Ingredients

1 tsp. granulated sugar
1/2 C. warm water
1 envelope active dry yeast
1 C. water
2 Tbsp. minute tapioca
2 C. whole bean flour
1/4 C. cornmeal
2 Tbsp. cornstarch
2 tsp. gluten free baking powder
1 tsp. salt
2 egg whites
1/2 C. skim milk
1 tsp. poppy seeds

Cooking Instructions

Spray 8 by 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, cornstarch, 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 at 400 degrees F. for 45 minutes, or until browned and loaf sounds hollow when tapped.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)