Commercial Gluten-Free Tortillas Formulation: Pliable Cassava & Tapioca Flexibility Guide

Commercial formula for grain-free, gluten-free tortillas using ARCO Sweet Tapioca Flour and cassava flour. High flexibility for burritos and wraps.

Commercial Flatbread Manufacturing

The holy grail for Mexican food chains and wholesale tortilla factories: a gluten-free, grain-free tortilla that bends, folds, and rolls around burritos without cracking or splitting.

Prep Time 20 mins

Cook / Bake 15 mins

Yield / Batch 120 Pliable 8-Inch Tortillas

Baking Temp 425°F / 218°C

Commercial Formula Ingredients

Scaled Batch

• ARCO Sweet Tapioca Flour (Polvilho Doce)4.0 kg
• Whole Cassava Flour (Farinha de Mandioca Fina)3.5 kg
• High-Oleic Sunflower Oil or Lard900 g
• Boiling Water (95\u00b0C)5.5 kg
• Fine Sea Salt120 g
• Apple Cider Vinegar80 g

Production & Culinary Method

Starch Scalding (Gel Activation)

In a commercial spiral mixer, blend tapioca starch, cassava flour, and salt. Pour boiling water, oil, and vinegar directly over flours. Mix on low speed for 4 minutes until a smooth, pliable, clay-like dough forms.

Resting & Ball Portioning

Allow dough to rest covered for 15 minutes at room temp. Portion into 70g smooth round balls using an automatic bun rounder.

Heated Press Flattening

Place dough balls onto a commercial heated tortilla press (top and bottom platen at 175\u00b0C / 350\u00b0F). Press for 2 seconds to flatten into 10-inch thin discs.

Commercial Comal / Griddle Baking

Cook on commercial flat-top griddle at 220\u00b0C (425\u00b0F) for 40 seconds on first side until small bubbles form. Flip and cook 35 seconds until golden char freckles appear and tortilla balloons with steam.