Gluten-free Bread

==Ingredients==
* 1 tsp granulated sugar
* 1/2 cup warm water
* 1 envelope active dry yeast
* 1 cup water
* 2 tbsp minute tapioca
* 2 cup whole bean flour
* 1/4 cup cornmeal
* 2 tbsp cornstarch
* 2 tsp gluten-free baking powder
* 1 tsp salt
* 2 egg whites
* 1/2 cup skim milk
* 1 tsp poppy seeds
== Directions ==
# 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.
Category:Bread Recipes
Category:Diabetic-friendly Recipes
Category:Gluten-free Recipes