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Blendtec olive-rosemary flatbread recipe

Olive-Rosemary Flatbread Recipe

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This gluten-free flatbread is infused with the Mediterranean flavors of olives, garlic, and rosemary.

Total time:  1 H  40 M 
Servings:  8
Calories:  205


  • 1 1/2 tsp. active dry yeast
  • 1/2 cup cornstarch
  • 4 egg whites at room temperature
  • 1 egg yolk mixed with 1 tsp water
  • 1 clove garlic
  • 2 tsp. granulated sugar
  • 1 1/4 cups long-grain brown rice
  • 12 oil-cured black olives
  • 1 tbsp. olive oil
  • 1/2 cup popcorn kernels
  • 4 tsp. rosemary
  • 1 tsp. sea salt
  • 1 1/4 cups warm water
  • 2 tsp. xanthan gum

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 26mg
  • Sodium: 358mg
  • Carbohydrates: 37g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 0g


  1. Add brown rice to Kitchen Mill, and grind into flour; set aside.
  2. Add popcorn kernels to Kitchen Mill, and grind into flour; set aside.
  3. Add ½ cup rice flour, yeast, sugar, and ½ cup warm water to 2-cup measuring cup; mix. Let rest in warm place until doubled in volume, about 10 minutes.
  4. Line large baking sheet with parchment paper, and draw two 8-inch circles on it (use cake pan as a guide).
  5. In large mixing bowl, beat egg whites lightly. Add olive oil, olives, and 2 teaspoons rosemary; set aside.
  6. Combine egg yolk and garlic in small bowl; set aside.
  7. Combine remaining rice flour, corn flour, cornstarch, xanthan gum, and salt in large bowl. Add remaining ¾ cup warm water to egg white mixture, and stir into flour mixture. Stir in yeast mixture, and beat until smooth.
  8. Using rubber spatula, spread soft dough into 8-inch circles marked on parchment paper, heaping dough slightly in middle. Cover loaves with lightly greased plastic wrap, and let loaves rise until doubled in size, about 1 hour.
  9. Preheat oven to 425°F.
  10. Remove garlic pieces from egg yolk, and brush egg yolk over loaves. Sprinkle tops with remaining 2 teaspoons rosemary.
  11. Use razor blade to slash tops of loaves in large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging blade through dough.) Bake for 20 minutes or until well browned.

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