Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with
cornmeal
& set aside.
In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over
top
& set aside to proof. Stir well.
In a saucepan, combine 1 c water & tapioca. Bring to a boil & cook for 1
to 2 mimutes, until thickened & clear.
In a mixing bowl, stir together bean flour, cornmeal, cornstarch, baking
powder & salt. Whisk together the tapioca & raised yeast. Stir into dry
ingredients. Beat until smooth & set aside for 10 minutes. Knead until
soft & turn into prepared loaf pan. Sprinkle with poppy seeds & bake 400F
for 45 minutes or until the loaf tests done.
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