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    You are in: Home / Recipes / Potato Rice Sponge Bread (Gluten-Free and Low Sugar) Recipe
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    Potato Rice Sponge Bread (Gluten-Free and Low Sugar)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    mattdegasperi's Note:

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

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    Ingredients:

    Serves: 12

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 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. 2
      In another bowl, beat egg yolks for about 5 minutes at high speed until light, creamy and fluffy.
    3. 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. 4
      Bake 45 to 50 minutes and cool 1 hour before removing from pan. Allow to cool 3 hours before slicing.

    Ratings & Reviews:

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

    Serving Size: 1 (45 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 107.0
     
    Calories from Fat 23
    21%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 105.7 mg
    35%
    Sodium 294.8 mg
    12%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 3.1 g
    12%
    Protein 4.2 g
    8%

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