Gluten-Free Bread
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Gluten-Free Bread
  Gluten Free    Bread    Allergy    Diabetic  
Last updated 6/12/2012 12:55:28 AM. Recipe ID 17370. Report a problem with this recipe.
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      Title: Gluten-free bread
 Categories: Allergy, Diabetic, Breads/bm
      Yield: 16 Servings
      1 ts 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 ts Salt
      2    Egg whites
    1/2 c  Skim milk
      1 ts 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.
  Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
  not tested by Elizabeth Rodier Feb 94.

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Recipe ID 17370 (Apr 03, 2005)

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