This potato bread is a soft, tender loaf made entirely without wheat flour or any grain-based flour. Instead, it relies on mashed potatoes and potato starch (or tapioca starch) to create a surprisingly light and satisfying bread that is naturally gluten-free. It works because the starch in the potatoes provides structure and moisture, while eggs and oil add richness and help the loaf hold together.
Ingredients
- 1 lb (450 g) russet potatoes (about 2 medium), peeled and cut into chunks
- 1 cup (240 ml) water, for boiling potatoes
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) olive oil or melted butter
- 1 cup (120 g) potato starch (or tapioca starch, see Tips)
- 1 tsp salt
- 1 tsp baking powder (ensure gluten-free if needed)
- 1/2 tsp garlic powder (optional)
Instructions
- Place the potato chunks in a medium saucepan and cover with the water. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 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. Let cool for 5 minutes.
- Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk the eggs, olive oil (or melted butter), and salt together until combined.
- Add the mashed potatoes to the egg mixture and stir until well incorporated. The mixture will be slightly lumpy.
- In a separate small bowl, whisk the potato starch, baking powder, and garlic powder (if using). Add this dry mixture to the potato mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the bread should reach at least 200°F (93°C) for a fully set crumb.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set and prevents crumbling.
Tips
- Potato starch vs. tapioca starch: Potato starch gives a lighter, fluffier texture, while tapioca starch yields a chewier, more elastic crumb. You can substitute one for the other in equal amounts, but the texture will change slightly.
- Don’t overmix the batter: Overmixing can make the bread dense and gummy. Stir just until the dry ingredients are moistened.
- Cool completely before slicing: This bread is very tender when warm and will fall apart if cut too soon. Let it cool for at least 30 minutes on a wire rack.
- Check for doneness: Ovens vary, so start checking at 35 minutes. If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
Serving Suggestions
This potato bread is delicious toasted and spread with butter or jam. It also makes a great base for open-faced sandwiches, topped with smoked salmon and cream cheese, or avocado and a poached egg. Serve it alongside soups, stews, or salads for a comforting meal.
Variations
- Herb and Cheese: Add 1/2 cup (50 g) grated cheddar or parmesan and 1 tbsp chopped fresh rosemary or thyme to the batter before baking.
- Sweet Version: Omit garlic powder and add 2 tbsp honey or maple syrup and 1 tsp cinnamon to create a subtly sweet bread that pairs well with breakfast.
- Add Seeds: Fold in 2 tbsp sunflower seeds or flaxseeds for extra texture and nutrition.
- Vegan Option: Replace each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) and use a plant-based oil. The bread will be slightly denser.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap the cooled loaf tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat slices in a toaster or in a 350°F (175°C) oven for 5–7 minutes until warm and crisp on the outside.
Frequently Asked Questions
Can I use sweet potatoes instead of russet potatoes? Yes, sweet potatoes work well and will add a slightly sweeter flavor and a more moist crumb. You may need to add an extra tablespoon of potato starch to compensate for the extra moisture.
Why is my bread gummy in the middle? This usually happens if the bread is underbaked or the batter was overmixed. Ensure the toothpick comes out clean and the internal temperature reaches at least 200°F (93°C). Also, let the bread cool completely before slicing.
Can I make this without potato starch? Yes, you can use cornstarch or arrowroot powder as a substitute, but the texture will be slightly different—cornstarch makes it a bit more delicate, while arrowroot yields a chewier result. All purpose flour is not recommended as it will change the bread to a wheat-based product.
Is this bread truly gluten-free? Yes, as long as you use certified gluten-free baking powder and potato starch, this bread is naturally gluten-free. Always check labels if you have celiac disease or a severe intolerance.
Can I add yeast to make it rise more? This recipe is designed as a quick bread using baking powder. Adding yeast would require a different method and more liquid, and the texture would be more like a traditional loaf, but it would no longer be a no-flour recipe in the same sense.
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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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