Sift the dry ingrdients into a large mixing bowl until there are no lumps. Stir in the water until all the dry ingredients are moist Use fingers and massage the water into the dry ingredients until a smooth dough has formed
Roll dough into a ball. Massage the ball for 1 minute to absorb the moisture and activate the xanthan gum. Roll dough back into a smooth ball and allow to sit at room temperatire for 10 minutes to absorb any excess moisture and secure the ingredients together
While th dough is sitting preheat an air fryer to 400 degrees. Once the dough has set for 10 minutes divide the dough into 4 equal portions
Line a clean worksurface or tortilla press with parchment paper. Press or roll dough portions out to circles that are about 7-8 inches in diameter
Keep rolled dough attatched to parchment paper. Top with another piece of parchment paper. Form tortilla around a taco shell mold (see video)
Place formed shells into preheated air fryer. Air fry at 400 degrees for 4 to 6 minutes or until golden and crisp
Leave shells in fryer drawer. Slightly crack open the drawer and allow the shells to sit in the drawer another 10 minutes to firm up
Remove from the drawer. Allow to cool in the mold another 5 minutes or until cool. Carefully remove the shell from the mold and sit on a wire rack to cool completely. Use immediately or for the maximum crispy texture allow shells to sit on the rack overnight. Store leftovers uncovered at room temperature up to 3 days