Gluten-Free Bread Recipe

Step 1

Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal and set aside.

Step 2

Dissolve sugar in warm water in a small bowl. Sprinkle yeast over top. Set aside for 10 minutes or until frothy. Stir well.

Step 3

Combine water and minute tapioca in a saucepan. Bring to a boil.

Step 4

Cook for 1 to 2 minutes or until thickened and clear.

Step 5

Stir together bean flour, cornmeal, corstarch, baking powder and salt in a mixing bowl.

Step 6

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.

Step 7

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.

Step 8

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.

Things You'll Need

  • 1ts Granulated sugar
  • 1/2c Warm water
  • 1 Envelope active dry yeast
  • 1c Water
  • 2tb Minute tapioca
  • 2c Whole bean flour
  • 1/4c Cornmeal
  • 2tb Cornstarch
  • 2ts Gluten-free baking powder
  • 1ts Salt
  • 2 Egg whites
  • 1/2c Skim milk
  • 1ts Poppy seeds

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