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Gluten Free Potato Bread

This Gluten Free Potato Bread combines the heartiness of mashed potatoes with a fluffy texture, making it a cozy favorite for everyone.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 teaspoon salt
  • 1 packet active dry yeast
  • 1 teaspoon sugar To activate the yeast
Wet Ingredients
  • 2 cups mashed potatoes
  • 1/2 cup warm water Should be warm enough to activate yeast
  • 1 tablespoon olive oil

Method
 

Preparation
  1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. In another bowl, mix together mashed potatoes, gluten-free flour, almond flour, tapioca starch, and salt.
  3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
Kneading and Rising
  1. Knead the dough for a few minutes, then shape it into a loaf.
  2. Place the loaf in a greased bread pan, cover, and let it rise for about 30-45 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake for 30-35 minutes or until the bread is golden brown.
  3. Allow the bread to cool before slicing and serving.

Notes

For variations, try adding garlic powder, jalapeños, or dried herbs for extra flavor. Store the bread in an airtight container for 3-4 days or freeze slices for longer storage.