Ingredients:
� 1 tsp granulated sugar
� 1/2 cup warm water (110-F degrees)
� 1 Tbsp dry yeast
� 1 cup water
� 2 Tbsp minute tapioca
� 2 cups whole bean flour
� 1/4 cup cornstarch
� 2 tsp gluten-free baking powder
� 1 tsp salt
� 1 tsp poppy seeds
� Non-Stick Cooking Spray and Cornmeal

Method:
� Pre-heat oven to 400°F. 

� 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.