Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.

Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it.

Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.

Sift the flours, Xanthan gum, salt, baking powder into a bowl or
food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

Preheat oven to the highest setting. Make dough into 6 equal sized
balls. Roll out balls into round shapes that are about 1/4 in. thick .[my note: I rolled the dough out on parchment paper- you can then peel off parchment paper after transferring or bake directly on paper. I also put my hand inside a small plastic ziploc to pat out the dough rather than using a rolling pin, using liberal amounts of extra teff flour to decrease stickiness.]

Preheat a heavy baking tray in oven to 550 or so. Remove tray and put the naan on it [on or off of parchment paper]. Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

(my oven only heats to 550 and the first time it took me more like
5 minutes or six to get it brown. But then the second time i almost
burned it, so watch it carefully. My hubby liked it better the
browner it got.)

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!)

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired.

Let it rise in a warm place until doubled.(*edited)

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.)

Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.