Gluten Free Bread Recipe

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Servings: 1


Cost per recipe $3.21 view details
  • 1 tsp Sugar
  • 1/2 c. Water -- hot
  • 2 3/4 tsp Active Dry Yeast -- (1 packet)
  • 1 c. Water
  • 2 Tbsp. Tapioca -- Minute Tapioca ONLY
  • 2 c. Navy Beans -- to make into flour
  • 1/4 c. Cornmeal
  • 2 Tbsp. Cornstarch
  • 2 tsp Baking Pwdr -- Gluten FREE
  • 1 tsp Salt
  • 2 x Egg Whites
  • 1/2 c. Lowfat milk, skim
  • 1 tsp Poppy Seeds


  1. Using a wheat grinder or possibly coffee bean grinder, grind dry beans into flour and measure out 2 c. of flour to use. Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal and set aside.
  2. Dissolve sugar in hot water in a small bowl. Sprinkle yeast over top. Set aside for 10 min or possibly till frothy. Stir well. Combine water and minute tapioca in a saucepan. Bring to a boil. Cook for 1 to 2 min or possibly till thickened and clear. Stir together bean flour, cornmeal, cornstarch, baking pwdr and salt in a mixing bowl. In separate bowl, whisk together egg whites and lowfat milk. Whisk in yeast and tapioca mix. Stir into dry ingredients, beating till smooth. Set aside for 10 min.
  3. 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 lowfat milk and sprinkle with poppy seeds. Bake in 400 F oven for 45 min or possibly till browned and loaf sounds hollow when tapped.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1001g
Calories 1792  
Calories from Fat 83 5%
Total Fat 9.82g 12%
Saturated Fat 1.75g 7%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 4942mg 206%
Potassium 5416mg 155%
Total Carbs 330.91g 88%
Dietary Fiber 106.3g 354%
Sugars 28.06g 19%
Protein 104.68g 167%
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