Potato Bread Gluten-Free – FlourBakes

I fell in love with this gluten-free potato bread the first time I baked it for a family dinner — the crumb is soft, slightly moist, and holds together better than many GF loaves. It’s a forgiving recipe that uses cooked potatoes to add structure and flavor, and I’ve tested it across ovens and flour blends with consistent success. If you’re exploring gluten-free baking techniques, my notes build on what I learned from an artisan gluten-free bread guide I relied on when developing this loaf.

Why Make This Recipe

• Texture and flavor: Potato keeps the crumb tender and slightly sweet while giving the loaf a nice chew that mimics wheat bread.
• Reliable structure: The starch and moisture from potatoes improve sliceability and reduce crumbling.
• Everyday versatility: Great for sandwiches, toast, and paninis — it holds up to toppings.
• Family-friendly and filling: A satisfying option that stretches across breakfasts and dinners.
• Personal note: I love this recipe because it turns leftover mashed potatoes into a pantry-saving, comforting loaf — it feels like smart cooking.

Recipe Overview

• Prep time: 25 minutes active (plus cooling)
• Cook time: 40–50 minutes at 350°F (175°C)
• Total time: About 1 hour 15 minutes including mixing, rise, and bake
• Servings: 10–12 slices from a 9×5-inch loaf pan
• Difficulty: Easy–Medium — straightforward mixing but attention to hydration is key
• Cooking method: Mix-and-rest, then bake in a loaf pan; no kneading required, but a stand mixer speeds things up.
  (If you want oven tips for different setups, see this guide to baking gluten-free bread in different ovens.)

My Experience Making This Recipe

I tested this loaf with russet and Yukon Gold potatoes and found Yukon Gold gave a silkier crumb. I also adjusted hydration for different gluten-free flours until the batter produced a glossy, sticky dough that rose reliably. One early challenge was over-browning the top — a short foil tent after 25 minutes solved that.

How to Make Potato Bread Gluten-Free – FlourBakes

This loaf combines warm mashed potatoes with a mixed gluten-free flour blend, instant yeast, eggs, oil, and a small amount of sugar and salt. You’ll warm liquids to 105–115°F (40–46°C) to proof the yeast, fold the wet batter into the dry, and let it rise in a greased 9×5-inch pan until puffy (about 45–60 minutes). Expect a wet, cake-like batter rather than a stretchy dough; that’s normal for gluten-free potato bread — treat it like quick bread dough.

Expert Tips for Success

• Measure flours by weight: Aim for about 360 g total gluten-free flour blend for consistent results; packs vary. See recommended blends in this best flours and milks guide.
• Use a thermometer: Keep liquid at 105–115°F when mixing with yeast for reliable activation. A digital instant-read thermometer helps avoid killing the yeast.
• Texture check: The batter should be thick but pourable — like a muffin batter. If it’s too stiff, add 1–2 tbsp lukewarm water; if too thin, add 1–2 tbsp more flour blend.
• Egg and potato role: Eggs add structure; mashed potatoes add starch and moisture. Use cooled mashed potatoes (about 1 cup/225 g) at room temperature to avoid shocking the yeast.
• Equipment: Use a stand mixer with paddle attachment for even mixing, and a 9×5-inch loaf pan lined with parchment for easy removal and even baking. For additional flavor, try mixing in 1 tbsp honey or melted butter.

(For a flavor crossover idea, I sometimes riff on texture using techniques from an almond flour banana bread I adapted for gluten-free traits.)

How to Serve Potato Bread Gluten-Free – FlourBakes

• Classic sandwich: Slice 3/4-inch thick and use for ham, turkey, or grilled cheese — it holds up well to fillings.
• Toast and top: Toast slices at 375°F for 3–5 minutes and top with avocado, ricotta, or jam.
• Brunch centerpiece: Serve warm slices with soft butter and smoked salmon for a weekend treat.
• Presentation tip: Lightly score the top before baking and brush with melted butter after cooling for a shiny crust.

Storage and Reheating Guide

• Room temperature: Wrap cooled loaf tightly in plastic wrap or a reusable silicone bag; keep for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days to extend freshness; warm slices gently before serving.
• Freezing: Slice the loaf, flash-freeze on a tray for 1 hour, then transfer to a freezer bag; freeze up to 3 months. Reheat from frozen in a toaster or 350°F oven for 10–12 minutes.
• Reheating: Defrost slices at room temperature or toast straight from frozen; avoid microwaving whole loaf — it can make the crumb gummy.

Recipe Variations

• Dairy-free: Replace milk with unsweetened oat or almond milk and swap butter for neutral oil or vegan butter.
• Egg-free: Use flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled) and add 1 tsp xanthan gum for structure; results will be slightly denser.
• Herb and garlic: Fold in 1 tbsp fresh chopped rosemary and 1 tsp garlic powder for savory loaves.
• Sweet potato twist: Substitute equal mashed sweet potato for a sweeter, orange-hued loaf and add 1 tsp cinnamon for warmth. (If you want a fruitier bread idea, check this apple-cinnamon gluten-free bread for inspiration.)

Nutritional Highlights

• Key benefits: Potatoes provide resistant starch and vitamin C, while eggs and oil supply protein and healthy fats for satiety.
• Portion guidance: One 1-inch slice is a reasonable portion for sandwiches; calorie count will vary by exact ingredients but expect roughly 120–180 kcal per slice.
• Allergens: Contains eggs and possibly dairy (if milk/butter used) — adapt easily to dairy-free versions. Always verify your gluten-free flour blend and other ingredients are certified gluten-free if you have celiac disease.

Troubleshooting Common Issues

• Dense loaf: Likely under-proofed or too much flour; keep batter slightly wetter and allow the pan to rise in a warm draft-free spot until puffy.
• Gummy crumb: Oven temperature too low or loaf underbaked — bake at 350°F and test with an instant-read thermometer; internal temp should be 200–205°F (93–96°C).
• Collapsing top: Over-proofing or excess moisture; reduce rise time slightly, and ensure mashed potatoes aren’t overly wet — drain and mash to the right consistency.

Frequently Asked Questions

Q: Can I use instant mashed potato flakes instead of fresh potatoes?
A: Yes — use about 1/2 cup instant potato flakes rehydrated to equal 1 cup mashed potatoes (about 225 g). Rehydrate with hot water per package, cool to room temperature, and adjust batter hydration slightly.

Q: Do I need xanthan gum or psyllium husk?
A: Many gluten-free blends include xanthan gum. If yours doesn’t, add 1 tsp xanthan gum or 1 tbsp psyllium husk powder for better structure and sliceability.

Q: How do I know when the loaf is fully baked?
A: Use an instant-read thermometer: the center should reach 200–205°F (93–96°C). The top should be golden; if it browns too quickly, tent with foil after 20–25 minutes.

Q: Can I make this dough in advance?
A: Yes — prepare the batter, place it in the greased loaf pan, cover tightly, and refrigerate up to 12 hours. Bring to room temperature and allow additional rise time (about 30–45 minutes) before baking.

Conclusion

For more bread recipes and inspiration, visit Bread – FlourBakes.

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