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Sliced gluten-free potato bread on a wooden cutting board

Gluten Free Potato Bread

A cozy and delicious gluten-free bread that's soft and flavorful, perfect for sandwiches or served warm with butter.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups mashed potatoes The creamier, the better.
  • 1/4 cup milk (or dairy-free alternative) Use preferred plant-based milk for vegan option.
  • 1/4 cup olive oil
Dry Ingredients
  • 2 cups gluten-free all-purpose flour Can substitute with almond or coconut flour.
  • 1 tablespoon honey (or sugar) Substitute with maple syrup for a unique twist.
  • 1 teaspoon salt
  • 1 tablespoon yeast

Method
 

Preparation
  1. In a mixing bowl, combine the mashed potatoes, milk, and olive oil.
  2. In a separate bowl, mix the gluten-free flour, salt, and yeast.
  3. Gradually combine the dry ingredients into the wet ingredients until a dough forms.
  4. Let the dough rise for 30 minutes in a warm place.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Shape the dough into a loaf and place it in a greased loaf pan.
  3. Bake for 30-40 minutes, or until golden brown.
  4. Allow to cool before slicing and serving.

Notes

This bread stays fresh in the fridge for about a week, or freeze for up to three months. Warm slices can be reheated in the toaster or microwave. Adding herbs or cheese can enhance flavor.