Gluten Free Potato Bread
This comforting Gluten Free Potato Bread is perfect for pairing with savory soups or sweet spreads. Its fluffy tender interior and golden crust make it a delightful treat for any meal.
Ingredients
Main Ingredients
- 2 cups mashed potatoes (about 2 medium potatoes)
- 1 cup warm milk (or a plant-based milk for a dairy-free option)
- 2 tablespoons olive oil (or melted coconut oil)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon salt
- 2 cups gluten-free all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum (if not already included in your flour blend)
- 1 teaspoon garlic powder (optional, for a savory touch)
Instructions
Preparation
- Peel and chop the potatoes into chunks. Boil the potatoes in a pot of salted water until tender, about 15 to 20 minutes. Drain and mash the potatoes until smooth. Let them cool slightly.
- In a small bowl, combine warm milk and one tablespoon of honey. Sprinkle in the yeast. Allow it to sit for about 5-10 minutes, until it becomes frothy.
- In a large mixing bowl, combine the mashed potatoes, olive oil, remaining honey (or maple syrup), and salt. Mix well.
- Add the activated yeast mixture and stir until combined. Gradually add in the gluten-free all-purpose flour, baking soda, xanthan gum, and garlic powder (if using). Mix until a dough forms.
- Turn the dough out onto a floured surface and knead gently for about 2-3 minutes until it comes together.
Rising
- Shape the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm, draft-free area for about an hour or until doubled in size.
- Once risen, punch the dough down to release air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover the loaf with a towel and let it rise again for about 30 minutes.
Baking
- Preheat your oven to 375°F (190°C). Bake for 30-35 minutes or until the top is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh yeast for the best rise. Adjust flour as needed for additional stickiness. Create a warm environment for better fermentation.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 200mgFiber: 2gSugar: 1g
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