INGREDIENTS

INSTRUCTIONS

The Cook and Kitchen Staff do not typically venture into the land of
specialty diets very often -- we usually leave that to the experts!
However, we thought we'd be a bit irresponsible if we didn't offer at
least one recipe from 'Our Daily Bread' collection that is
gluten-free.  Thousands of people world-wide are allergic to gluten in
food and have  found that their health and fitness improve dramatically
when they  avoid foods containing gluten from wheat, oats, rye, and
barley.  So what's a gluten? It's basically the stuff that makes bread
sticky,  and it predominately comes from the grain chaff contained in
most  flours. Specifically, it's a generic term for the water-insoluble
proteins found in all cereal grains. Only glutens found in wheat,  rye,
oats, and barley are known to damage the intestine of those with
celiac disease, the most common manifestation of a gluten-base
allergy, and it tends to run in the family.  Pre-heat oven to 400-F
degrees. Spray a standard loaf pan with  non-stick cooking spray and
coat inside with cornmeal. Reserve.  In a small bowl, dissolve the
sugar in warm water. Sprinkle yeast  over top and set aside to proof.
Stir well.  In a small saucepan, combine 1 cup water and tapioca. Bring
to a boil  and cook for 1 to 2 minutes, until thickened and clear.  In
a large mixing bowl, sift together bean flour, cornstarch, baking
powder, and salt. Whisk together the tapioca and raised yeast. Stir
mixture into dry ingredients. Beat until smooth and set aside for 10
minutes.  Knead until soft, about 10 minutes, and turn into prepared
loaf pan.  Sprinkle with poppy seeds and bake for about 45 minutes or
until the  loaf is golden and produces a hollow sound when tapped.
Remove loaf  from pan and cool on a wire rack. May freeze in an
air-tight  container for 30 days. Slice to serve.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 13, 1998, converted by MM_Buster
v2.0l.

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