In a small bowl, add the hot water, honey, yeast, oil, and vinegar. Set aside to proof (get foamy and bubbly). And by "hot tap water", I mean water that feels like a nice, hot bath - but not too hot to touch.

In a large mixing bowl, combine the flours, powdered milk, xanthan gum, baking powder, and salt. Stir to blend.

When liquid mixture is foamy, add to dry ingredients, along with the oil.

. In a mixer beat for 2 minutes. This will take the place of kneading the dough and should not be skipped.

Cover with a towel and let the dough rest for 20 minutes.

Preheat oven to 400 degrees.

While the oven heats, line a baking sheet with parchment paper, and spray with cooking spray.

Using a wet spatula, spread the dough in a thin layer ( about 1/4 inch thick) on the pan.

Bake for 15 minutes, until just beginning to turn golden brown in places.

Remove from oven to cool. While it's still warm, roll it up in the parchment paper and let it finish cooling.

This will make it easy to make sandwich rolls. After it's cooled completely, you can store this parchment roll in a plastic bag until you're ready to use it.

This will keep well at room temp. for about 24 hours. After that it should be stored in the fridge. Gluten free bread tends to turn hard and crumbly when cold, but reheats and softens beautifully in the microwave. Try 15 - 30 seconds on high for 1-2 servings of bread.