Preheat oven to 425 degrees. (if using a pizza stone, set this on the lowest rack in the oven as it preheats) otherwise prepare a cookie sheet lined with parchment paper.
Place flour, xanthan gum, baking powder, and salt of the bowl to a standing mixer (I used my Kitchen Aid). Using the paddle attachment, combine these dry ingredients on low for 3 minutes.
After 3 minutes add the oil, eggs, Rosemary, garlic and milk and beat until mixture comes together. This will be very thick. Slowly beat in the warm water (you may not need all of the water, I did not) on medium speed for about 2-3 more minutes. The dough will be very wet and sticky, but not runny. *Mine was so I had to add 1-2 tbsp more of the flour to find the correct texture*
Scoop out the dough using an ice cream scoop into 6 balls. Approx 1/3 c each. Place on prepared cookie sheet or pull out stone (careful it’s hot). Dip your fingers lightly into water and flatten each scoop of dough into circles approx. 5in. wide. Our make them rough and rustic in shape. Leave the edges slightly thicker than the middle.
Bake for 8 minutes, flip over on the cookie sheet and bake an additional 8 minutes. I did not have to flip mine when I used the stone and only baked approx. 12 minutes total. You are looking for the golden brown color throughout. Cool wire rack. Use aioli as a dip if you like. Or make a sandwich of your liking….
Note: this will not be as “pretty” as an aioli using a white balsamic as the dark ones make it more of a light brown color but it’s just as yummy of course.
Aiolis are great as a dip for breads, potatoes, on a sandwich or beef.
In small bowl, whisk the garlic, egg yolk, balsamic vinegar, and dry mustard by hand until frothy. Very slowly add 1 tbsp of the olive oil (like only a ¼ tsp at a time) Then slowly drizzle in the remaining extra virgin olive oil in a fine stream continuing to whisk the entire time until the aioli is thick and creamy. Finish with a sprinkle of sea salt to taste.