In a bowl, whisk together the vital wheat gluten, oat fiber, lupin flour, coconut flour, powdered monkfruit/erythritol sweetener, baking powder, salt and xanthan gum.
Make a little well in the center of the dry ingredients, then pour in half a cup of the warm water.
Add the olive oil as well.
Mix the wet ingredients into the dry little by little, add the extra 1/4 cup of water slowly and only as needed while mixing. (You want your dough to be tacky and just slightly stick to your hands but overall it should feel kind of like play-doh).
If the dough is becoming too hard to mix, start using your hands to work everything together by kneading the dough in the bowl.
Once the dough has come together quite well, transfer it to a lightly vital wheat gluten-floured surface and begin kneading it for ~5min or until the dough sticks less to your hands and feels very elastic.
Form the dough into a rough ball and then break off pieces to form 7-8 smaller balls. Roll the dough in your hands and then kind of pinch it under itself to make the balls slightly smoother on top.
Line the balls up side by side on a lightly floured surface and cover them lightly with saran wrap. Let them rest for 15-20min to allow the gluten to relax.
Heat a pan over low-medium heat with ~1/2 - 1 tsp olive oil spread around the pan.
Meanwhile, roll out your tortillas one at a time by placing the ball of dough between two lightly greased and vital wheat gluten-floured pieces of parchment paper. Press down with the palm of your hand to first flatter the ball. Then, use a rolling pin to get them to be thin circles (about as thin as you can without tearing them, it's okay if they curl back a bit).
Place the rolled tortillas on a large plate. Repeat the process until all the tortillas are rolled.
Slightly stretch your tortilla one last time, then place it down in your warm pan. Cook the tortilla for 45s-1min per side or just until you can see brown spots underneath the tortilla when checking with a spatula.
Flip it and cook the tortilla for another 35-45s or until brown spots form underneath.
Place the finished tortillas on a plate. Stack them on top of one another and COVER the plate each time you add a tortilla. (I just out a plate with a pasta bowl on top). This helps steam your tortillas and makes them softer.
Serve your tortillas warm with whichever toppings you prefer or see my storage tips for using them at a later date! Enjoy The Best Keto Tortillas recipe!