Gluten free Bread Makes 1 Loaf

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.