Gluten-Free Bread
Description
This International bread features Granulated sugar, Warm water, Active dry yeast, Water, Minute tapioca. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Spray 8 x 4 inch loaf pan with nonstick spray.
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Coat inside with cornmeal and set aside.
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Dissolve sugar in warm water in a small bowl.
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Sprinkle yeast over top.
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Set aside for 10 minutes or until frothy.
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Stir well.
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Combine water and minute tapioca in a saucepan.
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Bring to a boil.
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Cook for 1 to 2 minutes or until thickened and clear.
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Stir together bean flour, cornmeal, corstarch, baking powder and salt in a mixing bowl.
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In separate bowl, whisk together egg whites and milk.
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Whisk in yeast and tapioca mixture.
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Stir into dry ingredients, beating until smooth.
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Set aside for 10 minutes.
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Turn out onto surface generously dusted with cornstarch.
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Dust hands with cornstarch and sprinkle a little over dough.
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Knead 4 to 5 times and fit into prepared pan.
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Brush top with milk and sprinkle with poppy seeds.
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Bake in 400 F (204&# 194;°C) oven for 45 minutes or until browned and loaf sounds hollow when tapped
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2600.4kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 21759.4mg907%
- Total Carbohydrate 528.3g177%
- Dietary Fiber 24.8g100%
- Sugars 15.2g
- Protein 80.9g162%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
active, baking, bean, boiling, bread, cornmeal, cornstarch, dry, flour, glutenfree, granulated, international, milk, minute, poppy, powder, salt, seeds, skim, sugar
