1. Gather gluten-free flour blend such as tapioca starch, rice flour, chickpea flour, or cassava flour.
2. Add xanthan gum to help bind the dough.
3. Mix in salt and optional baking powder for better texture.
4. Gradually add water and a healthy oil like coconut oil or avocado oil.
5. Stir the mixture until it forms a dough.
6. Knead the dough gently until it becomes smooth and pliable.
7. Divide the dough into small, equal portions.
8. Roll each portion into a ball.
9. Flatten each ball into a thin tortilla using a rolling pin or a tortilla press.
10. Heat a non-stick skillet over medium-high heat.
11. Place a tortilla in the hot skillet and cook for 1-2 minutes on one side.
12. Flip the tortilla and cook for another 1-2 minutes until lightly browned.
13. Remove and place on a plate, covering with a towel to keep warm.
14. Repeat with the remaining dough portions.
15. Serve warm for the best texture and flexibility.
16. Store leftovers in an airtight container or freeze for later use.