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Gluten-Free Potato Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/gluten-free-potato-bread-recipe/