Non-Wheat, Non-Yeast Sweet Potato Bread

[Guest guest]

I'm having issues with wheat and am now on a

wheat-free diet. glutten is not a problem, so i used

spelt flour instead of the rice flour/barley flour

combination in this recipe. it turned out good. i

ued egg instead of flaxseed and didn't add the maple

syrup. it wasn't bad at all.

 

Non-Wheat, Non-Yeast Sweet Potato Bread

 

Allergy-Free Sweet Potato Bread

From The Whole Food Bible (Canada, UK), by Chris

Kilham.

 

This wheat-, egg-, dairy-, and corn-free recipe

features flaxseed as an alternative to eggs as a

binding ingredient. The natural sweetness of the sweet

potato makes the maple syrup optional.

 

Ingredients:

 

1 medium sweet potato

2 Tbsp flaxseed, ground, or 2 eggs

2/3 cup water

1/4 cup maple syrup (optional)

1/4 cup safflower oil

1/2 cup water

1 cup rice flour

1-1/2 cup barley flour

1 tsp baking soda

1 tsp corn-free baking powder

1-1/2 tsp ground cinnamon

1 tsp sea salt

 

Instructions:

 

Bake the sweet potato in a preheated 400°F (205°C)

oven for 30 to 35 minutes, or until tender. Let cool,

remove the flesh from the skin, mash the flesh, and

set aside.

 

Preheat the oven to 350°F (175°C) F.

 

Boil the flaxseed in 2/3 cup water for 3 to 5 minutes,

or until it is the consistency of egg whites (omit

this step if using eggs).

 

Cream the flaxseed mixture or eggs with the maple

syrup and oil in a large bowl until smooth and creamy.

 

 

Add the sweet potato and 1/2 cup water to the flaxseed

or egg and maple syrup mixture. Blend well.

 

Sift together the remaining ingredients and add to the

liquid mixture. Stir just enough to blend the

ingredients (mixing too long will make the batter

tough).

 

Pour the mixture into an oiled and floured 9-by-5-inch

loaf pan and bake for 45 minutes. The bread is done

when a knife inserted into the center comes out clean.

 

 

Variations:

 

Use yams, mashed potatoes, pumpkin, or pureed fruit

instead of sweet potato and eliminate the 1/2 cup

added water

Eliminate the maple syrup and use 1/2 cup fruit juice

in place of the 1/2 cup water

Substitute millet flour for rice flour

Yield: Makes one 9-by-5-inch loaf