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Diabetic Gluten Free Bread


1 teaspoon granulated sugar
2 tablespoon corn starch
1/2 cup warm water
2 teaspoons gluten-free baking powder
1 pk active dry yeast
1 teaspoon salt
1 cup water
2 egg whites
2 tablespoons minute tapioca
1/2 cup skim milk
2 cups whole bean flour
1 teaspoon poppy seeds
1/4 cup cornmeal

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 400F oven for 45 minutes or until browned and loaf sounds hollow when tapped.

Makes 1 loaf, 16 slices.




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