There's a Texas brand--Siete, don't know how widespread they are--that makes a cassava flour and an almond flour tortilla that are both adequate for tortilla purposes. The cassava flour one is really starchy and a little tough; I am not a huge fan. The almond flour one has a little more taste on its own and heats up better. Truthfully I'm indifferent to most tortilla-based meals--I make them for fast family dinners more than personal preference--but this does remind me that I could try these in enchiladas, which I haven't made in forever and I bet everybody would like.