If you were wondering “What can be made from sweet potato flour?”, well this gluten-free bread loaf is a good answer to your question.

Differently from the traditional American sweet potato bread, this dough is not made with sweet potatoes, but with its flour.

Is sweet potato flour gluten-free?

Sweet potato flour is a gluten-free flour made from dried, finely ground sweet potatoes. Sweet potato flour may be used in baking, to increase nutritional value of various foods, and as a binding agent. Rich in fibers and low in saturated fats, this gluten-free alternative to wheat flour gives the dough a nice softness. With sweet potato flour you will avoid washing, peeling, cutting and mashing sweet potatoes. You can use it right away, because sweet potato flour is ready to use.

What is the trick to making good gluten-free bread?

During my years of experience in gluten-free baking, I understood that mixing different types of flour is the key for success. In this recipe we use white rice, buckwheat, tapioca and sweet potato flours. No gums or additives are necessary. Psyllium husks is essential and cannot be replaced.

Sweet potato bread loaf (gluten-free)

3 from 3 votes

Course: SidesDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Resting time

4

minutes

Ingredients

• 1+ ¼ cup 1+ ¼ active sourdough starter (250 g)

• 2 cups 2 water (450 g)

• 6 tbsp 6 psyllium husks (40 g)

• ½ cup + 1 tbsp ½ sweet potato flour (80g)

• ½ cup + 2 tbsp ½ white rice flour (100 g)

• ½ cup ½ tapioca flour (70 g)

• ½ cup ½ buckwheat flour (85 g)

• 2 tsp 2 fine salt (6 g)

How to

• Dissolve your sourdough starter in water, then add the psyllium husks and mix well. If using psyllium powder, add it directly with the flour during next step.
• Add all the flours and salt and mix with a stand mixer or electric whisk for 4-5 minutes.
• Move the dough to a banneton or an oiled bowl, cover tight and let it rest for 4 hours in a warm place.
• After resting time, pre-heat the oven with a dutch oven inside at 455°F/230°C. When ready, carefully remove the dutch oven, open and transfer the dough into it. Score the surface with a knife. Cover with the lid and transfer back to the oven.
• Bake for 30 minutes covered, than remove the lid and lower the temperature at 395°F/200°C. Bake for additional 25 minutes.
• Let it cool completely before slicing. I prefer to wait overnight before slicing.

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Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or these French baguette bread.

And you can also follow my Instagram adventure, where I share all the latest recipes in the gluten-free sourdough (but also yeasted) world!