Name: 2 Ingredient Vegan Cassava Flour Tortillas (Oil-free, Vegan)
Prep time: 10 min
Cook time: 3 min
Total time: 3 min
Ingredients: 3/4 cup cassava flour (very lightly spoon to measure); 2 tablespoons whole psyllium husks (see notes for psyllium powder); Optional: 1/4 teaspoon fine sea salt (more or less to taste); 1 cup warm water

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Easy, oil-free, 2 ingredient vegan cassava flour tortillas made in minutes They taste like classic flour tortillas, have 88 calories each, and are quick & easy to make.

stack of 2-ingredient cassava flour tortillas on a cooling rack

Easy Grain-Free Tortillas made with Cassava Flour
Oil-Free Vegan Cassava Flour Tortillas
Recipe Benefits
Ingredients
Step by Step Instructions
Step One: Combine the Dry Ingredients
Step Two: Add the Water
Step Three: Shape the Tortilla Dough
Step Four: Divide the Dough into 4 Balls
Step Five: Press or Roll the Tortilla Dough (3 ways)
Step Six: Cook the Cassava Tortillas
Flavor and Texture
Storage for 2 Ingredient Vegan Cassava Flour Tortillas
More Grain-Free & Vegan Tortillas to Love:
2 Ingredient Vegan Cassava Flour Tortillas (Oil-free, Vegan) Recipe

Easy Grain-Free Tortillas made with Cassava Flour

I admit it. I was wrong.

I told all of you that my 2-ingredient coconut flour tortillas from last week could not be made with any other flour.

Just to make sure, I experimented with cassava flour, another grain-free flour. Like coconut flour, it can be tricky to work with. Sure enough, it did not work as a 1:1 replacement for coconut flour in my original recipe. But with some further tweaking and experimenting, Eureka! The cassava flour worked like a dream!

While the preparation here is much like the coconut flour recipe, the resulting tortillas are markedly different in texture. Specifically, rather than soft and fluffy, these cassava flour tortillas taste spot on like regular (all-purpose/white flour) tortillas!

Oil-Free Vegan Cassava Flour Tortillas

Cassava flour tortilla recipes abound, but they are mostly variations on the same recipe, all of which contain a significant amount of oil (at least 1/4 cup per recipe).

These gluten-free tortillas are oil-free and rely on psyllium husk, a natural egg replacement, to hold them together. The delicious result is hearty, pliable flour tortillas that can be rolled, folded and filled like any flour tortilla. Hooray!

Recipe Benefits

Only 2 ingredients required (plus water for mixing, and optional salt)
Oil-free (e.g., no olive oil, avocado oil, melted coconut oil, butter or ghee)
Grain-free
Gluten-free
Vegan (egg-free, dairy-free)
Paleo
Simple to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make 2 ingredient vegan cassava flour tortillas you need :

You will also need some tap water to make the dough. Salt is optional. I love salt in my food, but its use is entirely your choice and variable according to your needs.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Combine the Dry Ingredients

Weigh the cassava flour. It is very easy to over-measure cassava flour. If using cup measures, lightly spoon the flour into the measuring cups to avoid compacting it. Add the psyllium husk and (optional) salt to the bowl, too.

ingredients for cassava flour tortillas in a glass bowl

Whisk or stir the dry ingredients until blended. If you are relatively or entirely new to cassava flour, note that it is ultra-fine and powdery. As such, exuberant stirring or whisking can send it flying! Keep calm and stir with restraint to avoid a light dusting.

stirred ingrediens for cassava flour totillas , stirred wth wooden spoon

Step Two: Add the Water

Add the warm water to the dry ingredients. Stir until combined.

Tip: Should my Cassava Flour Tortilla Dough Look Wet?

Yes!

When the dough is first stirred, it will look very wet. All is good! That’s exactly how it should look after the initial stir. Do not add any more flour at this point. Let the dough sit for 5 minutes. This allows the psyllium to activate by absorbing water and thickening the dough.

cassava flour tortilla dough when first mixed, in a glass bowl

Following the five minute rest, the dough should be firm, but still moist. If the dough feels dry, add a tiny bit more water. Conversely, if the dough is still loose, add a very small amount of cassava flour at a time until the dough is thickened.

thickened cassava flour tortilla dough in a glass bowl

Step Three: Shape the Tortilla Dough

Use your hands to shape the dough into a smooth, even ball. This literally takes seconds as the dough is easily manipulated and not sticky.

cassava tortilla dough in a ball, set inside of a glass bowl

Step Four: Divide the Dough into 4 Balls

Next, cut the ball into 4 equal pieces.

cassava flour tortilla dough, cut into 4 equal pieces, on top of a marble cutting board

Roll each piece into a ball.

four equal pieces of 2-ingredient cassava flour tortillas, shaped into balls

Step Five: Press or Roll the Tortilla Dough (3 ways)

Option One: Use a Tortilla Press

The fastest way to shape the 2 ingredient vegan cassava flour tortillas is with a tortilla press. I held off buying one for the longest time–I regret waiting so long, it is so fast and easy to use! Simply place a piece of parchment paper (or wax paper, or plastic wrap) on the bottom of the press and then position one of the balls in the center.

a ball of cassava flour tortilla dough on a piece of parchment paper, about to be pressed by a tortilla press

Place a second piece of parchment paper on top of the dough ball. Don’t forget this piece or the dough will adhere to the top of the press. Not a disaster (the dough can be reshaped into a ball and repressed without issue), but definitely irritating (been there!).

cassava flour tortilla being made in a tortilla press

Close the press and apply some pressure. This is strangely satisfying.

cast iron tortilla press closed to make a cassava flour tortilla

Lift the lid and check your press. If the tortilla did not press out all the way to the edge, close and press again.

pressed cassava flour trtilla in a tortilla press, covered by parchment paper

Slowly peel of the top piece of parchment paper to reveal your freshly shaped tortilla! Go ahead and lift the tortilla off of the bottom piece of parchment, or wait until you are ready to cook. It should lift off with ease!

cassava flour tortilla in a tortilla press

Option Two: Use a Rolling Pin

This is the way I’ve pressed tortillas for years. Use two pieces of parchment paper/wax paper/plastic wrap, just as you would with the tortilla press method. Roll the dough into a 7-inch (17.5 cm) circle.

No rolling pin? No problem. Use a wine bottle or large can to roll the dough.

cassava flour tortilla being rolled out with a marble rolling pin between sheets of parchment paper

Option Three: Use Your Fingers

This dough works perfectly for hand-pressed tortillas! Place the dough on a piece of parchment and press into an even circle. The top will not be perfectly smooth, but the bottom side will be when it is peeled from the parchment paper.

2 ingredient cassava flour tortilla being pressed out by hand on a piece of parchment paper

Step Six: Cook the Cassava Tortillas

To cook the tortillas, place a nonstick skillet or pan over medium-high heat (I prefer a cast-iron skillet). Add a tortilla and cook for 2 to 3 minutes until the bottom side of the tortilla is covered in brown spots (use a metal spatula to lift the tortilla and check).

cooking a grain-free tortilla made with cassava flour, in a cast iron skillet

Flip the tortilla with a spatula and cook for 2 to 3 minutes longer until the other side is also covered in brown spots.

cassava flour tortilla beng flipped in a cast iron skillet

That’s it! Remove the tortilla to a cooling rack (I like to cover the cooked tortillas with a clean kitchen towel). Repeat with the remaining pieces of dough, creating a small stack of tortillas.

Flavor and Texture

The tortillas are incredibly filling and delicious. They taste very similar to traditional flour tortillas made with wheat flour, with a very slight chewy texture. They bend just like regular flour tortillas:

stack of cassava flour tortillas on a wooden plate with a blue napkin alongside

Roll with ease:

cassava flour tortillas in a stack atop a piece of parchment paper, top one is rolled

And are perfect with all of your favorite toppings and fillings, and for making all of your favorite tortilla-based recipes. For example:

Tacos
Breakfast burritos
Quesadillas
Enchiladas
Wraps

Storage for 2 Ingredient Vegan Cassava Flour Tortillas

Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Happy cooking!

cassava flour tortilla filled with black beans and avaoca; stack of cassava tortillas in the background

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