RCI-BR.003.0217.001
Gluten-free Travel Bread
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Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan and set aside.
2
Cream together margarine or butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
3
Add the mashed potatoes to the creamed mixture and blend until well combined.
4
Beat in the 6 egg yolks one at a time, ensuring each is fully incorporated before adding the next.
5
In a separate bowl, whisk together brown rice flour, soya flour, gluten-free baking powder, baking soda, cream of tartar, and salt.
6
Alternately add the flour mixture and milk to the potato mixture, beginning and ending with the flour mixture, stirring gently until just combined.
7
In a clean bowl, beat the 6 egg whites with an electric mixer until stiff peaks form.
8
Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the whites.
9
Pour the batter into the prepared loaf pan and smooth the top.
10
Bake for 35 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden.
35 minutes
11
Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.