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Gluten-Free Bread

Gluten-Free Bread recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 2358.8
Dietary: Diabetic, Vegetarian
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
  • 1 teaspoons Granulated sugar
  • 2 tablespoons Cornstarch
  • 1/2 cups Warm water
  • 2 teaspoons Gluten-free baking powder
  • 1 Envelope Active dry yeast
  • 1 teaspoons Salt
  • 1 cups Water 2 Egg whites
  • 2 tablespoons Minute tapioca
  • 1/2 cups Skim milk
  • 2 cups Whole bean flour
  • 1 teaspoons Poppy seeds
  • 1/4 cups Cornmeal
Directions
  1. 1
    Spray 8 x 4 inch loaf pan with nonstick spray.
  2. 2
    Coat inside with cornmeal and set aside.
  3. 3
    Dissolve sugar in warm water in a small bowl.
  4. 4
    Sprinkle yeast over top.
  5. 5
    Set aside for 10 minutes or until frothy.
  6. 6
    Stir well.
  7. 7
    Combine water and minute tapioca in a saucepan.
  8. 8
    Bring to a boil.
  9. 9
    Cook for 1 to 2 minutes or until thickened and clear.
  10. 10
    Stir together bean flour, cornmeal, corstarch, baking powder and salt in a mixing bowl.
  11. 11
    In separate bowl, whisk together egg whites and milk.
  12. 12
    Whisk in yeast and tapioca mixture.
  13. 13
    Stir into dry ingredients, beating until smooth.
  14. 14
    Set aside for 10 minutes.
  15. 15
    Turn out onto surface generously dusted with cornstarch.
  16. 16
    Dust hands with cornstarch and sprinkle a little over dough.
  17. 17
    Knead 4 to 5 times and fit into prepared pan.
  18. 18
    Brush top with milk and sprinkle with poppy seeds.
  19. 19
    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.

Keywords: active, baking, bean, boiling, bread, cornmeal, cornstarch, diabetic, dry, egg, flour, glutenfree, granulated, international, milk, minute, poppy, powder, salt, seeds
Read it online: https://www.chefs-mate.com/recipe/gluten-free-bread/