Gluten free travel bread
½ cup potatoes, cooked and mashed
¼ cup margarine or butter
¼ cup sugar
6 eggs, separated
2 cups brown rice flour plus 2-tablespoons soya
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
¾ cup milk
Heat and cook potatoes.
Cream with butter and sugar.
Add egg yolks.
Sift dry ingredients and alternately add to the mixture with 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°F for 1 hour.