Tortillas (AIP, Paleo

• Vegan

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 cup Cassava flour
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/4 tsp Apple cider vinegar
  • 2 tbsp Oil

• Liquids

  • 2/3 cup Water

Found on eathealthrive.ca

Ingredients

• 1 c. cassava flour
• ¼ tsp. sea salt
• ¼ tsp. baking soda
• ¼ tsp. apple cider vinegar
• 2 tbsp. oil
• ⅔ c warm water

Directions

• Mix the cassava flour, sea salt, and baking soda together in a medium bowl. Make a well in the center and add the apple cider vinegar, oil, and warm water. Stir to combine; then knead a couple of times in the bowl to form dough.
• Divide the dough in half and then each half into 2 -3 balls. (I like to cover the uncooked dough with saran to keep it moist; otherwise, I find it tends to dry out a bit.)
• Roll out each ball between two sheets of parchment paper to 1/16 inch, making a 6- to 7-inch circle. I like to use one of my glass storage containers with a 6-inch circumference to cut the shape for tortillas. Add any leftover dough back to another ball and continue in this manner until all dough is used.
• Cook each tortilla on a hot griddle or skillet and cook on medium heat 1-2 minutes until bubbles form; flip using a spatula and cook for another minute. Remove and continue with the rest of dough. The tortillas can be made in advance and warmed for a few seconds in the microwave. Store unused portions in the refrigerator for 1-2 days.