Yes, you can often substitute cassava flour with other gluten-free flours like almond flour, coconut flour, or tapioca flour, depending on your dietary preferences and the specific recipe you're making. Keep in mind that different flours have different textures and absorbencies, so you may need to adjust the quantities and experiment to achieve the desired consistency and flavour in your grain-free tortillas. Almond flour, for instance, can provide a nutty flavour and a denser texture, while coconut flour is highly absorbent, so you'll need to use it in smaller amounts and possibly increase the liquid in your recipe. Tapioca flour can be a good one-to-one substitute in many cases, offering a similar texture to cassava flour. Always consider the specific characteristics of the flour you're using and how it will affect the final product.

Yes, grain-free tortillas made with cassava flour (or other non-nut flours like coconut or tapioca) are typically suitable for people with nut allergies. These flours are nut-free, so they don't pose a risk to individuals with nut allergies. However, it's essential to be cautious about cross-contamination when preparing the tortillas, especially if you're using shared equipment or a kitchen where nuts are present. Additionally, always check the specific ingredients in your recipe to ensure there are no hidden sources of nuts, such as almond flour or nut-based oils. If you or someone you're cooking for has a severe nut allergy, it's a good practice to use dedicated utensils and equipment to minimize the risk of cross-contact.

Yes, you can certainly experiment with different sweeteners or flavourings in your grain-free tortillas recipe to suit your taste preferences. Here are some options:

1. Sweeteners: Instead of using the sweetener mentioned in your original recipe, you can try alternatives like honey, maple syrup, agave nectar, or a sugar substitute like stevia or erythritol if you're looking to reduce sugar content. Just be mindful of the sweetness level and adjust the quantity accordingly.

2. Flavourings: You can get creative with flavourings by adding herbs, spices, or extracts to your tortillas. For example, consider adding garlic powder, onion powder, cumin, or smoked paprika for savoury variations. If you prefer sweeter tortillas, try adding vanilla extract or ground cinnamon.

Remember to start with small amounts of any new sweetener or flavouring and taste-test along the way to ensure it aligns with your preferences. Adjust the quantities to achieve the desired flavour profile in your grain-free tortillas.

If your grain free tortillas are cracking or falling apart, there are several adjustments you can make to improve their texture and prevent this issue:

1. Hydration: Ensure that you're adding enough liquid to the dough. If the dough is too dry, it can result in cracking. Gradually add more water or liquid until the dough reaches a soft and pliable consistency.

2. Fat: Include a source of fat in your recipe, such as oil or melted butter. Fat helps to keep the tortillas moist and pliable. Be sure not to overwork the dough, as this can make it tough.

3. Resting Time: Allow the dough to rest for a sufficient amount of time before rolling it out. Resting helps the dough relax and makes it easier to handle. Usually, 15-30 minutes is adequate.

4. Rolling Technique: Roll out the dough gently and evenly to a consistent thickness. Avoid pressing too hard, which can lead to thin spots that are prone to cracking.

5. Cooking Temperature: Make sure your skillet or griddle is at the right temperature. Too high heat can cause the tortillas to dry out quickly and crack. Medium to medium-high heat is usually suitable.

6. Cooking Time: Cook the tortillas just until they start to puff and show light browning (usually 1-2 minutes per side). Overcooking can make them brittle.

7. Covering: Keep the cooked tortillas covered with a clean kitchen towel or a tortilla warmer to retain moisture and prevent them from drying out.

8. Practice: Perfecting tortilla-making often takes some practice. Don't get discouraged if your first attempts aren't perfect; you'll improve with time.

By paying attention to these factors and making these adjustments, you should be able to create grain free tortillas that are more pliable and less prone to cracking or falling apart.