Tired of complicated tortilla recipes that take too many ingredients and make a mess of your kitchen? Looking for something quick and simple? Well, look no further. These easy, protein-rich tortillas come together in minutes and are the perfect addition to any meal.
These tortillas are loaded with protein and healthy fats, low on the glycemic index, slow-digesting, filled with fibre, and a great option if you’re looking for standard white bread replacements. Oh, and they’re gluten and dairy-free.
When going gluten-free many substitutes consist of potato starch and rice flour which are great in terms of matching the consistency of gluten flours but unfortunately, potatoes and rice are some of the most aggressively sprayed crops with pesticides in North America, often leading to exacerbated symptoms for those attempting to reduce inflammation by eliminating gluten in the first place.
So, with that in mind, here is a great gluten-free alternative that uses organic, high-quality ingredients in an affordable and sustainable way.
Perfect for meal planning and meal prep, these tortillas can be made ahead and frozen between parchment paper, pulled out and heated individually, or you can even make a large batch at the beginning of the week and keep them in the fridge for a quick, throw-together meal option.
Easy Cassava and Buckwheat Flour Tortillas
Ingredients
- 3/4 cup cassava flour
- 1/4 cup light buckwheat flour
- 1/4 tsp sea salt
- 2 1/2 Tbsp olive oil
- 1/2 cup filtered water, boiled
Instructions
- To a large mixing bowl, add cassava flour, buckwheat flour and salt. Stir to combine.
- Next, add boiling water and olive oil and using a wooden spoon or fork, stir to combine - being careful not to burn yourself.
- Once cool enough to touch, begin kneading the dough until a soft, pliable dough ball forms, adding more water or flour as needed (1 Tbsp at a time). You want the dough to be soft and moist but not sticky.
- Heat a well-seasoned, heavy-bottomed cast iron pan over medium-high heat.
- Cut dough ball into 4 equal pieces and store the ones you're not using under a dish towel or piece of plastic wrap to prevent them from drying.
- Roll one of your dough portions into a ball and using a tortilla press, heavy pan or rolling pin, roll dough out to about 1/4 inch thickness.
- Once pan is hot place tortilla in pan and cook until large bubbles begin to form inside of it.
- Flip the tortilla and continue cooking until a large bubble forms again. Remove from pan and set aside on a plate covered with a clean dish towel.
- Continue this process for the remaining pieces of dough, being careful to adjust the heat of the pan, reducing if necessary. You may also need to add a little oil (I recommend avocado oil for this) if using a cast iron pan.
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