Cassava Flour Sopapilla’s ~ gluten,grain,dairy, egg and nut free,

Cassava Flour Sopapilla’s (Grain/Gluten/Egg/Nut Free)

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So Cassava Flour is the new popular and awesome I have to say! flour for us paleo eaters.

I get my Cassava flour from Otto’s Naturals cassava flour.

It’s made from the root of the Yuca vegetable plant, once cooked dried and ground it becomes an amazing and versatile flour that can be used for a 1:1 substitution for wheat flour in many recipes.

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 So far i’ve used it to make pita pockets, breads, pizza crusts and tortilla’s plus the sopapilla’s in this recipe!

Now this recipe can be used for either tortilla’s just roll out bigger cirlces and cook them in the pan with out the oil. (fish taco recipe to come soon!)

or for these amazing sopapilla’s.

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Crunchy on the outside, slightly gooey on the inside, Sweet, drizzled with honey and dusted in cacao powder! with an irresistable crunch that makes you crave more!

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 Sopapilla’s are traditionally eaten in many countries  Argentina, Bolivia, Chile, USA, (New Mexico,Colorado, Texas,) Uruguay, Northern Mexico and Peru where they eat them for breakfast! which is exactly what I did. I made peruvian style sopapilla’s dusted with peruvian cacao powder (I get my Peruvian cacao powder here) and drizzled with honey for sweetness.


 My husband and I enjoyed our peruvian sopapilla’s with bacon and our traditional morning cup of tea.



Cassava Tortilla Dough

1 1/2 cups cassava flour
1/4 cup tapioca flour
1/2 tsp baking soda
1/2 tsp salt
2 tbsp organic sustainable palm shortening (melted)
3/4 cup plus 3 tbsp water
1/2 ~ 1 cup cooking oil (I used olive oil)



In a large bowl mix the cassava flour, tapioca flour, baking soda, and salt.

Create a well in the center of the flour mix, add the melted shortening and water.

Stir the mixture until it starts coming together then use your hands to form it into a ball, knead the dough ball with your hands until it becomes smooth.

Now separate the dough ball into 3 smaller balls of dough. 

Pour the cooking oil in a small sauce pan and heat up on medium heat.

Use some of the cassava flour to dust your counter top and roll out one of the dough balls to about 1/4 thin.

Use a square or circle cutter to cut out the sopapilla’s and place 4-5 in the pan fry on each side for about 1-2 mins or until each side is golden brown.

Take Sopapilla’s out of pan and place them on a paper towel to soak up the extra oil and cool a bit.

fry the rest of the dough in batches adding more oil when need to cover the bottom of the pan.  (you can also use half the dough and save the rest in a plastic ziplock bag in the fridge to use later.)

Drizzle the sopapilla’s with honey and dust with cacao powder. Then enjoy the delicious sweet crunchy ! 

~This recipe can also be used for tortilla’s as well as sopapilla’s~ 

2 thoughts on “Cassava Flour Sopapilla’s ~ gluten,grain,dairy, egg and nut free,

  1. I’m finding when I use cassava flour, the center is often gummy. Are you having this happen?? I can’t figure out if it’s a cooking time issue or what!?


  2. These are excellent!! I cannot remember the last time I had anything like a sopapilla. Cassava flour wins again! Thank you for sharing this recipe, we had it for Christmas breakfast. I used a little mix of cinnamon and coconut sugar instead of the cocoa because cinnamon is a family favorite. I will be making these again for sure!

    Liked by 1 person

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