Ingredients
Scale
- 1 medium potato (about 8 oz / 225 g)
- 1 cup warm milk or water (about 105–110°F)
- 2 cups gluten-free flour blend
- 1 cup potato starch
- 2 tsp xanthan gum (or 1.5 tsp psyllium husk)
- 1 tsp salt
- 2 tbsp oil or melted butter
- 2 large eggs
- 1 tsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
Instructions
- Boil or steam the potato until soft, then mash smooth and cool slightly.
- Whisk yeast into warm milk or water with a pinch of sugar and let it sit until frothy.
- Combine the mashed potato, gluten-free flour blend, potato starch, xanthan gum, salt, oil or butter, eggs, and the proofed yeast.
- Mix until just combined and transfer to a greased 9×5-inch pan.
- Let rise in a warm spot until puffy (about 45–60 minutes).
- Bake at 350°F (175°C) for 30–40 minutes until the internal temperature reaches 200°F (93°C).
Notes
For a lighter crumb, consider using psyllium husk instead of xanthan gum. Store the bread at room temperature in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Vegetarian