Sweet Potato & Buckwheat Bread.

Finding out that I and immune response to gluten, just over a year ago while TTC, was a little traumatic to say the least. During lockdown 1, I was mainlining croissants and sourdough from Gail’s bakery on a daily basis as a ‘treat’ to brighten up my solo days. Fast forward to now and I’m like the gluten police. Sending my immune response into DEFCON Level 1 response with a croissant is not an option while TTC, and it wreaks havoc with my Hashimotos. Oh how I miss those buttery, light-as-air but crispy on top croissants!

Anyway less of the croissant daydreaming. I still crave something ‘bready’ so I decided to have a go at making a sweet potato bread full of just good stuff. No gluten, no yeast, no vegetable oils, just simple honest ingredients.

The pic above is my first go. Not bad, if I do say so myself! I’m thinking of adding some rosemary to the mix for an extra savoury hit. Round 2 testing here we go.

Check back here for the recipe soon.