Preheat tortilla press or heat a large, dry cast iron pan over low heat.

Add the almond flour, coconut flour, baking powder, xanthan gum and sea salt to a food processor. Pulse to combine.

In a small bowl, whisk the egg, vinegar and water.

Turn food processor on, and slowly drizzle in the egg mixture. Process to form a dough.

Remove dough and wrap in plastic wrap. Refrigerate 5 minutes.

Divide dough into 8 balls. Roll out between two pieces of unbleached parchment paper with a rolling pin to make 5" tortillas.

Transfer each tortilla to skillet or press and cook on one side for 5 seconds; flip and cook 30 seconds more just until light golden.

Keep warm