Wheat Free Article

Olive and Rosemary Flat Bread
Wheat Free Recipe

Ingredients:
1-1/2 cup brown rice flour (see note)
1-1/2 teaspoon granular yeast
2 teaspoon 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 and roughly 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 teaspoon xanthan gum powder
1 to 1-1/2 teaspoons salt

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.