Michelle's Potato Rice Sponge Bread

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Prep time
Cooking time
Total time


Michelle's Potato Rice Sponge Bread


large eggs (separated)
3⁄4 c
potato (starch)
1⁄2 c
rown rice flour
1 t
2 t
baking powder


Preheat oven to 350 degrees. Lightly grease a bread pan with canola, olive oil or butter. Separate eggs. In large bowl, beat egg whites until mounds form. In another bowl, beat egg yolks until light, creamy and fluffy (about 4-5 minutes at high speed). Then sift together the flour, salt and baking powder in a separate bowl. Sprinkle about 1/3 of the flour mixture over the egg whites and fold together gently until well mixed. Repeat this 2 ore times until you are out of flour. Carefully6 fold beaten egg yolks into flour mixture until well blended. Pour batter into prepared pan. Bake 45-50 minutes. Cool a while before removing from pan. Yield = 1 loaf.
This bread is really good with a lot of butter and is not quite as many carbs per slice because of the eggs