aip cassava (gluten free) flatbread or tortilla

gluten free flatbread or tortilla

I’ve never been so excited for a recipe post in my entire life. I have tried so many AIP bread/tortilla/flatbread recipes and none of them have come close to the feel and taste of wheat flour based bread goods. This AIP Cassava Flatbread is so exciting because it tastes very similar to flour tortillas but minus the gluten.

I can’t use coconut flour/milk or eggs or the obvious dairy or grains (these are already removed on an AIP diet), which is a huge hurdle to overcome. Both of those things create a texture and flavor that resembles wheat flour based breads. Turns out the right combination of cassava flour, arrowroot flour and acorn squash can do the same thing.

cassava flour (gluten free) with fork

I call this recipe a flatbread but it could easily be used as a tortilla. It’s just slightly thicker than tortillas and has a little bit more chew to it.

This recipe makes 6 tortillas but you can easily double it and save a few for leftovers. They last in the refrigerator for about 24 hours. It does get a little tough but a few seconds in the microwave and they still taste great.

balls of (gluten free) dough

I’m really proud of this recipe. It takes some care to get the dough just right but it’s so rewarding. Especially for someone like me, that has additional for restrictions beyond AIP. It’s been years since I’ve been able to eat anything bread-like. So this recipe is a BIG deal.

aip cassava flatbread or tortilla on wire rack


AIP Cassava Flatbread

gluten free flatbread or tortilla

Here’s an AIP Cassava Flatbread recipe that contains no coconut, no dairy, no grains and no egg. It’s just the right combination of cassava and squash to create a chewy and tender flatbread. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.

  • Author: Bon Aippetit
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6


  • 1/2 cup Arrowroot Flour
  • 1/2 cup Cassava Flour
  • 1/2 teaspoon Salt
  • 1/2 cup precooked and mashed Acorn Squash (may substitute kabocha or butternut but don’t include rind)
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons warm Water


  1. Combine all the dry ingredients in a medium sized mixing bowl.
  2. Add the squash to the bowl.
  3. Using a fork or pastry blender, work the squash into the flour mixture until the squash is combined into flour and crumbly. This step is very similar to working butter into flour.
  4. Next add the olive oil and stir to combine.
  5. Feel the dough and see if you need any additional liquid. If the dough is really dry and doesn’t stick together, add the water one tablespoon at a time.
  6. At this point, the dough should stick together but not to your hands. If you’ve used to working with wheat flour, this dough will feel a little dry to you. That’s fine. It doesn’t have the same elasticity of wheat flour.
  7. Divide the dough into six balls and then set aside.
  8. Take a long sheet of parchment paper and fold it in half.
  9. Place one ball of dough in between the parchment.
  10. Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.
  11. Repeat with each of the balls of dough.
  12. Using a frying pan, cook each piece of flatbread for about 1 minute on each, over medium heat. You just want to brown and heat the dough through so the pan should be dry and doesn’t need any oil. Also, if you start to see bubbles in the dough, it’s time to flip.
  13. Once the flatbread is done cooking, place it on a wire cooling rack until you’re finished, and then serve.


Please note you’ll need parchment paper and a rolling pin for this recipe.

aip cassava (gluten free) flatbread or tortilla

If you like this recipe, be sure to share it on Pinterest or leave a comment below!



asip cassava flatbread or tortilla in towel and on wire rack
9 replies
    • Beth
      Beth says:

      It’s not silly at all! Yes, the squash is cooked and then removed from it’s shell and mashed. I’ve updated the recipe. I hope this makes more sense. If not, let me know.

  1. Anna
    Anna says:

    Totally going to try this using my tortilla press. I’m not AIP and can have eggs and whatnot, but any excuse to incorporate more vegetables, especially winter squash! Will probably try freezing and reheating in the pan also. I miss the convenience of bread.

    • Beth
      Beth says:

      The tortilla doesn’t taste like you’re eating a veggie which is nice too. In regards to convenience foods, I totally agree. These are nice because you can at least eat them the next day but I’m curious if they’d freeze well. Let me know if you give it a try.

  2. Cecilia
    Cecilia says:

    Thank you Beth for this simple recipe. They’re very good & tasty and you’re right- they satisfy the ‘bread’ craving. I did have a problem however. Mine stuck to the pan and after 2 skoosed up ones I had to use oil to finish cooking the rest. What kind of pan did you use? I used stainless steel. Still they were tasty and filled the craving. TY.

    • Beth
      Beth says:

      I’ve mostly made them in cast iron pans that have a smooth bottom and are practically nonstick because they are so well used. However, I’ve had issue making them in stainless steel pans too. I usually add a little bit more oil to the dough but adding it to the pan works too. I just would caution to use the oil sparingly as you don’t want to loose the doughie-ness of it and end up with a crispy tortilla.


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