I have tried several tortilla recipes from those calling for oat flour to those calling for coconut and / or almond flours and these are my all time favorite not only because they have a mild flavor reminiscent of wheat tortillas, but because they are the most flexible paleo tortilla I have made.
This recipe is versatile enough to be used as an empanada shell and even a pie crust. I have tried several versions of the recipe and can offer the following conclusions:
(1) Arrowroot flour can be used in up to a 1 to 1 ratio in relationship to the cassava flour.
(2) Using 1/2 cup tapioca flour and 1 cup cassava flour works, but a rather sticky dough results and it is best to coat the ball in cassava flour in order to prevent the dough from sticking to the press.
(3) The fat used can be avocado or coconut oil or a combination with good results.
1 1/2 cups cassava flour
1/4 tsp sea salt
4 Tbsp avocado oil or coconut oil
1 cup warm water
Method Place all ingredients in food processor. Pulse until a large dough ball forms. Remove from bowl & form into balls of desired size. Press each ball using a tortilla press. Cook on a comal until bubbles begin to form & flip. Cook until desired texture is reached.
Sometimes you execute a recipe and your taste testers give the most unexpected compliments. This recipe evoked the following from my Foodie-in-Crime: “Are these shortbread cookies?” and “These remind me of the chewy Chips Ahoy.”
The first comment was nice to hear because I’m a fan of a good shortbread cookie, but the second was the hidden compliment because Chips Ahoy cookies have mass appeal and are a “standard” go-to cookie. Those of us who must avoid gluten and / or who eat a paleo diet for health reasons, eating a “standard” cookie is out of the question and many gluten-free options are not always tasty with a nice texture. And, so with this recipe I have been able to make a corn and gluten-free cookie without nuts that even those who can have gluten can enjoy.
1 cup Cassava Flour
1/2 cup chocolate nibs
1/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2-1 tsp vanilla powder or 1 tsp safe vanilla extract
1/4 cup coconut oil (soft, not melted) or palm shortening
1-2 Tbsp honey
Splash of water, if needed.
Preheat oven to 350F. Line a cookie sheet with parchment. Whisk together dry ingredients. Add wet ingredients. Stir until dough is uniform & dry ingredients are fully incorporated.* Make cookie balls in desired size & flatten.**
Bake 10-12 minutes, until set. Allow to cool on pan.
*If the dough needs a little help coming together, add a splash or two of water.
**Cookies do not spread. This recipe yields about 15 – 2 inch cookies.