Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment. Have a rolling pin and two sheets of parchment about 18" long within reach.

Prepare a double boiler. A medium saucepan with a medium bowl that will sit on top works fine for this purpose. Add about 2 inches of water to the saucepan or lower part of the double boiler. Place over high heat and bring to a simmer uncovered. Once simmering, reduce heat to low.

Meanwhile in the top-part of the double boiler (with it not over the water) combine the almond flour, xanthan gum, baking powder, garlic powder, oregano and salt using a whisk.

Stir in the egg. The mixture will be very thick.

Stir in the mozzarella cheese and place over the pot of simmering water. Be sure to protect your hands from the steam escaping to pot. I use a silicone mitten to hold the bowl.

Stir the mixture constantly while the cheese melts and combines with the flour. As the cheese melts, it will combine with the almond flour mixture and will begin to look like bread dough.

When the cheese has melted completely, transfer the dough to a prepared piece of parchment. Knead the dough a few times to completely combine the flour mixture and the cheese. Pat dough into a rectangular shape and cover with the second piece of parchment. Roll out dough into about a 14" X 18" rectangle. Remove top parchment.

Slide the parchment containing the dough onto a cutting board. Using a serrated knife or a pizza cutter, trim off the most ragged edges. Cut the dough lengthwise in four equal pieces, then cut each of the four pieces into 3 strips. This should form 12 long strips. Cut these strips in half to form 24 shorter strips. Working with three strips at a time, fold the strips in half and pinch together, then pinch the ends of the three strips together at one end. Braid the three strips and pinch together at the other end.

Repeat for the other strips.

Transfer braids to the prepared baking sheet allowing at least half an inch between braids. Bake in preheated oven for 12-15 minutes or until edges are golden brown and the tops are lightly brown.

Brush tops lightly with olive oil and sprinkle lightly with sea salt, if desired.

Serve warm.