I have adapted this recipe from this recipe by glutenfreebaking.com

1. Mix the rice flour together with the tapioca starch, xanthan gom, baking powder and salt in a bowl.
2. Stir the oil into the mixture.
3. Add 100 ml cold water. Mix the dough with a spoon. Add the rest of the water little by little. I didn’t need to add the entire 50 ml. If the dough feels damp and sticks together, it is wet enough (think a play-doh consistency). If the dough is too dry, you can add a little extra water. If it is too wet, you can add some extra flour. It should be easy to work with.
4. Divide the dough into 8 dough balls (on the picture you see 6 because I divided the dough into 6 pieces the first time I made this recipe, but I realised 8 works better)
5. Put a piece of baking parchment on your kitchen counter. Put a dough ball on it. Put another piece of baking parchment on top. Carefully roll the dough into a thin tortilla with a rollin pin.
6. Remove the tortilla from the parchment paper carefully, if you are not careful it can tear.
7. Repeat this for the other dough balls.
8. Heat a skillet. Put the tortilla into the cast-iron skillet when it is hot. You don’t have to add any oil, you bake the tortilla in a dry pan. Bake for 3-4 minutes on low-medium fire and then flip the tortilla. Fry for another 2-3 minutes.
9. Remove the tortilla from the pan and put on a plate. Cover with a clean kitchen cloth.
10. Repeat this for all tortillas.