Ethel's GF Cornstarch Bread - Marvin Becker
This recipe appears to be very close to Bette Hagman's Cornstarch Bread
recipe on page 92,
"The Gluten-Free Gourmet"
1-1/4 cups cornstarch
2-1/2 tbs. potato starch
2 tbs. sugar
3/4 tsp. xanthum gum
1 pkg. yeast
Whisk together
1 egg white
Put in a one cup measuring cup and add water(as hot as your hand can
stand) to make a scant cup. Add to the dry ingredients and beat for three minutes. Let rise for
15 minutes. Add
2-1/2 tbs oil
3/4 tsp salt
Mix well and put in loaf pan. Let rise 45 minutes or until doubled in size.
Pre heat oven to 450 degrees. Bake for 25 minutes.
I spray the baking pans with oil before filling and sprinkle sesame seeds on the surface of the
loaf. Let cool before slicing.
I usually make two loaves at a time. Doubling the amounts of the
ingredients is very convenient.