Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      granulated sugar
     1/2  cup           warm water
   1      envelope      active dry yeast
   1      cup           water
   2      tablespoons   minute tapioca
   2      cups          whole bean flour
     1/4  cup           cornmeal
   2      tablespoons   cornstarch
   2      teaspoons     gluten-free baking powder
   1      teaspoon      salt
   2                    egg whites
     1/2  cup           skim milk
   1      teaspoon      poppy seeds

Preparation:

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, cornstarch, 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.