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Olive and Rosemary Flat Bread

















½ cup brown rice flour
1 ½ teaspoons yeast, active dry
2 teaspoons sugar
1 ¼ cups water
4 large egg whites
at room temperature
1 tablespoon olive oil
12 black olives
pitted and roughly chopped
4 teaspoons rosemary leaves
or to taste
1 egg yolks
with 1/2 teaspoon water
1 large garlic cloves
peeled, cut in 3 pieces
½ cup cornstarch
½ cup cornstarch
2 teaspoons xanthan gum
1 teaspoons salt
up to 1 1/2 teaspoons


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 9017% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 326mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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