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Gluten-Free Recipes

These recipes make the most of the natural sweetness and richness in fiber and vitamins of Sweet Potato Flour while being completely Gluten-Free!

Because it contains no gluten (the natural binder found in wheat), we recommend combining it with natural binding agents like Psyllium Husk or nut based flours (such as Almond Flour ) to achieve the best texture and structure in your baking.

  • Use Almond Flour for a softer, nuttier crumb and added richness and better mouth feel.

  • Use Psyllium Husk to help hold things together and boost fiber and moisture retention - especially helpful in breads and flatbreads. Psyllium Husk is a natural product derived from the husk of seeds from the Plantar Ovata plant.

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Cookies

Chewy Sweet Potato Cookies

    •    Ingredients:

    •    1/2 cup sweet potato flour

    •    1/2 cup almond flour (or 1 tbsp psyllium husk + 2 tbsp coconut flour)

    •    1/4 coconut sugar

  • 1 egg or flax egg

  • 2 tbsp coconut oil or butter

    •  1 tsp vanilla extract

    •  1/4 tsp baking soda

  • pinch of salt

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Instructions:

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  1. Preheat oven to 180deg Cel/ 350deg F.

  2. Mix dry ingredients in another bowl,  beat egg, oil, vanilla.

  3. Mix everything into dough. Let rest 5-10 mins if using psyllium husk.

  4. Shape into spheres and flatten. Bake 10-12 mins.

Banana Pancakes

Sweet Potato Pancakes

    •    Ingredients:

    •    3/4 cup sweet potato flour

  • 1/4 cup almond flour or ( 1 tsp psyllium husk )

    •    2 eggs

    •    3/4 cup almond milk or coconut milk 

    •    1 tbsp maple syrup or honey

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon 

   •   1  tsp baking powder

  • pinch of salt

    

  Instructions:

  1. Mix all dry ingredients ( flours, psyllium husk if using that, baking powder, cinnamon, salt )

  2. In a separate bowl, whisk eggs, milk, maple syrup and vanilla.

  3. combine wet and dry ingredients. Let sit 5 mins if using psyllium husk - it thickens  the batter.

  4. Cook on a lightly oiled non stick pan over ,medium heat. flip them bubbles form.

Gnocchi

Sweet Potato Gnocchi

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  •    Ingredients:

  •    1 cup sweet potato flour

  •    1 cup mashed sweet potato ( smooth not too wet ) use potatoes as another option

  •    2 egg yolks

  •    Pinch of salt

  • Pinch of pepper

  • 1/4 tsp turmeric (optional for colour and anti-inflammatory boost)

  • 1/4 tsp nutmeg ( optional, adds warmth )

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Instructions:

  1. In a large bowl, mix mashed sweet potato, egg yolks, salt, pepper, turmeric, and nutmeg until smooth.

  2. Gradually add sweet potato flour, mixing until soft dough forms. If too sticky, add a bit more flour ( 1 tbsp at a time ).

  3. divide dough into 3-4 pieces and roll into long ropes on a floured surface 

  4. Cut into bite sized pieces (about 2cm) Press with a fork to form classic gnocchi ridges.

  5. Bring a large pot of salted water to a boil. Drop in the gnocchi. They're done when they float to the top (about 2-3mins)

  6. Drain and optionally pan fry in olive oil or butter for golden edges.

Pita Variety

Sweet Potato Flatbread

    •    Ingredients:

    •    3/4 cup sweet potato flour

  • 1/4 cup almond flour ( or 1 tsp psyllium husk)

    •    1/2 cup  warm water

    •    1 tbsp olive oil

    •    1/4 tsp salt

    

  Instructions:

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  1. Mix flours, salt and psyllium husk ( if using)

  2. Add warm water and oil, knead to a soft dough.

  3. Divide and roll into flat rounds.

  4. Cook on a hot skillet 1-2mins each side.

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