Step 1

Using a digital kitchen scale, measure your ingredients for the ones listed in grams.

Step 2

In a small bowl, stir together your psyllium husk powder and water. Set aside to form a gel.

Step 3

In a large mixing bowl, stir together your flour, salt and tapioca starch/flour.

Step 4

Pour in your olive oil and psyllium husk gel and stir to combine with the dry ingredients.

Step 5

Use a spatula to scrape sides of bowl and work together. At the end to ensure everything is mixed well, use your hands to ensure that the liquids and flour are totally incorporated (hands will get a little messy). The dough should be sticky and springy--the extra dusting you do while rolling will help it not be so sticky.

Step 6

Place a clean dish towel over the bowl to keep the dough you're not working with from drying out.

Step 7

Tear off a small amount (about the size of a tennis ball) of dough. Roll it into a ball. Set it on a well floured (with tapioca starch) clean surface. Dust the top of the ball of dough and dust your rolling pin with tapioca starch well.

Step 8

Stretch and roll the dough until it is thin--almost to the point of tearing.

Step 9

Shape the tortilla however you like--I use my 6 inch pot lid to make them mostly uniform (while carrying them from my counter to the griddle they always stretch somewhat--cuz the dough is that stretchy, so they're never perfect, but they at least are close. ) Feel free to make them like a small, street taco size, or all of the way to a large burrito. Your call!

Step 10

Heat a skillet or large non-sticky frying pan over medium high heat. Test it by sprinkling it with some water, when it sizzles it is ready.

Step 11

Cook the tortilla for 45 seconds to one minute, no more, on each side. These will not brown much like you're used to seeing with gluten tortillas that get those big brown spots, and they should almost seem under done when you flip them and take them off. If you cook them too much, they will be too hard to be rollable.

Step 12

Place a clean dish cloth in your tortilla warmer, Place the cooked tortilla in the towel, wrap it and then shut the lid on the tortilla warmer. This will create a humid, warm place for then to stay until you're ready to serve.

Step 13

Serve immediately for best results.

Step 14

Tortillas will keep for 2-3 days room temperature in a ziplock bag. Be sure that they have cooled completely before sealing them.

Step 15

To re-heat the tortillas, warm in the microwave with a damp towel or paper towel covering them at half heat for a few seconds until your liking, or reheat on a griddle.

Step 16

I have not frozen these, but assume they would freeze well too in a ziploc bag for several months, thawing overnight in the fridge and reheating as stated above.