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GLUTEN-FREE BREAD
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 t Granulated sugar
1/2 c Warm water
1 Envelope active dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornmeal
2 tb Cornstarch
2 ts Gluten-free baking powder
1 t Salt
2 Egg whites
1/2 c Skim milk
1 t 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.
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