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–+ servings
stack of cassava flour tortillas on a wooden plate with a blue napkin alongside
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4.87 from 23 votes

2 Ingredient Vegan Cassava Flour Tortillas (Oil-free, Vegan)

Grain-free, vegan, 2-ingredient cassava flour tortillas made without oil! They taste like classic flour tortillas and are quick & easy to make.
Prep Time10 minutes
Cook Time3 minutes
Total Time3 minutes
Course: Grain-Free Vegan Pancakes, Waffles & Tortillas
Cuisine: American
Keyword: 2 ingredient cassava flour tortillas, 2 ingredients, cassava flour, dairy-free, easy, egg-free, gluten-free, grain-fee, no oil, oil-free, oil-free vegan cassava flour tortillas, Paleo tortillas, tortilla, vegan, vegan cassava flour tortillas, vegan gluten-free cassava flour tortilla
Servings: 4 seven-inch tortillas
Author: Camilla

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
US Customary - Metric

Instructions

  • In a small mixing bowl, whisk the cassava flour, psyllium husk and (optional) salt.
  • Add the water water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it should feel moist, but not wet).
  • Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.
  • Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a tortilla press, rolling pin, or fingers, roll or press dough into a 7-inch (17.5 cm) circle.
  • Carefully peel off top layer of paper, then peel tortilla off of bottom piece of parchment (it should release easily).
  • To cook the tortillas, place a nonstick skillet over medium-high heat (I prefer a cast-iron skillet). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
  • Cook the tortilla for 2 to 3 minutes until the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until the other side browned in spots.
  • Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
  • The tortillas are best eaten warm (rewarm for a few seconds in medium-hot skillet on the stovetop, wrapped in foil in the oven, or on a plate in the microwave

Notes

Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, therefrigerator for 2 weeks or the freezer for up to 6 months.
Psyllium Powder Option: Use 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons whole psyllium husks.

Nutrition

Serving: 1tortilla | Calories: 88kcal | Carbohydrates: 20.8g | Protein: 0.8g | Fiber: 2.7g