Preparation Steps

• Preheat the oven to 375°F (190°C). Grease two 9x5 inch loaf pans with cooking spray.
• In a large mixing bowl, combine the mashed sweet potatoes, warm almond milk, and eggs. Whisk until smooth.
• In another bowl, whisk together the gluten-free flour, rice flour, and salt.
• Dissolve the yeast in a small amount of warm water and add to the sweet potato mixture along with olive oil and honey.
• Gradually add the flour mixture to the wet ingredients, mixing until a smooth batter forms.
• Pour the batter evenly into the prepared loaf pans.
• Cover with a damp cloth and let the dough rise in a warm place for 1 hour or until it doubles in size.
• Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.