Olive And Rosemary Flat Bread

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,
8/18/93.