These tortillas are free of gluten, grains, corn and oil! They're made with simple ingredients and are amazing for enchiladas, tacos, wraps, etc. The best part is that they don't break apart like most gluten-free tortillas do. They're also much cheaper to make than the fancy store bought ones!
(Makes ~8 tortillas)
2 cups of potato flakes (can also be called instant mashed potatoes or dehydrated potatoes in stores - depending on the brand, you may need to adjust the quantity used)
2 cups of water
¾ cup of cassava flour + more for rolling
½ tsp garlic powder
½ tsp onion powder
In a large food processor, blend together the ingredients until the mixture becomes a formed dough (this may take 3-5 minutes of blending before it forms into that dough-like texture). Set aside the dough and separate it out into 8 formed dough balls.
Cut 2 pieces of parchment paper, each about a foot long, and place one piece on a flat surface. Sprinkle a bit of cassava flour on top of the parchment paper. Place 1 dough ball on top of the parchment paper to get some flour on the bottom, then flip it over. Place the other parchment paper on top of the dough ball and press down. Using a rolling pin, roll out the dough between the parchment papers until it is flat and round.
Using a non-stick pan, heat it on medium-low. Carefully pick up the top layer of the parchment paper (the dough will stick lightly to the top piece of the paper) and place the dough on the pan, slowly peeling off the parchment paper. Cook the tortilla for about 2 mins on each side until lightly toasted.
Repeat for the rest of the tortillas. Enjoy!