1/2 c Brown rice flour
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
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt |
Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a
cake pan as a guide).
Combine remaining 1 cup rice flour, the corn flour, cornstarch, xanthan gum powder and
salt in bowl.
Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary;
set aside.
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.
Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't
burn in the oven, as chopped garlic would.)
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.