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---------- Recipe via Meal-Master (tm) v8.01
Title: Gluten Free Bread
Categories: Bakery, Breads
Yield: 1 loaf
1 ts Sugar
1/2 c Warm water
1 tb Dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornstarch
2 ts Gluten-free baking powder
1 ts Salt
1 ts 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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