Stephen Ceideburg
    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,
  From an article by Jacqueline Mallorca in the San
  Francisco Chronicle, 8/18/93.