Gluten-free Cassava Tortillas | Vegan, Paleo, Egg-Free, Soy-free, Yeast-free

These 3 ingredient cassava tortillas are a breeze to make. They have a lovely soft and chewy texture and are perfect for making burritos, eating with curries and stews or rolling up with your favorite filling.
Cassava (also known as Yuca) is a starchy root vegetable (similar to sweet potato but not sweet). The root itself is used to extract tapioca starch but can also be ground up and dried to make flour. Which is what I've used here. However it's important to keep in mind that not all Cassava flour is created equal. Some brands sun dry their flour which allows it to grow and harbor mold. I trust Otto's Cassava flour because of their safe production practices and consistent results.
This recipe is particularly great for those with food allergies, gut sensitivities, celiac/coeliac, and IBS. They are free of just about everything except taste ;)
🔗 Full recipe here: innergybites.co...
⏳ Cook time: 1/2 hour
Makes: 9 tortillas
📝 Ingredients:
2 cups cassava flour (not tapioca flour)
3/4 cups warm water
1 tsp baking powder
🍴 Utensils:
2 sheets of parchment paper
Bowl
Strainer (to sift flour)
Measuring spoon and cup
📦 Storage / Shelf Life:
I don't recommend leaving them out as they will begin to ferment. They will stay fresh in the fridge for 7-10 days (I store them by first wrapping in parchment and then in foil before putting in the fridge). As time goes though the wraps do tend to dry out a bit, so if you are pushing closer to the 10 day mark just make sure to damp the wraps a bit before reheating (a sprinkle of water on it before placing on the pan is enough to rehydrate them).
Calories: Approx 97 per wrap
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