1 cup quinoa flour
3 tbsp. cup brown rice flour
1/2 tsp. olive oil
8 ounces very hot water
Combine all ingredients in a bowl. Knead briefly until smooth. Separate into 4 balls.
Press between two sheets of plastic wrap, on a hard counter with the bottom of a glass pan or pie plate as the top of the press. If the dough sticks to the plastic too much it is too wet.
Place each tortilla on a hot, non-stick skillet. Cook about one minute on each side.