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Ингредиенты
- 1 tsp Granulated Sugar
- 1/2 c. Hot Water, (110-F degrees)
- 1 Tbsp. Dry Yeast
- 1 c. Water
- 2 Tbsp. Minute Tapioca
- 2 c. Whole Bean Flour
- 1/4 c. Cornstarch
- 2 tsp Gluten-free Baking Pwdr
- 1 tsp Salt
- 1 tsp Poppy Seeds Non-Stick Cooking Spray and Cornmeal
Инструкции
- The Cook and Kitchen Staff don't typically venture into the land of specialty diets very often - we usually leave which 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 which is gluten-free.
- Thousands of people world-wide are allergic to gluten in food and have found which 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 which 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 hot water. Sprinkle yeast over top and set aside to proof. Stir well.
- In a small saucepan, combine 1 c. water and tapioca. Bring to a boil and cook for 1 to 2 min, till thickened and clear.
- In a large mixing bowl, sift together bean flour, cornstarch, baking pwdr, and salt. Whisk together the tapioca and raised yeast. Stir mix into dry ingredients. Beat till smooth and set aside for 10 min.
- Knead till soft, about 10 min, and turn into prepared loaf pan.
- Sprinkle with poppy seeds and bake for about 45 min or possibly till the loaf is golden brown and produces a hollow sound when tapped. Remove loaf from pan and cold on a wire rack. May freeze in an air-tight container for 30 days.
- Slice to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 431g | |
| Calories 256 | |
| Calories from Fat 15 | 6% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2349mg | 98% |
| Potassium 264mg | 8% |
| Total Carbs 55.63g | 15% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.92g | 3% |
| Protein 5.22g | 8% |
