Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 Potato Bread (Gluten and Yeast Free) Source: www.vegan-food.net 250 grams (8 ounces) potato starch 4 heaping tablespoons finely ground nuts 2 tablespoons (30 ml) oil 4 teaspoons GF baking powder 1 teaspoon sugar 2 1/2 egg replacers pinch of salt 115 milliliters (4 fluid ounces) water Put egg white replacer, water and salt in a bowl and whisk vigourously until it stands in stiff peaks. Sieve together the potato starch and baking powder. Add to the peaked mixture with the rest of the ingredients and beat to a smooth paste. Put into a well oiled tin and bake at 205 C (400 F) for 35 minutes. Turn out to cool. NOTES: Best eaten same day. Quote Link to comment Share on other sites More sharing options...
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