Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1-1/2 cup brown rice flour (see note)
- 1-1/2 teaspoon granular yeast
- 2 teaspoon sugar
- 1-1/4 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 1/2 teaspoon water
- 1 large garlic clove, peeled, cut in 3 pieces
- 1/2 cup corn flour
- 1/2 cup cornstarch
- 2 teaspoon xanthan gum powder
- 1 to 1-1/2 teaspoons salt
- =
Directions
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.
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.