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3.67 from 3 votes

No-Fail Turmeric Tortillas

Reprinted from The Autoimmune Protocol Made Simple Cookbook by Sophie Van Tiggelen with permission from Fair Winds Press, an imprint of the Quarto Group
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dinner
Cuisine: detox
Keyword: paleo, vegan
Servings: 6 tortillas
Author: Sophie Van Tiggelen
Cost: $15


  • Large bowl
  • Medium bowl
  • Nonstick skillet


  • 1 cup 140g cassava flour
  • 1 tablespoon 9g coconut flour
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon turmeric powder
  • 2/3 160 ml warm water
  • 3 tablespoons 45 ml extra virgin olive oil
  • ½ teaspoon apple cider vinegar


  • Combine the cassava flour, coconut flour, sea salt, baking powder, and turmeric powder in a large bowl. In a separate bowl, stir together the water, olive oil, and apple cider vinegar.
  • Pour the liquid mixture into the dry ingredients. Mix with a spatula to roughly combine the ingredients. Knead a few times with your hands until a smooth dough forms.
  • Divide the dough in half. Divide each half into 3 equal portions, forming a total of 6 little dough balls.Roll each ball between 2 sheets of parchment paper with a rolling pin to form a thin, round circle about 6 inches (15 cm) in diameter. As you stack the rolled-out tortillas, insert a piece of parchment paperbetween each layer so they don’t stick together.
  • Heat a nonstick skillet over medium-high heat. Cook each tortilla, uncovered, for about 2 minutes, until the bottom shows little golden spots and bubbles form on the surface. Flip with a spatula and cook for an additional 11/2 to 2 minutes.


Serve tortillas warm, refrigerate, or freeze for later use.