Olive and Rosemary Flat Bread
| Yield: | 8 Servings |
| Categories: | Breads |
| 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 |
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