Ingredients
* 1 ts Granulated Sugar
* 1/2 c Warm Water; (110-F degrees)
* 1 tb Dry Yeast
* 1 c Water
* 2 tb Minute Tapioca
* 2 c Whole Bean Flour
* 1/4 c Cornstarch
* 2 ts Gluten-free Baking Powder
* 1 ts Salt
* 1 ts Poppy Seeds
* Non-Stick Cooking Spray and
INSTRUCTIONS
Thousands of people world-wide are allergic to gluten in food and have found that their health and fitness improve dramatically when they avoid foods containing gluten from wheat, oats, rye, and barley. So whats a gluten? Its basically the stuff that makes bread sticky, and it predominately comes from the grain chaff contained in most flours. Specifically, its a generic term for the water-insoluble proteins found in all cereal grains. Only glutens found in wheat, rye, oats, and barley are known to damage the intestine of those with celiac disease, the most common manifestation of a gluten-base allergy, and it tends to run in the family.
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 mixture into dry ingredients. Beat until smooth and set aside for 10 minutes. Knead until soft, about 10 minutes, and turn into prepared loaf pan. Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Remove loaf from pan and cool on a wire rack. May freeze in an air-tight container for 30 days. The wheat free bread recipe is ready ....Slice to serve. Enjoy the Gluten Free Bread !
brown-and-white-rice-bread recipe.
* 1 ts Granulated Sugar
* 1/2 c Warm Water; (110-F degrees)
* 1 tb Dry Yeast
* 1 c Water
* 2 tb Minute Tapioca
* 2 c Whole Bean Flour
* 1/4 c Cornstarch
* 2 ts Gluten-free Baking Powder
* 1 ts Salt
* 1 ts Poppy Seeds
* Non-Stick Cooking Spray and
INSTRUCTIONS
Thousands of people world-wide are allergic to gluten in food and have found that their health and fitness improve dramatically when they avoid foods containing gluten from wheat, oats, rye, and barley. So whats a gluten? Its basically the stuff that makes bread sticky, and it predominately comes from the grain chaff contained in most flours. Specifically, its a generic term for the water-insoluble proteins found in all cereal grains. Only glutens found in wheat, rye, oats, and barley are known to damage the intestine of those with celiac disease, the most common manifestation of a gluten-base allergy, and it tends to run in the family.
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 mixture into dry ingredients. Beat until smooth and set aside for 10 minutes. Knead until soft, about 10 minutes, and turn into prepared loaf pan. Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Remove loaf from pan and cool on a wire rack. May freeze in an air-tight container for 30 days. The wheat free bread recipe is ready ....Slice to serve. Enjoy the Gluten Free Bread !
brown-and-white-rice-bread recipe.
Gluten Free Bread Video :
