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

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

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 loaf

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.