Gluten free bread can be tricky. A lot of recipes out there end up dry, crumbly, or just kind of sad. This one is different.
This gluten free potato bread is soft, moist, and has a texture that’s really close to regular bread. The mashed potatoes do a lot of the heavy lifting here, keeping everything tender.
I’ve made this loaf many times now and it’s become a staple in my kitchen. It holds up well for sandwiches and makes excellent toast the next morning.
You don’t need any unusual ingredients either. Everything in this recipe is easy to find at a regular grocery store.
If you’re tired of settling for mediocre gluten free bread, give this one a try. I think you’ll be really happy with the result.
Why You’ll Love This Recipe
Incredibly Soft and Moist – The mashed potatoes make this bread so soft and tender that you will not believe it is gluten free.
Perfect for Sandwiches – This loaf slices beautifully and holds up to fillings without crumbling apart like many gluten free breads do.
Golden Bakery-Style Crust – It bakes up with a gorgeous golden brown top that looks just like bread from a real bakery.
Ingredients
- 2 cups Gluten Free 1-to-1 Baking Flour
- 1 cup Mashed Potatoes (cooled, from about 2 medium russet potatoes)
- 1/4 cup Tapioca Starch
- 1 1/4 tsp Salt
- 1 packet (2 1/4 tsp) Active Dry Yeast
- 2 tbsp Granulated Sugar
- 3/4 cup Warm Potato Water or Warm Water (110 F)
- 2 Large Eggs (room temperature)
- 3 tbsp Unsalted Butter (melted and cooled)
- 1 tsp Apple Cider Vinegar
How to Make
Step 1
In a small bowl, combine the warm water (or potato cooking water), 1 teaspoon of the sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy.
Step 2
In a large bowl, whisk together the gluten free flour, tapioca starch, remaining sugar, and salt.
Step 3
In a separate bowl, combine the mashed potatoes, eggs, melted butter, and apple cider vinegar. Add the yeast mixture and stir until everything is smoothly blended. Pour the wet mixture into the dry ingredients and stir vigorously for about 2 to 3 minutes until a thick, smooth dough forms.
Step 4
Grease a 9×5 inch loaf pan and scrape the dough into it. Smooth the top with a wet spatula. Cover loosely with greased plastic wrap and let rise in a warm spot for 55 to 70 minutes, until the dough has risen just above the rim of the pan.
Step 5
Preheat the oven to 350 F. Bake the loaf for 38 to 45 minutes, until the top is golden brown and the internal temperature reaches 205 F. If the top browns too quickly, tent with foil during the last 15 minutes.
Step 6
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This bread is exceptionally soft and moist thanks to the mashed potatoes, making it perfect for sandwiches or toast.
My Tips
Save the Potato Water
When you boil your potatoes, don’t dump that starchy water down the drain. That potato water has natural starch in it that helps gluten free bread hold together better and stay moist longer.
Just set aside about a cup before you drain the potatoes and let it cool down to around 110 F before using it. It makes a real difference compared to plain water.
Get Your Mashed Potatoes Right
The mashed potatoes need to be smooth with no lumps at all. Any chunks will create pockets in the bread that mess with the texture. Use a potato ricer or mash them really well with a fork until they’re completely smooth.
Also, make sure the mashed potatoes are fully cooled to room temperature before mixing them in. If they’re still warm, they can kill the yeast when everything gets combined, and your bread won’t rise properly.
Don’t add any milk, butter, or seasoning to the mashed potatoes like you normally would. You want plain mashed potatoes here since the recipe already has butter and salt measured out.
Don’t Skip the Vinegar
The apple cider vinegar might seem random, but it actually helps the bread rise better. In gluten free baking, vinegar reacts with the other ingredients to give the dough a little extra lift and a better crumb structure.
It also helps balance the flavor so the bread doesn’t taste flat or too starchy. You won’t taste vinegar in the finished loaf at all.
More Tasty Recipes
- Gluten Free Everyday Sandwich Loaf
- Gluten Free Honey Oat Sandwich Bread
- Gluten Free Fluffy Dinner Rolls
- Gluten Free Homemade Potato Gnocchi
- Gluten Free Sweet Potato Dinner Rolls
FAQ
What is potato water and should I save it?
Potato water is simply the water left over from boiling your potatoes. It contains starch and nutrients that help feed the yeast and give the bread a softer, more tender texture.
If you can, definitely save it. Just let it cool down to about 110 F before using it. If you forgot to save it or didn’t boil potatoes, plain warm water works fine too.
Gluten Free Potato Bread
Equipment
- 9x5 inch loaf pan
- wire rack
Ingredients
- 2 cups Gluten Free 1-to-1 Baking Flour
- 1 cup Mashed Potatoes (cooled, from about 2 medium russet potatoes)
- 1/4 cup Tapioca Starch
- 1 1/4 tsp Salt
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Granulated Sugar
- 3/4 cup Warm Potato Water or Warm Water (110 F)
- 2 Large Eggs (room temperature)
- 3 tbsp Unsalted Butter (melted and cooled)
- 1 tsp Apple Cider Vinegar
Instructions
- In a small bowl, combine the warm water (or potato cooking water), 1 teaspoon of the sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy.
- In a large bowl, whisk together the gluten free flour, tapioca starch, remaining sugar, and salt.
- In a separate bowl, combine the mashed potatoes, eggs, melted butter, and apple cider vinegar. Add the yeast mixture and stir until everything is smoothly blended. Pour the wet mixture into the dry ingredients and stir vigorously for about 2 to 3 minutes until a thick, smooth dough forms.
- Grease a 9x5 inch loaf pan and scrape the dough into it. Smooth the top with a wet spatula. Cover loosely with greased plastic wrap and let rise in a warm spot for 55 to 70 minutes, until the dough has risen just above the rim of the pan.
- Preheat the oven to 350 F. Bake the loaf for 38 to 45 minutes, until the top is golden brown and the internal temperature reaches 205 F. If the top browns too quickly, tent with foil during the last 15 minutes.
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This bread is exceptionally soft and moist thanks to the mashed potatoes, making it perfect for sandwiches or toast.