Gluten free bread

Yield: 1 loaf

Measure 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

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"

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