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Non-Wheat, Non-Yeast Sweet Potato Bread
From The Whole Food Bible, by Chris Kilham

This wheat-, egg-, dairy-, and corn-free recipe features flaxseed as an alternative to eggs as a binding ingredient. The natural sweetness of the sweet potato makes the maple syrup optional.


1 medium sweet potato
2 Tbsp flaxseed, ground, or 2 eggs
2/3 cup water
1/4 cup maple syrup (optional)
1/4 cup safflower oil
1/2 cup water
1 cup rice flour
1-1/2 cup barley flour
1 tsp baking soda
1 tsp corn-free baking powder
1-1/2 tsp ground cinnamon
1 tsp sea salt


Bake the sweet potato in a preheated 400F (205C) oven for 30 to 35 minutes, or until tender. Let cool, remove the flesh from the skin, mash the flesh, and set aside.

Preheat the oven to 350F (175C; Gas Mark 4).

Boil the flaxseed in 2/3 cup water for 3 to 5 minutes, or until it is the consistency of egg whites (omit this step if using eggs).

Cream the flaxseed mixture or eggs with the maple syrup and oil in a large bowl until smooth and creamy.

Add the sweet potato and 1/2 cup water to the flaxseed or egg and maple syrup mixture. Blend well.

Sift together the remaining ingredients and add to the liquid mixture. Stir just enough to blend the ingredients (mixing too long will make the batter tough).

Pour the mixture into an oiled and floured 9-by-5-inch loaf pan and bake for 45 minutes. The bread is done when a knife inserted into the center comes out clean.


  • Use yams, mashed potatoes, pumpkin, or pureed fruit instead of sweet potato and eliminate the 1/2 cup added water
  • Eliminate the maple syrup and use 1/2 cup fruit juice in place of the 1/2 cup water
  • Substitute millet flour for rice flour

Yield: Makes one 9-by-5-inch loaf

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