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In a large mixing bowl, whisk together the flour, baking powder, and salt.
Pour the apple cider vinegar over the baking powder in the bowl to get a fizz
Add the avocado oil and egg to the dry ingredients.
Gradually add the water, mixing continuously until the dough starts to come together.
Turn the dough out onto an oiled surface and knead for about 60 seconds until smooth.
Divide the dough into 12 pieces.
Roll each piece into a ball shape.
Oil the surface and your rolling pin as this dough is a lot stickier and hard to work with than traditional tortilla dough.
Gently roll them out into circles without pressing too hard to get them stuck on the surface. Try to make them as thin as possible.
Heat a dry skillet or griddle over medium heat. Add a small amount of oil or butter to the pan. Make sure the pan isn't too hot or you'll burn the butter if you use butter.
Once hot, place a rolled-out tortilla onto the skillet.
Cook for about 30 seconds on each side, or until the tortilla puffs up slightly and then turn over. Adjust the heat as necessary to prevent burning.
Store in a baggie and warm slightly before each use to moisten them up and make them pliable again. Gluten free is a lot more likely to get dried out and stiff.