Nongluten Bread
| Yield: | 1 Servings |
| Categories: |
| NORMA WRENN | ||
| 1/4 | c | Mashed or riced potato |
| 4 | tb | Butter; room temperature |
| 1/4 | c | Sugar |
| 6 | md | Eggs; separated |
| 1 1/2 | c | Brown or white rice flour |
| 2 | tb | Soy flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Cream of tartar |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground pepper; (optional) |
| 3/4 | c | Milk; soy milk, or frozen nondairy creamer |
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