Gluten-free, dairy free sweet potato bread
posted November 2020
This is good made with either sweet potato or yam. November 2022: I made a few tweaks to provide an alternative to coconut oil and coconut milk. I like it better with the changes in red below.
Mix together:
1 cup teff flour (not whole grain teff)
½ cup superfine almond flour
½ cup sorghum flour
½ cup potato starch
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum
4 teaspoons ground cinnamon
½ teaspoon ground allspice
⅓ cup granulated sugar
1 cup brown sugar
Melt ½ cup coconut oil (or vegetable cooking oil) and add it to the dry ingredients while stirring continuously (otherwise it will make little lumps of oil as it cools and it’s very hard to blend them in)
Puree 1 to 1 1/2 cup baked or microwaved sweet potato or yam with ⅓ cup water and stir the puree into the batter
Add:
3 eggs
3 teaspoons vanilla extractor
3 teaspoons apple cider vinegar
½ cup coconut milk (I use the canned whole milk) or dairy alternative milk such as unflavored oat milk or almond milk
Oil two 5-inch by 9-inch loaf style baking pans. Divide the batter between the two pans and bake about 50 minutes at 350 ⁰F. The bread is done when a toothpick inserted into the middle of the loaf comes back out clean. Let cool for 10 – 15 minutes and then remove from the pans to finish cooling. It slices better when it’s cool.
Mix together:
1 cup teff flour (not whole grain teff)
½ cup superfine almond flour
½ cup sorghum flour
½ cup potato starch
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum
4 teaspoons ground cinnamon
½ teaspoon ground allspice
⅓ cup granulated sugar
1 cup brown sugar
Melt ½ cup coconut oil (or vegetable cooking oil) and add it to the dry ingredients while stirring continuously (otherwise it will make little lumps of oil as it cools and it’s very hard to blend them in)
Puree 1 to 1 1/2 cup baked or microwaved sweet potato or yam with ⅓ cup water and stir the puree into the batter
Add:
3 eggs
3 teaspoons vanilla extractor
3 teaspoons apple cider vinegar
½ cup coconut milk (I use the canned whole milk) or dairy alternative milk such as unflavored oat milk or almond milk
Oil two 5-inch by 9-inch loaf style baking pans. Divide the batter between the two pans and bake about 50 minutes at 350 ⁰F. The bread is done when a toothpick inserted into the middle of the loaf comes back out clean. Let cool for 10 – 15 minutes and then remove from the pans to finish cooling. It slices better when it’s cool.