Potato Rice Sponge Bread (Gluten-Free and Low Sugar)

• 6 large eggs
• 2 12 tablespoons sugar
• 34 cup potato starch
• 12 cup rice flour
• 1 teaspoon sea salt
• 2 teaspoons baking powder

1. Preheat oven at 350 degrees F. Lightly grease 1 nonstick 8" x 4" x 3" bread pan and set aside.
2. Separate eggs.
3. In large bowl, beat egg whites until mounds form.
4. Then beat in the sugar a tablespoon at a time.
5. In another bowl, beat egg yolks for about 5 minutes at high speed until light, creamy and fluffy.
6. Sift together the flours, salt, and baking powder.
7. Sprinkle about one-third of the flour mixture over the egg whites; fold together gently until well mixed; repeat tow more times.
8. Carefully fold beaten egg yolks into flour mixture until well blended.
9. Pour batter into prepared pan.
10. Bake 45 to 50 minutes and cool 1 hour before removing from pan.
11. Allow to cool 3 hours before slicing.

eggs, sugar, potato starch, rice flour, salt, baking powder

Taken from www.food.com/recipe/potato-rice-sponge-bread-gluten-free-and-low-sugar-421140 (may not work)