Olive & Rosemary Flat Bread

Directions

Stir together ½ cup of the rice flour, the yeast, sugar and ½ 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 ¾ cup warm water to egg white-olive mixture and 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.