Olive & Rosemary Flat Bread

    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

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,
Yield: 8 Servings