Cooking and Serving: 31 minutes | 1 standard loaf of bread
Ingredients
Tips for making gluten free potato bread | Can you use this dough to make gluten free potato rolls? | What to do with gluten free potato bread
Description
Prep Time: 30 minutes | Cook Time: 1 hour hr 25 minutes mins | Total Time: 31 minutes | Servings: 1 standard loaf of bread
Ingredients
Tips for making gluten free potato bread
Can you use this dough to make gluten free potato rolls?
What to do with gluten free potato bread
Storing gluten free potato bread
Gluten free potato bread: substitutions
How to make potato bread (gluten free and delicious!)
It has great texture and springiness with the perfect combination of better
Adding potatoes to the mix, and blending them smooth, means that we can use
Like all of our batter-style gluten free breads, there’s no kneading and no
Potatoes – Potatoes hold moisture better than flour does, but we need to
Butter – Enrichments like butter and eggs in yeast bread help create mouth
Eggs – The 2 eggs in this recipe help provide structure and lift, plus some
Instant yeast – I always prefer to bake with instant yeast (also called
Milk – Measure your milk carefully, since too much moisture will make gummy
Gluten free flour blend + more tapioca starch – My favorite blend to use to
Sugar – A couple tablespoons of granulated sugar help feed the yeast, and
Slice the bread thickly, and make amazing gluten free French toast
Slice it thinly, toast the slices, and serve with butter, jelly, or peanut
Slice it medium-thick, and make amazing lunch sandwiches or perfect gluten
1 cup (160 g) steamed, peeled, and cubed white potatoes, (Russet, red-skin,
Instructions
1 cup (8 fluid ounces) lukewarm milk.
2 (100 g (weighed out of shell)) eggs, at room temperature.
2 cups (280 g) all purpose gluten free flour blend.
1 teaspoon xanthan gum, omit if your blend already contains it.
10 tablespoons (75 g) tapioca starch/flour.
2 tablespoons (25 g) granulated sugar.
2 teaspoons (6 g) instant yeast, also called rapid-rise or breadmaker yeast.
¾ teaspoon kosher salt.
4 tablespoons (56 g) unsalted butter, melted and cooled.
Cooking oil spray.
Grease a standard 1-pound loaf pan and set it aside.
Place the potatoes, milk, and eggs, in a blender, and blend on high speed.
much and your mixture will become glue-like. Set the potato mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the.
flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast.
Whisk to combine well. Add the salt, and whisk again to combine.
Create a well in the center of the dry ingredients, and add the potato.
mixture, and the melted butter
Beat in a stand mixer fitted with the paddle attachment until well-combined.
to 4 minutes. The bread dough will be thick but soft.
Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an.
even layer with a moistened spatula.
Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the.
dough to rise until about 150% of its original size.
Yeast bread dough will rise more slowly in cooler, drier conditions, and.
faster in warmer, humid conditions. Be patient.
Remove the cover on the risen dough, and spray the top with cooking oil spray.
Place the pan in the center of the preheated oven. Bake at 350°F for 45.
Reduce the oven temperature to 325°F and continue to bake until the internal.
lower the oven temperature to 300°F for the remainder of the baking time.
Remove the loaf in the baking pan from the oven and place it on a wire rack.
and allow the bread to cool completely before slicing and serving.
The loaf may sink a bit on the top and sides, since the bread is so moist and.
soft and fluffy inside, never compressed.
Notes
* 1 cup (8 fluid ounces) lukewarm milk
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter; click through for appropriate gf flour blend info)
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 10 tablespoons (75 g) tapioca starch/flour
* 2 tablespoons (25 g) granulated sugar
* 2 teaspoons (6 g) instant yeast, also called rapid-rise or breadmaker yeast
* ¾ teaspoon kosher salt
* 4 tablespoons (56 g) unsalted butter, melted and cooled
* Grease a standard 1-pound loaf pan and set it aside.
* Place the potatoes, milk, and eggs, in a blender, and blend on high speed
just until smooth. Don’t blend very long or you’ll activate the starch too
much and your mixture will become glue-like. Set the potato mixture aside.
* In the bowl of a stand mixer fitted with the paddle attachment, place the
flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast.
Whisk to combine well. Add the salt, and whisk again to combine.
* Create a well in the center of the dry ingredients, and add the potato
mixture, and the melted butter.
* Beat in a stand mixer fitted with the paddle attachment until well-combined.
Continue to beat until the mixture begins to take on a whipped appearance, 3
to 4 minutes. The bread dough will be thick but soft.
* Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an
even layer with a moistened spatula.
* Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the
dough to rise until about 150% of its original size.
* Yeast bread dough will rise more slowly in cooler, drier conditions, and
faster in warmer, humid conditions. Be patient.
* Remove the cover on the risen dough, and spray the top with cooking oil spray
* Place the pan in the center of the preheated oven. Bake at 350°F for 45
* Reduce the oven temperature to 325°F and continue to bake until the internal
temperature of the bread is about 210°F on an instant read thermometer, the
bread is golden brown all over, and the center feels firm when pressed with
the tip of your finger. That should take about another 20 minutes, but may
take longer. If the loaf doesn’t feel firm enough but is becoming too brown,
lower the oven temperature to 300°F for the remainder of the baking time.
* Remove the loaf in the baking pan from the oven and place it on a wire rack
to cool for 10 minutes. Try the loaf out of the pan and onto the wire rack,
and allow the bread to cool completely before slicing and serving.
* The loaf may sink a bit on the top and sides, since the bread is so moist and
tender. As long as you allow it to cool completely, the bread will remain
soft and fluffy inside, never compressed.
How to steam your potatoes for this bread.
See the recipe for Instant Pot steamed potatoes in our post about potatoes
There are also alternative stovetop instructions in the link in the previous
Nutrition information is automatically calculated, so should only be used as an