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Ingredientes
- 1/2 c. Brown rice flour (see note)
- 1Â 1/2 tsp Granular yeast
- 2 tsp Sugar
- 1Â 1/4 c. Hot water (110 degrees F.)
- 4 lrg Egg whites, at room temperature
- 1 Tbsp. Extra virgin olive oil
- 12 x Oil-cured black olives, pitted and roughly minced
- 4 tsp Dry rosemary, or possibly to taste
- 1 x Egg yolk mixed with 1/2 tsp. water
- 1 lrg Garlic clove, peeled, cut in 3 pcs
- 1/2 c. Corn flour (see note)
- 1/2 c. Cornstarch
- 2 tsp Xanthan gum pwdr
- 1 x To 1 1/2 tsp. salt
Direcciones
- Stir together 1/2 c. of the rice flour, the yeast, sugar and 1/2 c. of the hot water in a 2-c. glass measure. Let rest in a hot place till doubled in volume, about 10 min.
- 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 in extra virgin olive oil, minced olives and 2 tsp. of the rosemary; set aside.
- Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but will not burn in the oven, as minced garlic would.)
- Combine remaining 1 c. rice flour, the corn flour, corn- starch, xanthan gum pwdr and salt in bowl.
- Add in remaining 3/4 c. hot water to egg white-olive mix a stir into flour. Stir in yeast mix and beat till 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 till doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees F.
- Throw away garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 tsp. 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 min, till well browned.
- Makes two 8-inch diameter, 11-oz loaves.
- Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 122 | |
| Calories from Fat 19 | 16% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 62mg | 2% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.18g | 1% |
| Protein 3.1g | 5% |
