mmm fluffy, spongy quick bread- gfcf and corn free *note for meatloaf

[Guest guest]

beat 3 egg whites, added a pinch of tartar sauce then set them aside

take 2 cups of my baking mix(see recipie below),

and added 1 1/2 to 2 cups of club soda (make sure there are no extra

ingredients like salt or natural flavoring)

mixture should be the consistency of a semi thick pancake batter-

thickens as it sits

fold in egg whites and bake- it doesn't rise too much but its the

softest I ever made!

you may add some extra cinnamon and sugar if you'd like

I slice and freeze for tuna or chicken or pbj sandwiches. Would also

be awesome microwaved with hot soy butter or french toasted.

baking mix- (1 # each of millet, potato, and tapioca flours,1 1/2 #

white rice flour, [in all there should be 20 cups of flour in ratio

to the following ingredients] 10 tsp featherweight baking powder, 5

tsps baking soda, 10 tsps sea salt, 1 cup sugar, 1 cup olive oil)

***** I always trim the bread crust an toss them in a bag in the

freezer to use later for meatballs and meatloaf " The crusts always

seems dry to me on rice bread so this works great and Jay (my PDD

guy) eats the sandwich better w/o crust