Olive& Rosemary Flat Bread

Directions

1. 1

   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,

2. 2

   Let rest in a warm place until doubled in volume, about 10 minutes

3. 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. 4

   Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary

5. 5

   set aside

6. 6

   Combine garlic and egg yolk

7. 7

   set aside

8. 8

   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