Gluten-Free Bread

Yield:	16 Servings
Categories:	Allergy, Diabetic

1	ts	Granulated sugar
1/2	c	Warm water
1		Envelope active dry yeast
1	c	Water
2	tb	Minute tapioca
2	c	Whole bean flour
1/4	c	Cornmeal
2	tb	Cornstarch
2	ts	Gluten-free baking powder
1	ts	Salt
2		Egg whites
1/2	c	Skim milk
1	ts	Poppy seeds

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