Olive & rosemary flat bread
Yield: 8 Servings S
Ingredients:
- 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
Instructions:
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.
