Made with only 5 ingredients (including salt, olive oil, and water!!), these coconut flour and cassava flour tortillas were inspired by my love of Siete’s grain-free tortillas at a fraction of the cost! Make them the next time you’re having tacos >> breakfast this weekend!
I think it’s pretty clear that I have a thing for tacos, as evidenced here, here, and here.
Ever since doing my first Whole30 and adapting a paleo-ish diet (if I’m being real, I eat paleo/whole30 85% of the time), I try my best to avoid grains, including corn. I have found that I feel a lot better without them. For me, raw corn – or corn in kernel form – does not get digested. It makes me feel like shit and causes me to do something similar. Gross I know, but just trying to be REAL with you.
But corn in tortilla form? Well that doesn’t have quite the negative side effects that I see with the kernels. When I found this out, I was all “PTL!” (that means “praise the lord” according to my mom, not “pumpkin spice latte” as you might assume) because this girl needs her taco fix.
Then I discovered the magic of Siete tortillas – delicious, grain free tortillas that have zero negative effects on my body! I was in love. Well, in love until all of the dollars began leaving my bank account because those tortillas are expensive!
But with a minimal ingredient list, I knew I could recreate them at home. AND I DID.
And I’m here today to tell you that you can make these coconut flour and cassava flour tortillas too! You need 5 ingredients:
- Cassava flour (I buy this kind.)
- Coconut flour
- Salt
- Olive oil
- Water
And I would say that you really only need two ingredients because salt, olive oil, and water don’t really count…
… and what you end up with is perfectly pliable, yet sturdy and crispy coconut flour tortillas ready to take your tacos to the next level!
Guys. I really cannot express to you how amazing this tortillas are! Yes making tortillas is an extra step but it’s so worth it. I have been making plantain tortillas for a long time and these coconut and cassava flour tortillas are much less labor intensive.
In fact, these coconut flour tortillas are a snap to make!
- Whisk together cassava flour, coconut flour, and salt. Add olive oil and water. Stir to combine.
- Knead dough until smooth and roll into 6 even balls.
- Using a tortilla press (or two heavy books or a rolling pin), form into tortillas.
- Heat a dry skillet over medium heat. Cook tortilla, one at a time, until the tortilla begins to bubble (about 1 minute), flip and cook for another minute.
- Cool on a rack until ready to use.
And then you eat! Well, you do need to fill them first – obvs. But that’s the fun part 🙂 I’ve been on a breakfast taco kick lately and am loving scrambled eggs, bacon, avocado, cilantro, and hot sauce.
These coconut and cassava tortillas are also fabulous with shrimp or chicken fajitas, cajun salmon, and tuna too!
When you make these 5-Ingredient Cassava Flour Tortillas, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
Print
Coconut and Cassava Tortillas & the BEST Breakfast Tacos
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 6 tortillas 1x
- Category: Main
- Method: Stovetop
Description
Made with only 5 ingredients (including salt, olive oil, and water!!), these coconut and cassava tortillas were inspired by my love of Siete’s grain-free tortillas at a fraction of the cost! Make them the next time you’re having tacos >> breakfast this weekend!
Ingredients
- 1/2 cup cassava flour
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- 2 Tablespoons olive oil
- 1/3 cup warm water
Instructions
- Whisk together cassava flour, coconut flour, and salt. Add olive oil and water. Stir until the mixture is well combined, smooth, and a dough is formed.
- Divide into 6 even amounts and roll into balls.
- Using a tortilla press (or two heavy books or a rolling pin), form into tortillas.
- Heat a dry skillet over medium heat. Cook tortilla, one at a time, until the tortilla begins to bubble (about 1 minute), flip and cook for another minute.
- Cool on a rack until ready to use.
- For breakfast, serve with bacon, scrambled eggs, sliced avocado, and hot sauce!
Keywords: tacos, taco recipe
Make sure you pin this for later!
Get your copy of One Bite Might Kill Me
Get my top 3 tried and true ways I deal with friends and family who question my food choices and recipes you can bring to the table that everyone will love!
fabulous! Ellie , definitely a perfect dinner for weekend.
★★★★★
Thanks Samantha!! I hope you love these tortillas 🙂
I really like the idea of only using 5 ingredient. After putting everything together, I’m finding it very hard to roll out the dough. Adding an excessive amount of coconut flour will make the tortillas doughy….plus, are they suppose to start out so thin & small?
I’m finding this difficult 😕
I’m sorry you’re having such a difficult time! How much coconut flour are your using… you mention an excessive amount, but should only use 1 Tablespoon. Using too much will definitely make the dough much drier and cause them to be to crumbly and very difficult to roll out. But yes, you do want to the tortillas to be thin and they are small – like street taco size. Let me know if you are still having issues.
I followed the recipe and found the dough to be really oily so kneading, rolling them out on baking paper and then getting them into the pan was a seriously frustrating exercise. I didn’t add more flour of either variety and while it was painful I managed to get 6 tortillas that were flexible and tasty. Any ideas on how to make the dough a little easier to work with because while I want to get a tortilla press I can’t imagine the results based on what I got in my first attempt.
Hi Laura, I’m so sorry to hear you had troubles! To be honest, the dough is not super easy to work with. I found that the thinner I roll the dough, the more difficult it gets and it will easily tear. I have found that making 4, instead of 6, allows me more dough to work with and have had a much easier time rolling them out when they are a little larger in size.
I also use the term ‘kneading’ lightly (and in fact I will change the recipe card) – I really use mix everything until it comes together to form a dough and then divide into equal parts. I don’t ‘knead’ the dough in a traditional sense.
Hopefully this is helpful – let me know if you try them again!
How long are these good for? I am guessing you only make 5 at a time because they go bad pretty quickly? How well do they freeze?
Hi Holly! I have not tried freezing these before and I usually make 5 at a time because that is how many my husband and I eat. Please let me know if you try and freeze them!
I have frozen them…works just fine 🙂
YOU ARE AMAZING – thanks for letting me know Sara!!
I made this and it came out perfect and sooo delicious from that touch of coconut flour! Seriously, I could eat this alone. Also, it tasted like gluten, though I know it’s not! one thing though, after adding the water, the dough was way too sticky and wet for me to work with so I thought it was a gone case initially. But I tried to heat it abit on a stove before flattening it out on the counter, so Ill be working with a drier, half-cooked dough. It did the trick!
I think this could be the brand of cassava flour I was using, but it’s just an assumption! Next time I’ll try with less water added.
Thanks so much for the recipe!
Hi Sophia! I am thrilled you love the recipe!! I have made these several times and have never had that issue – and in fact, I tend to add a bit more water at times because mine doesn’t seem to be wet enough. But I am glad your trick worked out! What kind of cassava flour are you using? I use Anthony’s – https://www.amazon.com/Cassava-Anthonys-pounds-Tested-Gluten-Free/dp/B015TNWQ5O/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1536500565&sr=1-4&keywords=cassava+flour!
Hi! Have you made tortilla chips with these?
Hi Michele – I have not! But that sounds like a fabulous idea 🙂 I’ll let you know if I do!
Thank you! These look amazing! I’ve been craving portabello tacos ever since I started the AIP diet. I’ve been using lettuce for my wraps, but when it comes to tacos it’s just not the same. I’m so excited… TACOS!
★★★★★
Ahhhhh thank you Dana!! Please let me know what you think of these – I adore them and they made the AIP diet so much better! xxoo
Yes! I’ve been eating Siete tortillas for a while EVERY MORNING and due to the $ I came to the internet to figure out how to make them myself. Thank you so much for this recipe! Is there a reason you do not use the apple cider vinegar and xanthum gum that are also in the Siete ingredients?
★★★★★
You are so welcome Nella! No particular reason other than I found I didn’t need them. There is certainly no need for the xanthum gum since these tortillas won’t be sitting on the grocery store shelves. And you would always add in a splash of ACV and see if you like the taste better!
I’d give it a 5 stars for taste but only gave it 3 because I followed the directions as is and wasn’t able to flatten them enough to make a tortilla sized circle. They were so delicate that I couldn’t put them in the pan after flattening. Maybe it’s because I used a rolling pin for the first one and then a flat pan and then my hands for the following. The formation was where I struggled. I used the small ones for a mini tortilla with some avacado though.
★★★
Thanks for the review Vanessa! Yes, they are small tortillas… but that’s how I like them 🙂 I’d suggest doubling the recipe next time to make larger tortillas!
I also had the same issue with trying to flatten them out without having them get stuck on the ziploc bag, which I used with my tortilla press. I ended up doing them with my hands slather with a little of olive oil. They came out a bit misshapen but nonetheless delicious.
It sounds like you found a good fix! I have found that mine tend to stick if I make them too thin – they end up being really fragile – or if the dough is not the right consistency. Coconut flour is so absorbent that if I put a little too much in, there isn’t enough oil.
I would also try adding another 1/2 teaspoon of oil at a time until the right consistency forms.
It works!! Gosh I’ve been trying to find something that would stick together for years! I added Chia and floured my parchment paper with quinoa flour (you roll the dough between the paper, keeps everything cleaner)
and YAY it worked! I need a bit of practice on my form but yes!!
Ahhhh yay!! I’m so glad you found something that works 🙂 this is one of my favorite recipes and I’m happy you love it!
I just tried this recipe and the tortillas were excellent. I love my Mexican food and I have not been able to find a gluten free tortilla that I liked or that didn’t cost a fortune. These were as close to a gluten flour tortilla as I have found. My whole family liked them. Thank you for the recipe.
★★★★★
Thank you SO much Amanda!! I am thrilled you love them as much as I do 🙂
Perfection but a tortilla press is highly recommended! These are absolutely crummy!
Thank you Virginia! I need to get a tortilla press!!
These look fantastic. Thanks for the great idea!
You bet – I hope you try them Suzanne!
I tried this recipe, but unfortunately it didn’t work! The dough was too wet and stuck to my pan. I had to make some tweaks to it, and ended up adding more coconut flour and even some baking powder so that I could make into flatbfead. The end result after tweaks was great, so for me this recipe was just a base but needed changes. I am thankful I had something to go off of though! Thank you for posting, regards of whether or not it worked for me. ❤️
Hi Luana – I’m so sorry this didn’t work for you! What type of pan were you using? I’m happy to hear you were able to salvage and turn it into a flatbread <3
By chance do you know how many calories per tortilla?
Hi Sandra, Unfortunately I do not. But you could easily figure it out using an app like My Fitness Pal!
I made my first batch!
OMG! Thank you!
I suffer from Hypothyroidism and the struggle is real.
I have eliminated ALL gluten.— and this recipe is amazing!
Th e tortillas came out really good. Even my 23 year old son loved them.
And trust me, we are Hispanic— so we know a good taco and amazing homemade tortillas.
Thank you! Thank you! Thank you!
Thank you Annette – this comment just MADE MY DAY. I’m so happy you love these tacos as much as me 🙂
Hi! I couldn’t get the recipe to work! After throwing away lots of expensive ingredients x 2, I figured I would reach out and ask your advice or anyone who reads this! My problem lies with trying to get the recipe off the parchment paper or the second time I used oiled plastic wrap… you can imagine how that went on my flat pan 😆😆 What Is the secret or technique for removing the ‘dough’ after pressing it in a tortilla press? Anything would be helpful, thanks.
Emma
Hi Emma! So after testing these and making them several times, I found that the best way to do it is rolling between two pieces of parchment but not rolling them too thin! Every time I tried to roll them thinner, the dough would stick to the parchment and tear when I tried to remove it. Is there a way to alter the thickness on your press?
Hi Emma! I have made these tortillas every morning for months. I use an iron tortilla press, not sure if that is what you’re using but it works really well for me. To prevent the tortillas from sticking to the press I got a bit crafty and used a quart sized plastic ziplock bag and cut it to fit my press. It works really well for me! Also a big difference I found was how long I left the tortilla in the press. I would recommend immediately transferring it to the pan after you press it or it will stick and fall apart. It also sounds like your mixture maybe too moist? Might help to lightly dust more flour and remix after you follow the recipe directions. Sometimes I had to do that. Hope this helps! Good luck.
★★★★★
Great recipe and a breeze with a tortilla press! Ratios were perfect and tortillas were pliable and sturdy if cooked through and allowed to cool 10ish minutes. I scooped out 2T at a time and it was the perfe
★★★★★
Made these for dinner this evening and served with an AIP chicken korma and coconut cauliflower rice and they were so perfect!! Loved them. Gonna be making a lot of these! Thanks for the wonderful recipe 🙂 x
★★★★★
These were awesome, thank you for this recipe! I used Ottos brand cassava flour, and found that I needed more oil than the recipe called for. So I just added a little at a time until the dough was workable. These are seriously amazing! Took me some time to find a technique to roll them out, but once I did it was easy to replicate! Going to make a quadruple batch this weekend haha, to freeze and have on hand! This will be a daily addition to my meals, thank You!!!
★★★★★
Instead of parchment paper I used foil so if it stuck I could still throw it in the pan and careful peel off the steaming hot foil once it was more sturdy.
I plan on trying this recipe. I have been using the Cassava recipe with lard but this sounds like it will be much better. Do you think it will work if I use lard instead of the oil? I grew up eating homemade tortillas and my Mom always used lard.
★★★★★
Ok, so, if I’m being completely honest, it’s a little frustrating how good these taste because they are more than a little difficult to make. I used a tortilla press and they kept falling apart and falling apart. I found that they handled better if you let the dough rest awhile (maybe 10-15min), and I coated the press with coconut flour. It would stick to the top of the press, but then I would turn the press so that I could very carefully and gently scrape the tortilla off the press with a metal spatula, precariously keeping it intact. Then a quick and careful transfer to the hot skillet. Whew! The couple that had rested were definitely a little easier to work. The end result, however, was a delicious plate of breakfast tacos. Thank you for this recipe! I’m hoping I can get really good at making them and make a big batch for the freezer!
Honest review here. So I tried making these and got so frustrated with the crumbliness in trying to roll them out. I was ready to give up. I’m glad I was at my mom’s because she noticed and took over, making it work with more patience! I made them again today, but without any help…just kept in mind that they do take patience. Seriously, they taste WONDERFUL though so I doubled the recipe. I like it for a hamburger bun replacement! DELICIOUS! I should really triple it, because once you get into the rhythm of making them, it’s a breeze. It just takes a few tries to learn what works best. With that said, I found it easiest (as I don’t have a tortilla press) to very very lightly sprinkle coconut flour on a piece of parchment paper. I start flattening in my palm until it’s like a really thick, palm-sized cookie, and make sure that I keep pushing the edges inward to keep them from breaking, if that makes sense. Then I lay it on the parchment and continue pressing with my fingers or fatty part of my palm, all while making sure my other hand acts as a wall closest to the edge I’m pushing towards. I don’t flip them over at all while flattening! Once they’re flattened (like you said, street taco size, and I keep them a little on the thicker side), I carefully lay it parchment size up on my griddle and peel the parchment off like a sticker. It works every time. It’s all about the technique! Hopefully anyone doubting this recipe tries it and see this comment to make it easier. Thanks for sharing the recipe!
★★★★
I followed the recipe exactly and had to throw the whole mess away. Will not roll out. I should have read the comments first.
★
Great recipe. Can’t wait to try it.
Mmmmm – these are fabulous! My only issue is after I roll them out between parchment, and ensure they are not sticking to either side of the paper, and then try transferring them to the skillet, I’m having a bit of a rough time transferring them so they are in one piece and so no parts collapse or overlap!! If I make them smaller, it’s fine. I think I just need to keep playing with it. I love them though!
SO, So good. Everything came together perfectly. Love the “street taco” size and the consistency was amazing. Now I can have taco night with the fam that actually looks like a taco!
★★★★★
I cut out squares of parchment just a bit larger than a tortilla and with a hand held rolling pin I roll (more like mush shape and roll) a small golf balll size circle of dough into a tortilla sandwiched between 2 of these squares. I toss the whole thing right onto a med hot pan with no oil. You’ll have to play with it but basically when the heat warms the tortilla the parchment squares let go. You then carefully remove them one at a time and finish cooking the tortilla. Carefully… It’s hot! Hope this helps anyone else who wanders here looking for healthy grain free recipes
★★★★★
Had to come back to give a 5/5 review!
Absolutely amazing! Are them all at once. Only made 3 tortillas instead of 6.
★★★★★