Gluten-Free Potato Bread

Nothing beats the smell of freshly baked bread wafting through the kitchen, but for those who need to avoid gluten, finding a soft and satisfying loaf can feel impossible. Gluten-Free Potato Bread changes the game, offering a moist, tender texture with just the right amount of chewiness. By blending potatoes into the dough, this bread stays fluffy while delivering that bakery-style crust we all crave. Whether you enjoy it as sandwich bread or toast, this gluten-free staple is about to become a household favorite.

The first time I made gluten-free potato bread, I was skeptical. Would it be dry? Would it crumble apart the moment I sliced into it? But as I pulled the golden loaf from the oven and let it cool, I discovered something truly magical—soft, springy slices that held together beautifully. Slathered with butter and honey, it tasted just like the bread my grandmother used to make, but without the gluten that had always caused trouble for me. Now, it’s a recipe I return to time and time again, perfecting it with little tweaks and variations to keep things interesting.

Why You’ll Love Gluten-Free Potato Bread

• Super Soft and Moist: Thanks to the addition of potatoes, this bread stays moist longer than regular gluten-free bread.
• Perfect for Sandwiches: Unlike some gluten-free breads that crumble, this one holds up well.
• Easy to Make: No kneading required—just mix, pour, and bake!
• Naturally Gluten-Free Ingredients: Uses safe and easy-to-find ingredients.
• Great Taste and Texture: A mild, slightly sweet flavor with a tender crumb.

First: Gather Ingredients and Tools

Essential Ingredients:

• 1 cup (160 g) steamed, peeled, and cubed potatoes (Russet, red-skin, or Yukon gold)
• 1 cup lukewarm milk (dairy or non-dairy alternative)
• 2 large eggs (room temperature)
• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon xanthan gum (omit if using a blend that already contains it)
• 10 tablespoons tapioca starch/flour
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast (rapid-rise or breadmaker yeast)
• ¾ teaspoon kosher salt
• 4 tablespoons unsalted butter (melted and cooled)
• Cooking oil spray (for greasing the loaf pan)

Required Tools:

• Blender
• Stand mixer with paddle attachment
• Loaf pan (9-inch x 5-inch)
• Measuring cups and spoons
• Rubber spatula

Second: Preparing the Potatoes

1. Steaming the Potatoes:
   • Peel and cut the potatoes into small cubes.
   • Steam them using a steamer basket over boiling water for 15-20 minutes, or until fork-tender.
   • Allow them to cool before using.
2. Blending for a Smooth Mixture:
   • Add the steamed potatoes, milk, and eggs to a blender.
   • Blend on high speed just until smooth (avoid over-blending to prevent a gummy texture).

Third: Mixing the Dough

1. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, tapioca starch, sugar, and yeast.
2. Create a well in the center, then pour in the blended potato mixture and melted butter.
3. Using a stand mixer with a paddle attachment, beat the mixture on medium-high speed for 3-4 minutes until it has a whipped, thick batter-like consistency.

Fourth: Proofing the Dough

1. Transfer the dough into a well-greased loaf pan.
2. Smooth the top with a moistened spatula.
3. Cover the pan with plastic wrap and allow the dough to rise in a warm, draft-free place until it increases by 50% in size.
4. This process may take about 1.5 hours, depending on the room temperature.

Fifth: Baking the Bread

1. Preheat your oven to 350°F (175°C).
2. Uncover the loaf and lightly spray the top with cooking oil.
3. Bake for 45 minutes at 350°F.
4. Reduce the oven temperature to 325°F and bake for another 20 minutes.
5. The bread is done when the internal temperature reaches 210°F and the crust turns golden brown.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making the Best Gluten-Free Potato Bread

• Use the Right Flour Blend: A high-quality gluten-free flour blend with added tapioca starch ensures a chewy, elastic texture.
• Avoid Over-Blending the Potatoes: Over-processing will make the mixture too gummy.
• Be Patient with Proofing: This bread needs time to rise properly—rushing it will result in a dense loaf.
• Cool Before Slicing: Slicing too early can make the bread collapse.
• Store Properly: Wrap in plastic and store at room temperature for up to 2 days, or freeze for longer storage.

FAQs About Gluten-Free Potato Bread

Q: Is potato bread naturally gluten-free?

No, traditional potato bread contains wheat flour. This recipe is made specifically to be gluten-free.

Q: How do I make gluten-free potato bread without yeast?

You can replace yeast with baking powder for a denser, quick-bread version.

Q: Can I make this recipe vegan?

Yes! Substitute almond milk for dairy milk, vegan butter for regular butter, and use chia eggs (1 tablespoon chia seeds + 3 tablespoons water per egg).

Q: What is the best way to store gluten-free potato bread?

For short-term storage, wrap tightly and store at room temperature for 2 days. For long-term storage, slice and freeze it.

Conclusion

Gluten-Free Potato Bread is an incredibly soft, moist, and flavorful alternative to traditional wheat-based bread. Whether you use it for sandwiches, toast, or alongside a hearty meal, it delivers in both taste and texture.

If you’re looking for more delicious homemade recipes, check out this easy Crockpot Beef and Noodles recipe. Looking for a heartier dish? Try the Philly Cheesesteak Pizza recipe. And for a classic comfort meal, don’t miss this Easy Cracker Barrel Meatloaf recipe.

Now that you have all the tips and tricks, why not give this recipe a try today? Let us know how it turned out in the comments below! Don’t forget to share this recipe with friends and family who love gluten-free baking!

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