It took me a LONG time to perfect gluten-free, yeast-free bread! Many loaves were inedible, and much money was spent at the health food store as Mila went through her ‘toastie’ stage. I am very proud of this recipe, and it is the only one of my breads that Mila has not only eaten, but also thoroughly enjoyed!
Mila’s “toastie stage” (when she would only eat toast for breakfast) lasted for 4 months. As toast became such a big part of her diet, I really wanted it to be more than just a filler of processed flours. Which is why I have added the sweet potato and the flax seeds.
Instead of just being a base for nutritious toppings, this bread is highly nutritious itself. Sweet potatoes are an excellent source of vitamins A, B and C and the flax seeds add omega-3 essential fatty acids and fibre. Both these ingredients have both anti-oxidant and anti-inflammatory benefits and can both prevent and relieve constipation.
Prep Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
You can replace the sweet potato with butternut and add a pinch of cinnamon to the mix.
Play around with flavours by adding spices (cinnamon, nutmeg), herbs (dried oreganum, basil, rosemary) and ground seeds (sunflower seeds, pumpkins seeds).
As with all gluten free baking it is very important to get your mixture into the oven as quickly as possible once mixed. To this end be sure to do all your preparation before you being to mix the ingredients.
SHARE THE LOVE: