Grain-Free Tortillas – 2 ways (Potato + Beet!)

By Ashley | Uncategorized

Jan 17

Where are my fellow Mexican food lovers??!! In my opinion, the best way to uplevel a Mexican meal at home is with fresh, homemade tortillas. Yet, I don’t eat gluten and it’s difficult to find non-gmo corn/masa. Plus, sometimes we just need a break from all the grains, you get me? That’s when the grain-free tortilla trials began . . . 

A few months ago, I started making cassava flour tortillas (after epically failing at a coconut flour version!). These were made with just cassava flour, a bit of olive oil and water. They were pretty good, but on the thicker side – my inner chef knew I could do better!


I had tasted these tortillas made with potato, which although delicious, are out of my price range, and have a few unnecessary ingredients. I thought that combing cassava AND potato may just do the trick. 

Although they’re a labor of love and take time (like all good meals!) they turned out amazing! Can never have too many tortillas for sopping up Guac, right? Which had me thinking of all the other root veggie possibilities that could stand in for potato to create different flavors and colors. Not to mention a variety of nutrients =)

A beet version was my next idea. They do require more flour and cooking a bit longer than the potato, but the vibrant color and chewy texture makes it so worth it! I’ve also tried sweet potato and will soon give black bean tortillas a shot, but in the meantime, enjoy these homemade nourishing DIY grain-free tortillas that will make Mexican night a lot more fun! Make sure to tag @nourishwithashley on Instagram with your beautiful and delicious tortillas!

**These make great tacos and quesadillas, but you can also crisp them up in a 375 degree oven to make tostadas or maybe even chips! 

Grain-free Tortillas – 2 ways (Potato + Beet!)

Potato Tortilla Ingredients:

3 small-medium red potatoes, peeled and diced

1/4 tsp sea salt

1/2 tsp baking powder

2/3 c cassava flour

1/4 c tapioca starch (or enough to create a smooth, thick dough)

Method:

Peel, chop, and boil the potatoes until soft. Drain well. 

Puree potatoes in a food processor with salt, baking powder, and cassava flour.

Add tapioca starch, then blend again to combine.

If needed, add more tapioca flour until mixture forms a ball – the consistency of a thick dough. 

Refrigerate til cold and then roll into 8-12 balls.

Use a tortilla press (on waxed or parchment paper) to press each ball into a tortilla. If you don’t have a press, roll out between 2 pieces of parchment. 

After pressing, refrigerate or freeze for a few minutes to firm them up. 

Cook on a comal (or use a non-stick pan) for a couple minutes per side. 

Cool to room temperature and then refrigerate for up to a week or freeze for up to 3 months =)

To reheat, simply warm on a comal or non-stick pan for 1-2 minutes per side or in a 300 degree oven for 3-5 minutes.

Beet Tortilla Ingredients:

1 large beet, peeled and diced

1/4 tsp sea salt

1/2 tsp baking powder

2/3 c cassava flour

1/2 c tapioca starch (or enough to create a smooth, thick dough)

Method:

Cook the beet in a pot of simmering water until soft. Drain well.

Puree while warm. 

Measure out one cup of puree and set aside the rest for another use or another batch.

Add 1 c puree back to food processor along with remaining ingredients.  

Blend until it forms a ball. 

These are a little more delicate to cook than the potato, so I recommend freezing between parchment for at least 20 minutes before cooking.

Cook at a lower temperature/cooler pan for a longer amount of time than the potato 😉

Cool to room temperature and then refrigerate for up to a week or freeze for up to 3 months =)

To reheat, simply warm on a comal or non-stick pan for 1-2 minutes per side or in a 300 degree oven for 3-5 minutes.

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