Title: Olive and Rosemary Flat Bread
Yield: 8 servings
1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
1 lg Garlic clove, peeled, cut in
1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt
Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup
of the warm water in a 2-cup glass measure. Let rest in a warm place
until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8 inch
circles on it (use a cake pan as a guide).
Beat egg whites lightly, add olive oil, chopped olives and 2
teaspoons of the rosemary; set aside.
Combine garlic and egg yolk; set aside. (Garlic will perfume the
glaze but won't burn in the oven, as chopped garlic would.)
Combine remaining 1 cup rice flour, the corn flour, corn- starch,
xanthan gum powder and salt in bowl.
Add remaining 3/4 cup warm water to egg white-olive mixture a stir
into flour. Stir in yeast mixture and beat until smooth.
Using a rubber spatula, spread soft dough into 8-inch circles marked
on the parchment paper heaping it up slightly in the middle. Cover
loaves with lightly greased plastic wrap and let rise until doubled
in bulk, about 1 hour.
Preheat oven to 425 degrees F.
Discard garlic and brush egg glaze over loaves. Sprinkle tops with
remaining 2 teaspoons rosemary. Using a razor blade, slash tops of
loaves into a large diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.
Note: Brown rice flour and corn flour may be found in some health food
stores and Rainbow Groceries.
PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g
carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg
sodium, 0 g fiber,
From an article by Jacqueline Mallorca in the San Francisco Chronicle,