| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Gluten free | 1 | Servings | |
INGREDIENTS
| 1 | c | Rice Flour, Unsifted |
| 1/2 | ts | Salt |
| 3 | ts | Baking Powder |
| 4 | tb | Sugar |
| 2 | Egg Yolk | |
| 4 | tb | Shortening |
| 1/2 | c | Coffee Rich, Diluted |
| 2 | Egg Whites, Well-Beaten |
INSTRUCTIONS
Combine and sift flour; baking powder; salt. Cream softened shortening. Then cream with sugar until well blended. Stir in unbeaten egg yolks. Add flour alternatively with the coffee rich, fold in the well beaten egg whites. Spread into a well-greased loaf pan 8x4x3. Bake in a preheated oven at 325F for about 45 minutes, until a toothpick comes out clean. If browner loaf is desired, raise temperature to 450F for the last 5 minutes of baking. Remove from oven, let stand about 5 minutes. Turn out on a rack to cool. Carole Walberg Recipe by: Manitoba/Saskatchewan Diet Manual Posted to EAT-L Digest 25 Mar 97 by Robert and Carole Walberg <walbergr@MB.SYMPATICO.CA> on Mar 25, 1997
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