Gluten Free Flat Bread with Dipping Sauce

1. For the flat bread: Preheat oven to 450F. Rub a pizza stone or large well-seasoned cast-iron skillet with olive oil and place in the oven to heat.

2. Warm coconut milk. Chop rosemary. Peel garlic and crush into coarse paste. Beat egg.

3. In a large mixing bowl, whisk the tapioca flour and coconut flour until well combined.

4. In a separate bowl, whisk together the warm coconut milk, oil, and egg. Pour over the tapioca starch mixture and stir to combine. Let sit for 3 - 5 minutes to thicken before using to make flat bread.

5. Remove hot pizza stone or skillet from oven.

6. Pour dough onto the hot stone or into hot pan, using a spatula to spread it into a 9-10 inch circle of even thickness (about 1/4 inch thick).

7. Sprinkle the rosemary, garlic, and salt over the top.

8. Bake for 9-11 minutes, depending on how crispy you like it.

9. Remove the flatbread from the pizza stone or skillet to a cutting board. Cut in half, then slice into 1 inch strips.

10. For the dipping sauce: Mix olive oil with the balsamic vinegar, pepper, and salt as a dip for the flatbread.