This gluten free potato bread is a soft, tender, and slightly sweet loaf that uses mashed potatoes to replace the structure and moisture that gluten usually provides. It’s a quick bread, meaning it relies on baking powder instead of yeast, so you can have a warm, homemade loaf on the table in about an hour. The potato keeps the crumb moist and gives it a comforting, hearty flavor that works for sandwiches, toast, or just slathered with butter.
Ingredients
- 1 lb (450 g) russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
- 2 cups (240 g) gluten free all-purpose flour (with xanthan gum)
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) salt
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) olive oil or melted butter
- 1/2 cup (120 ml) milk (dairy or unsweetened nondairy)
- 1 tbsp (15 ml) honey or maple syrup (optional, for slight sweetness)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper for easy removal.
- Place the potato chunks in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.
- Drain the potatoes well and return them to the pot. Mash thoroughly with a potato masher or fork until no large lumps remain. Measure 1 cup (240 ml) of the mashed potato and set aside to cool for 5 minutes. (You may have a little extra; that’s fine.)
- In a large mixing bowl, whisk together the gluten free flour, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the olive oil, milk, and honey (if using). Whisk until combined.
- Add the cooled mashed potato to the wet ingredients and stir until smooth. The mixture will be thick.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter will be thick and scoopable, similar to a muffin batter.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil after 30 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice with a serrated knife to avoid crumbling.
Tips
- Use the right flour: Make sure your gluten free flour blend contains xanthan gum (most all-purpose blends do). If it doesn’t, add 1/2 teaspoon xanthan gum to the dry ingredients to prevent the bread from being crumbly.
- Cool the potato: Let the mashed potato cool for at least 5 minutes before adding to the eggs. If it’s too hot, it can scramble the eggs.
- Don’t overmix: Overmixing the batter can make the bread dense and gummy. Stir until the flour is just incorporated.
- Check for doneness: Ovens vary, so start checking at 45 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Serving Suggestions
This potato bread is wonderful warm with a pat of butter and a drizzle of honey. It also makes excellent toast—just pop a slice in the toaster and serve with eggs for breakfast. For lunch, use it for grilled cheese or a turkey sandwich; the sturdy crumb holds up well. It also pairs nicely with soups and stews, like a hearty minestrone or creamy tomato soup.
Variations
- Herb and Cheese: Fold in 1/2 cup (50 g) shredded cheddar and 1 tablespoon chopped fresh rosemary or thyme into the batter for a savory loaf.
- Sweet Potato Version: Substitute orange-fleshed sweet potatoes for the russets. The bread will be slightly sweeter and more moist; reduce the milk to 1/3 cup (80 ml) if the batter seems too wet.
- Vegan: Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) and use nondairy milk and oil. The texture will be a bit denser but still delicious.
- Add-ins: Stir in 1/2 cup of chopped nuts, raisins, or dried cranberries for a hint of sweetness and texture.
Storage and Reheating
Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. To reheat, thaw at room temperature or in the microwave for 20–30 seconds per slice. For a crisp crust, toast the slices in a toaster or under the broiler for 1–2 minutes.
Frequently Asked Questions
Can I use leftover mashed potatoes? Yes, but make sure they are plain (no butter, milk, or seasonings) and at room temperature. You’ll need 1 cup (240 ml) of firm mashed potatoes. If they are too soft, the bread may be gummy.
Why is my bread dense and heavy? This can happen if the batter is overmixed, or if the mashed potato was too wet. Make sure to drain the potatoes well and measure the 1 cup without packing it down. Also, check that your baking powder is fresh (test it by dropping a bit in hot water—it should bubble).
Can I make this bread without eggs? Yes, use a flax egg (as described in Variations) or a commercial egg replacer. The bread will be slightly less fluffy, but it will still hold together.
Can I use a different type of potato? Russets are best because they are starchy and dry, which gives a light texture. Waxy potatoes like red or Yukon Gold contain more moisture and will make the bread denser. If using waxy potatoes, reduce the milk to 1/4 cup (60 ml).
How do I know when the bread is done? Insert a toothpick into the center; it should come out clean, with no wet batter. The top should be golden brown and the internal temperature should be about 200°F (93°C) if you want to use a thermometer.
Can I toast this bread? Absolutely. It toasts beautifully, becoming crisp on the outside while staying soft inside. It’s perfect for breakfast toast or avocado toast.
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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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