In a large bowl, combine the flour, xanthan gum, salt, and baking powder. Mix well until ingredients are well distributed. Gradually add the water while kneading the mixture until it forms a cohesive mass. 

Continue kneading the dough for about 5 minutes, either in the bowl or on a flat surface, until it reaches a soft, moist consistency that doesn’t stick to your clean hands. If the dough feels too dry, add water in small increments and continue kneading until it reaches the right consistency. 

Once the dough is ready, return it to the bowl, cover with a damped paper towel, and let it rest for 15 minutes.

Preheat a griddle or comal over medium heat.

Divide the rested dough into 8 equal portions. Flatten each one into a thin disk, keeping them covered. 

Use a tortilla press to mold the disks into thin tortillas. Place disk in between plastic liners, press down, rotate, and flip until thin. Remove tortilla from liners.

Cook the tortilla on a comal using a backhanded sweeping motion to lay it down. Cook for 30 seconds or until the underside is cooked and has a few golden brown spots. Flip and cook the second side for another 30 seconds, until lightly browned. If needed, flip again to finish cooking, avoiding drying out and crisping. Once cooked, keep tortillas covered with a kitchen towel to maintain moisture. 

Use tortillas immediately or let them cool to room temperature to refrigerate or freeze. Follow storage tips below.