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The aroma of freshly baked bread wafting through the kitchen brings back wonderful childhood memories. My mum baked soda bread every day for 50 years!  When I close my eyes I can still see her turning the floury loaf on the pan and smell that mouth-watering fresh loaves.

1 Large Loaf


  • 50 grams almond flour
  • 40 grams coconut flour
  • 30 grams chestnut flour
  • 50 grams tapioca flour
  • ½ teaspoon sea salt
  • 1 small teaspoon (3 grams) bicarbonate of soda
  • 5 grams (1 dsp) milled flax or chia seed
  • 25 grams pumpkin, sunflower or sesame seeds
  • 3 duck or 4 large hen eggs, separated
  • 125 grams sweet potato, baked and mashed
  • 150 ml almond milk
  • 1 ½ tablespoons olive oil
  • Paleo
  • Gluten free
  • Dairy free
  • Vegetarian
  • Diabetic friendly
  • Low GI


  1. Pre-heat oven to 190 C, lightly oil a 2lb loaf tin and line with parchment or greaseproof paper.
  2. Sieve all dry ingredients into a bowl. Add in any flax/sunflower seeds left in sieve.
  3. Separate eggs and set aside the whites. In a small bowl mix the egg yolks, mashed sweet potato, oil and almond milk into a runny consistency.
  4. Whisk egg whites to a stiff peak
  5. Make a well in the flours and add most of the sweet potato mixture. Stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in. (add in)
  6. Gently fold in the egg whites. The mixture should have a light batter consistency.
  7. Transfer the mixture into a lightly oiled lined loaf tin. Place in oven for 10 minutes at 190 C and then turn down to 150 C or until bread is cooked (30 minutes)
  8. Allow to cool on a wire rack.

Maggie's Tips

  • This loaf is expensive to make, so you might want to ration your slices.
  • It is best stored in the fridge. If you need it to keep for longer, cut into slices, wrap and freeze. Take out and toast as needed.