Preheat oven to 500°F and preheat baking pan. Combine 2 cups gluten free flour with cream of tartar and baking soda.
Finely grind flax seed.
Combine flax with 3 Tbs hot water.
With the bread hook on low, slowly mix in the 2 cups of hot water and flax seed mixture.
Once a slightly sticky dough has formed remove from mixer.
Roll dough into a ball on (gluten free) floured surface.
Break and roll into four ball pieces and use a roller to flatten. The dough will be delicate and light.
Put on preheated baking pan and place on bottom rack. Should rise (not quite doubling in thickness, but able to slice in two for sandwiches) and brown within 10 minutes.
Remove immediately. Allow to cool.
Slice in half to make sandwiches. Brushed with olive oil and sprinkled sea salt, will add herbs next time as well. Tasty!
