Ingredients
Scale
- 1 cup (225 g) cooled mashed potatoes
- 360 g gluten-free flour blend
- 1 packet (2 1/4 tsp) instant yeast
- 2 large eggs
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1 tsp salt
- Warm water (105–115°F/40–46°C) to proof yeast
Instructions
- Preheat the oven to 350°F (175°C).
- Mix warm water and yeast; let sit until frothy.
- In a bowl, combine cooled mashed potatoes with the flour blend, sugar, and salt.
- Add the yeast mixture, eggs, and oil; mix until a thick but pourable batter forms.
- Let the batter rise in a greased 9×5-inch loaf pan for 45–60 minutes until puffy.
- Bake for 40–50 minutes until golden, covering with foil if browning too quickly.
- Allow to cool before slicing.
Notes
For a dairy-free version, replace milk with unsweetened oat milk and butter with neutral oil.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Mix-and-Rest, Baking
- Cuisine: American
- Diet: Gluten-Free