Combine the cassava flour, coconut flour, sea salt, baking powder, and turmeric powder in a large bowl. In a separate bowl, stir together the water, olive oil, and apple cider vinegar.
Pour the liquid mixture into the dry ingredients. Mix with a spatula to roughly combine the ingredients. Knead a few times with your hands until a smooth dough forms.
Divide the dough in half. Divide each half into 3 equal portions, forming a total of 6 little dough balls.Roll each ball between 2 sheets of parchment paper with a rolling pin to form a thin, round circle about 6 inches (15 cm) in diameter. As you stack the rolled-out tortillas, insert a piece of parchment paperbetween each layer so they don’t stick together.
Heat a nonstick skillet over medium-high heat. Cook each tortilla, uncovered, for about 2 minutes, until the bottom shows little golden spots and bubbles form on the surface. Flip with a spatula and cook for an additional 11/2 to 2 minutes.
Serve tortillas warm, refrigerate, or freeze for later use.