*  Exported from  MasterCook  *
 
                        OLIVE & ROSEMARY FLAT BREAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.
  
 
 
                    - - - - - - - - - - - - - - - - - -