Directions

• Line a large sheet pan with aluminum foil and generously sprinkle with cornmeal. Set aside. In a small measuring cup, combine warm water, yeast and honey. Stir well and set aside to proof, about 5 minutes.
• While the yeast is proofing, combine flour, xanthan gum, salt and baking powder in a large bowl. Whisk well to combine.
• When the yeast has foamed up and is active, pour into the flour mixture and mix well with a rubber spatula or wooden spoon, until a dough forms. The dough will be soft and slightly sticky.
• Lightly coat dough with olive oil. With wet hands, divide the dough into three equal pieces or keep whole for a larger flatbread. Flatten dough pieces on the prepared sheet pan. If making one big flatbread, lay it over the cornmeal as you would the divided dough.
• Lightly oil the top of the flatbread, cover with plastic wrap, place in a warm area and allow to rest 30 minutes–1 hour. The dough does not have to double in size, but you do want a little rise to it.
• Heat grill to high, then turn down to medium. Remove plastic wrap from rested dough. Carefully and quickly flip foil over the heated grill. Allow foil to stay on the bread for a few seconds, and then carefully lift, using a spatula to release any stuck areas. Grill the bread for 3–7 minutes on each side, until golden brown. Serve with your favorite toppings or dips.