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Olive and Rosemary Flat Bread

Wheat Free Recipe

Olive and Rosemary Flat Bread is a yeast bread using brown rice flour plus egg whites, olive oil, black olives, garlic, corn flour and cornstarch. Rosemary adds a nice, flavorful finish.

Olive and Rosemary Flat Bread


1-1/2 cup brown rice flour (see note)
1-1/2 teaspoon granular yeast 2 teaspoons sugar
1-1/4 cup warm water (110 degrees)
4 large egg whites, room temperature
1 tablespoon olive oil
12 oil cured black olives, pitted, chopped
4 teaspoons dried rosemary, or to taste
1 egg yolk mixed with 1/2 teaspoon water
1 large garlic clove, peeled, cut in 3 pieces
1/2 cup corn flour
1/2 cup cornstarch
2 teaspoons xanthan gum powder
1 to 1-1/2 teaspoons salt

Recipe Directions

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.

Recipe Note

Brown rice flour and corn flour may be found in some health food stores.

Nutrition Information

Makes 2 loaves (11-ounce) 8-inches in diameter.

Nutrition information per serving:
Yield: 16 servings
Serving size: 1 slice
Calories: 115
Protein: 3g
Carbohdyrate: 18g
Fat: 3g (2g saturated)
Cholesterol: 13mg
Sodium: 344mg
Fiber: 2g

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