Gluten Free Potato Bread

Soft and fluffy homemade gluten free potato bread made with mashed potatoes and potato starch. Perfect for sandwiches, meal prep, and anyone craving tender gluten-free bread.

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Course: baking, bread

Cuisine: American, Gluten-Free

Prep Time: 20

Cook Time: 45

Rising Time: 1 30

Total Time: 2 35

Servings: slices

Calories: 165kcal

Cost: $6

Equipment

1 Stand mixer or hand mixer For mixing batter evenly
1 Loaf pan Preferably glass or ceramic
1 Measuring cups/spoons For precise measurements
1 Whisk To mix dry ingredients
1 Rubber spatula To fold batter
1 Thermometer To check oven temperature
1 Wire cooling rack For proper cooling
1 Plastic wrap To cover dough while rising

Ingredients

2 cups All-purpose gluten-free flour blend Ensure it contains xanthan gum or add separately
0.5 cup Potato starch Adds softness
0.25 cup Tapioca starch Improves elasticity
1 packet Active dry yeast Let bloom in warm water
0.75 cup Mashed potatoes Room temperature
1 cup Warm water Around 110°F
2 tablespoon Honey or sugar For yeast activation
1 teaspoon Salt To taste
2 tablespoon Olive oil For moisture
1 teaspoon Xanthan gum Only if not in flour blend

Instructions

Combine warm water, honey, and yeast; let sit until foamy.
Mix flour, potato starch, tapioca starch, salt, and xanthan gum.
Add mashed potatoes and olive oil to yeast mixture.
Blend wet and dry ingredients to form thick batter.
Pour into greased loaf pan, smooth top.
Cover and let rise for 90 minutes in warm place.
Preheat oven to 375°F in final 15 minutes.
Bake for 40–45 minutes until golden brown and toothpick clean.
Cool in pan 10 mins, then on rack until fully set.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition