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Gluten Free Potato Bread

Soft, pillowy, and simply irresistible, this Gluten Free Potato Bread offers a warm, inviting aroma and a perfect fluffy texture, making it a family favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups mashed potatoes (cooked and cooled) Boil until tender and cool before mashing.
  • 1.5 cups gluten-free all-purpose flour Ensure it is a quality blend for the best results.
  • 1 cup warm water Make sure it's not too hot to avoid killing the yeast.
  • 2 teaspoons active dry yeast Can be substituted with instant yeast.
  • 2 tablespoons olive oil Adds flavor and moisture.
  • 1 tablespoon honey or sugar Sweetener to activate the yeast; replace with agave syrup for vegan.
  • 1 teaspoon salt Essential for flavor.
  • 1 teaspoon baking powder
  • 0.5 teaspoon garlic powder Optional.
  • 0.5 teaspoon onion powder Optional.

Method
 

Preparation
  1. Boil the potatoes until tender, then drain and mash them, allowing them to cool.
  2. In a small bowl, combine warm water, honey (or sugar), and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
  3. In a large mixing bowl, combine the mashed potatoes, gluten-free flour, salt, baking powder, garlic powder, and onion powder (if using).
Mixing and Kneading
  1. Pour the activated yeast mixture and olive oil into the dry ingredients. Mix until a slightly sticky dough forms.
  2. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Rising
  1. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30-45 minutes, or until doubled in size.
  2. Punch down the dough, shape it into a loaf, or place it in a greased bread pan. Let it rise for another 30 minutes.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Bake the dough for 45-50 minutes, or until golden brown and hollow when tapped.
  3. Let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter and fresh herbs, or pair with creamy soup or salad. Store at room temperature for up to 3 days, or refrigerate for about a week. Freezes beautifully.