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Granny White
Gluten−Free Bread Makes 1 Loaf
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tsp. granulated sugar
/2 cup warm water (110−F degrees)
Tbs. dry yeast
cup water
Tbs. minute tapioca
cups whole bean flour
/4 cup cornstarch
tsp. gluten−free baking powder
tsp. salt
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
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