Potato Rice Sponge Bread (Gluten-Free and Low Sugar) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A pleasant spongy light bread! Ingredients:
6 large eggs |
2 1/2 tablespoons sugar |
3/4 cup potato starch |
1/2 cup rice flour |
1 teaspoon sea salt |
2 teaspoons baking powder |
Directions:
1. Preheat oven at 350 degrees F. Lightly grease 1 nonstick 8 x 4 x 3 bread pan and set aside. Separate eggs. In large bowl, beat egg whites until mounds form. Then beat in the sugar a tablespoon at a time.
2. In another bowl, beat egg yolks for about 5 minutes at high speed until light, creamy and fluffy.
3. Sift together the flours, salt, and baking powder. Sprinkle about one-third of the flour mixture over the egg whites; fold together gently until well mixed; repeat tow more times. Carefully fold beaten egg yolks into flour mixture until well blended. Pour batter into prepared pan.
4. Bake 45 to 50 minutes and cool 1 hour before removing from pan. Allow to cool 3 hours before slicing.
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