| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | Allergy, Diabetic, Rice, Breads/bm | 18 | Servings |
INGREDIENTS
| 3/4 | c | White rice flour |
| 1/3 | c | Potato starch flour |
| 1 1/2 | ts | Baking soda |
| 2 | ts | Baking powder (GF) |
| 1/4 | ts | Salt |
| 1 | tb | Unflavored gelatin (1 env) |
| 1/3 | c | Margarine |
| 1/3 | c | White sugar |
| 3 | Egg yolks | |
| 1 | ts | Lemon peel |
| 1 | ts | Vanilla |
| 3/4 | c | Mashed banana |
| 1/4 | c | Plain yoghurt |
| 3 | Egg whites |
INSTRUCTIONS
This is a special recipe made without gluten. Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour, baking soda, baking powder, salt and unflavored gelatin together. Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light. Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients. Beat egg whites to stiff peaks but not so they are dry. Fold egg whites into the mixture. Place in the greased loaf pan. Bake for 1 hour. 1/2" slice - 1 starchy choice, 1 fat choice Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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