Are you familiar with yuca, or cassava root? It is the root from which tapioca starch is obotained. Cassava is widely used in South American, Asian, and African cousine. This starchy root is very versatile, with uses ranging from fries to cakes! It is relatively high in calcium, vitamin C, and phosphorous. But the main draw, in my opinion, is how delicious it can be when made into a dough.
I first saw the idea of yuca dough over on http://predominantlypaleo.com/ If you're looking for cassava dough ideas and tips, definitely check out her amazing recipes! Jennifer is the Yuca Queen! Once you have the dough making down, you can tweak it and use it for endless things, let your imagination run wild! Here I share my method for making yuca dough into tortillas. The texture and flavour is amazing! The closest thing to a wheat tortilla I have had yet!
One note before we start. The raw root contains some levels of cyanide. Don't freak out, you can eat it safely once prepared properly! It is concentrated most highly in the peel (which we take off) and neutralized by cooking. Just don't eat it raw! Most recipes call for boiling the cassava root & then proceeding with the method of cooking. This double cooking keeps you super safe! You may also be able to find bags of pre-boiled, frozen cassava (chunks or grated) in some stores. Try your Asian market. Feel free to sub this for the cassava in this tortilla recipe.
Tip: Make a double batch so you have more to freeze. Just make sure to process it in two batches or it will be hard on your Vitamix/food processor.
Let me know what you think!
The Emancipated Epicure, Bethany. I'm a Foodie & Autoimmune Warrior who loves to cook. Working at healing with the Paleo Autoimmune Protocol.
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