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Sorghum and Cassava Flour Tortillas | Cooked | Oil-Free

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Gluten-free, nut-free, grain-free, oil-free, fat-free, soy-free, sugar-free tortillas! Use these Sorghum and Cassava Tortillas as a bread substitute. Load them with veggies, guacamole, hummus, vegan cheese, or whatever your favorite spread may be. They will stand up to anything you throw at them, with no worries about them falling apart or tearing. They are flexible, bendable, rollable tortillas that have a mildly nutty flavor —a little reminiscent of flour tortillas, if you ask me.

vegan gluten-free oil-free sorghum and cassava tortillas

I have been enjoying my wrap/tortilla-making days. It never fails…as I am making one recipe, another one is brewing in my head. I can’t keep up with myself. With the music turned up in the studio, I spend hours tossing varieties of flour around like rose petals strewn at the feet of a queen.

Actually, what is really happening is that I am spilling flour on the floor as I walk through it. Every once in a while, Bob pokes his head in to check on me. “Having fun?” he asks as I toss tortillas on the griddle. “Oh yes indeed, you must come to watch them puff up!” I am like a giddy child in a toy Tonka Truck factory. I mean, really… look at these things! Of course, they deflate once you take them off the heat, but what fun!

vegan gluten-free oil-free sorghum and cassava tortillas

Ingredient Run-Down

Cassava Flour


Psyllium Husks

vegan gluten-free oil-free sorghum and cassava tortillas

Check out that flexibility!

Tips and Techniques

Rolling the Tortillas

Cooking the Tortillas

I hope you enjoy this recipe. Please be sure to leave a comment below. Sending you love and blessings, amie sue

vegan gluten-free oil-free sorghum and cassava tortillasIngredients:

Yields 7 (5 1/2″ diameter)


Making the Dough

  1. In a medium-sized bowl, whisk together the cassava flour, sorghum flour, psyllium husks, and salt. Make sure everything is thoroughly dispersed.
  2. Add the boiling water and stir together with a spoon. Don’t use the whisk, as it will turn into a nightmare getting the dough out of the spokes (I speak from experience).
  3. Let the dough sit for 5-10 minutes, until cool enough to handle.
  4. Knead the dough for 2-3 minutes. I held it in the palms of my hands, folding it over onto itself.
  5. Place the dough in the bowl and cover it with a towel. You will want to keep the dough covered while you roll out each tortilla shape, which will prevent it from drying out.

Rolling Out the Shapes and Cooking

  1. Preheat your non-stick cooking pan or surface. I used my pancake griddle so I could cook several at one time. I set the griddle to 400 degrees (F).
  2. Tear off 2 sheets of parchment paper, laying one down in front of you.
  3. Pinch off a large ball of dough, knead it in your hands, and set it down in the center of parchment paper in front of you. Flatten it slightly with your hand.
  4. Place the other sheet of parchment paper on top of the dough and with a rolling pin, flatten the dough in a circular shape until it is about 1/4″ thick or less.
    • If it is too thick, the end texture will be gummy. If too thin, it won’t peel off the parchment paper successfully.
  5. Cut out the shape using a large circular cutter. I used the lid to one of my glass storage containers (see photo).
    • Place the excess dough back into the bowl and cover it back up with the towel.

Cooking the Tortillas

  1. Place the tortilla on the preheated surface. No oil should be needed.
    • While it is cooking, you should have time to create another one.
    • I found that I can cook two just fine, keeping a flow between creating the tortilla, cooking, and flipping.
  2. Cook the first side for 30-60 seconds (small tan dots should be forming on the underside).
  3. Flip and cook for 30-60 seconds, pressing down on the surface of the tortilla.
  4. Flip and cook for about 30 seconds more. At this point, keep pressing down all over the tortilla; soon it will start to puff up.
    • Each one is different, so stay flexible!
    • Once it has puffed up, remove it from the heat, placing it on a cooling rack, covering it with a towel.
  5. Repeat the whole process until all the dough is rolled out and cooked.

Storing Tortillas

  1. These are delicious served warm right after cooking, but they are equally good as leftovers.
  2. To store the tortillas, make sure that they are fully cooled (or they will create condensation, which equals sogginess). Layer pieces of parchment paper between each wrap in an airtight container.
  3. They can be stored in the refrigerator for 5-6 days or in the freezer for 2-3 months.
    • If frozen, allow them to come to room temperature.
    • They can be reheated briefly on a warm skillet, or enjoyed chilled or at room temperature.

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