Olive and Rosemary Flat Bread
brown rice flour
yeast, active dry
at room temperature
pitted and roughly chopped
or to taste
with 1/2 teaspoon water
peeled, cut in 3 pieces
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.