*  Exported from  MasterCook  *
                             GLUTEN-FREE BREAD
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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