• In a large bowl, add brown rice flour, arrowroot starch, psyllium husk powder, salt, and lime zest. Whisk thoroughly to combine. 
• Add your avocado oil, stir to incorporate, and follow by adding your warm water. Stir mixture with a rubber spatula until a dough forms. Scrape the edges of the bowl and make sure all dry ingredients are incorporated. 
• Use your hands to shape the dough into a ball. Cut ball into 8 pieces. Cover with a damp towel for about 5 minutes. 
• Preheat a skillet or griddle to medium heat. On a cutting board or pastry board, place a piece of parchment paper. Take one piece of dough and roll it into a ball, then place on board and put another piece of parchment paper over the dough and press down slightly. 
• Using a rolling pin, roll dough to about a 5-6 inch diameter circle. Keep remaining dough balls covered with towel as you work. 
• Peel off the top layer of parchment. Then, with the help of a spatula to lift edge, gently peel the flattened dough off the bottom layer of parchment and transfer to the heated skillet. 
• If it's rolled too thin, it won't peel off in one piece. If that happens, roll it ito a ball again and re-roll it.
• Allow the tortilla to cook for one minute, then flip with a spatula and cook for one minute more. Transfer cooked tortillas to a large piece of parchment paper. Like cooking pancakes, your first couple tortillas won't have the charred marks that the others will. 
• Repeat these steps until each of the 8 dough balls has been rolled and cooked. 

Storing Brown Rice Tortillas

• These brown rice tortillas are best served warm right after cooking. To store for later, layer pieces of parchment paper between each tortilla in an airtight container. Tortillas can be stored in refrigerator for 5-6 days or in the freezer for 2-3 months. 
• When ready to use stored tortillas, allow them to come to room temperature. They can be reheated for 15 seconds in the microwave or briefly on a warm skillet.