Gluten-Free Potato Bread Recipe

Introduction

Potato bread gluten-free offers a soft, moist, and flavorful twist on traditional bread, perfect for those avoiding gluten. Combining the natural creaminess of potatoes with a gluten-free flour blend, this bread is both hearty and tender. Whether for sandwiches or toast, it’s a delightful option for any meal.

Ingredients

• 1 cup potato flour
• 1 cup mashed potatoes
• 2 cups gluten-free flour blend
• 1 tsp xanthan gum
• 2 tsp yeast
• 1 cup warm water (about 110°F)
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Step 1: Prepare the potatoes by boiling 2-3 medium potatoes until tender. Mash them until smooth with no lumps.
2. Step 2: Activate the yeast by mixing it with warm water in a small bowl. Let it sit for 5 minutes until frothy.
3. Step 3: In a large mixing bowl, combine potato flour, mashed potatoes, gluten-free flour blend, xanthan gum, salt, and olive oil.
4. Step 4: Add the activated yeast mixture to the dry ingredients and stir until a dough forms.
5. Step 5: Knead the dough using a stand mixer with a dough hook or by hand for 5-7 minutes until smooth and elastic.
6. Step 6: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
7. Step 7: Preheat the oven to 375°F (190°C). Transfer the dough to a greased loaf pan.
8. Step 8: Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Step 9: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use freshly mashed potatoes instead of instant for the best texture and flavor.
• Try different gluten-free flour blends like almond, rice, or oat flour to create unique textures.
• Add herbs, spices, or cheese to the dough for added flavor and personality.
• Store bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Storage

Store the potato bread in an airtight container at room temperature for up to three days to keep it fresh. For longer storage, slice the bread and freeze in a ziplock bag for up to three months. To reheat, toast slices directly from the freezer for a quick and tasty snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is potato bread gluten-free naturally?

No, traditional potato bread often contains wheat flour. To keep it gluten-free, use certified gluten-free flours and starches in your recipe.

Can I freeze potato bread gluten-free?

Yes, you can slice and freeze the bread for up to three months. Toast slices directly from the freezer for convenience and freshness.

Gluten-Free Potato Bread Recipe

Print Recipe

★★★★★

4.4 from 86 reviews

This gluten-free potato bread recipe combines potato flour and mashed potatoes with a gluten-free flour blend to create a soft, moist, and flavorful loaf perfect for those avoiding gluten. With a tender crumb and golden crust, this bread offers an inclusive and delicious alternative to traditional wheat bread, ideal for sandwiches or as a snack.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup potato flour
• 2 cups gluten-free flour blend
• 1 tsp xanthan gum
• 2 tsp yeast
• 1 tsp salt

Wet Ingredients

• 1 cup mashed potatoes (freshly boiled and smooth)
• 1 cup warm water (about 110°F)
• 2 tbsp olive oil

Instructions

1. Prepare the Potatoes: Boil 2-3 medium potatoes until tender. Mash them thoroughly until smooth, ensuring there are no lumps to maintain an even texture in the bread.
2. Activate the Yeast: In a small bowl, combine the yeast with warm water at about 110°F. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active and ready to leaven the dough.
3. Combine Ingredients: In a large mixing bowl, mix the potato flour, mashed potatoes, gluten-free flour blend, xanthan gum, salt, and olive oil until well blended. Add the activated yeast mixture and stir to form a cohesive dough.
4. Knead the Dough: Using a stand mixer fitted with a dough hook or by hand, knead the dough for 5-7 minutes until it becomes smooth and elastic, which helps develop structure despite being gluten-free.
5. Let It Rise: Cover the dough with a clean kitchen towel and place it in a warm environment. Allow it to rise for 1 hour or until it doubles in size, ensuring a light and airy loaf.
6. Bake: Preheat your oven to 375°F (190°C). Transfer the risen dough into a greased loaf pan. Bake for 30-35 minutes until the bread’s top is golden brown and a toothpick inserted into the center comes out clean, confirming it is cooked through.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes to set, then move it to a wire rack to cool completely before slicing to maintain texture and prevent crumbling.

Notes

• Use freshly mashed potatoes for the best texture and moisture; avoid instant mashed potatoes.
• Experiment with different gluten-free flour blends like rice flour, almond flour, or oat flour for varied texture and flavor.
• Add herbs, spices, or cheese to the dough for a personalized flavor boost.
• Store the bread in an airtight container at room temperature for up to 3 days or freeze slices in a ziplock bag for up to 3 months.
• Toast frozen slices directly for a quick and delicious snack.

Keywords: potato bread, gluten-free bread, gluten-free baking, potato flour bread, homemade bread, gluten-free loaf, soft bread, yeast bread, allergy-friendly bread