Olive & Rosemary Flat Bread Recipe
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Olive & Rosemary Flat Bread
Stephen Ceideburg
1/2 cup Brown rice flour (see note)
1 1/2 tsp Granular yeast
2 tsp Sugar
1 1/4 cup Warm water (110 degrees F.)
4 large Egg whites, at room
-temperature
1 tbsp Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 tsp Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water
1 large Garlic clove, peeled, cut in
-3 pieces
1/2 cup Corn flour (see note)
1/2 cup Cornstarch
2 tsp Xanthan gum powder
1 To 1 1/2 teaspoons salt
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,
8/18/93. |
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Diet hints and tips
If your aim is to get thinner and increase your overall shape, among other things you really should commence a precisely designed well-balanced diet. In theory, this ought to comprise 5 helpings of fruit & veg on a daily basis and contain a sensible fusion of fat, carbs and protein.
When starting a weight loss program, dieters far too often concentrate on department store and branded foods known as 'low fat'. To do this is usually wrong, given that a food item might just be lowered in fat, but still dangerously high in calories and carbs.
When devising a weight loss program, it is essential to make sure you restrict your intake of refined carbohydrate, fat and salt.
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