Cooking with Brayden - Cassava Tortillas
Here’s a surefire way to get your kids excited if they’re gluten free.
After making this recipe enough times we splurged on a tortilla press one Christmas when B just loved the uniformity of a nice round AIP tortilla, dipped in good quality olive oil, and a sprinkle of French seasoning salt for dipping.
Pictures of my son cooking this recipe with my minimal assistance and supervision below. I did the cooking part!
Ingredients
Cassava Flour (I recommend Otto’s)
Sea Salt
Olive Oil
Water
Instructions
Mix dry ingredients first - 1.5 cups of cassava flour with .5 teaspoon of sea salt.
Next add 1/4 cup of olive oil.
Slowly add in 1 cup of warm water to batch.
Use clean hands to knead the dough until moist.
Shape into a log and place on surface. Make roughly 12 even cuts similar to a roll of cookie dough. Gently roll each cut into a ball and place all balls into a bowl.
When ready for pressing with tortilla press, make sure to use parchment paper on both sides or the delicate tortilla will stick to the cast iron! (trust me this has happened to us many times in making this recipe. #annoying)
Heat up a dry pan (stainless steel best because it conducts heat quickly and efficiently for this recipe).
Place the tortilla on the pan for about 1 minute, then gently lift with spatula. You are looking to see that each side is getting a few brown spots and the opaqueness color will turn into more of a sturdy white color.
Place on a plate and cover to keep the tortillas warm to eat.
Voila! Enjoy!
