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Nobody said this was paleo friendly, if it's not for you then move on and don't comment

Yes it can!

I notice that the wraps tend to be a little gluey and sticker without it, but it’s definetly not a deal breaker!!

It certainly can, it sometimes is a little sticker in texture but it works just fine. Just adjust water and maybe add a little less.

Thank you! Hope you have it a try and it turned out well!

Yes salt! A pinch of salt always helps! They are very neutral tasting, definitely needs something to fill or dip to spice it up. Sometimes more water is needed for me as well, especially in dryer climates or hotter summer months.

Stick to room temp water if that happens. It could also be the brand of flour if you’re not using Ottos. Try a touch of oil in the flour if it’s cracking.

Unfortunately no, they are not the same thing. Check the blog linked in description for a detailed explanation why

@@InnergyBites thanks for your answer!! 😀 I'll check the link

Sorry to hear. Depends on the brand of flour you used, here are three things you could do to prevent the sticking. 1. Try adding less water 2. Try using warmer water 3. Dust it with dry cassava flour before rolling Let me know if that helps!!

Innergy Bites I actually used warm water and keep dusting it .... ended up adding almost 1 cup of flour

@@_pronounced_ Glad to hear it worked out 😊👍

I am glad to hear that. Let me know how it turns out. Thanks for your comment 😊

No a flax is not an egg at all!!! It's a way to make an egg-like substance out of flaxseeds. There is no egg or egg products involved at all in the making of a flax egg, it's just called that because it is an egg replacement and does what an egg would normally do in a recipe (binds things together). I am deathly allergic to eggs so you are absolutely safe to eat a flax egg (unless you are allergic to flaxseeds). All you need is flaxseed meal and water!

Innergy Bites Oki ty!

@@SpookyForestStripe You're very welcome! Let me know how it comes out!

Thanks. Good to know

I've noticed that the brand really does matter. Which brand are you using? I've bought some that are difficult to work with, some are sticky and others that are very starchy. My recommendation for the ones that are staying flat, try adding another 1/4 tsp of baking powder to the mix, add a little less water (make sure the water isn't too hot) and brush the pan with some oil before cooking (and make sure that pan is hot!). Also after the first flip, brush the top of the wrap with some oil as well before flipping again. Let me know if that makes them any better.

Innergy Bites Thank you so much for replying it means a lot to me 🙏🏻🙏🏻💐I was so upset it didn’t turn out like like yours.. I didn’t know the brand matter.. this is what I use because it was organic ..I bought it from sprouts..Pamela's Products Flour, Organic,

Mary Abraham oh yes I know Pamela’s it’s a lot more starchy than Ottos, but it’s a good brand. Try this: add a little less water and if you have it 1/4 tsp baking powder. Also, dust your parchment (or the individual dough rolls themselves) with the dry cassava flour before rolling.

​@@InnergyBites

I've made 9 medium sized wraps here out of 2 cups of flour, so that puts you at about 97 calories per wrap! Will you let me know if you try it? Love to hear how it turns out for you 🙂

@@InnergyBites i've made it, it's so hard it keeps breaking apart, and when i roll it out, the parchment paper always absorb the water, is it because i put too much water? 🤔 I'll try it again soon, i hope i'll succeed

MrViechesa I recommend dusting the parchment with some cassava flour before rolling it. If you find that it’s cracking than it’s too dry, add a little bit of oil to the flour to see if that helps. Also what brand of cassava flour are you using? Different brands will need to be tweaked differently.

If by cassava starch you mean tapioca starch then no, I'm afraid not - You can read the blog for more details about why - innergybites.com/gluten-free-vegan-paleo-tortillas/ But in short, the starch comes from the Cassava tuber, whereas Cassava flour is the whole root itself, dried and ground, which makes means it has different properties. Tapioca starch is often used like cornstarch in small quantities to thicken recipes while Cassava flour is thicker, heavier and more closely resembles regular flour - better for baking and using in larger quantities. Hope that helps!

Good question Kar! I wouldn't leave them outsitde as they will begin to ferment but it will stay fresh in the fridge for 7-10 days (I store them by first wrapping in parchment and then in foil before putting in the fridge). As time goes though the wraps do tend to dry out a bit, so if you are pushing closer to the 10 day mark just make sure to damp the wraps a bit before reheating (a sprinkle of water on it before placing on the pan is enough to rehydrate them). Thanks for asking! Will add this to the description 😀

Innergy Bites thanks so much for the tip!! Will do this. Also, how many calories it has for every tortilla?

@@Karlamaee Depending on the size you make the Tortillas - 2 cups of flour yields about 9-10 tortillas, so you would be looking at just under 100 cal per tortilla.

@@InnergyBites Thanks a lot for replying. Appreciate this. Will be making this tomorrow.

@@Karlamaee Wonderful! If you have any trouble, just leave a comment I'll be around to help! 😀 Let me know how they turn out!

Hi Floral, While both tapioca starch and cassava flour are from the same plant, Tapioca starch is the extracted starch from the Cassava tuber while Cassava flour which is the whole root, dried and finely ground up including the fiber and starch. Tapioca starch is often used like cornstarch in small quantities to thicken recipes while Cassava flour is thicker, heavier and more closely resembles regular flour - better for baking and using in larger quantities! More about it here - innergybites.com/gluten-free-vegan-paleo-tortillas/ Hope that helps!

@@InnergyBites thank u for ur explanations 😊

Glad to hear it! Let me know how it turns out.

Hey FemBot...if you're actually not a bot lol. I think you may be using a bit too much water, that's what happens when you do. Try using less and making the dough drier. Also use a little of the cassava flour to dust before placing on parchment paper.

Thank you Jenny, glad you like my videos. I am in the process of doing that :)

I have done this! It works well, I recommend rolling the dough a bit thicker than you would for the wraps and also using a little oil to brush the griddle pan with. Let me know how your pizza comes out!

Totally. It's so wonderful to have a safe flour like this that works!

You're welcome!

Hi Cinthia, While they are from the same plant, Tapioca flour is the extracted starch from the Cassava tuber and won’t work. You have to use the Cassava flour which is the whole root, dried and finely ground up including the fiber and starch. Hope this helps.

Thank you very informative :)

Wonderful. Thank you!

Tapioca flour is the starch from the cassava roots, Cassava flour is the whole roots dried and ground finely. Hope this helps :)