Monday, 2 May 2016

Gluten-free breads / loaf with sweet potato

Best gluten free bread recipe ever. This is my twist - by adding olives, sun dried tomatoes and spring onion makes this bread tasty and delicious. By also adding sesame seeds gives a nice crunch and extra nutritional value.
I have repeatedly baked this bread successfully which means all the family were happy until they realised that it also contained olives! By baking it in muffin tin you can add olives to half the breads and leave the rest without. Job done, everyone is happy! 


2 medium size sweet potato
60 ml oil
170 gr gluten-free flour ( I used rice flour)
2 tsp baking powder
1/2 tsp salt
2 eggs
2 chopped spring onions
chopped 3-4 sun dried tomatoes
few olives

Peel and cut into cubes the sweet potato.
Steam it for 15 minutes or until is very soft.
Set a side to cool down.
Mash it together with the oil, the eggs, previously whisked and add the flour together with the baking powder.
Add the veggies if you wish as well as the sesame seeds.
Bake it in a loaf tin or in a muffin tin for 20 - 25 minutes on 190 C

No comments:

Post a Comment