Gluten-Free Bread

Method

• 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.