Travel Bread
Gluten-Free
1/2 c potatoes, mashed
3 t GF baking powder
1/4 c margarine or butter
1 t baking soda
1/4 c sugar
1 t cream of tartar
6 eggs, separated
1/2 t salt
2 c brown rice flour + 2 T soya
3/4 c milk
Heat potatoes. Mash lumps. Cream with butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk. Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 350 degrees for 1 hour
Copyright © 2004 Celiac Sprue Association/United States of America, Inc. (CSA)
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