How To make Olive & Rosemary Flat Bread

Stephen Ceideburg 1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature 1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped 4 ts 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 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons 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 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.