| 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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