When it comes to experimenting with alternative flours, just roll with it! Gluten-free cassava flour is made by grinding down the entire root of the cassava plant, and every scoop lends a soft, powdery texture to all your baking. This recipe is perfect for fajitas, tacos, enchiladas, or quesadillas, and if you don’t have a tortilla press, here’s a hack: just place each ball between two rounds of parchment paper and flatten it with a wide-bottomed bowl, or use a rolling pin.
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