Gluten Free Irish Potato Bread Recipe (Farls)

Gluten free Irish potato bread, also known as potato farls, is a soft, pan-fried flatbread made from mashed potatoes, gluten free flour, and butter. It’s a traditional Irish breakfast staple that becomes crisp on the outside and tender inside, and this version uses a simple gluten free flour blend to achieve the same satisfying texture. Because the potato provides most of the structure, the bread stays moist and doesn’t crumble, making it a reliable choice for anyone avoiding wheat.

Ingredients

2 lbs (900 g) russet or Yukon Gold potatoes, peeled and quartered
1 cup (120 g) gluten free all-purpose flour (with xanthan gum), plus extra for dusting
4 tbsp (55 g) unsalted butter, melted
1 tsp salt
1/4 tsp black pepper (optional)
2-3 tbsp milk or water, as needed
2 tbsp olive oil or butter for frying

Instructions

Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until a knife slides through easily.
Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 2 minutes to steam off excess moisture.
Mash the potatoes until smooth, with no large lumps. You can use a potato masher or a ricer for the best texture.
Add the melted butter, salt, and pepper (if using) to the mashed potatoes. Stir to combine.
Gradually add the gluten free flour, mixing with a fork or spatula until a soft dough forms. The dough should be slightly sticky but hold together. If it seems dry, add milk or water 1 tablespoon at a time. If too wet, add a little more flour.
Turn the dough out onto a lightly floured surface. Dust the top with more flour and gently knead 2-3 times until smooth.
Divide the dough into two equal portions. Shape each into a round disc about 1/2 inch (1.25 cm) thick.
Cut each disc into 4 wedges (farls), like cutting a pizza.
Heat a large non-stick skillet or cast-iron pan over medium heat. Add 1 tablespoon of oil or butter per batch.
Place the farls in the pan in a single layer, working in batches if needed. Cook for 3-4 minutes per side, until golden brown and crisp. Press down gently with a spatula if they puff up.
Transfer to a wire rack or plate and keep warm while cooking the remaining batches. Serve hot.

Tips

Use the right potatoes: Starchy potatoes like russets give a lighter, fluffier bread. Waxy potatoes (like red or new) make it denser and gummier. If you only have waxy, add an extra tablespoon of flour.
Don’t over-knead: Gluten free doughs can become tough if overworked. Knead just until the dough comes together.
Keep them warm: If making a big batch, place cooked farls on a baking sheet in a 200Â°F (93Â°C) oven while you finish the rest.
Substitute flour: If your gluten free flour blend doesn’t contain xanthan gum, add 1/2 teaspoon of xanthan gum to the mix. Or use a blend of 1/2 cup (60 g) rice flour and 1/2 cup (60 g) tapioca starch for a lighter texture.

Serving Suggestions

Potato farls are a classic part of a full Irish breakfast, served alongside fried eggs, bacon, sausages, and grilled tomatoes. They also work beautifully as a side for stews, soups, or roasted meats. For a simple snack, top them with smoked salmon and a dollop of crÃ¨me fraÃ®che, or spread with butter and jam for breakfast.

Variations

Herb farls: Add 2 tablespoons of chopped fresh chives, parsley, or thyme to the dough before shaping.
Cheesy farls: Stir in 1/2 cup (50 g) of grated cheddar or Parmesan for a savory twist.
Sweet version: Omit the pepper and add 1 tablespoon of sugar and 1/2 teaspoon of cinnamon for a sweet breakfast bread.
Baked instead of fried: For a lower-fat option, place the farls on a parchment-lined baking sheet and bake at 400Â°F (200Â°C) for 12-15 minutes, flipping once, until golden.

Storage and Reheating

Store leftover farls in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat frozen or refrigerated farls in a toaster, or in a dry skillet over medium heat for 2-3 minutes per side, until warmed through and crisp. You can also microwave them for 20-30 seconds, but they will be softer.

Frequently Asked Questions

Can I use leftover mashed potatoes? Yes! This is a great way to use up leftover mashed potatoes. Just make sure they are at room temperature and not too wet. You may need to adjust the flour: if the mash is loose, add an extra 1-2 tablespoons of flour.

Why is my dough too sticky? Gluten free flours absorb liquid differently. If your dough is too sticky to handle, add more flour 1 tablespoon at a time until it becomes manageable. Also, make sure your potatoes are well-drained and dry before mashing.

Can I make these dairy-free? Yes, substitute the butter with a plant-based butter or olive oil, and use water or a non-dairy milk like almond or oat milk. The texture will be slightly less rich but still delicious.

Why are my farls falling apart? This usually happens if the dough is too dry or if the potatoes were under-mashed (lumps create weak spots). Make sure your dough holds together when shaped, and don’t skip the flour â€“ it acts as a binder.

Can I grill them instead of pan-frying? Yes, you can cook them on a grill over medium heat for 3-4 minutes per side. Brush the grill with oil to prevent sticking.

What’s the best gluten free flour for this? A blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure, works best. If you use a single flour like rice flour, add a binder like xanthan gum.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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