rainbow Cassava Tortillas

Want a truly delicious hack for kitchen clutter? Donate your plates and turn everything into a taco.

Tortillas are a versatile vessel for pretty much any food — roasted veggies, slow cooker meats, leftovers or simply some avocado slices straight to the face. What’s on the inside matters, but what’s on the outside can make or break the whole experience.

We’re high-key obsessed with this grain and gluten-free casava tortilla recipe from Sweet Laurel Bakery We love the SLB ladies for all things sweet, and their savory game certainly doesn’t disappoint — the recipe is from their upcoming savory cookbook which lands next year! Made with totally natural plant-based food coloring, these gut-friendly rainbow discs are pretty close to perfection…

Cassava Tortillas

Rainbow Cassava Tortillas
6-8 tortillas


for the tortillas:
1 cup cassava flour
3 Tbsp coconut oil (melted)
1/4 tsp Himalayan pink salt
1/3 cup cold water (plus a bit extra if needed)

for the color:
1 Tbsp beet juice powder for pink
1 Tbsp matcha powder for green
1 tsp turmeric powder for yellow
1 Tbsp pea flower tea powder for blue


Make the dough by combining all ingredients except for the ‘coloring’ components. When a soft dough forms, divide your dough into four balls. Add the various colors to dye the tortilla batter.

Heat skillet over medium heat. Roll dyed dough into smaller balls, about 1-2 tablespoons each, and place between plastic wrap, then using a rolling pin to roll into a round shape. Place on hot skillet for about 1-2 minutes per side.

When tortillas are finished cooking, place inside folded kitchen towel to keep warm until serving.

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