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.
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.
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
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.
- 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
- Combine all the dry ingredients in a medium sized mixing bowl.
- Add the squash to the bowl.
- 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.
- Next add the olive oil and stir to combine.
- 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.
- 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.
- Divide the dough into six balls and then set aside.
- Take a long sheet of parchment paper and fold it in half.
- Place one ball of dough in between the parchment.
- Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.
- Repeat with each of the balls of dough.
- 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.
- 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.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!