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 Cornstarch
     1/2 c  Warm water                          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  Cornmeal                       
  
   Spray 8 x 4 inch loaf pan with nonstick spray.  Coat inside with
   cornmeal 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, cornmeal, corstarch, 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 cornstarch.  Dust hands
   with cornstarch 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 94.
  
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