Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.
To make tortillas, place flour blend, xanthan gum, baking powder and salt in a large bowl and mix well. Add 4 teaspoons vegetable oil and stir to combine. Pour in warm water in a slow, steady stream, adding in increments and stirring to combine.
Press dough together with wet hands and divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8-inch thick and 8 inches wide.
Heat a large cast-iron or nonstick skillet. Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or until slightly charred on the underside. (You’re better off under-cooking than over-cooking them. If you burn them, they won’t be pliable.) Then flip tortilla with a large, heatproof spatula and cook for another 30 to 45 seconds. Remove from pan and place on a plate. Continue until all tortillas are cooked.