Gluten free bread for those with allergies

Yield: 1 servings

Measure Ingredient
1½ cup + 1 tbsp wheat starch flour
1 tablespoon Sugar (optional)
\N dash Of salt
¼ cup Margarine or butter
1 cup Warm milk
2 eaches Egg whites

Sift dry ingredients into a bowl, rub in the margarine with pastry blender until it looks mealy. Mix in the warm milk to make a batter consistency. Add beaten egg whites (not to stiff). Mix lightly and pour into greased loaf pan. Bake at 450F for about 10 minutes, then reduce temperature to 300F for a further 30 minutes. Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-09-95

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