I saw some good-looking sweet potatoes (Carolina Ruby) at Whole Foods today and decided that it was finally time to bake something for Gluten A Go Go’s Bread Baking Bonanza blog event for National Celiac Awareness Month and the World Day of Bread, October 16th. I can’t wait to get my hands on all those gluten-free bread recipes!
BUCKWHEAT SWEET POTATO BREAD
1/2 cup buckwheat
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
3/4 cup organic brown sugar
3 Tablespoons ground flax seed
2 teaspoons+ orange zest (I think I will add even more next time)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon xanthan gum
1 egg, beaten
3 Tablespoons vegetable oil
1 cup freshly squeezed orange juice
12 oz. mashed cooked sweet potatoes (I baked mine)
Directions:
Preheat the oven to 350 degrees. In a medium bowl, combine all of the dry ingredients-from buckwheat flour to xanthan gum. In a separate bowl, combine sweet potatoes, orange juice, oil, and egg. Pour dry ingredients into the liquid ingredients and mix until moistened. The mixture will be sticky- I had enough liquid with 1 cup orange juice, but depending on the amt of sweet potatoes you may need to add a little more juice to moisten the dough. Pour in a greased loaf pan. Bake for about 50 minutes. Let the bread cool in a pan for 10 minutes and then loosen from the pan. At this point, I greedily slice the bread, but you may want the bread to cool a little before cutting.
I was inspired by this recipe in Cooking Light.
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Posted on September 27th, 2007 by Natalie
Filed under: Quick Bread Recipes
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As usual, this looks amazing; definitely add it to your breakfast roundup with some cream cheese, maybe dotted with raisins or cinnamon sugar. I adore sweet potatoes and they are so healthy. By the way, when you say “rice flour,” is that white or brown rice flour? What brand do you use? I have only ever bought the brown (and use Pamela’s mix in lieu of white rice).
M-
Good question! Since brown rice and white rice can be used interchangeably in recipes, I just say rice flour. White is more budget conscious and brown is more nutrition-conscious. Anyway, tonight I used white because I am out of brown. I normally buy Bob’s Red Mill or Arrowhead Mills brand brown rice flour. I think the nuttier taste of brown would work well here
oh my!
I love sweet potatoes! And sweet potato bread? Sign me up!
this looks delicious natalie!!! I ALMOST bought some buckwheat flour yesterday at a small natural foods store in Greenville! Now I wish I had! I’ve never used it!
Hi! I have been enjoying your blog for awhile. Great ideas!!!
I’ve been trying to find a use for some sweet potato baby food that no one around here will even look at. Do you think I could use it here? Can you really taste the sweet potato when it’s baked? Is it kinda like pumpkin?
Kate-
This bread is moist, dense and not too sweet. I don’t think it will be for everyone, but it works for me!
Carrie- Buckwheat has a distinctive flavor, so you have to like buckwheat flour to like this bread!
Isabelle- Thanks! I think that would be an excellent use of leftover baby food. Remember that baby food has a higher water content, so you may need to play around with proportions of liquid. The sweet potato lends a good flavor although subtle- the orange zest really complements it well. Let us know how it turns out!
Hi Natalie! My first time commenting on your site, although I love how it has allowed me to keep up with your life and admire your handsome babies!
My colleague, who is a diagnosed celiac, brought to my attention that beauty care store Ulta has a gluten free section on their web site. You probably were already aware that it existed, but you know, I like to help out when I can!
I hope all is well. Love to you and your family!
Meg
I could have sworn I left a comment..bizarre, I must have gotten distracted (that’s a surprise!!).
Looking absolutely yummy, I just had a cup of tea, and this would have been a great sweet to have wish it.
I love sweet potatoes, I always have to remember that they are not just for Thanksgiving!!
Meg- Thanks for commenting! Miss you. I did not know that Ulta had a gf section. I will have to check it out! I actually really need new makeup right now too. Still trying to keep me looking cute, Meg!
SM- My mom made them a lot growing up, although it wasnt until relatively recently that I started making them. It was a really easy baby food to make! How do you make your sweet potatoes at Thanksgiving? I have yet to “de-gluten” my Thanksgiving. I need to audition a few recipes before Thanksgiving rolls around.
Natalie -
I’ll dig through my recipes and find it for you…I like em sweet, so it’s a sweet dish with pecans. SOoooo good.
Almost like a dessert.
Hmm, you just made me think..I wonder if I am doing Thanksgiving this year…got to call the family and find out!
Natalie - Thank you very much for participating in the Bread Baking Bonanza. You can read the Roundup message here.
Your bread looks delicious and thanks for sharing it with us!
Sheltie Girl
Hi,
Just wanted to let you know that I made this bread yesterday and substituted the sweet potato with pumpkin. It turned out totally fantastic. I was leery about using buckwheat because it has such a strong flavor, but it turned out great. I baked it in the mini loaves and froze the rest. I don’t think they will be there for long! LOL Thanks for the great recipe.
dillygirl- I am so glad! I have made various versions (some using 1/4 cup of buckwheat) but I think with the sweet potato/pumpkin and the orange it has a nice flavor. Thanks for posting a comment!
Hi GFM! Nice blog changes! My fiancé needs to work late many days this month so I thought that this recipe - transformed into muffins - would be great for nutrition and portability. He feels better eating gf healthy foods so I am hoping these keep him from getting the plague that everyone around here seems to have.
I subbed quinoa flour for buckwheat flour and added 1 cup of dried cranberries that I had soaked and drained since he loves them. I used the zest of one large orange, but would double it next time for more orange flavor. He’s sleeping now, but I tried one (ha!) and they are very tasty! Thank you!
M-
Next time I make this I will try the quinoa flour. Sounds like a good variation to me! Thanks for commenting.
Okay, something went horribly wrong when I tried this one - I got three little gooey bricks. I don’t think I added enough liquid. I’m still getting used to identifying the right consistency of GF batters. This was also my first experience with buckwheat flour. I think I”ll try a different recipe that has bw to see if I like the flour. I’m sure when done right, this bread is tasty.