Thank goodness Spring is finally here! Well, kind of. Still getting the occasional freeze and snow flurry here in Nashville but also enjoying those random 75 degree days with flurries of cherry and dogwood flower blossoms instead. I don't know about you but I prefer the flower flurries. 

Last week, I was working on a recipe development project for a client with a challenge to create recipes rich in protien, paleo-friendly and on the low-carb side. While I tend to lean in this direction anyway, I also get lazy sometimes and don't want to make my own tortillas and end of buying those tasty handmade corn ones at the natural market that are like $6.00 for a small packet. You know the ones I'm talking about? Well, I couldn't use corn in this recipe and didn't want pay $10.00 a pack for the paleo pre-made cassava flour tortillas so I purchased a bag of Otto's Cassava flour and got "sticker price" motivated to make my own.  

Oh man am I glad I did! These tortillas were so easy to make and DELICIOUS! The texture was spot on. I have to admit, I did end up consuming most of the batch before I could actually use them for anything... haha! So naturally, I made another batch immediately. However, this time I didn't want to eat any because I had already stuffed myself for the evening. The possibilities with these tortillas is endless. So far I've used them for:

Vegan Mole Enchiladas (recipe coming soon)

Plain with just a drizzle of wild honey

Melted Miyokos vegan butter and lots of cinnamon

Almond butter (or peanut butter) with banana and cacao nibs

Quesadilla with Daiya vegan farm cheddar cheese

Veggie Pesto wrap (recipe coming soon)

Ok, I know I've probably written too much already without telling you what the heck cassava flour is! Cassava is a sustainable starchy root used around the world otherwise known as Yuca. It's dried and ground down into a flour which means it contains a lot of fiber unlike other gluten-free flours or blends. It has no gluten, soy, corn, grain, or nuts which makes it perfect for a variety of dietary lifestyles.  

Ok now on to the really good stuff! I adapted this recipe from the one found on the back of the Otto's flour bag but tweaked it a bit for a foolproof tortilla every time. I love seeing your creations so make sure to tag me on instagram @wildplate6 if you make this recipe! 





1 ¼ cup cassava flour (I used Otto’s brand. Make sure you are using flour not starch)

1 cup warm water

2 ½ tablespoons virgin olive oil

¼ teaspoon Himalayan sea salt



  1. In medium mixing bowl add cassava flour and sea salt. Whisk until combined.
  2. Add water and olive oil and mash with a fork until a dough starts to form. Using your hands, continue kneading the dough until its light and smooth. It should be easy to form and roll into balls.
  3. Roll dough into 12 balls and place between 2 pieces of parchment paper. Using a rolling pin, roll out flat into tortillas.
  4. Heat a medium sized skillet on medium-high and place tortilla on in dry skillet or about 30 seconds until bubbles start to form. Flip and cook another 20-30 seconds until lightly browned.
  5. Let tortillas cool. Use immediately or store by stacking and placing squares of parchment paper between each tortilla so they don’t stick together. Cover with towel or place in glass dishware with lid. Enjoy!






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