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
