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A.J. Gossip

Olive And Rosemary Flat Bread

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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)
----------------------------------------------
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


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