Gluten and Wheat and Yeast Free Flat Bread:

2 eggs (large or jumbo)
1 cup soda water (plain or unsweetened fruit flavor is fine)
1 cup nut flour (grated nuts)
pinch of salt
1/2 cup milk
2 cups soy flour
2 teaspoons baking powder
3 tablespons melted butter

Preheat oven to 375 degrees F.
Line the bottom of a jelly roll pan with parchment paper, and then brush thesides with melted butter.

Combine dry ingredients.

In large bowl, whisk together eggs, milk, soda water, and 1 Tablespoon butter. (Reserve the rest of the melted butter.) Add this to the dry ingredients. This will make a gooey, but not glutenous mass.

Using a rubber or latex spatula or bowl scraper, turn the dough into the jellyroll pan and spread it out evenly all around.

Put it on the middle oven rack, and bake for 5 - 7 minutes (at which point the top will have formed a thin crust, but it won't brown). Remove from oven, and brush the thin crust (carefully) with the remaining melted butter. Then, return the pan to the oven.

Bake for another 5 to 7 minutes until the top is just golden and a wooden toothpick inserted into the bread comes out clean (no dough sticks to it).

Cool on a wire rack.

Once cool, cut your bread into sandwich-sized pieces or any other size you'd like. Stores well in a plastic bag in your fridge for up to a week.