• Add flours, baking powder, salt and xanthan gum to a food processor and pulse to mix.
• Add egg, apple cider vinegar and water. Blend into a sticky dough. (Add water gradually, adding more to adjust texture if needed.)
• Form into a ball and wrap in plastic wrap. Refrigerate dough 15 minutes (or up to a few days).
• Divide into 8 balls. (When I did this, I weighed my dough and divided it into 8 portions. Each of my dough balls weighed about 30-35g.)
• Place each dough ball between parchment or plastic wrap and roll into flat circles, flatten with the bottom of a pot, or use a tortilla press if you have one. (See instructions below for using tortilla press.)
• Heat cast iron or nonstick skillet over medium high heat. (Don’t spray with cooking spray!) When hot, add pressed tortilla and cook 20-30 seconds, then flip for another 20-30 seconds. Lightly sear each side but don’t let them burn. Be careful not to overcook or your tortillas won’t be soft! Best served warm. Reheat if they harden.
• To store, seal tortillas in a plastic bag and store in the fridge. If storing for longer than 1-2 days, it’s best to freeze tortillas in a freezer-safe bag, then thaw overnight and reheat.

If using a tortilla press:

• If using a tortilla press, I recommend cutting a large plastic bag along the seam to separate into 2 sheets.
• Place one plastic sheet on the bottom plate of tortilla press, then place dough ball slightly off-center, towards closing hinge. Place second plastic sheet on top of dough ball.
• Close top plate of tortilla press and press down firmly using lever arm—not too much force is necessary.
• Once pressed, open tortilla press and hold plastic-covered tortilla in one hand. Carefully peel back top plastic with one hand, then flip tortilla over and peel back other plastic sheet. Do your best not to tear tortilla!