In a large mixing bowl, combine the gluten-free all-purpose flour, salt, and baking powder. Whisk these dry ingredients until well blended.

Create a well in the center of the dry mixture and add the olive oil and warm water. Mix together using a spoon or your hands until a dough forms. It should be slightly sticky but manageable.

On a lightly floured surface (use more gluten-free flour), knead the dough for about 1-2 minutes until it becomes smooth.

Once kneaded, divide the dough into 6 equal pieces for larger tortillas, or 10 pieces for smaller ones.

Using a rolling pin, flatten each piece into a thin circle, about 1/8 inch thick. If the dough sticks, dust with a little more flour as needed.

Heat a non-stick or cast-iron skillet over medium heat. Once hot, place a tortilla in the skillet, cooking for about 1-2 minutes on each side, or until lightly golden and bubbly.

Repeat with the remaining pieces.

Stack the cooked tortillas on a plate and cover with a kitchen towel to keep them warm.