Oh! So. YUMMY!!!! This stuff is soooo amazing I had to put my.. 3rd? 4th? slice down to type this!!! No, I'm normally not such a pig but I LIKE THIS STUFF!!! It has been so long since I had a GF bread that I like!! Even Kaelyn has come back several times just to ask for more bread.. plain bread!! Of course it is great toasted with jelly too!!
I had a recipe in my email this morning and from http://www.glutenfreecookingschool.com and I LOVE IT!! I also have to confess that I used the wrong size measuring cup.. and I didn't have cream of tartar so i substituted...and this still came out GREAT!!!
No. I suppose I NEVER follow a recipe. LOL!
If you want to see the original recipe, go check out Angie's free Travel Bread recipe at GFCS. (I have not joined the pay portion yet, but she sends out a few GF recipes a week, so sign up for the newsletter it is sooo worth it!!!)
Gluten-Free Potato Bread
Ingredients:
Directions:
Slice while still slightly warm for less crumbing, but this is a very soft, moist bread, so don't slice too thin! Store wrapped in one layer of parchment paper, wrapped in cling wrap to keep moist. I have no long it will last wrapped on the counter vs. wrapped in the fridge or freezer.. and I doubt mine will last long enough to test it!!! Traditional potato breads freeze well also.
So far it is perfect for everything I can't wait for lunch sandwiches tomorrow!
EDITED TO ADD: REFRIGERATE!!! With the moistness of the potatoes and the lack of preservatives in the other all natural ingredients this went bad quick at room temperature but my 2nd loaf lasted a while on the fridge!
No. I suppose I NEVER follow a recipe. LOL!
If you want to see the original recipe, go check out Angie's free Travel Bread recipe at GFCS. (I have not joined the pay portion yet, but she sends out a few GF recipes a week, so sign up for the newsletter it is sooo worth it!!!)
Gluten-Free Potato Bread
Ingredients:
- 2/3 cup potatoes, cooked and mashed
- 1/4 cup margarine or butter
- 1/3 cup sugar
- 6 eggs, separated
- 3/4 cup milk
- 2 cups rice flour plus 2-Tbsp GF soy flour
- 2 TBSP GF baking powder
- 1 tsp salt
Directions:
- Preheat oven to 350°F.
- Cook potatoes and mash to remove lumps while warm.
- Cream them with the butter and sugar.
- Add the egg yolks and milk. Mix well.
- Sift the dry ingredients together and combine with the wet ingredient mixture.
- Beat egg whites until they hold a soft peak.
- Fold egg whites into mixture. (NOTE: Some streaks may remain - remember, if you over mix your egg whites they deflate!)
- Pour mixture into a greased bread pan.
- Bake for 1 hour or until nicely browned, gently turning the pan around about halfway through cooking.
- Allow to cool in pan for 10-15 minutes then flip onto a cooling rack, flipping to a different side every 10-15 minutes for even "drying".
Slice while still slightly warm for less crumbing, but this is a very soft, moist bread, so don't slice too thin! Store wrapped in one layer of parchment paper, wrapped in cling wrap to keep moist. I have no long it will last wrapped on the counter vs. wrapped in the fridge or freezer.. and I doubt mine will last long enough to test it!!! Traditional potato breads freeze well also.
So far it is perfect for everything I can't wait for lunch sandwiches tomorrow!
EDITED TO ADD: REFRIGERATE!!! With the moistness of the potatoes and the lack of preservatives in the other all natural ingredients this went bad quick at room temperature but my 2nd loaf lasted a while on the fridge!
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