POTATO QUICK BREAD
1 c. milk or buttermilk
2 eggs
2 Tbs. sugar
3 Tbs. vegetable oil
2 c. potato starch flour
2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
Scald sweet milk, if used, and set aside to cool. Buttermilk does not need to be scalded. Separate eggs. Beat whites until stiff. In a separate bowl, beat yolks. Add cooled milk, sugar and oil to beaten yolks. Sift together flour, baking powder, salt and xanthan gum, and add to yolk mixture. Mix well. Then gently fold in egg whites. Pour batter into two greased 8x4-inch pans. Bake in preheated 350 degree F. oven for 40 minutes.
A little bit heavy bread; excellent for toast and open-faced sandwiches.
QUICK AND EASY MUFFINS
¼ c. sugar
2 Tbs. shortening
2 eggs
1 c. GF flour or all rice flour
¼ tsp. salt
2 tsp. baking powder
½ c. milk or nondairy liquid
¼ tsp. vanilla
In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Stir together the flour, baking powder and add to the egg ...