Incredible soft and fluffy, this easy gluten-free potato bread is a great way to make use of leftover mashed potatoes. It’s perfect for making sandwiches, avocado toast, or eating as toast with jam. Totally dairy-free too, but no one would know! Say goodbye to dense and dry gluten-free bread for good! Go bake a loaf to enjoy homemade gluten-free bread today!
Nothing beats pulling out a freshly baked loaf from the still-warm oven, the heat rushing towards your face and the aroma of homemade bread surrounding you like a warm blanket.
If there’s anything the past couple of years have shown me, it’s that the process of making homemade bread is therapeutic, and it never fails to leave me in awe whenever I watch bread dough double in size after rising.
Easy Gluten Free Rice Bread (no Potato, Gums Or Yeast)
Some of our favorite gluten-free yeast breads that we make on a regular basis include this gluten-free white bread, this fluffy buckwheat bread, brown rice bread, teff bread, and this soft sorghum bread.
If you often end up with mashed potatoes left over from dinner, you can use it to make mashed potato bread (i.e. bread made with mashed potatoes).
Most store-bought potato bread tends to use normal wheat flour in the ingredients, and since wheat flour contains gluten, it is usually not gluten-free.
Sweet Potato Seed Loaf Roast (nut Free Roast Alternative) Gf, Vegan
), I finally arrived at the perfect recipe (adapted from here), and I’m ecstatic to share what is possibly my new favorite bread.
In a large bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), psyllium husk powder, instant yeast, and sugar. Whisk well to combine.
Transfer the potato mixture to a large mixing bowl. Add water and oil and mix well to get a pale yellow liquid.
Vegan Potato Bread
Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a homogeneous sticky dough, scraping down the sides of the bowl.
Tip: the dough will be wet and look shaggy, but that’s the texture you want. If gluten-free bread dough is too dry, the bread will turn out dense and hard once baked.)
Cover the pan with a kitchen towel and let the dough rise a warm place free of drafts for 40 to 50 minutes, until it has roughly doubled in size and has risen just above the top of the pan.
Ingredient Sweet Potato Flatbread (gluten Free)
Allow the gluten-free mashed potato bread to cool for 10 minutes in the pan, before removing and placing it on a wire rack to fully cool at room temperature (at least 30 minutes) before slicing.
Yes, definitely! To freeze, wrap the cooled loaf in plastic wrap or place it in a freezer bag and freeze for up to 3 months. Let frozen loaf thaw in the refrigerator overnight before slicing. Alternatively, you may also slice the bread before freezing so you can take out slices of the bread at a time and toast it immediately.
To make mashed potatoes, boil washed russet potatoes (or the variety of potatoes you have) until they are easily pierced with a sharp knife. Once boiled, run the potatoes under cold water and then peel them before mashing them. Feel free to add salt, herbs, or dairy-free milk to the mashed potatoes before using.
Gluten Free Bread Recipe (vegan, Yeast Free)
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Incredibly soft and fluffy, this easy gluten-free potato bread is a great way to make use of leftover mashed potatoes. It’s perfect for making sandwiches, avocado toast, or eating as toast with jam. Totally dairy-free too, but no one would know! Go bake a loaf to enjoy homemade gluten-free bread today!
Mashed Potatoes: I like using leftover mashed potatoes, but you can also use fresh mashed potatoes or instant mashed potatoes if that’s what you have. If you like, you can also use mashed sweet potatoes if you prefer.
Poor And Gluten Free (with Oral Allergy Syndrome): Healthy, Savory, Vegan And Gluten Free Sweet Potato Bread
Eggs: Eggs help to bind the ingredients better and gives the loaf a better rise. If you are vegan or allergic to eggs, you may also use aquafaba or an egg-replacer.
Water: Make sure the warm water has a temperature of between 105F to 115F. If the water is too cold, the yeast will not get activated, but if the water is too hot, the high heat will kill the yeast. Alternatively, of you prefer, you may also use warm dairy-free milk (such as almond milk, cashew milk, tigernut milk, rice milk, coconut milk etc.). If you are not vegan or lactose-intolerant, feel free to use normal whole milk instead.
Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. You may also use other types of vegetable oils such as olive oil, avocado oil, or even melted coconut oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use normal butter if you prefer.
Vegan Potato Croquettes (easy, Homemade, Gluten Free)
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours and starches (such as rice flour, tapioca starch, corn starch, potato starch) to ensure you get a light and fluffy final texture. I do NOT recommend using a blend with heavier flours (such as garbanzo bean flour) as that will result in a denser bread.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include it, make sure you add it in.
Psyllium Husk Powder: Psyllium husk powder is basically whole psyllium husks that have been ground into a super fine powder, and is a great binding agent that is essential in helping the bread have a beautiful dome once risen. If you only have access to whole psyllium husks, you can grind the whole husks into a powder. For best results, I do NOT recommend leaving it out or swapping it out for anything else.
Low Fodmap Potato Bread / Potato Buns Recipe; Gluten Free, Vegan
Instant Yeast: I like using instant yeast because there’s not activation time required and you can mix it with all the other ingredients at the same time. However, if you don’t have instant yeast, you may use active dry yeast instead (just make sure you activate it with sugar and warm water before adding it to the other ingredients).
Sugar: I used granulated white sugar, but you may also use light brown sugar, dark brown sugar or coconut sugar if you prefer (just note that brown sugar or coconut sugar may cause the inside of the bread to be slighter darker in color). In this case, the sugar is food for the yeast, and is necessary for the yeast to feed on (and be activated) in order to produce the gases in the dough-rising process. Do not leave out the sugar (it will be consumed by the yeast and will not make the bread sweet).
Storing/Freezing: To store, place the cooled gluten-free mashed potato bread in an airtight container and place in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw in the refrigerator overnight before slicing. Alternatively, you may also slice the bread before freezing so you can take out slices of the bread at a time and toast it immediately.
Potato Free Corn Free Gluten Free Bread Recipe
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.It’s been a minute since I posted a new yeast bread, and as one of the world’s foremost potato lovers, it was about time I updated my ancient vegan potato bread recipe.
Transcending its confusing 2013 origins to become a modern vegan potato bread to please the masses, this recipe now has rewritten instructions, simplified steps, new photographs, and weight measurements.
This bread previously used a blend of spelt flour and brown rice flour as it was originally developed during my WFPB kick. You can still use spelt flour and add some extra vital wheat gluten to get some spring. But I do strongly prefer the “white bread” version for flavor and texture, so that’s now the focus of the recipe.
Delicious Gluten Free Sweet Potato Bread
Most classic potato bread recipes are like the overly sweet white sandwich bread you’ll find on the grocery store shelf. They’re fortified with sugar, as well as eggs and dairy products, to give them a soft, rich texture. I debated veganizing a potato bread in this style, but in actuality I don’t prefer my sliced bread that way.
Instead, I used a really basic bread dough, added mashed potato, and then used just enough liquid to bring the dough together. Using
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