Cassava Flour Tortillas
Our Cassava Flour Tortillas recipe is great for kids with autism because of the resistant starch which is beneficial for balancing gut bacteria. Children on the autism spectrum are at higher risk for dysbiosis.
Cassava Flour Tortillas are a gluten free and grain free option for kids who need to follow those types of diets. Plus there are only 4 ingredients! Cassava is also a good source of vitamin C. Children on the spectrum have a higher chance of vitamin C deficiency. Vitamin C is important for immune function and collagen production.
Cassava provides fiber, calcium and magnesium which help with building strong bones, constipation, blood sugar and blood pressure control.
Ingredients
1 1/8 cups Cassava Flour
1/2 tsp Sea Salt
3/4 cup Water (hot)
3 1/2 tbsps Coconut Oil (melted)
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
In a large bowl, add the cassava flour and salt. Mix to combine. Add the hot water and coconut oil and mix with a spoon to combine.
Use your hands to knead it into a smooth dough for about 30 seconds. The texture should be similar to very soft playdough. If it's too firm, add a few drops of water to work it into the dough.
Divide the dough into even balls, rolling them with your hands. Keep the balls on a plate, covered with a clean kitchen towel to keep them from drying out.
Roll out the tortillas using a tortilla press, or by hand. To roll them out by hand, place one ball in between two sheets of parchment paper. Use a baking sheet to flatten the dough. Then use a rolling pin to roll it out into a thin tortilla (it should be thin, but not translucent).
Heat a cast-iron skillet over medium heat. Once the skillet is hot, remove the top sheet of parchment from the tortilla. Place the tortilla on an open hand and use your other hand to peel the parchment carefully from the bottom. Place on the skillet and cook for 45 seconds to one minute, until it puffs up. Flip and cook for another 45 seconds to one minute, until the bubbles are golden brown on both sides.
Transfer to a plate and cover to keep warm and continue with remaining dough. Serve and enjoy!
Notes
Leftovers
Store cooked tortillas in the fridge for up to five days. To freeze, let them cool after cooking and store in the freezer in between sheets of parchment paper in a freezer bag for up to three months. When ready to eat from the freezer, let them sit out on the counter to defrost for about five minutes, then heat on low to warm them up.
Serving Size
One serving is one tortilla.
Texture
To make your tortillas chewier and flakier, add 3/4 tsp of Xanthan Gum per nine servings.
No Coconut Oil
Use melted butter, melted ghee, or avocado oil.
Hot Water
The water should be approximately 115ºF (45ºC).
Nutrition Facts
Makes 9 Servings
Nutrients per serving: Calories: 112 | Protein: 0 grams | Fiber: 1 grams | Carbohydrates: 16 grams | Fat: 5 grams | Sugar: 0 grams
