1 ¾ C Bob’s Red Mill 1 to 1 Baking Mix, plus more for rolling dough
¼ C Tapioca Starch
1 ½ tsp Baking powder
1 tsp Kosher Salt
1 Tbsp Oil
1 Egg + 1 Egg White
¾ C Milk
Preheat oven to 400º. Place an inverted cookie sheet or pizza stone into the warming oven.
In a food processor, combine dry ingredients. Process to mix thoroughly. Add wet ingredients to food processor. Mix about 2 minutes more until the dough starts to pull away from the sides. The dough will be wet and sticky.
Using a spatula, scrape dough out onto a lightly floured surface. Sprinkle the top of the dough with a bit more flour to keep it from sticking to your hands. Shape the dough into a square and cut into 8 even pieces. Using a bit of flour, roll each piece into a small ball. Place the balls onto a piece of parchment paper. Flatten to about ¼ inch thick using floured hands.
Place onto baking sheet in oven. Cook for 3 minutes, then quickly flip over. Bake for an additional 2 minutes then flip again. Cook until lightly browned, 2-3 minutes more.
Cool for 3 minutes and serve warm.