MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Gluten-Free Bread
 Categories: Allergy, Diabetic, Breads/bm
      Yield: 16 servings
 
      1 ts Granulated sugar                    2 tb Corn starch
    1/2 c  Water; warm                         2 ts Gluten-free baking powder
      1    Envelope active dry yeast           1 ts Salt
      1 c  Water                               2    Egg whites
      2 tb Minute tapioca                    1/2 c  Skim milk
      2 c  Whole bean flour                    1 ts Poppy seeds
    1/4 c  Corn meal                      
 
  Spray 8x4" loaf pan with nonstick spray. Coat inside with corn meal
  and set aside.
  
  Dissolve sugar in warm water in a small bowl. Sprinkle yeast over
  top. Set aside for 10 minutes or until frothy. Stir well.
  
  Combine water and minute tapioca in a saucepan. Bring to a boil. 
  Cook for 1 to 2 minutes or until thickened and clear.
  
  Stir together bean flour, corn meal, corn starch, baking powder,
  and salt in a mixing bowl.
  
  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.
  
  Turn out onto surface generously dusted with corn starch. Dust
  hands with corn starch 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.
  
  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.
  
  Adapted from Full of Beans by V. Currie & Kay Spicer, 1993

  Shared but not tested by Elizabeth Rodier, Feb, 1994
 
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