Corn-free, dairy-free, gluten-free tortillas (or flatbreads - honestly, not really sure what these guys are) never looked so good...literally. Theyput new meaning to "eating the rainbow." I've had a thing with purple produce lately, particularly purple sweet potatoes potatoes. There's something about their ultra dense texture and bright color that make any bowl POP - both to the eyes and the tastebuds. So I thought, if I'm going to attempt a homemade tortilla so I wouldn't have to eat a naked taco bowl, why not make them purple?! I loosely adapted the recipe from the tortilla recipe on the back of Otto's Cassava flour (not sponsored in any way, just the only cassava flour I've tried -- if you know of an organic version, let this lady know!!).
If you're like me and suffer from a corn allergy. coconut sensitivity AND are gluten sensitive, you don't eat tortillas much, and if you do, they're almond flour tortillas from a cult favorite brand we all know and love. While those are super handy and I'm obsessed with them as much as the next food loving allergic lady, I don't love that they have xanthan gum in them. Eating one product with xanthan gum definitely won't wreck your digestive system, I just prefer to reduce my consumption of it over all. Alternative brands typically have to rely on gums and emulsifiers to replicate the texture of the "real deal stuff." When you think that it's in your dairy-free yogurt, your corn-free tortilla, your dairy-free yogurt, your gluten-free brownie mix, and the list goes on, it really adds up and that could wreak havoc on your digestion especially if you already suffer from IBS like me. I get a lot of questions about my corn allergy and it's relation to xantham gum because it can be a derivative, but I've found the amount and the intense processing of it is so far removed, that it doesn't affect me in that sense. However, every body is different!
Now for the fun stuff, on to the recipe!
Ingredients // Pantry items:
- 1/2c cassava flour
- 1/2c cooked and mashed purple sweet potato
- 2 tablespoons avocado oil (or oil of choice)
- 1/4 teaspoon of salt
- 3 tablespoons of water
- Parchment paper
- Rolling pin (or wine bottle!)
- Cook, skin and mash a purple sweet potato (or color of your choice)
- Mix cassava root flour and salt in a medium mixing bowl
- Add mashed sweet potato and stir with a fork until it's all clumpy (will resemble the step in cooking pastry dough when you add butter to flour)
- Add oil and then add 2 tablespoons of water
- Stir until combined - add another tablespoon of water if it's too crumbly at this moment
- Divide dough into 6 even balls
- Roll out into flat bread // tortilla sized pieces
- Toss in a pan on medium - high heat for 30 seconds - 1 minute per side or until it starts getting spot spots on it
- Repeat with each raw tortilla
Enjoy with sweet or savory fillings! I loved stuffing these with "normal" taco filling just as much as I enjoyed eating them as a roll up with sunbutter and a warm date.
Can't wait to hear what you do with these magical purple things!