Olive & Rosemary Flat Bread
Yield: 8 Servings
1/2 cup Brown rice flour (see note)
1 1/2 tsp Granular yeast
2 tsp Sugar
1 1/4 cups Warm water (110 degrees F.)
4 lg Egg whites, at room temperature
1 TBS Olive oil
12 Oil-cured black olives, pitted and roughly chopped
4 tsp Dried rosemary, or to taste
1 Egg yolk mixed with 1/2 teaspoon water
1 lg Garlic clove, peeled, cut in 3 pieces
1/2 cup Corn flour (see note)
1/2 cup Cornstarch
2 tsp Xanthan gum powder
1 - 1 1/2 tsp 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 ethnic groceries as well as
high-end grocers such as Central Market
or Whole Foods Markets..
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.
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