These have to be the EASIEST yeast/dairy/grain and gluten free tortillas you will ever try. Super bendy, soft, and sweet. Just the perfect wrap, the real deal. With only 2 ingredients – pumpkin or butternut squash and cassava flour. The best bit? 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 never taste good in my opinion. They never taste decent no 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 pumpkin and cassava flour. I got to thinking, what if I try making a tortilla or flatbread with just these 2 ingredients?
The result was 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
Ingredients
- 1 cup Cooked butternut squash I bake the squash in the oven until soft enough to scoop.I cut in half a whole squash place it facedown and bake for around 45 mins or until super soft. Any left over squash is great of brownies!
- 3/4 to 1 cup Cassava flour
Instructions
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Pre heat the oven of 200*C and cut in half squash and place it face down on a baking tray. Cook for around 40-45 mins until nice and soft.
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Make sure the squash is cooked and scoop into a bowl. Mash it to make sure it's lovely and smooth.
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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!
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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!
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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!
Recipe Notes
Any left over squash is great for adding into brownies or even pancake or waffle batter!
I tried these and was so surprised at how resilient they were even though there is ZERO gluten in them. They tortillas are super easy to make and so healthy! Perfect way to sneak a veggie into you little one too! Thanks Hebaq !
Ahhh yessss I couldn’t believe it myself! So glad you enjoyed them!! ❤️
I’m so glad you posted this recipe as I had a load of butternut squash mash to get through! This was DELICIOUS with garlic butter prawns! Will definitely be remaking again.
These are life-changing! I make these with sweet potato and my whole family adore them!! Thank you so much for your incredible recipes. Have tried a few and love love love them!
Thank you so much for your comment, so glad your family loved them just like we do!
These might be the best tortilla shells my husband and I have ever had!
In place of the Cassava, I used all-purpose flour and about 1/4 teaspoon of corn starch with each 1 cup of flour (to add a little starch).
Thank you for sharing this recipe, Hebaq!
Ah I’m so happy to you and your husband enjoyed them! Yes all purpose flour is perfect for these too!
So easy, so delicious! You have upped my gluten free food life. Thank you!
Yay! So glad to hear that. These are definitely my go to!!
Would these work tortilla corn in place of cassava please?
Hi! Do you mean using corn flour instead of cassava. I haven’t tried using corn flour as a replacement but I think it may just work!
Looks and sounds delicious! I want to try making quesadillas with these and wondered how to cook them? Would you cook one side of the tortilla, flip and add the filling and cook the other side? Thank you for your time and sharing this recipe.
Hi Vickie! Yes so I would already make the tortillas and then fill them with any filling and cook like regular quesadillas. So that would mean placed the already made tortillas on the pan with the filing, fold l, cook on side and then flip and cook on the other side.
I hope this helped!
Thank you for commenting ❤️
How do you cook the squash?
Hi I bake the squash in the oven until soft enough to scoop.