Mix water and honey together. Add yeast, briefly stir and let sit. Let yeast bloom for 5 - 7 minutes while you prepare the rest of the ingredients.
Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once yeast has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.
Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4" thick and oval shaped.
Place on a parchment lined baking sheet while you prepare others.
When all flatbreads are shaped, let rise for 30 - 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place flatbreads in the oven (with the door closed) to rise.
Once risen, heat skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each sides, about 2 minutes per side.
When finished, place in a piece of tin foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).
Eat immediately or let cool completely, wrap in tinfoil and freeze.
I'll soon be sharing gluten-free naan pizzas, so I hope you're excited!