla
Calories	≈ 180 kcal
Protein	≈ 2 g
Carbs	≈ 20 g
Sugar	≈ 1 g
Fiber	≈ 1 g
Fat	≈ 10 g

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Tortilla Variations & Tips

• Adjust the moisture: If your dough feels crumbly, allow it to rest for 10–15 minutes; if too wet, add a teaspoon more cassava flour gradually.
• Press with parchment hacks: Use two rounds of parchment paper or a cut freezer bag when pressing to prevent sticking or tearing.
• Smaller or larger sizes: Make mini tortillas for wraps or tacos, or slightly larger ones to fold for burritos—just adjust cook time.
• Oil swap: Use refined avocado oil or light olive oil instead of coconut oil if you prefer milder taste or avoid coconut flavor.
• Infuse flavor: Add a pinch of smoked paprika, ground chili, or garlic powder to heighten subtle layer notes in the tortilla.
• Cook on moderate heat: Medium-high can cause burning before the interior cooks — medium heat ensures soft pliability.
• Flash freeze for stacking: Cool the tortillas fully, then separate with parchment and freeze flat to preserve shape and ease reheating.

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Best Tortilla Pairings

• Grilled chicken or carne asada: The tortilla wraps make ideal bases for tacos or fajitas.
• Black beans and rice: Use the tortilla side-by-side or roll into burrito wraps.
• Avocado or guacamole: Creamy avocado pairs beautifully with the mild flavor of cassava flour.
• Sautéed vegetables & peppers: Make veggie tacos with onions, peppers, zucchini, or mushrooms.
• Salsa or pico de gallo: A fresh topping or side that brings brightness to each bite.
• Vegan cheese or cashew queso: Melted or spread inside for a plant-based quesadilla option.

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When to Make Tortillas

• Taco Tuesday nights: A go-to when you want totally scratch tortillas that hold fillings.
• Meal prep & freezer stock: Make a batch, stack with parchment, freeze, and pull out daily tortilla freshening.
• Mexican-style dinners or fajita spreads: Use them with homemade salsas, meats, rice, beans.
• Gluten-free or allergy-sensitive gatherings: A tortilla option that’s safe and crowd-pleasing for many diets.
• Wrap bars at parties: Set up a DIY wrap station with fillings so guests choose and roll their own tortillas.
• Camping or picnics: Transport pliable tortillas to wrap proteins or vegetables in nature settings.

Recipe credit: Angela Gaines