First, in a large mixing bowl, whisk together the gluten free flour, salt, and baking powder until well combined.

Add the olive oil to the flour mixture and mix it in with a fork or your hands until the mixture becomes crumbly.

Gradually add warm water to the mixture, starting with ½ cup, and mix well. Continue adding water, 1 tablespoon at a time, until the dough comes together and is soft and pliable. The dough should not be too dry or too sticky.

Transfer the dough onto a lightly floured surface and knead it for a few minutes until it becomes smooth.

Divide the dough into equal-sized portions. The number of portions will depend on the size of tortillas you prefer.

Take each portion of dough and roll it into a ball. Flatten the ball with your hands.

Place a sheet of parchment paper on the countertop and dust it with gluten-free flour.

Put the flattened dough on the parchment paper and cover it with another sheet of parchment paper. Using a rolling pin, roll out the dough into a thin, round tortilla shape. If the dough sticks to the rolling pin or parchment paper, dust it with more gluten free flour.

Next, heat a non-stick skillet or griddle over medium heat.

Carefully transfer the rolled-out tortilla onto the preheated skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla puffs slightly and has golden brown spots. Adjust the cooking time accordingly to achieve your desired level of doneness.

Remove the cooked tortilla from the skillet and place it on a plate. Repeat the process with the remaining portions of dough, rolling out and cooking each tortilla individually.

Finally, serve the gluten free tortillas warm or let them cool for later use.