In a medium bowl, whisk together the cassava flour, tapioca flour, salt, and xanthan gum.

Stir in the melted butter and hot water until thoroughly combined, about 1 ½-2 minutes.

Divide the dough into 10 balls, about 43g each. Cover with a damp towel and allow to sit for 3-5 minutes.

Place each dough ball between two pieces of parchment paper and roll into a 6” circle, about 1/8” thick.

Heat a cast-iron skillet over medium-high heat. Cook tortillas for 45-60 seconds per side.

Serve warm with your favorite fillings and toppings.