A soft, flavorful bread with no wheat, no milk, and no sugar—perfect for a balanced and inclusive diet.
⭐ Why You’ll Love This Bread:
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Gluten-free and lactose-free
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No added sugar
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Light, fluffy texture
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Made with real ingredients like sweet potato
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Freezer-friendly and perfect for meal prep
Ingredients
Dry Ingredients
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200 g rice flour
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90 g sweet cassava starch (also called tapioca starch)
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60 g cornstarch
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20 g sugar
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10 g instant dry yeast
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5 g baking powder (like Royal)
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6 g xanthan gum
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3 g salt
Wet Ingredients
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75 g raw sweet potato, peeled and chopped
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1 whole egg (approx. 55 g)
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50 ml olive oil or neutral oil (like sunflower or canola)
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300 ml warm water (around 40–45°C / 104–113°F)
Instructions
1. Prepare the Dry Mix
In a large mixing bowl, combine all dry ingredients:
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Rice flour
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Sweet cassava starch
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Cornstarch
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Sugar
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Yeast
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Baking powder
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Xanthan gum
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Salt
Mix thoroughly to ensure even distribution. This blend creates the base for a light, elastic crumb.
2. Blend the Wet Ingredients
In a blender, add:
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Chopped raw sweet potato
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Egg
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Olive oil
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Warm water
Blend on high until the mixture is completely smooth. This provides moisture, structure, and a subtle natural sweetness.
3. Combine and Mix the Dough
Pour the blended wet ingredients into the bowl with the dry mix.
Mixing methods:
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Stand mixer: Use the dough hook or paddle attachment on medium speed for 3–5 minutes.
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By hand: Stir vigorously with a sturdy spoon or spatula for about 10 minutes. The dough should be smooth, sticky, and elastic—closer to a thick batter than traditional bread dough.
4. Prepare the Pan
Use a high-sided pan, approximately 4 x 8 x 4 inches. If using a shorter loaf pan:
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Split the dough into two pans
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Or extend the height using a collar of parchment or foil
Grease the pan lightly or line with parchment for easy release.
5. Let the Dough Rise
Pour the dough into the prepared pan. Smooth the surface with a spatula.
Let rise in a warm, draft-free spot for about 15–25 minutes, or until nearly doubled in volume. Rise time may vary depending on ambient temperature.
6. Bake the Bread
Preheat your oven to 200°C (390°F).
Place the pan in the center of the oven and bake for 45 to 50 minutes, or until:
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The crust is golden brown
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The loaf sounds hollow when tapped
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A skewer inserted comes out clean
7. Unmold Immediately
Once out of the oven, remove the bread from the pan while still hot to prevent the bottom from becoming soggy due to trapped steam.
Cool on a wire rack for at least 30 minutes before slicing.
Storage Tips
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Room Temperature: Wrap well in plastic or store in an airtight container. Keeps fresh for 2–3 days in a cool place.
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Refrigerator: Lasts up to 7 days. Warm slightly before serving to revive texture.
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Freezer: Wrap tightly and freeze for up to 3 months. Defrost at room temperature, then toast or heat in the oven for best results.
️ Serving Suggestions
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Toasted with nut butter and sliced bananas
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As sandwich bread with avocado, grilled veggies, or turkey
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Served warm with olive oil and herbs as a side dish
Pro Tips for Success
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Use warm—not hot—water to activate the yeast without killing it.
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Don’t skip xanthan gum: it’s crucial for mimicking gluten structure.
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Let it cool completely before slicing to maintain the crumb integrity.
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Avoid overproofing: if the dough rises too much, it can collapse in the oven.
Final Thoughts
This gluten- and lactose-free bread is proof that dietary restrictions don’t have to mean compromising flavor or texture. It’s quickly becoming a staple for many who seek wholesome, allergen-conscious homemade options. Whether you’re gluten-sensitive or simply experimenting with alternative baking, this recipe is a winner.
Would you like a printable PDF version of this recipe or ideas for flavor variations (like herbed, seeded, or savory loaves)?
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