Ingredients

1 cup blanched almond flour
1 1/2 cups tapioca flour, plus more fur dusting
1/2 teaspoon xanthan gum
1 tablespoon honey
approximately 1/2 cup hot water (enough to thicken like play dough texture)

Directions

In a large mixing bowl, add almond flour, tapioca flour, salt and xanthan gum. Whisk until free of lumps.
Slowly add hot water and honey. Mix well. It should feel like play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.
Dust your hands with tapioca flour and gather dough into a ball. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough. Roll dough into 6 equal balls and store in a plastic wrap until ready to roll out.
Dust surface with tapioca flour and roll out to about 8 inches.
Heat a cast iron skillet to medium low heat.
When skillet is hot, add tortilla. Flip once bubbles have formed and fully puffed, about 45 seconds.
Heat on other side another 30-45 seconds or until brown spots have formed underneath.
Place in tortilla warmer until ready to serve and repeat steps 4-8 with remaining dough. Store tortillas in a ziplock bag in the fridge until ready to use. Warm before serving.
Makes 6 tortillas