Kumara (Sweet Potato) Dampers

Total Time
15 mins
25 mins

From the Australian Women's Weekly Gluten-free and Allergy-free cookbook. Haven't tried so times are as per recipe in cookbook. After first two reviews I have changed the cooking times, hopefully they will reflect the right timing.

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  • 1 23 cups gluten-free self-raising flour (225 grams)
  • 1 teaspoon caster sugar
  • 14 teaspoon salt
  • 20 g butter
  • 12 cup kumara (cooked, cold and mashed finely)
  • 12 cup buttermilk (125ml)
  • 2 tablespoons water (approximately)
  • 2 teaspoons milk (approximately)
  • 2 teaspoons gluten-free self-raising flour (extra)


  1. Preheat oven to 220C/200C fan forced.
  2. Oil a flat baking/cookie tray/sheet.
  3. Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
  4. Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
  5. Divide dough into 4 equal portions.
  6. Roll each portion into rounds and placed on oiled tray.
  7. Cut a cross through the top of the dough about 5mm deep.
  8. Brush tops with milk and then dust with extra flour.
  9. Bake dampers for about 20 to 25 minutes.