1 tsp Granulated sugar
1/2 cup Warm water
1 Envelope active dry yeast
1 cup Water
2 tbsp Minute tapioca
2 cup Whole bean flour
1/4 cup Cornmeal
2 tbsp Cornstarch
2 tsp Gluten-free baking powder
1 tsp Salt
2 Egg whites
1/2 cup Skim milk
1 tsp Poppy seeds
Directions
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.
Servings: 16 servings
Gluten-Free Bread Recipe brought to you by Recipe Ideas
Categories: Allergy; Diabetic; Breads/Bm
The History of Recipes
We are able to read the history of written recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. Having said that, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the cooks of Roman times used a wide range of spices and herbs, including some that we all recognise such as basil, rue and asafoetida. During the next few centuries, the rich and powerful families of the West strove to serve the most extravagent meals, and because of this the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Gluten Free Bread recipe.
