Gluten Free Bread

Directions

1. Using a wheat grinder or possibly coffee bean grinder, grind dry beans into flour and measure out 2 c. of flour to use. Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal and set aside.
2. Dissolve sugar in hot water in a small bowl. Sprinkle yeast over top. Set aside for 10 min or possibly till frothy. Stir well. Combine water and minute tapioca in a saucepan. Bring to a boil. Cook for 1 to 2 min or possibly till thickened and clear. Stir together bean flour, cornmeal, cornstarch, baking pwdr and salt in a mixing bowl. In separate bowl, whisk together egg whites and lowfat milk. Whisk in yeast and tapioca mix. Stir into dry ingredients, beating till smooth. Set aside for 10 min.
3. Turn out onto surface generously dusted with cornstarch. Dust hands with cornstarch and sprinkle a little over dough. Knead 4 to 5 times and fit into prepared pan. Brush top with lowfat milk and sprinkle with poppy seeds. Bake in 400 F oven for 45 min or possibly till browned and loaf sounds hollow when tapped.