There’s something so comforting about the aroma of fresh bread baking in the oven, isn’t there? But if you’re navigating a gluten-free lifestyle, that simple joy can sometimes feel out of reach. I’m here to change that. This Gluten Free Potato Bread is a game-changer. It’s soft, fluffy, and has that classic, satisfying texture you’ve been missing. Forget the dense, crumbly loaves of the past—this one is a triumph of flavor and simplicity, perfect for your morning toast, a hearty sandwich, or simply slathered with butter.
Table of Contents
Table of Contents
Why You’ll Love This Gluten Free Potato Bread
This recipe is about more than just being free of gluten; it’s about bringing back the pure pleasure of baking and enjoying real, delicious bread.
- Incredibly Soft & Moist: The secret weapon? Mashed potato! It keeps the bread tender for days, avoiding that common gluten-free dryness.
- Surprisingly Simple: No fancy techniques required. If you can stir a batter, you can make this bread. It’s wonderfully approachable for bakers of any level.
- Perfect for Sandwiches: The structure is just right—it holds up to your favorite fillings without falling apart, making it a lunchbox hero.
- Family-Approved: Even the pickiest eaters (I’m looking at you, kids who can detect a “healthy” ingredient from a mile away) will go back for seconds.
Gathering Your Ingredients
Here’s what you’ll need to create this loaf of glory. Using a digital kitchen scale for your gluten free flours is highly recommended for the most consistent results.
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Gluten Free Potato Bread Recipe
- Total Time: 2 hours 10 minutes
- Yield: 1 loaf (approx. 12 slices) 1x
Description
Learn Gluten Free Potato Bread Recipe with this easy recipe Use our simple technique for perfect results every time Just
Ingredients
- 1 cup mashed potatoes, cooled
- 1.5 cups warm water (around 110°F)
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 2 large eggs, at room temperature
- 0.25 cup neutral oil
- 1 tablespoon apple cider vinegar
- 2 cups (280 grams) gluten-free all-purpose flour blend
- 0.75 cup (105 grams) tapioca flour
- 1 teaspoon xanthan gum
- 1.5 teaspoons salt
Instructions
- Proof the Yeast: Combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: In a stand mixer, combine the mashed potatoes, eggs, oil, and apple cider vinegar. Mix on low until combined.
- Add the Yeast Mixture: Pour the foamy yeast mixture into the wet ingredients and mix until incorporated.
- Incorporate Dry Ingredients: Whisk together the gluten-free flour, tapioca flour, xanthan gum, and salt. Gradually add to the wet ingredients. Beat for 3-4 minutes on medium speed.
- First Rise: Scrape the dough into a greased 9×5-inch loaf pan. Smooth the top. Cover and let rise in a warm spot for 45-60 minutes.
- Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 40-50 minutes, or until the internal temperature reaches 200-205°F.
- Cool Completely: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This Gluten Free Potato Bread is a game-changer. It’s soft, fluffy, and has that classic, satisfying texture you’ve been missing. Perfect for toast, sandwiches, or simply slathered with butter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 loaf (approx. 12 slices)
- Calories: 150 calories
- Sugar: 2 grams
- Fat: 5 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 3 grams
- 1 cup mashed potatoes, cooled (about 1 large russet potato)
- 1 ½ cups warm water (around 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 2 large eggs, at room temperature
- ¼ cup neutral oil (like avocado or grapeseed)
- 1 tablespoon apple cider vinegar
- 2 cups (280g) gluten-free all-purpose flour blend (see tip below!)
- ¾ cup (105g) tapioca flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 ½ teaspoons salt
Step-by-Step Instructions
- Proof the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Give it a quick stir and let it sit for 5-10 minutes until it becomes foamy. This little bubbling party tells you your yeast is alive and ready to work its magic.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled mashed potatoes, eggs, oil, and apple cider vinegar. Mix on low until well combined.
- Add the Yeast Mixture: Pour the foamy yeast mixture into the wet ingredients and mix until incorporated.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, tapioca flour, xanthan gum (if using), and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Once combined, increase the speed to medium and beat for 3-4 minutes. The dough will be more like a very thick, sticky batter than a traditional bread dough, and that’s exactly what you want!
- First Rise: Scrape the dough into a greased 9×5-inch loaf pan. Use a spatula or wet hands to smooth the top. Cover the pan loosely with greased plastic wrap or a damp kitchen towel and place it in a warm, draft-free spot to rise for 45-60 minutes, or until the dough has just crowned about an inch over the rim of the pan.
- Preheat and Bake: While the bread is rising, preheat your oven to 375°F (190°C). Once risen, bake the bread for 40-50 minutes, or until the top is deep golden brown and the internal temperature registers 200-205°F on an instant-read thermometer.
- Cool Completely: This is the hardest part! Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. I know it’s tempting, but slicing into warm gluten-free bread can make it gummy, so patience truly is a virtue here.
A Quick Note on Equipment
You don’t need much! A stand mixer makes the process effortless, but a sturdy hand mixer and a large bowl will work too. The key tools are a 9×5-inch loaf pan and an instant-read thermometer to guarantee perfect doneness every time. If you’re looking for more kitchen essentials, check out my guide to must-have baking tools.
Tips for the Perfect Loaf & Fun Variations
This recipe is wonderfully forgiving, but a few tips will make it even better. The mashed potato is the star—make sure it’s plain, without any added butter, milk, or seasonings. For the flour blend, use one that is meant for general use, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends include binders that are crucial for structure.
- Herb & Garlic: Fold in 2 tablespoons of chopped fresh rosemary and 1 teaspoon of garlic powder with the dry ingredients for a savory twist.
- Dairy-Free: This bread is easily made dairy-free by ensuring your mashed potato is made with water or dairy-free milk and oil.
- Storage: Keep your cooled bread in an airtight bag or container at room temperature for up to 3 days. For longer storage, slice and freeze it—it toasts up beautifully straight from the freezer!
I’ll never forget the first time I got this recipe right. My husband, who reluctantly tolerates my gluten-free experiments, took one bite and said, “Now this is real bread.” It was a victory dance kind of moment in my kitchen!
What to Serve With Your Homemade Bread
The possibilities are endless! This bread makes incredible avocado toast, the ultimate grilled cheese, or a solid base for a hearty turkey club. It’s also fantastic alongside a warm bowl of soup, like my favorite creamy roasted tomato soup. For a special weekend breakfast, turn it into decadent French toast—you won’t regret it.
Nutrition Information
While we’re all about flavor first, it’s nice to know what’s in your food. This Gluten Free Potato Bread is a good source of energy and, thanks to the potato, contains more moisture and nutrients than many standard gluten-free loaves. A typical slice contains approximately 150 calories, 25g of carbohydrates, 3g of protein, and 5g of fat.
Baking your own bread is an act of love, and this Gluten Free Potato Bread is one of the most rewarding recipes to have in your arsenal. It proves that dietary restrictions don’t have to mean sacrificing the foods you love. So, preheat that oven, and get ready to fill your home with the unbeatable smell of baking bread. I can’t wait for you to try it!
Your Gluten Free Potato Bread Questions, Answered
Can I make this bread without a stand mixer?
Absolutely! While a stand mixer is convenient, you can definitely make this by hand. Simply use a large bowl and a sturdy spatula or wooden spoon. It will take a bit more elbow grease to beat the thick batter for the full 3-4 minutes, but the result will be just as delicious.
Can I use instant yeast instead of active dry yeast?
Yes, you can. If using instant yeast, you can skip the proofing step and mix it directly in with your dry ingredients. The rising time should remain the same.
Why did my bread sink in the middle?
This usually happens if the bread is under-baked or if it rose for too long. Make sure to use an instant-read thermometer to check that the internal temperature reaches 200-205°F. Also, don’t let the dough over-proof; it should only rise until it’s just about an inch above the pan rim.
How long does this bread stay fresh?
Because of the potato, this bread stays moist for a good 2-3 days at room temperature in an airtight container. After that, I highly recommend slicing and freezing it to preserve that fresh-baked texture. For more tips on keeping your baked goods fresh, the experts at King Arthur Baking have a fantastic resource.
Can I add other flavors to the dough?
Please do! This is a fantastic base recipe. Try adding everything bagel seasoning, shredded cheddar cheese, or even a handful of sunflower seeds for extra crunch. Get creative and make it your own!
More Gluten-Free Favorites to Try
If you loved this bread, you’ll definitely want to explore more gluten-free goodness on the site. My super-moist gluten-free banana bread is a reader favorite, and for a savory option, these fluffy gluten-free biscuits are impossible to resist. Happy baking