2/3 c cold water
2 tsp (1 pkt) unflavored dry gelatin
2 T sugar
2-1/2 c gluten-free flour mix
2-1/2 tsp xanthan gum
1/4 c instant non-fat dry milk powder
1/2 tsp salt
3 T vegetable oil
Combine gelatin, sugar, and water together in a 2 cup glass measuring cup. Let stand for 5 minutes, or until the gelatin and sugar are completely dissolved. In the bowl of a stand mixer, combine the flour mix, xanthan gum, milk powder, and salt. With the mixer running, add the oil and eggs, followed by the water mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms.
Turn the dough out onto a floured surface. Divide into quarters. Roll out each quarter to about 1/4″ thickness. Pierce the dough all over with a fork, and make half dozen stripes in the center of the round, from edge to edge. Place the rounds on a greased baking sheet, and bake at 400 F for about 15 minutes or until done. Makes 4 rounds of unleavened bread, for 4 people.