Gluten-Free Cassava Tortillas

1. 1

   Line a tortilla press with 2 pieces of parchment paper and set it aside.

2. 2

   Pour warm water into a bowl and stir in the salt until it dissolves.

3. 3

   In a bowl, combine the flour, the salted water, and the oil, and mix with your hands until a smooth dough forms. Transfer the dough to a smooth surface and knead lightly until it feels compact and does not crumble. Divide into 4 equal portions and roll each into a ball.

4. 4

   Heat a griddle over medium-high heat. Place one dough ball between the 2 pieces of parchment in the tortilla press and press down. Open the press and carefully peel off the top sheet of parchment. Flip the tortilla onto your hand and gently remove the second sheet. Place the parchment back on the press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip, and cook the other side until browned. Do not flip before bubbles appear or the tortilla may break. Repeat with the remaining dough balls.

5. 5

   Serve right away, or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

• Calories 200.16 kcal Moderate
• Protein 1.11 g Low Source
• Carbs 32.42 g Moderate
• Total Fat 8.51 g Moderate
• Saturated Fat 1.22 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 6.84 mg Low Source
• Fiber 3.98 g Moderate
• Sugar 1.26 g Low Source
• Added Sugar 1.24 g Low Source
• Calcium 35.93 mg Low Source
• Iron 0.01 mg Low Source
• Potassium 93.55 mg Low Source
• Vitamin A 0.33 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.