Yield: 8 Servings
|\N \N||Stephen Ceideburg|
|½ cup||Brown rice flour (see note)|
|1½ teaspoon||Granular yeast|
|1¼ cup||Warm water (110 degrees F.)|
|4 larges||Egg whites, at room temperature|
|1 tablespoon||Olive oil|
|12 \N||Oil-cured black olives, pitted and roughly chopped|
|4 teaspoons||Dried rosemary, or to taste|
|1 \N||Egg yolk mixed with 1/2 teaspoon water|
|1 large||Garlic clove, peeled, cut in 3 pieces|
|½ cup||Corn flour (see note)|
|2 teaspoons||Xanthan gum powder|
|1 \N||To 1 1/2 teaspoons salt|
Stir together ½ cup of the rice flour, the yeast, sugar and ½ 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 ¾ 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 (⅛ 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,
From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.