Aki Kamozawa and Alex Talbot are the voices behind the website Ideas in Food and the bakery Curiosity Doughnuts. They are chefs, food writers, photographers, educators, and culinary consultants, and they are here to make your food better.
Aki and Alex from Ideas in Food have shown you how to make a variety of gluten-free flour blends, including this all-purpose version, that can be substituted, gram for gram, for standard flour in any recipe. With this recipe, they show you how to use those blends to make a classic potato bread, with a tender crumb that makes it the perfect vehicle for sandwiches.
One of the biggest quirks of gluten-free baking, they point out, is the lack of oven spring in most doughs. Traditional flour-based doughs are stretchy and elastic. When you place dough into a hot oven, pockets of air and water vapor rapidly start to expand, stretching out internal bubbles and giving bread its open structure. This process relies on gluten for stretchy resilience.
Irish Potato Bread (gluten Free Potato Farls)
Gluten-free breads, on the other hand, are far less stretchy and don't exhibit much oven spring, which means that you have to build those bubbles in from the start.
In this recipe, the dough is placed into a Pullman loaf pan, then allowed to rise almost completely before it's put in the oven. This ensures a nice, light, bubble-filled texture even without dramatic oven spring.
Cooked potato is the other secret ingredient. It not only lends some of its flavor to the bread, but also provides a good source of fully hydrated starch to keep the bread moist and tender as it bakes.
Bread (sweet Potato)(gluten & Dairy Free)(frozen)(500g)
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
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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.
Gluten Free German Potato Bread
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.
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).
Sandwich Bread (gluten Free Recipe) Recipe
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.
), I finally arrived at the perfect recipe (adapted from here), and I’m ecstatic to share what is possibly my new favorite bread.
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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.
Potato Bread Recipe
Transfer the potato mixture to a large mixing bowl. Add water and oil and mix well to get a pale yellow liquid.
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.)
Gluten Free Irish Potato Bread (potato Farls Or Fadge)
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.
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.
Gluten Free Cinnamon And Toasted Pecan Crusted Sweet Potato Cake Recipe
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.
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!
Potato Free Corn Free Gluten Free Bread Recipe
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.
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.
Easy Gluten Free Sweet Potato Bread (southern Style)
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.
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.
Gluten Free Sweet Potato Bread With Pecans
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.
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
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