This homemade gluten-free potato bread is so moist and tender, and I have all the tips and step-by-step instructions ready for you. You're about to make the tastiest loaf of gluten-free bread. It's perfect for stacking up those sandwich fillings or slathering with a generous portion of butter.
Baking at home definitely makes the bread taste better, not to mention the feeling of accomplishment. This is especially true when you're working with gluten-free recipes that don't cut corners on taste like our popular gluten-free bread recipe. Try this crunchy Gluten-Free Sourdough Bread, or sink your teeth into some super-soft Gluten-Free Rolls.
And it's not just about bread; even those classic Gluten-Free Latkes get a gluten-free makeover.
If you want to explore more baking options, Udemy has a course especially for you. Learn how to make gluten-free artisan breads.
Gluten-Free Potato Bread Recipe
I love making new bread recipes. The smell in the house transports me back to many great childhood memories. Not to mention the self-accomplishment that goes with it.
Fresh out of the oven is best; the 30-minute wait is well worth it. And yes, it literally goes down almost immediately. So, yes, you guessed it, a second loaf is mandatory for backup. Once that one has cooled, we slice it and freeze it for toast or sandwiches throughout the week.
It’s become my go-to for work or school lunches. It’s on my weekly must-bake list too!
Why You’re Going to Love These Gluten-Free Potato Bread
Moist and Tender - The mashed potato gives this gluten-free bread a moist and tender texture you will love.
Easy to Make - This recipe is perfect for anyone who is learning to make bread. It has clear, step-by-step instructions.
Multifunctional - This bread is ideal for sandwiches, toast, or just by itself with a generous helping of butter.
Ingredients in Gluten-Free Potato Bread
Gluten-Free All-Purpose Flour - The GF flour forms the structure for the bread. I have not tested this with almond flour.
Tapioca Starch - Helps to bind the ingredients together and gives the bread a light texture.
Xanthan Gum - Mimics gluten, providing elasticity and stickiness in the dough.
Sugar - Adds a slight sweetness and helps to brown the crust.
Instant Yeast - Allows the bread to rise.
Mashed Potato - Are potatoes gluten-free? Yes, they add moisture and add to the bread's soft texture. Russet potatoes are the best choice. They have a high starch content and fluffier texture when cooked and mashed. You can also use Yukon Gold potatoes for a slightly buttery flavor and creamy texture.
Large Eggs - Bind the ingredients together and help the bread to rise.
Milk - Adds moisture to the dough.
Light Olive Oil - Provides fat for a tender crumb and helps keep the bread moist.
Salt - Compliments the flavors of the other ingredients.
Equipment Needed for This Gluten-Free Potato Bread
Mixing Bowl - To combine all the ingredients properly.
Electric Hand Mixer with Spiral Attachment - Ensures thorough mixing and incorporation of ingredients.
Loaf Pan 8x 5 inch - To shape and bake the bread.
Wire Rack - For cooling the bread after baking to prevent sogginess.
If you have any questions about making Gluten-Free Potato Bread, please leave a comment, and we will get back to you as soon as possible.
How to Make Mashed Potatoes
- Select high-quality Russet or Yukon Gold potatoes. You will need enough to make 1 cup of mashed potatoes. Rinse the potatoes under cold water to remove any dirt. You'll need 1 to 2 medium-sized Russet or Yukon Gold potatoes to make 1 cup of mashed potatoes. The exact number can vary based on the size of the potatoes.
- Using a potato peeler or a small kitchen knife, peel the skins off the potatoes.
- Chop the peeled potatoes into uniform, medium-sized chunks. This will help them to cook evenly and more quickly.
- Place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender and easily pierced with a fork, typically about 15-20 minutes.
- Once the potatoes are fully cooked, drain them thoroughly to remove all the excess water. Excess moisture can affect the consistency of your bread, so be sure to drain them well.
- Return the cooked and drained potatoes to the pot or transfer them to a mixing bowl. Use a potato masher or a fork to mash the potatoes until smooth and free of lumps. Avoid overworking the potatoes; you're aiming for a light, fluffy texture.
- Allow the mashed potatoes to cool down to room temperature before using them in your bread recipe. Adding hot mashed potatoes directly to the dough could affect the yeast's activity and the dough's overall temperature.
- Once cooled, measure out 1 cup of the mashed potatoes for your Gluten-Free Potato Bread.
How to Make Gluten-Free Potato Bread
- In a mixing bowl, combine the dry ingredients: gluten-free all-purpose flour, tapioca starch, xanthan gum, sugar, and instant yeast.
- Fold the mashed potatoes into the dry mixture until well combined.
- Add milk and eggs to the potato mixture. Use an electric hand mixer with a spiral attachment to blend until the dough is incorporated.
- Add the light olive oil and salt, mixing until the dough is fully mixed.The dough will be a bit wet and sticky.
- Transfer the dough to a prepared loaf pan, smoothing the top with a wet spatula. Cover with a kitchen towel and let rest for 45 minutes, or until doubled in size.
- Preheat the oven to 325°F (163°C). Bake the bread in the center of the oven for 45-50 minutes, or until golden brown.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 30 minutes before slicing.
Tips for Making the Best Gluten-Free Potato Bread
Measure Ingredients Accurately - Use the exact measurements for the best loaf of bread.
Let the Dough Rest Properly - Giving the dough time to rise is important for a fluffy texture.
Check Bread for Doneness - Use a toothpick or thermometer to make sure the bread is fully baked.
Cool Before Slicing - Allow the bread to cool completely to prevent it from crumbling when sliced.
Frequently Asked Questions
How Do I Store Gluten-Free Potato Bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I Freeze Gluten-Free Potato Bread?
Yes, you can freeze it for up to 3 months. Wrap the loaf or individual slices in plastic wrap and then in foil.
Can You Make This Gluten-Free Potato Bread Ahead of Time?
Yes, bake it ahead of time and store as advised. Warm slices in the oven or toaster before serving.
What Substitutions / Replacements Can I Make in This Gluten-Free Potato Bread?
Dairy-Free Milk - Use almond, soy, or oat milk for a dairy-free version.
Egg Replacer - For an egg-free version, use a commercial egg replacer or a flaxseed egg.
The above has not been tested, if you do try them out let us know your results.
Can I Use Mashed Potatoes For This Gluten-free Potato Bread Recipe?
Yes, you can. Mashed potatoes are crucial for its moist texture and flavor.
What Is The Best Flour To Use In This Gluten-free Potato Bread Recipe?
A high-quality gluten-free all-purpose flour blend works best. We have used Bob's Red Mill gluten-free flour blend.
Do I Need To Peel The Potatoes?
Yes, for a smoother texture in your bread, it's best to peel the potatoes.
What Can I Serve With This GF Potato Bread?
Serve this bread as part of your breakfast with jam and butter or use it for sandwiches for work or lunchboxes. It's also perfect alongside soups and salads.
View our step-by-step video for this recipe on YouTube.
Gluten-Free Potato Bread
This homemade gluten-free potato bread is so moist and tender, and I have all the tips and step-by-step instructions ready for you.
Ingredients
- 2 cups gluten-free all purpose flour
- 1 tbsp tapioca starch
- 1 tsp xanthan gum
- 2 tbsp sugar
- 2 tsp instant yeast
- 1 cup mashed potato
- 2 large eggs, room temperature
- ¾ cup milk
- ¼ cup light olive oil
- ½ tsp salt
Instructions
- In a mixing bowl, combine the dry ingredients: gluten-free all-purpose flour, tapioca starch, xanthan gum, sugar, and instant yeast.
- Fold the mashed potatoes into the dry mixture until well combined.
- Add milk and eggs to the potato mixture. Use an electric hand mixer with a spiral attachment to blend until the dough is incorporated.
- Add the light olive oil and salt, mixing until the dough is fully mixed.The dough will be a bit wet and sticky.
- Transfer the dough to a prepared loaf pan, smoothing the top with a wet spatula. Cover with a kitchen towel and let rest for 45 minutes, or until doubled in size.
- Preheat the oven to 325°F (163°C). Bake the bread in the center of the oven for 45-50 minutes, or until golden brown.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 30 minutes before slicing.
Notes
- Measure Ingredients Accurately - Use the exact measurements for the best loaf of bread.
- Let the Dough Rest Properly - Giving the dough time to rise is essential for a fluffy texture.
- Check Bread for Doneness - Use a toothpick or thermometer to ensure the bread is fully baked.
- Cool Before Slicing - Allow the bread to cool completely to prevent it from crumbling when sliced.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 175mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Donna Whitlock
Can we use Bobs Redmill Cup for cup GF flour instead of all purpose?
Wendy Stoltz
Hi Donna,
We have not tested it. Let us know if you do.
Thanks