Gluten-free bread

Yield: 16 servings

Measure Ingredient
1 teaspoon Granulated sugar
½ cup Warm water
1 \N Envelope active dry yeast
1 cup Water
2 tablespoons Minute tapioca
2 cups Whole bean flour
¼ cup Cornmeal
2 tablespoons Cornstarch
2 teaspoons Gluten-free baking powder
1 teaspoon Salt
2 \N Egg whites
½ cup Skim milk
1 teaspoon 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.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Feb 94.

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