Go Back

Gluten Free Potato Bread

This Gluten Free Potato Bread is soft, fluffy, and made with the secret ingredient of mashed potatoes, perfect for those who are gluten intolerant or anyone looking for a delicious new bread recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups mashed potatoes (cooked and cooled) important to let them cool
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup warm water for activating the yeast
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil can substitute with melted coconut oil
  • 1 tablespoon honey or sugar for activating yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon onion powder (optional)

Method
 

Preparation
  1. Boil potatoes until tender. Drain and mash them, allowing them to cool before using.
  2. In a small bowl, combine warm water, honey (or sugar), and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
  3. In a large mixing bowl, combine the mashed potatoes, gluten-free flour, salt, baking powder, garlic powder, and onion powder (if using).
  4. Pour the activated yeast mixture and olive oil into the dry ingredients. Mix well until a dough forms. The dough should be slightly sticky.
  5. Transfer the dough onto a lightly floured surface and knead gently for about 5 minutes until it becomes smooth.
Rising and Baking
  1. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30-45 minutes, or until it doubles in size.
  2. After the first rise, punch down the dough to release excess air. Shape it into a loaf or place it in a greased bread pan.
  3. Cover the shaped dough again and let it rise for another 30 minutes.
  4. While the dough is rising, preheat your oven to 375°F (190°C).
  5. Once the dough has risen, place it in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and sounds hollow when tapped.
  6. After baking, remove the bread from the oven and let it cool in the pan for about 15 minutes. Transfer it to a wire rack to cool completely.

Notes

Store any leftovers in an airtight container for about 3-5 days in the fridge. You can freeze slices for up to 3 months.