I’m the psychopath that makes almost all of our food from scratch. Every Tuesday morning I whip up a batch of tortillas for tacotueaday and then freeze whatever we don’t use for back stock/easy grab and go dinners. DiamondHausRanch Tortillas 1 1/4 C cassava Flour 1/8 tsp. pink himalayan salt 4 Tbsp. melted coconut oil 2/3 C warm water 1/4 C almond flour 1. Whisk together the dry ingredients. Add the oil and warm water and knead until the dough is nice and smooth. I use a kitchen-aid mixer. Dough should not be dry or too wet and sticky. It dry add a little bit more water until desired consistency. It too wet add a little bit more flour until desired consistency. 2. Place in the fridge for 20 minutes. 3. Heat skillet or flat top, lightly grease pan with coconut oil or oil of choosing that has a high smoke point. 4. Divide dough evenly using a 2” cookie scoop. 5. Place dough ball in tortilla press lined with parchment paper. Carefully peal from paper and place on hot pan/flat top. 6. Flip tortilla when the bottom side starts to brown. 7. Once both sides are lightly browned place on cooling rack. 8. TO HEAT UP FOR DINNER: Wrap tortillas in a moist paper towel and microwave for 20 seconds or until soft and pliable. Too much time will harden them. LTKhome