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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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% |
