- 1 teaspoon [5 g] sugar
- 1/2 cup [125 mL] warm water
- 1 tablespoon [15 mL] dry yeast
- 1 cup [250 mL] water
- 2 tablespoons [30 mL] minute tapioca
- 2 cups [500 mL] whole bean flour
- 1/4 cup [60 mL] cornstarch
- 2 teaspoons [10 mL] gluten-free baking powder
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] poppy seeds
- Non-stick coating spray
- Cornmeal
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- Spray an 8 x 4-inch [20 x 10-cm] loaf pan with non-stick coating.
- Coat inside with cornmeal and set aside.
- Into a small bowl, dissolve sugar in warm water.
- Sprinkle yeast over mixture and set aside to proof.
- Stir well.
- Into a saucepan, combine water and minute tapioca; bring to a boil and cook for 1 to 2 mimutes, until thickened and clear.
- Into a mixing bowl, stir together whole bean flour, cornstarch, baking powder and salt.
- Whisk together tapioca and raised yeast.
- Stir into dry ingredients.
- Beat until smooth and set aside for 10 minutes.
- Preheat oven to 400°F [200°C].
- Knead until soft then turn into prepared loaf pan.
- Sprinkle dough with poppy seeds.
- Bake into preheated oven for approximately 45 minutes, until done.
- Loosen edges with a knife and carefully unmold bread onto a wire rack.
- Leave to cool.
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