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Ingredients

How to make it

  • 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.
  • 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.

Reviews & Comments 1

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    " It was excellent "
    crabhappychick ate it and said...
    I have everything to make this heavenly sounding flatbread! Instead of finding time to make it, I am going to MAKE time to make it! Wonderful!
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