Description
Soft, tender gluten-free potato bread made with mashed potatoes for incredible moisture, rise, and foolproof results every time.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup warm mashed potatoes (plain, unsalted)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup melted butter or oil
- 2 large eggs
- 1/2 cup warm milk (dairy or nondairy)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease or line an 8×4-inch loaf pan.
- 2. Whisk gluten-free flour, sugar, salt, and baking powder in a bowl.
- 3. In another bowl, mix mashed potatoes, melted butter, eggs, and warm milk until smooth.
- 4. Add wet ingredients to dry ingredients and mix until a thick, sticky batter forms.
- 5. Transfer batter to the loaf pan and smooth the top with a wet spatula.
- 6. Let rest for 10 minutes to hydrate the flour fully.
- 7. Bake for 45–55 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- 8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- If your flour blend doesn’t include xanthan gum, add 1 teaspoon for better structure.
- For a softer crust, brush the top with melted butter after baking.
- Bread freezes well slice and store in airtight bags.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten free potato bread, gf bread, easy gluten free bread