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GF bread

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.
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This recipe from:
mealmaster