Imagine sinking your teeth into a slice of warm, soft bread that's not only gluten-free but also incredibly moist and flavorful. This Homemade Gluten Free Potato Bread is about to become your new kitchen obsession, transforming ordinary mashed potatoes into a spectacular loaf that will make everyone forget it's allergen-friendly. Whether you're navigating dietary restrictions or simply craving a delicious homemade bread, this recipe promises to deliver comfort and satisfaction in every single bite.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Irish
Serves: 1 loaf
Ingredients
- 2 cups mashed potatoes
- 1 cup gluten free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup olive oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried herbs (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a standard 9x5 inch loaf pan with parchment paper, allowing slight overhang for easy removal.
- In a large mixing bowl, combine mashed potatoes, ensuring they are smooth and free of lumps. Allow potatoes to cool to room temperature if freshly prepared.
- Add eggs and olive oil to the mashed potatoes, whisking thoroughly until the mixture is well combined and smooth.
- In a separate bowl, sift together gluten free all-purpose flour, almond flour, baking powder, salt, and dried herbs (if using), ensuring no clumps remain.
- Gradually fold the dry ingredients into the potato mixture, stirring gently until a consistent, thick batter forms. Mix just until ingredients are incorporated to prevent overmixing.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Optional: Score the top of the loaf with a sharp knife to create a decorative pattern and allow even rising.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let the bread cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Tips
- Potato Perfection: Use smooth, lump-free mashed potatoes at room temperature for the best texture and consistency.
- Flour Power: Ensure your gluten-free flours are well-sifted to prevent clumping and create a smoother batter.
- Mixing Magic: Fold ingredients gently and avoid overmixing to keep the bread light and tender.
- Moisture Matters: If the batter seems too dry, add a tablespoon of milk or water to achieve the right consistency.
- Baking Brilliance: Use parchment paper for easy removal and even baking, and always check doneness with a toothpick.
- Storage Secrets: For maximum freshness, store in an airtight container and consume within 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
