Gluten free bread
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sugar |
| ½ | cup | Warm water |
| 1 | tablespoon | Dry yeast |
| 1 | cup | Water |
| 2 | tablespoons | Minute tapioca |
| 2 | cups | Whole bean flour |
| ¼ | cup | Cornstarch |
| 2 | teaspoons | Gluten-free baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Poppy seeds |
Directions
Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with cornmeal & set aside.
In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over top & set aside to proof. Stir well.
In a saucepan, combine 1 c water & tapioca. Bring to a boil & cook for 1 to 2 mimutes, until thickened & clear.
In a mixing bowl, stir together bean flour, cornmeal, cornstarch, baking powder & salt. Whisk together the tapioca & raised yeast.
Stir into dry ingredients. Beat until smooth & set aside for 10 minutes. Knead until soft & turn into prepared loaf pan. Sprinkle with poppy seeds & bake 400F for 45 minutes or until the loaf tests done.
Violet Currie & Kay Spicer, "Full of Beans"