Crusty Corn Flat Bread

Directions

1. Here's a couple of off beat bread recipes I thought might interest you. This and the following recipe are wheat free breads.
2. Combine 1/2 c. of the rice flour, the yeast, sugar and 1/2 c. of the hot water in a 2-c. glass measure; stir to combine, then let rest in a hot place till doubled in volume, about 10 min.
3. Line a large baking sheet with parchment paper and draw two 8-inch circles on it.
4. Combine remaining 1/2 c. rice flour, corn flour, cornstarch, xanthan gum pwdr and salt in a large bowl; mix to blend.
5. Beat Large eggs lightly; set aside 1 Tbsp. for brushing tops of loaves. Add in remaining 1 c. hot water and the corn oil to beaten Large eggs. Using a wooden spoon, stir egg and yeast mixtures into flour and beat till smooth. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center.
6. Cover loaves lightly with greased plastic wrap and let rise till doubled in bulk, about 1 hour.
7. Preheat oven to 425F.
8. Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. 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.)
9. Bake for 20 min, till well browned.
10. Makes two 8-inch diameter, 11-oz loaves.