Okay, friends, gather ’round! I’m bursting at the seams to share a recipe that’s become my staple in my kitchen: ‘Cheese’. Gluten-free potato bread. Before I cracked this recipe, finding a truly Delicious Gluten-Free bread felt like it was impossible. What is it like to chase a So many were dry, crumbly, or tasted, well, cardboardy. But this? It’s soft, slightly chewy, and has that comforting, earthy potato flavor that just makes you want to eat it. How do you curl up with a slice of toast and iced tea? If you love Irish Soda Bread, but need a gluten-free alternative, you can try it out for yourself. I have to try this. Is it worth it? Is this game a game changer?
What is gluten free potato bread?
Think of it as a really good hug in bread form. What is a loaf that uses Mashed Potatoes? What is Thanksgiving dinner? The potatoes add a subtle sweetness that you just can’t get with other potatoes. Gluten-free breads It’s not overly sweet, mind you, but there is a hint of something special there. What is the beauty of this recipe? The potato replaces some of the wheat flour’s role in adding structure and moisture. Is it a comfort food disguised as responsible eating?
Why you’ll love this recipe?
Where do I start? What I love about this gluten-free potato bread is how easy it is to Make. What is the meaning of “gluten-free”? This isn’t some complicated, multi-step process that requires a PhD in baking. Is it easy to make a recipe that uses ingredients you already have in your pantry? Is there anything more
- Flavor:The taste is subtly sweet, slightly earthy, and just plain comforting. It’s not overly potato-y, if that makes sense. Is there a hint of potato in this recipe?
- Simplicity:I’ve had other bread recipes that require double rise and all kinds of fancy techniques. What is a one-bowl wonder?
- Cost-Is it true that potatoes are cheap? How do I stretch my grocery budget without sacrificing flavor or quality? Can you find gluten-free flour on sale?
- Versatility: You can enjoy this bread in so many ways. Toast it for breakfast with some avocado, use it to Make the *best* grilled cheese sandwich of your life, or serve it alongside a hearty soup. It even makes amazing croutons!
If you’re a fan of my Gluten-Free Banana Bread, you know I love incorporating unique ingredients to get that perfect gluten-free texture. This one follows that same principle. And honestly, it’s just *better* than any store-bought gluten-free bread I’ve ever tried. It’s worth the small amount of effort, I promise!
How do I make gluten-free potato bread?
Quick Overview
Making this bread is simpler than you think! You’ll start by mashing some potatoes, mixing the wet and dry ingredients separately, then combining them. A little bit of rising time, a quick bake, and you’re ready to enjoy. The best part? No fancy equipment needed! This is totally achievable for even beginner bakers. I’ve made it when I’m short on time, and it always turns out great.
Ingredients
For the Main Batter: The main battery.
- 1 ½ cups mashed potatoes (about 2 medium potatoes, cooked and mashed): Make sure they’re smooth! No one wants lumpy bread. I prefer Yukon Gold for their creamy texture.
- 1 cup warm milk (dairy or non-dairy): I’ve tested this with almond milk and it actually made it even creamier! Just make sure it’s warm to activate the yeast.
- 2 ¼ teaspoons (1 packet) active dry yeast: Check the expiration date! Old yeast won’t rise properly.
- 2 tablespoons sugar: Just a touch to help the yeast along and add a hint of sweetness.
- 2 large eggs: They add richness and structure to the bread.
- ¼ cup melted butter (or oil): Butter adds flavor, but you can use a neutral oil like canola or avocado oil if you prefer.
- 3 cups gluten-free all-purpose flour blend: This is key! Make sure it’s a blend that contains xanthan gum. If it doesn’t, you’ll need to add about 1 teaspoon of xanthan gum separately. I really like Bob’s Red Mill 1-to-1 Baking Flour.
- What are some good ways to use 1 teaspoon salt in a recipe?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use Gluten-Free Flour for dusting to avoid any sticking. You can also line the pan with parchment paper, leaving some overhang to easily lift the bread out after baking.
Step 2: Proof the yeast
This step is essential to proof that your yeast is alive and can still activate and help raise your blood sugar levels. In a small bowl, whisk together the warm milk and sugar. Set aside. Sprinkle yeast over the top and let stand for 5-10 minutes, or until foamy. This means the yeast is active and ready to go!
Step 3: Combine wet ingredients
In a large bowl, combine the Mashed Potatoes, proofed yeast mixture, eggs, and melted butter. Set aside. Mix well until everything is smooth and incorporated. If your potatoes are a little cold, warming them in the microwave can help everything blend.
Step 4: Add dry ingredients
In a separate bowl, whisk together the Gluten-Free Flour and salt. Set aside. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you overmix gluten-free flour, you will get a gummy texture. A few streaks of flour are okay at this point.
Step 5: First rise
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise for 60-90 minutes. How long will it take for a food to double in size? This step is crucial for developing the bread’s flavor and texture, so don’t rush it!
Step 6: Second rise
Gently punch down the dough to release any excess air. Transfer the dough to the prepared loaf pan. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 30-45 minutes, or until it has risen about an inch above the edge of the pan.
Step 7: Bake
Is it safe to bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean? If the top of the bread starts to brown too quickly, you can tent it with foil during the last 15-20 minutes. How long does it take to bake
Step 8: Cool
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. How do I prevent my bottom from getting soggy? Is it easier to slice when it’s completely cool?
Step 9: Serve
Slice and serve. Enjoy it warm or at room temperature. Is it good on its own, toasted with butter, or as part of a sandwich? Have fun with it!
What should I serve it with?
What is gluten free potato bread?
- For Breakfast:Toasted with almond butter and a drizzle of honey. What is a good breakfast sandwich with bacon, eggs, and cheese?
- For Brunch:Sliced and served alongside a quiche or frittata. What are some great brunch appetizers to serve as part of a buffet?
- As Dessert:What do you think? Toasted with vanilla ice cream and a sprinkle of cinnamon. What is better, warm bread and cold ice cream?
- For Cozy Snacks:What is better than a cup of hot soup or chili on an chilly evening? What are some of the best dipping sauces?
My family loves to eat bread with a bowl of homemade tomato soup. What is the ultimate comfort food? I also love to make grilled cheese sandwiches with it – the slight sweetness of the potato bread. What goes great with a savory cheese? What is the best way to give it a try?
How do I make gluten-free potato bread?
What are some of the best ways to make a gluten-free potato? Bread every time!
- Potato Prep:Make sure your mashed potatoes are smooth and free of lumps. Is it possible to use a potato ricer or an electric mixer to achieve spongy texture? I also recommend using Yukon Gold potatoes, as they have a naturally creamy texture and slightly spongy texture.
- Mixing Advice: Be careful not to overmix the dough. Overmixing gluten-free flour can result in a gummy texture. Mix until just combined, and don’t worry if there are a few streaks of flour remaining.
- Ingredient Swaps: You can substitute the milk with any non-dairy alternative, such as almond milk, soy milk, or oat milk. I’ve found that almond milk actually makes the bread even creamier! You can also use a neutral oil like canola or avocado oil in place of the melted butter.
- Baking Tips: Keep an eye on the bread while it’s baking. If the top starts to brown too quickly, you can tent it with foil during the last 15-20 minutes of baking. Also, be sure to let the bread cool completely before slicing it. This will prevent it from crumbling.
One mistake I made early on was not letting the dough rise long enough. Gluten-free dough often needs a little extra time to rise, so be patient! It’s worth it in the end.
Storing and Reheating Tips
To keep your Gluten-Free Potato Bread fresh for as long as possible, follow these storage tips:
- Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
- Refrigerator Storage: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 5 days.
- Freezer Instructions: To freeze the bread, slice it first, then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer bag and store them in the freezer for up to 3 months.
To reheat the bread, you can toast it, warm it in the oven, or microwave it for a few seconds. If you’re reheating frozen slices, you can toast them directly from the freezer.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for Gluten-Free Potato Bread. It’s easy, delicious, and perfect for any occasion. Whether you’re gluten-free or not, I highly recommend giving this recipe a try. It’s a comforting and satisfying bread that everyone will love. If you enjoyed this recipe, be sure to check out my Gluten-Free Chocolate Chip Cookies for another delicious gluten-free treat!
Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments if you try it and what you think. And don’t forget to share your own variations – I’m always looking for new ideas!
7 Must-Know Tips for Baking the Best Gluten-Free Potato Bread
Ingredients
Main Ingredients
- 1.5 cup Potato Starch
- 1 cup Tapioca Starch
- 0.5 cup Brown Rice Flour
- 2.25 tsp Xanthan Gum
- 1 tsp Salt
- 2.25 tsp Instant Yeast
- 1.5 cup Warm Water (105-115°F)
- 2 tbsp Olive Oil
- 1 tbsp Honey
Instructions
Preparation Steps
- In a large bowl, whisk together the potato starch, tapioca starch, brown rice flour, xanthan gum, salt, and instant yeast.
- Add the warm water, olive oil, and honey to the dry ingredients. Mix with a stand mixer fitted with a paddle attachment, or by hand, until a smooth batter forms.
- Cover the bowl and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan.
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
