Gluten-free potato bread

Heat potatoes. Mash lumps. Cream with butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk.(You can add up to ΒΌ cup of sweet potato flour for more intense flavour, but add in more milk) Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 350 degrees for 1 hour.



1/2 cup potatoes, mashed
3 teaspoons GF baking powder
1/4 cup margarine or butter
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon cream of tartar
6 eggs, separated
1/2 teaspoon salt
2 cups brown rice flour + 2 Tablespoons soy flour + 3-5 tbsp sweet potato flour
3/4 cup milk