MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gluten Free Bread
 Categories: Bakery, Bread
      Yield: 1 loaf
 
      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  Cornmeal
      2 tb Cornstarch
      2 ts Gluten-free baking powder
      1 ts Salt
      1 ts Poppy seeds
 
  Spray a 8x4" 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.
  
  Violet Currie & Kay Spicer, "Full of Beans"
  
  From: Robert Miles                    Date: 02-21-95
  Cooking
 
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