Are you tired of dry, crumbly gluten-free bread that disappoints every single time? Prepare to be amazed by this incredible Gluten-Free Potato Bread recipe that will revolutionize your gluten-free baking experience! Imagine sinking your teeth into a soft, moist, and perfectly textured bread that tastes just like traditional homemade bread - without the gluten. This recipe is not just a bread; it's a culinary miracle that proves gluten-free baking can be absolutely delicious and surprisingly simple.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups mashed potatoes
- 1 cup gluten-free all-purpose flour
- 1/2 cup potato starch
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon yeast
- 1/4 cup warm water
- 1/4 cup olive oil
Instructions
- Begin by preparing your mashed potatoes. If you haven’t already, peel and chop the potatoes, then boil them in salted water until tender. Drain and mash until smooth. Allow the mashed potatoes to cool to room temperature.
- In a small bowl, combine the warm water (around 110°F or 43°C) and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the cooled mashed potatoes, gluten-free all-purpose flour, potato starch, and salt. Mix well until all dry ingredients are evenly distributed.
- Once the yeast mixture is frothy, add it to the dry ingredients along with the olive oil. Stir the mixture with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough onto a lightly floured surface (using gluten-free flour) and knead gently for about 5-7 minutes. The dough should be smooth and slightly sticky but manageable. If it’s too sticky, you can add a little more gluten-free flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30-40 minutes, or until it has doubled in size.
- After the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
- Cover the loaf pan with the kitchen towel again and let it rise for another 20-30 minutes, or until the dough has risen just above the rim of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen, place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade gluten-free potato bread fresh or toasted with your favorite spreads!
Tips
- Temperature is crucial - ensure your water is precisely 110°F when activating the yeast to guarantee proper rising.
- Use fresh, high-quality yeast for the best bread texture and rise.
- Don't skip the potato starch - it's key to achieving that perfect gluten-free bread consistency.
- Allow sufficient rising time in a warm, draft-free area to help the bread develop its structure.
- Check bread doneness by tapping the bottom - a hollow sound means it's perfectly baked.
- Let the bread cool completely before slicing to maintain its delicate structure.
- Store in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
