Gluten-free Bread

Description

 * Makes 1 loaf, 16 slices.

Ingredients

 * 1 tsp granulated sugar
 * ½ cup warm water
 * 1 envelope active dry yeast
 * 1 cup water
 * 2 tbsp minute tapioca
 * 2 cup whole bean flour
 * ¼ cup cornmeal
 * 2 tbsp cornstarch
 * 2 tsp gluten-free baking powder
 * 1 tsp salt
 * 2 egg whites
 * ½ cup skim milk
 * 1 tsp poppy seeds

Directions

 * 1) Spray 8 x 4 inch loaf pan with nonstick spray.
 * 2) Coat inside of pan with cornmeal and set aside.
 * 3) Dissolve sugar in warm water in a small bowl.
 * 4) Sprinkle yeast over top. Set aside for 10 minutes or until frothy.
 * 5) Stir well. Combine water and minute tapioca in a saucepan.
 * 6) Bring to a boil. Cook for 1 to 2 minutes or until thickened and clear.
 * 7) Stir together bean flour, cornmeal, cornstarch, baking powder and salt in a mixing bowl.
 * 8) In separate bowl, whisk together egg whites and milk.
 * 9) Whisk in yeast and tapioca mixture. Stir into dry ingredients, beating until smooth.
 * 10) Set aside for 10 minutes. turn out onto surface generously dusted with cornstarch.
 * 11) Dust hands with cornstarch and sprinkle a little over dough.
 * 12) Knead 4 to 5 times and fit into prepared pan.
 * 13) Brush top with milk and sprinkle with poppy seeds.
 * 14) Bake in 400°F oven for 45 minutes or until browned and loaf sounds hollow when tapped.