Olive and Rosemary Flat Bread

Description
Makes two 8-inch diameter, 11-ounce loaves.

Ingredients

 * 1½ cup brown rice flour (see note)
 * 1½ teaspoon granular yeast
 * 2 teaspoon sugar
 * 1¼ cup warm water (110 degrees)
 * 4 large egg whites, room temperature
 * 1 tablespoon olive oil
 * 12 oil-cured black olives, pitted and roughly chopped
 * 4 teaspoons dried rosemary, or to taste
 * 1 egg yolk mixed with ½ teaspoon water
 * 1 large garlic clove, peeled, cut in 3 pieces
 * ½ cup corn flour
 * ½ cup cornstarch
 * 2 teaspoon xanthan gum powder
 * 1 to 1½ teaspoons salt

Directions

 * 1) Stir together ½ cup of the rice flour, the yeast, sugar and ½ cup of the warm water in a 2-cup glass measure.
 * 2) Let rest in a warm place until doubled in volume, about 10 minutes.
 * 3) Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).
 * 4) Beat egg whites lightly, add olive oil, chopped and 2 teaspoons of the rosemary; set aside.
 * 5) Combine garlic and egg yolk; set aside. (garlic will perfume the glaze but won't burn in the oven, as chopped garlic would)
 * 6) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.
 * 7) Add remaining ¾ cup warm water to egg white-olive mixture a stir into flour.
 * 8) Stir in yeast mixture and beat until smooth.
 * 9) Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle.
 * 10) Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.
 * 11) Preheat oven to 425°F.
 * 12) Discard garlic and brush egg glaze over loaves.
 * 13) Sprinkle tops with remaining 2 teaspoons rosemary.
 * 14) 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)
 * 15) Bake for 20 minutes, until well browned.