Bread is just dang challenging when gluten-free is involved.
Most gluten-free products are made with crap ingredients and are not for the frugal-minded. Homemade versions can be challenging because it’s not as easy as just changing out one flour for another, plus a lot of gf breads get gummy in the middle.
Obviously, this isn’t a loaf bread. This Sweet Potato Sheet Pan Bread eats more like a naan bread without the fluffiness. It gives you a bread-like quality with added veggies (think fiber!) I make versions of this all the time for my retreats and rooftop events– it’s always a hit.
Bake up a batch of this Sweet Potato Sheet Pan Bread and let me know how it goes. Snap a photo and tag me on IG @happyeatshealthy.com .
Happy eating,
~Monique
Sweet Potato Sheet Pan Bread
1 cup almond flour
1/2 cup 1-for-1 gf flour
1/2 cup arrowroot flour
1 cup sweet potato, mashed but not smooth
1/2 cup cauliflower, mashed but not smooth
2 eggs
1/2 teaspoon salt
1/2 tsp baking powder
optional spices like garlic powder, ground cumin or cinnamon.
Preheat the oven to 325 degrees.
Mix all the ingredients together in a bowl. Spoon onto a parchment-lined sheet pan. Spread out to a flatbread thickness. Have patience and use the back of a silicone spatula. Score, if desired.
For a chewy texture, bake until the flatbread holds its shape and has become lightly browned on the bottom (30-45 minutes). Bake longer for a crispier texture.
Note: The slices will freeze well. Place each piece between parchment and wrap in plastic wrap.
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