Potato Flour Bread
3 eggs, medium sized, separated
250ml buttermilk, plain yoghurt, soy/rice milk with a squeeze of lemon juice
1 tablespoon sunflower oil, plus extra for greasing
250g potato flour
100g fine corn/maize meal
3 teaspoons gluten free baking powder
1 teaspoon sugar (or honey)
1/2 teaspoon salt
Preheat the oven to 190C. Grease an 11 X 21 cm non stick loaf tin with a little oil and line it with baking parchment.
Whisk the egg yolks, buttermilk and oil in a large bowl.
Sift in the potato flour, corn/maize meal, sugar and salt and mix well.
In a separate bowl, beat the egg whites until stiff but not too dry.
Mix a third of this into the batter to loosen it a little, then fold in the rest.
Pour the mixture into the prepared loaf tin.
Place in the preheated oven and bake for 45 minutes.
Use the skewer test to ensure the bread is cooked.
Remove from the oven and allow to cool in the tin, then run a knife around the edge of the tin to loosen the loaf.
Turn out and slice.