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Sweet Potato Bread - Gluten-Free, Milk-Free, Egg-Free
Rate Sweet Potato Bread - Gluten-Free, Milk-Free, Egg-Free
Avg. rating 5 from 13 votes.
# of Servings: 1 loaf
Recipe Created By: Megan Stone
1 box King Arthur Gluten-Free Bread Mix (contains yeast packet)
1 3/4 cups lukewarm milk alternative beverage
1/4 cup oil or butter *
3/4 cup sweet potato puree
Warm milk on stove.
Place milk, butter/oil, sweet potato puree, and yeast in stand-up mixer and mix well.
Add flour mixture one cup at a time and scrape the sides between each added cup.
Once all the flour has been added, beat at medium-high speed for 2 minutes.
Lightly grease loaf pan and add bread mixture to the pan.
Wet fingers and spread bread mixture evenly in loaf pan.
Pre-heat oven to 350 °F.
Keep bread mixture in a warm location to rise about 20-40 minutes, or until the bread rises to the top of the loaf pan.
Bake 50-60 minutes.
Remove from loaf pan and place on cooling rack.
I use grapeseed oil, but any oil or butter will work. *If you use butter, this recipe will not be free of milk. There are milk-free and soy-free margarines available.
I use So Delicious coconut beverage for the milk alternative.
The sweet potato puree replaces the 3 eggs called for in the recipe.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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