---------- Recipe via Meal-Master (tm) v8.01
       Title: Gluten Free Bread
  Categories: Bakery, Breads
       Yield: 1 loaf
       1 ts Sugar
     1/2 c  Warm water
       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
   Spray a 8 X 4 loaf pan with non-stick coating.  Coat inside with
   cornmeal & set aside.
   In a small bowl, dissolve the sugar in warm water.  Sprinkle yeast
   over top & set aside to proof.  Stir well.
   In a saucepan, combine 1 c water & tapioca.  Bring to a boil & cook
   for 1 to 2 mimutes, until thickened & clear.
   In a mixing bowl, stir together bean flour, cornmeal, cornstarch,
   baking powder & salt.  Whisk together the tapioca & raised yeast.
   Stir into dry ingredients.  Beat until smooth & set aside for 10
   minutes.  Knead until soft & turn into prepared loaf pan.  Sprinkle
   with poppy seeds & bake 400F for 45 minutes or until the loaf tests
   Violet Currie & Kay Spicer, “Full of Beans”