Contact Us

Let us know your name and email and how we can help!


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Main Blog

Gluten Free, Grain Free, and Nut Free Tortillas

Samantha Serpe

There's nothing we love more than recreating our favorite foods with a healthy twist! Everyone loves a good Mexican night at home so we decided to give the classic flour tortilla a makeover. We took out all the processed ingredients and made them with whole foods and superfoods. The best part of these tortillas is that they only have 6 ingredients and can be made quickly!

Now you may be wondering how these tortillas are gluten free, grain free, and nut free and that is all due to the cassava flour we used. If you have yet to hear about cassava flour, it is starting to pick up momentum as the go-to gluten free flour. It is most similar in consistency to wheat flour and unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. 

So what exactly is cassava? Cassava, also known as yuca, is a plant from the tuberous root vegetable family and it is a staple crop in South America and parts of Asia and Africa. It is a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato. We love Otto’s Cassava Flour because it uses the entire cassava root (after it has been peeled, washed, sliced, pressed, baked, and then milled), meaning it is a whole food flour. Unlike tapioca flour (a.k.a. tapioca starch), cassava flour uses the entire root instead of just a separated starch, so it keeps the fiber, protein, starch, vitamins, and minerals that would otherwise be lost in making tapioca flour. Cassava flour is a great source of fiber, vitamin C, vitamin A, vitamin K, and folate. As we mentioned, cassava flour is high in carbohydrates (80g per cup) so it may spike insulin levels. Despite it being high in carbohydrates, we still believe it is a great gluten free substitution for normal flour, but moderation is definitely key!

These tortillas are perfect for your next taco night or can even be made into tortilla chips for some nice guac and salsa! This recipe will definitely "wow" all your friends and family.


1 Cup cassava flour (we love Otto’s Cassava Flour)

1/2 T chia seeds

1/4 cup extra virgin olive oil

1/4 cup plain almond or coconut milk

1/4 warm water

1 tsp. sea salt


1.) In a bowl, first combine cassava flour, chia seeds, and salt. Then add extra virgin olive oil, almond milk, and water. Combine until it starts to resemble dough, it should be sticky enough to stay together, but not sticky to where it sticks to your fingers. If it seems to dry add more water and if it too wet add a little more flour.

2.) Divide dough evenly into 6 pieces and form into small balls.

3.) Roll out one ball at a time with a rolling pin in between two pieces of parchment paper sprinkled with a little flour. You may have to reshape into a circle. 

4.) Heat a skillet over medium-high heat. Once warm, place flattened dough on skillet and cook until the top starts to bubble and bottom starts to brown. Flip and cook until the other side starts to brown, should be around 2-3 minutes. Place cooked tortilla between a dampened cloth or paper towels. Repeat until they are all cooked. Use immediately or store in the fridge or the freezer.

5.) If you want to make tortilla chips, preheat oven to 350 degrees Fahrenheit. Cut tortillas into wedges and place them into a bowl. Drizzle with olive oil and sprinkle with salt and pepper to taste. Spread wedges out evenly on a parchment paper lined baking sheet. Cook for 18-20 minutes until chips are golden brown, flipping halfway through.