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1
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.
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2
Let rest in a warm place until doubled in volume, about 10 minutes.
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3
Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).
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4
Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside.
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5
Combine garlic and egg yolk; set aside.
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6
(Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.)
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7
Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.
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8
Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour.
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9
Stir in yeast mixture and beat until smooth.
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10
Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle.
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11
Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.
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12
Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves.
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13
Sprinkle tops with remaining 2 teaspoons rosemary.
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14
Using a razor blade, slash tops of loaves into a large diamond grid pattern.
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15
(Use an up-and-down cutting motion rather than dragging the blade through the soft dough.)
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16
Bake for 20 minutes, until well browned.
