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The Free-from Food for Family and Friends

This quick, no-rise bread is so incredibly simple to make and requires only a handful of ingredients. Cooked sweet potato binds the dough, adding moisture, flavour and colour.
The result is a crisp crust with a dense, soft and slightly sweet interior. It’s just the thing for a relaxed lunch: serve it with soup, salad, dips or other delights. While it’s at its best served straight from the oven and really doesn’t last more than a day, it’s ideal picnic fare. As soon as you’ve taken it from the oven, wrap it in foil to keep in the warmth; that way you’ll have a fresh loaf to share during a lazy day in the sun. If you make the puréed sweet potato in advance, the bread will take next to no time to prepare.

- nut free - gluten free - vegan - soya free - yeast free -

Makes 1 loaf (to serve 8)

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© 2019 Pippa Kendrick / HarperCollins · Reproduced with permission. · Free-From Food for Family and Friends by Pippa Kendrick out now (HarperCollins) photography Keiko Oikawa
  • Step 1

    Preheat the oven to 200°C (400°F), gas mark 6, and lightly grease a baking sheet with olive oil.

  • Step 2

    Peel the sweet potatoes and cut into 2cm chunks. Bring a saucepan of salted water to the boil, add the sweet potatoes and boil gently for 10 minutes or until very tender to the point of a knife – you want them almost on the point of collapse as this will help when puréeing them. Remove from the heat and drain in a colander, then place in a food processor and blitz until completely smooth.

  • Step 3

    Place the flour, baking powder and salt in a large mixing bowl and whisk together until combined. Add the sweet potato purée, olive oil and 65ml of water and mix together until combined and forming into a ball of dough. Pull the dough together with your hands and knead very lightly for a minute or two, just to smooth it out and help bring it together.

  • Step 4

    Shape the dough into a circle about 15cm in diameter, smoothing the edges and the top with your hands. Place on the greased baking sheet and then use a sharp knife to score two crosses into the top of the loaf, each about 5mm deep, so that eight wedges are already marked before the bread goes into the oven.

  • Step 5

    Bake in the oven for 35–40 minutes or until crisp and golden.
    Divide into wedges and serve warm.

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