Gluten free sweet potato bread

I finally managed to perfect this gluten free sweet potato bread recipe. Now it’s extra soft on the inside, crunchy on the outside and so good with both savory and sweet toppings. This savory bread is made with healthy ingredients, like almond flour, eggs and sweet potato. It’s a fluffy and moist, delicious with an avocado + smoked salmon topping.

But the same recipe can also per perfect for a sweet version, ideal for breakfast. In this case, just add half a teaspoon of cinnamon, half a teaspoon of ginger and 1 tbsp of sugar.

Naturally gluten free, this recipe doesn’t include commercial mix, nor gums or additives. It is also grain free, paleo, lactose free.

To make this recipe quicker, it is possible to use canned sweet potatoes, but make sure they are unsweetened. If you don’t have sweet potato puree ready, steam peeled sweet potato cubes for 10 minutes until you can easily pierce them with a fork. 

Gluten free sweet potato bread

4.5 from 4 votes

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 medium eggs

• 230 g / 1 cup of steamed sweet potatoes (or canned)

• 80 g / ⅓ cup unsweetened almond milk (or soy milk)

• 150 g / 1.5 cups + 1 tablespoons almond flour 

• 60 g / ½ cup tapioca flour 

• 1 tbsp coconut flour

• 1 tsp baking soda 

• a pinch of sea salt

How to

• Pre heat your ovent to 180°C/360°F.
• Smash the sweet potatoes with a fork until they have no lumps.
• Mix well the mashed potatoes with the eggs and milk in a big bowl.
• Add the flours + salt + baking soda to the wet ingredients. Mix well.
• Line a loaf baking pan with parchement paper. Pour the batter into the pan. Optional: sprinkle with seeds on top!
• Bake at 180°C/360°F for 1 hour. Let it cool completely before slicing.

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This gluten free sweet potato bread is too difficult for your current baking level?

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