1 ts Granulated sugar
1/2 c Warm water
1 Envelope active dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornmeal
2 tb Cornstarch
2 ts Gluten-free baking powder
1 ts Salt
2 Egg whites
1/2 c Skim milk
1 ts Poppy seeds
Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with
cornmeal and set aside.
Dissolve sugar in warm water in a small bowl. Sprinkle yeast over
top. Set aside for 10 minutes or until frothy. Stir well.
Combine water and minute tapioca in a saucepan. Bring to a boil.
Cook for 1 to 2 minutes or until thickened and clear.
Stir together bean flour, cornmeal, corstarch, baking powder and salt
in a mixing bowl.
In separate bowl, whisk together egg whites and milk. Whisk in yeast
and tapioca mixture. Stir into dry ingredients, beating until
smooth. Set aside for 10 minutes.
Turn out onto surface generously dusted with cornstarch. Dust hands
with cornstarch and sprinkle a little over dough. Knead 4 to 5 times
and fit into prepared pan. Brush top with milk and sprinkle with
poppy seeds.
Bake in 400 F oven for 45 minutes or until browned and loaf sounds
hollow when tapped. Makes 1 loaf, 16 slices.
Variations seed bread, herb bread, Foccacia & pizza crust to be added
to recipe after testing.
Yields
16 Servings