Buckwheat Sweet Potato Quick Bread

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 by Natalie
Filed under: Quick Bread Recipes

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