These have got to be the EASIEST yeast/dairy/grain and gluten free tortillas you will ever try. Super bendy, soft, and sweet. The perfect wrap. Just 2 ingredients and they are both technically vegetables!
2 ingredients and both veggies? REALLY?
Yes! Cassava and roasted butternut squash to be precise.
What is Cassava flour made from?
Cassava flour is made from cassava root, it is a starchy root vegetable that is used widely in African, South American and Caribean cultures. They use it many different dishes, both sweet dishes like cassava cookies and cakes. As well as savoury dishes like stews.
The flour is created by peeling, grounding and then drying the vegetable root before being made into a flour. It can often be mistaken with Tapioca, which is just the starch of the root. Tapioca is made by squeezing the liquid from the cassava therefore creating a dried starch.
Does cassava flour taste nice?
Recently cassava flour has been getting huge buzz around the gluten free, grain free world. Cassava flour has the ability to act very similar to regular wheat flour. Some even say you can sometimes replace cassava flour 1:1 to wheat flour. It is very soft and mild in taste.
I have started using a lot more recently after experimenting with it a few months ago.We as a family are now hooked. I have made the BEST brownies with it, cookies AND these amazing 2 ingredient tortillas. Having a son that has gluten issues and a mum whose currently gluten free for health reasons – we needed wraps! An easy solution to make lunches, breakfast and family taco nights!
Store bought gluten free wraps are pretty garbage. They never taste decent not matter how much money I spend. Not to mention the millions of unknown ingredients they add to make it look like the real deal. I was dying to have a homemade CLEAN version.
How do you make these?
In the past I tried loads of different recipes with mixture of other gluten free flours. But this recipe definitely came by surprise.
I was making pancakes with cassava flour one day and I had 1/4 cup left..next to it was some roasted squash and something just told me to add these together, make a dough, get a rolling pin, flatten the dough and pop it on my cast iron skillet.
The result? A beautiful, bendy, soft, orange tinted and sweet tortilla. It even made air bubbles.
Air bubbles!! I mean come on if that doesn’t scream REAL TORTILLA I don’t know what does. I live for those air bubbles now every time I see them puff up.
Check the video below to see how I made these soft beautiful tortillas.
2 ingredient Butternut squash and Cassava tortillas - Gluten/Grain/Dairy/Yeast Free
- 1 cup Cooked butternut squash
- 3/4 to 1 cup Cassava flour
Make sure the squash is cooked and scoop into a bowl. Mash it to make sure it's lovely and smooth.
Add cassava flour on to the mashed squash. At this point I pour until I get a nice dough. I say in the ingredients section 3/4 to 1 cup as the texture of cassava flours can differ. I just add and mix until I have a lovely dough..not to much as then it gets dry. We want them nice and soft!
Form in to a dough and roll into a log, cut into equal pieces and roll out into medium tortillas. You can either use a tortilla press or a rolling pin. If your using a rolling pin a *tip* is to add the dough inbetween 2 pieces of parchment paper and roll this ensures nothing gets stuck to the rolling pin!
On a medium heat, gently add oil and wipe any residue. Place the tortillas on the skillet/pan and cook for around a minute or 2. Careful not to burn. Place each cooked tortilla on to a clean cloth and cover to keep warm until ready to be eaten. Continue till you finished the dough and enjoy!