Gluten-Free Bread
Description
This International bread features Granulated sugar 2 tablespoon Cornstarch, Warm water 2 teaspoon Gluten-free baking powder, Active dry yeast 1 teaspoon Salt, Water 2 Egg whites, Minute tapioca 1/2 c Skim milk. 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 2358.8kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 642.2mg27%
- Total Carbohydrate 490.6g164%
- Dietary Fiber 24.3g98%
- Sugars 8.4g
- Protein 64.7g130%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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