Gluten Free Quick Sweet Potato Bread

Gluten-free bread that is soft, quick to make and loaded with fiber and good fats! This recipe can be whipped up in 5 minutes and even prepped ahead to save more time.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the dry ingredients in a bowl and mix well.

Step 2

Mix together the mashed sweet potatos, egg and hemp oil in a bowl until well incorporated.

Step 3

Add the dry ingredients into the wet and stir until well incorporated.

Step 4

Grease a microwave safe glass container or ramekin. I use a glass food saver that is 5"x5".

Step 5

Add all the bread batter into the glass container. Push the batter into the corners and smooth out the top.

Step 6

Microwave on high, 3 minutes

Step 7

When cooking is done, carefully remove the glass or ramekin from the microwave with gloved hands. Carefully turn the container upside down on a plate or cutting board and the bread will slide out.

Step 8

Let the bread cool off a little. Use a serrated knife and slice the bread horizontally into two. This yields beautiful slices that can be used as toasts.

Step 9

A lot of steam comes out of this bread so it may feel a bit wet to the touch. To mitigate this steam issue, I like to toast the bread and top with nut butter or jam for a quick breakfast. Or, make sandwiches with these slices and toast the sandwich in a pan to optimize the texture!