Preparation Steps

• In a large bowl, whisk together the gluten free flour blend, xanthan gum, tapioca starch, baking powder, and salt.
• Add the coconut oil and toss it in the dry ingredients. Break up the fat into small pieces with a fork until the mixture looks sandy.
• Create a well in the center, add the warm water, and mix to combine. Knead the dough into a ball.
• Cover the dough with a moist tea towel or plastic wrap and let it rest for 20 to 30 minutes.
• Sprinkle the dough generously with tapioca starch and divide into 4 equal pieces.
• Roll each piece out into a 9-inch round that is about 0.125-inch thick. Cut out an 8-inch round using a cake cutter or pot lid.
• Heat a skillet over medium-high heat and cook each tortilla for about 30 seconds to 1 minute per side until bubbles form and golden spots appear.