Olive and Rosemary Flat Bread

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Makes two 8-inch diameter, 11-ounce loaves.



  1. Stir together ½ cup of the rice flour, the yeast, sugar and ½ cup of the warm water in a 2-cup glass measure.
  2. Let rest in a warm place until doubled in volume, about 10 minutes.
  3. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).
  4. Beat egg whites lightly, add olive oil, chopped and 2 teaspoons of the rosemary; set aside.
  5. Combine garlic and egg yolk; set aside. (garlic will perfume the glaze but won't burn in the oven, as chopped garlic would)
  6. Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.
  7. Add remaining ¾ cup warm water to egg white-olive mixture a stir into flour.
  8. Stir in yeast mixture and beat until smooth.
  9. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle.
  10. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.
  11. Preheat oven to 425°F.
  12. Discard garlic and brush egg glaze over loaves.
  13. Sprinkle tops with remaining 2 teaspoons rosemary.
  14. 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)
  15. Bake for 20 minutes, until well browned.