Paleo Tortilla's 2.0 (Nut Free/Gluten Free/Dairy Free

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 13/16 cup Cassava flour
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Avocado oil or mild olive oil

• Liquids

  • 1 cup Water, HOT

• Other

  • plus 2 Tablespoons Cassava flour OR 4 Tablespoons Tapioca Flour for Dusting

Found on nurturemygut.com

Description

Ingredients

• 1¾ cup plus 1 Tablespoon Cassava Flour
• ¾ teaspoon salt
• 1 cup hot water
• 2 Tablespoons avocado oil or mild olive oil
• 2 Tablespoons honey
• plus 2 Tablespoons Cassava flour OR 4 Tablespoons Tapioca Flour for Dusting

Directions

• In a stand mixer (or in a large mixing bowl), whisk together cassava flour and sea salt.
• In a large measuring cup, mix hot water, honey and oil.
• Slowly pour in hot water mixture to cassava flour. If using a stand mixer, whisk for 2 minutes with a flat beater attachment. If mixing dough my hand, use a danish dough whisk or rubber scraper. Once dough is cool enough to touch. Roll into 12 even balls. Stick in a ziplock bag.
• You can now heat your cast iron skillet to medium heat.
• Take a ball of dough and roll it into a disk. Dust your surface with either tapioca or cassava flour and roll dough out to 6 inches thick. Be sure to continue dusting with flour throughout if needed to prevent dough from sticking.
• Place your tortilla on the skillet and flip once bubbles have formed, about 15-30 seconds. Flip again and once brown spots have coated both sides, place tortilla in a tortilla warmer or aluminum foil to steam.
• Repeat with remaining tortillas. Serve warm. Enjoy!

Nutrition