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
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
1 lg Garlic clove, peeled, cut in
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
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
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.