| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 8 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1/2 | c | Brown rice flour, see note |
| 1 1/2 | t | Granular yeast |
| 2 | t | Sugar |
| 1 1/4 | c | Warm water, 110 degrees F. |
| 4 | Egg whites, at room | |
| temperature | ||
| 1 | T | Olive oil |
| 12 | Oil-cured black olives | |
| pitted and roughly | ||
| chopped | ||
| 4 | t | Dried rosemary, or to taste |
| 1 | Egg yolk mixed with 1/2 | |
| teaspoon water | ||
| 1 | Garlic clove, peeled cut in | |
| 3 pieces | ||
| 1/2 | c | Corn flour, see note |
| 1/2 | c | Cornstarch |
| 2 | t | Xanthan gum powder |
| 1 | To 1 1/2 teaspoons salt |
INSTRUCTIONS
4/9 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, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 22.5mg
Sodium: 155.3mg
Potassium: 162.1mg
Carbohydrates: 22.9g
Fiber: 2g
Sugar: 1.4g
Protein: 4.6g