This gluten-free potato bread is a dense, moist, and surprisingly simple loaf made with mashed potatoes and potato starch, which gives it a soft crumb and a mild, earthy flavor. It comes together without yeast or complicated kneading, making it a reliable everyday bread for sandwiches, toast, or eating alongside soups and stews. The potato keeps the bread tender for days, and the method is forgiving enough for beginners.
Ingredients
- 1 lb (450 g) russet potatoes (about 2 medium), peeled and quartered
- 1 cup (240 ml) water
- 2 cups (280 g) gluten-free all-purpose flour (with xanthan gum, if your blend doesn’t include it, add 1 tsp)
- 1/2 cup (60 g) potato starch (not potato flour)
- 1 tbsp (12 g) sugar
- 1 1/2 tsp (7 g) salt
- 2 large eggs, lightly beaten
- 3 tbsp (45 ml) olive oil, plus more for greasing
- 1 tbsp (15 ml) apple cider vinegar (helps the bread rise and adds tenderness)
Instructions
- Place the peeled and quartered potatoes in a medium saucepan, cover with the water, and bring to a boil. Reduce heat and simmer for 15–20 minutes, until fork-tender. Drain the potatoes, reserving the cooking water. Let the potatoes cool for 5 minutes.
- Mash the potatoes well with a potato masher or fork. You need 1 cup (240 g) of mashed potato. If you have extra, save it for another use. Measure the reserved cooking water – you need 1/2 cup (120 ml). If you have less, add plain water to reach that amount.
- Preheat your oven to 375°F (190°C). Grease a 9×5-inch (23×13 cm) loaf pan with olive oil or line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, potato starch, sugar, and salt. Make a well in the center.
- Add the mashed potato, beaten eggs, olive oil, vinegar, and the 1/2 cup of reserved potato water to the well. Stir with a wooden spoon until a thick, sticky dough forms. It will be more like a thick batter than a traditional bread dough.
- Transfer the dough to the prepared loaf pan and smooth the top with a spatula. Let it rest for 10 minutes – this helps the flours hydrate and improves the crumb.
- Bake for 50–60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes. The internal temperature of the bread should read 200°F (93°C) on an instant-read thermometer, but since this is a yeast-free bread, the toothpick test is the most reliable.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then turn it out onto a wire rack and cool completely before slicing – at least 30 minutes. Slicing while warm will make it crumble.
Tips
- Use the right potatoes: Russets are high in starch and low in moisture, which makes them ideal for this bread. Waxy potatoes like red or new potatoes will make the bread denser and gummier.
- Don’t skip the vinegar: The acid reacts with the baking soda (if your flour blend includes it) and also helps tenderize the crumb. It doesn’t make the bread taste sour.
- Check your flour blend: If your gluten-free flour doesn’t contain xanthan gum, add 1 teaspoon to the dry ingredients. Xanthan gum gives the bread structure and prevents it from crumbling.
- Cool completely: Gluten-free breads are very fragile when warm. Let it cool fully on a wire rack before slicing, or use a serrated knife to cut clean slices.
Serving Suggestions
This bread is delicious toasted and spread with butter or jam. It also makes great sandwiches – try it with smoked turkey, lettuce, and tomato, or with hummus and roasted vegetables. Serve it alongside a bowl of chili, minestrone, or a hearty stew to soak up the broth.
Variations
- Herb and Garlic: Add 1 teaspoon of dried rosemary or thyme and 1/2 teaspoon of garlic powder to the dry ingredients.
- Cheese: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan before baking.
- Sweet Version: Increase the sugar to 2 tablespoons (25 g), add 1 teaspoon of cinnamon, and fold in 1/2 cup (80 g) of raisins or dried cranberries.
- Dairy-Free: Use a dairy-free egg substitute (like flax eggs) and replace the olive oil with a neutral oil like avocado or canola. Note that the texture will be slightly less tender.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a zip-top bag for up to 3 months. To reheat, toast the slices directly from frozen, or thaw at room temperature and warm in a 300°F (150°C) oven for 5–10 minutes. Do not refrigerate the bread – it will dry out faster.
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. If your mashed potatoes are very wet, reduce the reserved water to 1/3 cup (80 ml) to avoid a sticky dough.
Why is my bread crumbly? Crumbly bread usually means the dough was too dry or lacked a binder. Make sure you measure the flour correctly (spoon into the cup and level) and that your gluten-free flour blend contains xanthan gum. If not, add 1 teaspoon as directed.
Can I make this vegan? Yes, replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, left to thicken for 5 minutes). The bread will be a bit denser and less rich, but it will still hold together.
Why did my bread sink in the middle? This can happen if the dough was too wet or if you opened the oven door during the first 30 minutes of baking. Also, make sure your baking powder (if your flour blend includes it) is fresh – old leavening agents lose their power.
Can I use sweet potatoes instead? Yes, but the bread will be sweeter and more orange in color. Use the same amount, and reduce the sugar to 1 teaspoon (4 g) to balance the sweetness.
Is this bread safe for people with celiac disease? Yes, as long as you use certified gluten-free oats (if you add them) and a gluten-free flour blend that is labeled gluten-free. Always check that your potato starch is gluten-free, as some brands may be processed in facilities that also handle wheat.
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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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