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Print this Recipe    Gluten Free

Gluten-Free Bread Makes 1 Loaf

1 tsp. granulated sugar
1/2 cup warm water (110-F degrees)
1 Tbs. dry yeast
1 cup water
2 Tbs. minute tapioca
2 cups whole bean flour
1/4 cup cornstarch
2 tsp. gluten-free baking powder
1 tsp. salt
1 tsp. poppy seeds
Non-Stick Cooking Spray and Cornmeal

Pre-heat oven to 400-F degrees. Spray a standard loaf pan with
non-stick cooking spray and coat inside with cornmeal. Reserve.

In a small bowl, dissolve the sugar in warm water. Sprinkle yeast
over top and set aside to proof. Stir well.

In a small saucepan, combine 1 cup water and tapioca. Bring to a
boil and cook for 1 to 2 minutes, until thickened and clear.

In a large mixing bowl, sift together bean flour, cornstarch, baking
powder, and salt. Whisk together the tapioca and raised yeast. Stir
mixture into dry ingredients. Beat until smooth and set aside for
10 minutes.

Knead until soft, about 10 minutes, and turn into prepared loaf
pan.

Sprinkle with poppy seeds and bake for about 45 minutes or until
the loaf is golden and produces a hollow sound when tapped. Remove
loaf from pan and cool on a wire rack. May freeze in an air-tight
container for 30 days. Slice to serve.

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