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Gluten Free Bread


1 tsp Sugar
1/2 cup Warm water
1 tablespoon Dry yeast
1 cup Water
2 tablespoon Minute tapioca
2 cup Whole bean flour
1/4 cup Cornstarch
2 tsp Gluten-free baking powder
1 tsp Salt
1 tsp Poppy seeds

Yield: 1 loaf

Spray a 8 X 4" loaf pan with non-stick coating. Coat inside with cornmeal and set aside. In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over top and set aside to proof. Stir well. In a saucepan, combine 1 cup water and tapioca. Bring to a boil and cook for 1 to 2 minutes, until thickened and clear. In a mixing bowl, stir together bean flour, cornmeal, cornstarch, baking powder and salt. Whisk together the tapioca and raised yeast. Stir into dry ingredients. Beat until smooth and set aside for 10 minutes. Knead until soft and turn into prepared loaf pan. Sprinkle with poppy seeds and bake 400F for 45 minutes or until the loaf tests done.




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