Welcome to our ultimate guide to gluten-free potato bread!
Whether you’re following a gluten-free lifestyle due to dietary restrictions or simply seeking to explore new flavors, potato bread offers a delicious and versatile option.
Potatoes are not only rich in nutrients but also provide a moist, fluffy texture that enhances any bread recipe.
In this article, we’ve curated over 25 delightful gluten-free potato bread recipes that range from classic loaves to innovative twists.
Each recipe is designed to satisfy your cravings while ensuring you enjoy the goodness of gluten-free ingredients.
From savory herb-infused breads to sweet variations featuring fruits and spices, there’s something for everyone to love.
Let’s embark on this flavorful journey to discover the incredible potential of gluten-free potato bread!
25+ Irresistible Gluten-Free Potato Bread Recipes You Need to Try
With these 25+ gluten-free potato bread recipes, you can indulge in the comfort and versatility of potato-based breads without worrying about gluten.
Each recipe offers a unique flavor profile and texture, ensuring that there’s a perfect bread for every occasion.
Whether you’re serving a hearty potato loaf at dinner, enjoying a slice toasted with your morning coffee, or experimenting with creative fillings, these recipes will elevate your baking game.
We hope this collection inspires you to embrace gluten-free baking and enjoy the delightful possibilities of potato bread.
Fluffy Gluten-Free Potato Bread
This fluffy gluten-free potato bread combines the natural moisture and starchiness of potatoes with a blend of gluten-free flours to create a light, airy loaf perfect for sandwiches, toast, or serving alongside soups. The potatoes add a delightful softness and a mildly sweet flavor, making this bread a hit even among those who typically avoid gluten-free options.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/2 cup potato starch
- 2 teaspoons xanthan gum
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Peel, boil, and mash the potatoes. Let them cool to room temperature before using.
- Activate Yeast: In a small bowl, mix the warm water and sugar. Add the yeast and let it sit for about 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt.
- Combine Wet Ingredients: Add the mashed potatoes, olive oil, and eggs to the yeast mixture. Stir well.
- Form the Dough: Gradually add the wet mixture to the dry ingredients and stir until a dough forms. It will be sticky, so you may need to use a stand mixer or electric beaters.
- Let Rise: Cover the dough and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Shape and Bake: Preheat the oven to 350°F (175°C). Transfer the dough to a greased loaf pan and smooth the top with wet hands. Bake for 35-40 minutes or until the top is golden and the loaf sounds hollow when tapped.
- Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
This fluffy gluten-free potato bread is a great option for those who want a soft, tender crumb without the gluten. The mashed potatoes not only help create a light and airy texture but also keep the bread moist. It’s versatile enough for sandwiches or toast, making it a staple gluten-free recipe in your kitchen!
Herbed Gluten-Free Potato Bread Rolls
These herbed gluten-free potato bread rolls are packed with flavor and have a tender texture that rivals traditional dinner rolls. The combination of rosemary and thyme with the moisture from the potatoes creates a fragrant and soft roll that’s perfect for holiday meals, or as a side dish for any dinner.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 1 tablespoon sugar
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Peel, boil, and mash the potatoes. Let them cool to room temperature.
- Activate Yeast: In a small bowl, mix the warm water and sugar. Add the yeast and let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, potato starch, xanthan gum, salt, rosemary, and thyme.
- Combine Wet Ingredients: Add the mashed potatoes, olive oil, and eggs to the yeast mixture. Stir until well combined.
- Form the Dough: Slowly add the wet mixture to the dry ingredients and mix to form a sticky dough.
- Shape the Rolls: Grease your hands and shape the dough into small balls. Place them on a parchment-lined baking sheet, cover, and let rise in a warm place for about 1 hour.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
- Cool and Serve: Let the rolls cool slightly before serving.
These gluten-free potato bread rolls are infused with fresh herbs, making them a flavorful addition to any meal. The rosemary and thyme complement the potatoes, creating a fragrant and delicious roll. Soft on the inside with a lightly crisp crust, these rolls will impress everyone at the table, gluten-free or not!
Gluten-Free Potato Sandwich Bread
This gluten-free potato sandwich bread delivers a soft and sturdy loaf perfect for holding all your favorite sandwich fillings. The mashed potatoes help keep the bread moist while the blend of flours ensures it has a structure that doesn’t fall apart, making it ideal for lunchboxes or picnics.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 3/4 cups gluten-free flour blend
- 1/2 cup potato starch
- 1 tablespoon sugar
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Let them cool to room temperature.
- Activate Yeast: In a small bowl, dissolve the sugar in warm water, add the yeast, and let it sit for 5-10 minutes until it becomes foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt.
- Combine Wet Ingredients: Stir the mashed potatoes, olive oil, and eggs into the yeast mixture.
- Form the Dough: Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake the bread for 40-45 minutes, or until the top is golden and the loaf sounds hollow when tapped.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free potato sandwich bread is perfect for sandwiches, thanks to its soft yet durable structure. The mashed potatoes add moisture and flavor, while the gluten-free flour blend ensures a great texture that doesn’t crumble. It’s a versatile bread you’ll want to bake regularly for lunches, snacks, or toasting!
Gluten-Free Sweet Potato Bread
This gluten-free sweet potato bread offers a unique twist on traditional potato bread, using sweet potatoes to add natural sweetness and a vibrant color. It’s perfect for those who want a nutritious, flavorful loaf that works well for breakfast, as toast, or even as a base for sweet sandwiches. The sweet potatoes bring moisture and a touch of earthy sweetness to this gluten-free creation.
Ingredients:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/2 cup potato starch
- 2 teaspoons xanthan gum
- 1/4 cup brown sugar
- 2 teaspoons active dry yeast
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Sweet Potatoes: Peel, boil, and mash the sweet potatoes. Let them cool to room temperature.
- Activate Yeast: In a small bowl, mix the warm water with brown sugar, and add the yeast. Let it sit for about 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, cinnamon, and salt.
- Combine Wet Ingredients: Stir the mashed sweet potatoes, coconut oil, and eggs into the yeast mixture.
- Form the Dough: Slowly add the wet mixture to the dry ingredients and stir until a soft dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let it rise in a warm place for 1-1.5 hours until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free sweet potato bread is not only visually stunning but also rich in flavor. The sweetness from the sweet potatoes pairs perfectly with the cinnamon, creating a balanced loaf that’s both nutritious and delicious. Whether you enjoy it for breakfast or with a spread of butter, this bread will quickly become a favorite!
Savory Gluten-Free Potato Dill Bread
Savory and aromatic, this gluten-free potato dill bread is a fantastic side for soups, stews, or even served with butter and cheese. The fresh dill adds a zesty herbal note, while the potatoes ensure a tender, moist crumb. This bread is perfect for those who want a savory loaf with a unique flavor profile.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/4 cup potato starch
- 1 tablespoon fresh dill, chopped
- 2 teaspoons xanthan gum
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Let them cool to room temperature.
- Activate Yeast: Mix the warm water with sugar and add the yeast. Let it sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, garlic powder, salt, and dill.
- Combine Wet Ingredients: Add the mashed potatoes, olive oil, and eggs to the yeast mixture and stir well.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, mixing until a dough forms.
- Let Rise: Transfer the dough to a greased loaf pan and allow it to rise for 1-1.5 hours until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes or until the top is golden and the loaf sounds hollow when tapped.
- Cool and Serve: Let the bread cool before slicing.
This savory gluten-free potato dill bread offers a delightful blend of earthy potato and bright, fresh dill. The herb elevates the flavor, making it an excellent pairing with savory dishes or as a base for a herbed butter spread. Its soft texture and delicious flavor make it a must-try for any gluten-free bread lover.
Gluten-Free Rustic Potato Bread with Seeds
For those who enjoy texture in their bread, this gluten-free rustic potato bread with seeds is the perfect option. Packed with sunflower and flax seeds, this hearty loaf offers a satisfying crunch in every bite, while the potatoes keep the crumb soft and moist. It’s ideal for breakfast with avocado or as a hearty sandwich base.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons sunflower seeds
- 2 tablespoons flaxseeds
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Let them cool to room temperature.
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt. Stir in the sunflower seeds and flaxseeds.
- Combine Wet Ingredients: Mix the mashed potatoes, olive oil, and eggs into the yeast mixture until well combined.
- Form the Dough: Slowly incorporate the wet ingredients into the dry mixture to form a dough.
- Let Rise: Transfer the dough to a greased loaf pan and let it rise in a warm place for 1-1.5 hours until doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 35-40 minutes until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Allow the bread to cool before slicing.
This gluten-free rustic potato bread with seeds brings together the best of both worlds: a soft, pillowy crumb with a delightful crunch from the sunflower and flaxseeds. It’s a hearty loaf perfect for sandwiches, morning toast, or even as a side to soups and stews. Its rustic, artisan-like appearance also makes it a beautiful addition to any table!
Gluten-Free Herb Potato Bread
This gluten-free herb potato bread is packed with fresh herbs, offering a fragrant and flavorful loaf that’s perfect for savory meals or as a standalone snack. The combination of potatoes and herbs like rosemary and thyme gives the bread a delightful texture and earthy aroma, making it ideal for dipping in olive oil or serving with soups.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Allow them to cool to room temperature.
- Activate Yeast: Mix the warm water with sugar and yeast. Let it sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt. Add the chopped rosemary and thyme.
- Combine Wet Ingredients: Stir the mashed potatoes, olive oil, and eggs into the yeast mixture.
- Form the Dough: Gradually incorporate the wet ingredients into the dry ingredients, mixing until a soft dough forms.
- Let Rise: Place the dough in a greased loaf pan, cover, and let it rise for 1-1.5 hours until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes or until golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Allow the bread to cool before slicing.
This gluten-free herb potato bread is a savory delight with fresh herbs adding a fragrant touch. The combination of rosemary and thyme brings out the earthy flavors in the bread, while the potatoes provide moisture and softness. It’s perfect as an accompaniment to your favorite dishes or simply enjoyed on its own with olive oil.
Gluten-Free Potato Rosemary Focaccia
If you’re looking for a gluten-free bread with a crispy crust and a soft, flavorful center, this gluten-free potato rosemary focaccia is an excellent choice. Made with mashed potatoes for moisture and topped with rosemary and olive oil, this bread is perfect for sharing at a family dinner or serving as an appetizer.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 2 cups gluten-free flour blend
- 1/2 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup olive oil
- 3/4 cup warm water
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Allow them to cool to room temperature.
- Activate Yeast: Combine the warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt.
- Combine Wet Ingredients: Add the mashed potatoes and olive oil to the yeast mixture, then slowly stir the wet ingredients into the dry mixture.
- Form the Dough: Knead the dough gently until well combined, then transfer it to a greased baking sheet. Spread the dough out into a rectangular or oval shape.
- Let Rise: Cover the dough and let it rise for 1 hour.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Drizzle the dough with olive oil and sprinkle the rosemary on top. Use your fingers to press dimples into the surface of the dough.
- Bake: Bake the focaccia for 25-30 minutes until golden brown and crispy on the edges.
- Cool and Serve: Let the focaccia cool before cutting into squares.
This gluten-free potato rosemary focaccia is crispy on the outside and soft on the inside, with the rosemary adding an aromatic touch. The potatoes ensure the bread stays moist, making it a delicious and versatile option for appetizers, sandwiches, or side dishes.
Gluten-Free Potato Chia Seed Bread
For a nutritious and hearty loaf, this gluten-free potato chia seed bread is packed with fiber and omega-3s from chia seeds, combined with the softness of mashed potatoes. It’s a great option for a health-conscious bread that still offers the delicious comfort of a classic potato loaf.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 1/2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 tablespoons chia seeds
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Allow them to cool to room temperature.
- Activate Yeast: Mix the warm water with sugar and yeast, letting it sit for 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, chia seeds, and salt.
- Combine Wet Ingredients: Stir the mashed potatoes, olive oil, and eggs into the yeast mixture.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let rise for 1-1.5 hours until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, until golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free potato chia seed bread offers a health boost with its chia seed content, providing fiber and nutrients without compromising on flavor. The mashed potatoes give the bread a soft, fluffy texture, making it a fantastic choice for sandwiches, toast, or even just as a snack with your favorite spread.
Gluten-Free Garlic Potato Bread
This gluten-free garlic potato bread brings together the creamy richness of potatoes and the bold flavor of garlic to create a perfect savory loaf. It’s an ideal bread for garlic lovers, with a soft crumb and a crispy crust, perfect for pairing with pasta, soups, or as a side dish for any meal.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
- 1 tablespoon fresh parsley, chopped (optional)
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Allow them to cool to room temperature.
- Activate Yeast: Mix the warm water with sugar and yeast. Let it sit for 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt.
- Cook Garlic: In a small pan, sauté the minced garlic in olive oil until golden and fragrant. Set aside.
- Combine Wet Ingredients: Stir the mashed potatoes, garlic oil, and eggs into the yeast mixture.
- Form the Dough: Gradually mix the wet ingredients into the dry ingredients until a soft dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let rise for 1-1.5 hours until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes until golden brown. Optionally, sprinkle chopped parsley over the top before baking.
- Cool and Serve: Let the bread cool completely before slicing.
This gluten-free garlic potato bread is packed with the deep, rich flavor of roasted garlic and the softness of mashed potatoes. The parsley adds a fresh note, and the crispy crust complements the moist interior. Serve this bread with hearty meals or enjoy it as a snack with a drizzle of olive oil.
Gluten-Free Sweet Potato Cinnamon Bread
If you’re in the mood for something sweet, this gluten-free sweet potato cinnamon bread offers a warm, comforting flavor with the natural sweetness of sweet potatoes and a hint of cinnamon. It’s perfect for breakfast or as a dessert, providing a moist, tender crumb and aromatic spiced flavor.
Ingredients:
- 1 cup mashed sweet potatoes (about 1 large sweet potato)
- 2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Sweet Potatoes: Boil, peel, and mash the sweet potatoes. Allow them to cool.
- Activate Yeast: Combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, potato starch, xanthan gum, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: Stir the mashed sweet potatoes, olive oil, and eggs into the yeast mixture.
- Form the Dough: Slowly incorporate the wet mixture into the dry ingredients until a soft dough forms.
- Let Rise: Transfer the dough into a greased loaf pan, cover, and let rise for 1 hour.
- Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until the top is golden brown.
- Cool and Serve: Allow the bread to cool before serving, and enjoy it warm with butter or a light glaze.
This gluten-free sweet potato cinnamon bread delivers a delightful blend of sweetness and spice, making it perfect for a cozy breakfast or snack. The sweet potatoes keep the bread moist and tender, while the cinnamon adds a warm, aromatic flavor that’s irresistible.
Gluten-Free Potato and Onion Bread
Gluten-free potato and onion bread is a flavorful, savory bread that combines the comforting taste of mashed potatoes with caramelized onions. This hearty loaf has a golden crust and a soft, pillowy texture, making it a fantastic side for soups, stews, or even toasted with a smear of butter.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Set aside to cool.
- Caramelize Onions: Heat olive oil in a skillet and cook the onions over low heat until golden and caramelized. Set aside.
- Activate Yeast: Mix the warm water with sugar and yeast, letting it sit for 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, and salt.
- Combine Wet Ingredients: Stir the mashed potatoes and eggs into the yeast mixture.
- Form the Dough: Gradually add the wet ingredients into the dry ingredients, mixing until well combined. Fold in the caramelized onions.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let rise for 1-1.5 hours until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes until golden brown on top.
- Cool and Serve: Let the bread cool completely before slicing to enjoy the full flavor of the onions.
This gluten-free potato and onion bread is full of savory flavor, thanks to the caramelized onions and soft mashed potatoes. The golden crust pairs perfectly with the tender crumb, making it a delicious bread to enjoy with hearty meals or as a toasted snack.
Gluten-Free Herb Potato Bread
Gluten-free herb potato bread is a fragrant, savory loaf that elevates the humble potato with the vibrant flavors of fresh herbs. This bread is perfect for any meal, offering a soft, moist interior that pairs beautifully with butter or as a base for sandwiches. The combination of rosemary, thyme, and parsley brings a delightful aroma that will fill your kitchen as it bakes.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Allow them to cool.
- Activate Yeast: Combine warm water with sugar and yeast, letting it sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, potato starch, xanthan gum, salt, and chopped herbs.
- Combine Wet Ingredients: Stir the mashed potatoes, olive oil, and eggs into the yeast mixture.
- Form the Dough: Gradually add the wet ingredients to the dry mixture, mixing until a soft dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let rise for 1-1.5 hours until it doubles in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes until golden brown.
- Cool and Serve: Allow the bread to cool before slicing.
This gluten-free herb potato bread is an aromatic addition to any meal, providing a delicious way to incorporate herbs into your diet. The soft texture and rich flavor make it ideal for sandwiches or toasted with olive oil and balsamic vinegar. Its delightful aroma will entice everyone at the table, making it a go-to recipe for family gatherings or casual dinners.
Gluten-Free Potato Cheddar Bread
Gluten-free potato cheddar bread combines the creamy texture of potatoes with the sharp, tangy flavor of cheddar cheese. This indulgent loaf is perfect for cheese lovers, providing a rich flavor and a soft, fluffy texture that makes it great for sandwiches or as a snack. It’s the ideal bread to serve alongside a bowl of soup or as part of a comforting brunch spread.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
- 1/4 teaspoon black pepper
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes, then allow them to cool.
- Activate Yeast: Mix warm water with sugar and yeast, letting it sit for 5-10 minutes until bubbly.
- Mix Dry Ingredients: In a large bowl, combine gluten-free flour, potato starch, xanthan gum, salt, and pepper.
- Combine Wet Ingredients: Stir in the mashed potatoes, olive oil, eggs, and shredded cheddar into the yeast mixture.
- Form the Dough: Gradually mix the wet ingredients into the dry ingredients until a soft dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let rise for about 1 hour until doubled.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, or until golden brown.
- Cool and Serve: Allow the bread to cool before slicing to enjoy its cheesy goodness.
This gluten-free potato cheddar bread is a fantastic way to indulge your cheesy cravings while maintaining a gluten-free diet. The combination of potatoes and cheddar creates a moist and fluffy texture that pairs perfectly with soups or can be enjoyed on its own. This versatile bread can be sliced thick for sandwiches or served warm with butter, making it a delicious addition to your recipe collection.
Gluten-Free Potato Dill Bread
Gluten-free potato dill bread is a unique and flavorful loaf that combines the earthy taste of potatoes with the fresh, vibrant flavor of dill. This bread is perfect for serving alongside grilled meats, as a base for sandwiches, or toasted with cream cheese. Its delightful aroma and taste make it a standout choice for any meal.
Ingredients:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 2 cups gluten-free flour blend
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 2 large eggs, room temperature
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Instructions:
- Prepare Potatoes: Boil, peel, and mash the potatoes. Allow them to cool to room temperature.
- Activate Yeast: Combine warm water and sugar, then sprinkle the yeast on top. Let sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, potato starch, xanthan gum, salt, and dill.
- Combine Wet Ingredients: Stir the mashed potatoes, olive oil, and eggs into the yeast mixture until well combined.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms.
- Let Rise: Transfer the dough to a greased loaf pan, cover, and let rise for about 1 hour until doubled in size.
- Bake: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, until the top is golden brown.
- Cool and Serve: Allow the bread to cool completely before slicing to retain moisture.
Gluten-free potato dill bread offers a delicious twist on traditional bread recipes, combining the creaminess of potatoes with the refreshing taste of dill. This versatile bread pairs well with a variety of dishes, including roasted vegetables and grilled meats. Whether enjoyed fresh out of the oven or toasted with a spread of butter, this bread is sure to be a hit at your dining table!
Note: More recipes are coming soon!
