Gluten-Free Potato Bread Recipe (2024)

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Baking
Bread
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The perfect vehicle for sandwiches

Ideas in Food

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Aki Kamozawa and Alex Talbot are the voices behind the website Ideas in Food and the bakery Curiosity Doughnuts. They are chefs, food writers, photographers, educators, and culinary consultants, and they are here to make your food better.

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Updated January 24, 2023

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Why It Works

The gluten-free flour blend provides plenty of structure and springiness without any gluten at all.
Allowing the dough to rise completely in the pan before baking ensures good whole structure.

Aki and Alex from Ideas in Food have shown you how to make a variety of gluten-free flour blends, including this all-purpose version,that can be substituted, gram for gram, for standard flour in any recipe. With this recipe, they show you how to use those blends to make a classic potato bread, with a tender crumb that makes it the perfect vehicle for sandwiches.

One of the biggest quirks of gluten-free baking, they point out, is the lack of oven spring in most doughs. Traditional flour-based doughs are stretchy and elastic. When you place dough into a hot oven, pockets of air and water vapor rapidly start to expand, stretching out internal bubbles and giving bread its open structure. This process relies on gluten for stretchy resilience.

Gluten-free breads, on the other hand, are far less stretchy and don't exhibit much oven spring, which means that you have to build those bubbles in from the start.

In this recipe, the dough is placed into a Pullman loaf pan, then allowed to rise almost completely before it's put in the oven. This ensures a nice, light, bubble-filled texture even without dramatic oven spring.

Cooked potato is the other secret ingredient. It not only lends some of its flavor to the bread, but also provides a good source of fully hydrated starch to keep the bread moist and tender as it bakes.

August 2015

Recipe Details

Gluten-Free Potato Bread Recipe

Active30 mins

Total7 hrs 30 mins

Serves16to 18 servings

Makes1 loaf

Ingredients

10 1/2 ounces (300g) russet potato (1 large or 2 medium), peeled, quartered, and thinly sliced
1 1/2 cups (337.5g)water
1 1/4 teaspoons (7.5g) finesea salt
1 cup (260g)whole milk
2 teaspoons (6g)instant yeast
1 tablespoon (12.5g) sugar
6 large eggs
4 2/3 cups (600g)gluten-free flour blend

Directions

Put potatoes, water, and 1/4 teaspoon of salt in a medium saucepan and bring to a simmer over medium heat, then turn heat down and cook potatoes until fork-tender, about 15 minutes. Transfer potatoes and their liquid to a bowl and let cool.
Add remaining 1 teaspoon salt, milk, yeast, and sugar to potatoes and stir to combine. Put potato mixture and eggs in a blender. Turn blender on low, gradually increase speed to medium-high, and purée until mixture is smooth, about 30 seconds.
Transfer potato mixture to bowl of a stand mixer fitted with paddle attachment (or use a hand mixer), add flour, and mix on low until all of potato mixture has been absorbed by flour. Increase speed to medium-high and beat until dough appears smooth and elastic, about 30 seconds. Use a rubber spatula to scrape dough into a clean bowl. Cover with plastic wrap and let it rise for 2 1/2 hours, until not quite doubled.
Grease a 13- by 4- by 4-inch pain-de-mie or Pullman loaf pan and lid. Use a rubber spatula to stir dough together and then transfer it to prepared loaf pan. Cover loosely with plastic wrap and let rise until it reaches top of pan, about 2 hours. Meanwhile, 1 hour before baking, preheat oven to 400°F (200°C).
Remove plastic wrap from pan and slide lid into place. Bake bread for 45 minutes. Turn heat down to 350°F (180°C) and bake for 30 minutes more.
Turn heat down to 300°F (150°C). Remove top of pan and bake bread uncovered for 20 minutes.
Remove bread from oven and invert it onto a rack set over a baking sheet. Lift off pan and bake bread for 10 more minutes. The internal temperature should be 210° to 212°F (99° to 100°C). Turn off oven, open door, and let bread cool on rack for 30 minutes.
Remove bread from oven, transfer to a rack, and let cool to room temperature completely before cutting.

Special Equipment

13- by 4- by 4-inch pain-de-mie or Pullman loaf pan with lid, blender, stand mixer

Make Ahead and Storage

Well-wrapped, bread will keep at cool room temperature for up to a week.

Yeast Breads
Recipes By Diet
Gluten-free

Nutrition Facts (per serving)
174	Calories
2g	Fat
31g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 16to 18
Amount per serving
Calories	174
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	4%
Cholesterol 63mg	21%
Sodium 195mg	8%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 7g
Vitamin C 1mg	7%
Calcium 34mg	3%
Iron 2mg	11%
Potassium 173mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread

Use psyllium husk powder.
Let the dough rest (not exactly the same as a bulk proof)
Mix or knead thoroughly.
Use less yeast.
Bake in a tin with tall sides.
Bake for longer, often at a lower temperature.
Create steam in the oven.
Use the tangzhong or scalded flour method.

Find Out More ›

Can celiacs eat potato bread? ›

No it is not. Unless labeled specifically as such, the majority of commercial brands of potato bread are not actually gluten-free. Potato bread is usually just regular wheat bread–with a portion of the wheat flour that has been replaced with potato flour, potato flakes, or mashed potatoes.

Know More ›

Is Pepperidge Farm potato bread gluten-free? ›

No. This product is not gluten free as it lists 6 ingredients that contain gluten and 2 ingredients that could contain gluten depending on the source.

Learn More Now ›

What does potato flour do in gluten-free baking? ›

Potato flour is the fine ground white or off-white powder made from whole, peeled, dehydrated potatoes. It is commonly used in gluten-free baking in combination with other flours to ensure proper flavor, texture, dough development time and aroma.

Explore More ›

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What is the biggest challenge of making gluten-free bread? ›

However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Discover More ›

Does Martin's potato bread have gluten? ›

Currently none of our bread products are gluten-free. You can't make bread/rolls the way we do without the naturally occurring protein (gluten) in wheat flour that gives dough the elasticity needed to hold together.

Learn More Now ›

Is Dave's Killer bread gluten-free? ›

A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).

See Details ›

Is sourdough gluten-free? ›

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

How is Ezekiel bread gluten-free? ›

The Gluten Content in Ezekiel Bread

These gluten-free versions are made with alternative grains and legumes, such as quinoa and buckwheat, which do not contain gluten.

Can celiacs eat baked potatoes? ›

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

Tell Me More ›

What is the trick to baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:

Wheat.
Semolina.
Spelt.
Durum.
Emmer.
Einkorn.
Rye, sometimes referred to as pumpernickel.
Barley.

More items...

Mar 29, 2021

Find Out More ›

Is it harder to bake with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Read The Full Story ›

What makes gluten-free bread better? ›

Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.

Why is my homemade gluten-free bread so dense? ›

Inadequate mixing: Consider using a stand mixer if you're finding the loaves to be denser than you like. It's certainly possible to get good results by mixing with a spoon or dough whisk, but you really have to work at it, to get a completely smooth mixture, and some of our readers are giving up too soon.

Learn More ›

Is there a trick to baking with gluten free flour? ›

Mix Batters Longer

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.