Cassava Flour Tortillas with Pumpkin

These are the gluten-free cassava flour tortillas I make with pumpkin and olive oil. I mix 1 ½ cups cassava flour with ½ teaspoon baking soda and ½ teaspoon real sea salt. Then I add the pumpkin — I start with 3 tablespoons and usually add one more, so four — the olive oil, and warmer water.

For the oil I start with ½ cup and add about another tablespoon. For the water I start with ½ cup, and in this batch I had already added ½ cup plus 2 tablespoons and was still adding a little more, until the dough came together. Gluten-free dough can look dry, and it dries as it sits even five minutes, so I adjust as I go.

I divide it into balls about a golf ball and a half. This batch made about six medium tortillas. I press them in an 8-inch tortilla press, or roll them between two sheets of parchment with a rolling pin. Then they go onto a preheated flat cast-iron pan, on pretty high heat. I cooked these with the knob on six. About a minute, maybe a minute and a half, on each side, until they start to bubble.

We like them with almond butter and no-sugar jam. The ingredients in this recipe are gluten-free.

Set Apart Kitchen · Side Dishes

Cassava Flour Tortillas with Pumpkin

These are the gluten-free cassava flour tortillas I make with pumpkin, olive oil, and a hot cast-iron pan.

Makes

About 6 medium tortillas

Cook

About 1–1½ min per side

Ingredients

Makes about 6 medium tortillas (as spoken in the video).

• 1 1/2 cups cassava flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon real sea salt
• Pumpkin puree: start with 3 tablespoons, then add another tablespoon (4 tablespoons total, the way I made this batch)
• Olive oil: start with 1/2 cup, then about another tablespoon (I use organic cold-pressed extra virgin)
• Water: start with 1/2 cup of warmer water, then add more as needed (I had added 1/2 cup plus 2 tablespoons and was still adding a little more, until the dough came together)

Tap an ingredient to check it off as you go.

Instructions

1. Mix the cassava flour, baking soda, and salt. Add the pumpkin, olive oil, and warmer water, and stir. Adjust the oil, water, and pumpkin as listed above until the dough comes together. Gluten-free dough can look dry, and it dries as it sits even five minutes.
2. Divide into balls about a golf ball and a half. This batch made about six medium tortillas.
3. Press in an 8-inch tortilla press, or roll between two sheets of parchment with a rolling pin.
4. Preheat a flat cast-iron pan. I cooked these on pretty high heat, with the knob on six.
5. Flip the pressed tortilla onto the pan. Cook about a minute, maybe a minute and a half, on each side, until it starts to bubble.

Tip. We like these with almond butter and no-sugar jam.

Recipe by Sebastian Waite · Set Apart Health · setaparthealth.com Made it? Tag us @setaparthealth

Step-by-Step Photos

This is the cassava flour I start with.

I start with 3 tablespoons of pumpkin puree, then add one more.

I mix it until the dough comes together, adding a little more oil or water if it looks dry.

I press them in an 8-inch press, or roll them between parchment.

About a minute, maybe a minute and a half, on each side, until it starts to bubble.