Categories: Breads 
      Yield: 16 servings 
  
      1 ts Granulated sugar 
    1/2 c  Warm water 
      1    Envelope active dry yeast 
      1 c  Water 
      2 tb Minute tapioca 
      2 c  Whole bean flour 
    1/4 c  Cornmeal 
      2 tb Cornstarch 
      2 ts Gluten-free baking powder 
      1 ts Salt 
      2    Egg whites 
    1/2 c  Skim milk 
      1 ts Poppy seeds 
  
  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.