In the first few years of being gluten free, I thought I'd never eat another bendy item again. I was wrong.

For fish tacos and breakfast tacos I love the mouthfeel of a warm bendy tortilla. That's why I love these Cassava Flour tortillas as a gluten free replacement for flour tortillas. They're actually soft and bendy, perhaps the bendiest gluten free item I've ever eaten! They can cozily wrap your soft scrambled eggs 360° all the way around! They can stand up to the pokey, crispy edges of fried fish, and gracefully drape around without tearing!

But you can't just mix the wet and dry ingredients to achieve this result. No, cooking isn't just about I/O, input and output. There's a technique to rolling the tortillas thin while ensuring that they roll out smoothly. Don't worry, with these instructions and some perseverance, you'll be slinging bendy tortillas at home.

Enjoy! 

Strongly recommended

Fish Spatula

Lodge 10-1/4-Inch Pre-Seasoned Skillet

10-inch Wood Rolling Pin

Electric Gooseneck Kettle  

Food scale

Nice to have

Angled Measuring Cup to control liquid volume

GF Flour storage containers to keep flours fresh

10-inch Bamboo Steamer (to keep tortillas warm)

Oil Bottle Dispenser (Similar, not the same) to control oil volume

Dishwashable composite cutting board (Similar, not the same)  

Ball Regular Mouth 8-oz Jars to keep flours fresh

Ball Regular Mouth Lids to keep flours fresh

Meal Prep Stainless Steel Mixing Bowls Set for mixing ingredients

1. Bring water to a boil. Do not ignore this step, as it is essential for activating the starches and creating a bendy tortilla.
2. In the meantime, mix cassava flour, tapioca starch, salt, and xanthan gum in a mixing bowl.
3. Make sure your water is still hot, at least 200°F. Mix hot water with oil, then pour into dry ingredients. Work quickly to combine wet and dry ingredients with a fork. When the dough is shaggy, switch to mixing with your hands, but first check to make sure it's not too hot to handle. Knead dough until smooth (this may take a few minutes of active work).
4. Divide into 10 equal pieces, return all the pieces to a bowl, and cover with a damp cloth.
5. Take one ball of dough and knead it on a cutting board until it's smooth. This may take a few rotations. It should not stick if you continue to knead and stretch it.
6. Use your rolling pin to roll out each tortilla, making sure to lift the tortilla in between. Do not dust your work surface. If your tortilla is sticking, you have likely rolled it too thin for the hydration level and should start over from a ball.
7. On a pre-heated cast iron skillet, cook each tortilla for a few minutes on each side. You'll know when to flip when you see air bubbles forming and the edges pulling in from the side. A fish spatula is very helpful. When the tortilla is fully cooked, transfer it to a bamboo steamer or somewhere to keep your tortilla warm. Do not worry if the tortilla appears slightly too stiff after you've cooked it—it will soften in the steamer. Repeat until done.