Description
Learn Gluten Free Potato Bread Recipe with this easy recipe Use our simple technique for perfect results every time Just
Ingredients
Scale
- 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