Servings: 6

2 cups All-Purpose Baking Mix (Page 19 of source). 2 cups All-Purpose Baking Mix (Page 19 of source).
2 tablespoons extra-vergin olive oil 2 tablespoons extra-vergin olive oil
2 tablespoons vinegar 2 tablespoons vinegar
¼ cup water ¼ cup water
1 teaspoon xanthan gum (optional) 1 teaspoon xanthan gum (optional)
½ teaspoon sea salt ½ teaspoon sea salt
3 eggs, whisked 3 eggs, whisked

Preheat oven to 375°F
In a large bowl, place the baking mix. In a small bowl or cup, combine the oil, vinegar, water, xanthan gum (if used) and salt. Add to the baking mix and quickly mix together. Let sit for 1 minutes, then add the whisked eggs and mix together thoroughly.
With moistened hands, place the dough on the baking sheet and shape into an 8" x 12" rectangle.
Bake for 15 minutes, or until lightly browned. With a pizza cutter or knife, cut into six 3" x 4" pieces. Store in the refrigerator.

Nutrition: 289 calories, 11 g protein, 10 g carbs, 25 g total fat, 3 g saturated fat, 6 g fiber, 415 mg sodium.  Nutrition: 289 calories, 11 g protein, 10 g carbs, 25 g total fat, 3 g saturated fat, 6 g fiber, 415 mg sodium.
The sequence of adding the ingredients must be followed as written to avoid the occasional "bakers ammonia" effect.  The sequence of adding the ingredients must be followed as written to avoid the occasional "bakers ammonia" effect.
Breakfast bread ("bagel") variation: add 1 teaspoon cinnamon and ½ teaspoon nutmeg and your choice of sweetener equivalent to 1 teaspoon of sugar.  Top with cream cheese and enjoy!  Breakfast bread ("bagel") variation: add 1 teaspoon cinnamon and ½ teaspoon nutmeg and your choice of sweetener equivalent to 1 teaspoon of sugar.  Top with cream cheese and enjoy!
Italian "dipping bread" variation: After baking, brush the top with extra-virgin olive oil and sprinkle with grated  Parmesan cheese.  Italian "dipping bread" variation: After baking, brush the top with extra-virgin olive oil and sprinkle with grated  Parmesan cheese.