cropped-Blog-header2-page0001-1-1.jpgI guess that tag line will only reach a certain number of people…haha….it’s from a song.  Not that this post has anything to do with the song itself, only in the fact that I’ve had a lot of changes.  I have been absentee this year for the most part because I’ve been sick.  I won’t go into all the details, but this has led to some dietary changes and I’m still trying to find my way.  I have some great new recipes to share once I’m able to pull it all together. Trying to navigate my new food regime has been a challenge while I’m feeling so bad already.  I’m working on being Paleo/SCD/AIP, I’m thinking it’s a process, I’m having a hard time making the switch.  I feel like I did when I went GF 7+ years ago, that does bring it’s own set of reassurances in that I made it to where I am now so I know I will make it through this too, it will just be a hard and trying time.  That being said here is the first of many great recipes to follow, I also made scones with this.

 

First a little about cassava versus tapioca.  Some people will say that they are the same.  The difference is that Cassava flour is the actual root that has be ground into flour as opposed to the tapioca which is just using the starch from the root.  You can read more about it here, if you’re interested.  So, this would be compliant with Whole 30 as well as Paleo since it is a “whole” food.

 

Here's my sandwich wrap with the finished tortilla.
Here’s my sandwich wrap with the cassava tortilla.

Cassava Flour Tortillas

This made 6 approximately 6 inch tortillas

3/4 cup cassava flour
1/4 teaspoon salt
2 Tablespoons oil (I used Extra Virgin Olive Oil)
1/3 + cup warm water

Heat cast iron skillet or griddle. I used a bit of coconut oil to rub pan on the first one but gave it up as I went along.

Combine cassava flour and salt, stir in oil and 1/3 cup water, stir to combine.  You want it to come together in a dough that is moist but not too wet.  You should be able to pick it up without it sticking to your hands too much.  Add water if need to get desired consistency.

Divide into six balls.  I used my tortilla press to flatten.  I cut two pieces of wax/parchment paper, one for top and one for bottom of press.  After pressing I picked up the piece with the tortilla on it and put it in the hot skillet, it was easy to peel off the wax paper when it was in the pan and made it not tear like it did when I tried to take it off before placing it in the pan.

Cook about 3 minutes per side.  I under-cooked a few of them so they were more chewy and less supple.  I think you could totally press them thinner and cook longer to make chips, though I haven’t tried this.

That’s it!  Isn’t that amazing? Super simple less than five ingredients and maybe 15-20 minutes start to finish.  This tasted as close to a gluten tortilla as I’ve tasted.  I used it for tacos and sandwich wraps so far.