Potato Rice Sponge Bread (Gluten-Free and Low Sugar)

Name: Potato Rice Sponge Bread (Gluten-Free and Low Sugar)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf, 12 serving(s)
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

Submitted by mattdegasperi

"A pleasant spongy light bread! Copyright (c) Bette Hagman"

Download

Ready In:: 1hr 15mins
Ingredients:: 6
Yields:: 1 loaf
Serves:: 12

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

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.
In another bowl, beat egg yolks for about 5 minutes at high speed until light, creamy and fluffy.
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.
Bake 45 to 50 minutes and cool 1 hour before removing from pan. Allow to cool 3 hours before slicing.