Try something different by making this delicious gluten free potato bread. This super soft gf potato bread is great on its own or perfect for pairing alongside dinner.
The secret to the most tender, hearty, and healthy gluten free potato bread is plenty of potatoes, cooked just the right way, blended right into the batter.
Potatoes hold onto moisture without making the bread fragile. So they make an ordinary gf sandwich bread into something really special, with a bakery-style crust and a properly squishy crumb.
Vegan Potato Bread
Yes! Well, potato bread is made with potatoes, but not solely from potatoes. We blend the liquid in the recipe (here, milk) with eggs and potatoes, and make a smooth mixture that is added to the dry ingredients.
You can steam some whole potatoes just for this recipe (we'll talk about my favorite ways), or you can use leftover potatoes from another meal. You'll only need about 1 large potato, steamed and skinned, then blended.
Potato bread may look much like our standard gf white sandwich bread, and it's just as easy to make, but it's definitely not the same. Potato bread has a more moist, open crumb than simple white bread, even though it's just as easily sliced and makes a perfect sandwich without ever falling apart.
Gluten Free Sweet Potato Spice Bread
Yes! From Russet to red-skin to Idaho and more, all plain potatoes are gluten free. They also have tons of benefits, like lots of B vitamins, resistant starch (feeds gut bacteria), and a good amount of fiber. (Source.)
No! “Regular” potato bread is made with all purpose wheat-based flour, so it's not gluten free. But this recipe is made with an all purpose gluten free flour blend, with added tapioca starch/flour for stretch, so it's safely gluten free.
You can steam your potatoes in an instant pot, if you have one, or in a regular pot on the stove. In both methods, you need a simple, heat-safe steamer basket (or something that can function as one).
Artisan Gluten Free Bread
Begin by washing and piercing your potatoes. If you're making them in an instant pot, I like making large russet or Yukon gold potatoes. In a regular pot on the stovetop, mini potatoes work best.
Plug in your instant pot electronic pressure cooker, add about 1/4 cup of lukewarm tap water and a heat-safe steamer basket on top. Arrange the pierced potatoes in the steamer basket, without crowding them.
Secure the lid of your instant pot, set the vent to seal, press “manual, ” and set the time to 14 minutes. Once cooking has ended, turn the pot off and allow the pressure to release naturally by allowing the pot to sit, undisturbed, for about 15 minutes.
Easy Gluten Free Bread Recipe
Release any remaining pressure manually by turning the venting dial to “vent.” Using tongs, remove the potatoes from the steamer basket and allow them cool completely before peeling them and using them in this recipe.
Add 1-inch of water to a heavy-bottom saute pan, and place a steamer basket on top. Add the potatoes to the steamer basket (small potatoes will work best here, if possible), cover, and bring the water to a boil over medium high heat.
Cook, undisturbed, for about 20 minutes. Turn the heat off and let the pan sit, undisturbed and still covered, for another 10 minutes.
Paleo Sweet Potato Bread Recipe
They're done when a sharp knife glides right into the center of the biggest potato. Using tongs, remove the potatoes from the steamer basket and allow them cool completely before peeling them and using them in this recipe.
There are so many features of this bread that make it the best gf potato bread recipe—and one of the best gluten free bread recipes on the whole blog. Here are a few of my favorite things about this bread:
Almost any standard potato will work here, as long as it's prepared properly. I've made this bread successfully with Russet, red-skinned, and yellow/Yukon gold potatoes.
Gluten Free} Sweet Potato Bread
The reason we even make potato bread at all is because potatoes hold moisture better than flour does. We must control how much moisture they add to our bread dough, though, or our bread dough won't bake all the way through—no matter how long it bakes.
The best way to cook our potatoes is to steam them until fork tender. That way, they're not wet (like from boiling) and not dry (like from baking).
If you're using a nonstick loaf pan that's relatively new, its nonstick coating should be intact enough that you only need to grease it very lightly. If your loaf pan is a bit older, or it's not nonstick, make sure you get in every crease and on every inside surface of the loaf with cooking oil spray so that the loaf doesn't stick.
Sweet Potato Bread
This potato bread dough is a wet, batter-style gluten free yeast bread loaf, but it's a bit more stiff than our white gf sandwich bread because the addition of cooked potatoes locks away more moisture, so we add less liquid. More wet doughs, like our gluten free artisan bread for example, rise more quickly. This loaf is different.
That means that the dough rises somewhat slowly, so you'll need to be super patient and allow it to rise until it's increased by about 50% in size (it will be 1 1/2 times its original size, reaching close to the top of a standard loaf pan).
, not too long. And as always, keep in mind that getting yeast bread to rise is extremely environment dependent. Yeast will rise much faster in a warm, moist environment, and more slowly in a cool, dry one.
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And make sure your loaf is covered properly with plastic wrap or the lid of a Pullman pan during its rise, or it will dry out as it sits, and may lose enough moisture that it never rises properly.
All yeast breads, especially in loaves that you slice to make sandwiches, should cool completely before you slice them. Otherwise, the loaf tends to collapse on the top and sides. That goes double for this gf potato bread!
This loaf is designed to be even more moist and tender, but that means that it will have some more moisture, even when it's completely baked all the way through.
Sweet Potato Bread Without Yeast (gluten Free Option)
The sides of the loaf will cave in a bit as the loaf cools, but they won't compress. To minimize this effect, you can rotate the loaf on the wire rack, allowing it to cool on each side for about 10 minutes, and even upside down, before righting it to allow it to cool completely.
I don't recommend using this dough to make gluten free potato rolls, no. Rolls are tricky to make with a batter-style gluten free bread dough like this. Instead, I'd use our recipe for gluten free pretzel rolls or gf hamburger buns for soft, tender gf sandwich rolls.
Since this yeast bread is quite moist, it will stay fresh for about 2 days at room temperature on the kitchen counter if wrapped tightly. That's a long time for fresh bread, really. Just think of the term “day old bread”!
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For longer storage, I never like to refrigerate yeast bread, since the refrigerator tends to be drying. Instead, after slicing the bread, try wrapping a few slices tightly in a freezer-safe wrap like Glad Press ‘n' Seal and storing them in the freezer.
Defrost a few slices at a time at room temperature, then sprinkle lightly with water and refresh in a 275°F toaster oven. You can also just put the frozen slices in the toaster and toast them slowly, on a low temperature, until defrosted and crispy on the edges.
To replace the dairy in this yeast bread is pretty easy. In place of the cow's milk, use your favorite unsweetened nondairy milk. I like almond milk best, since it's not fat free. In place of butter, use Melt or Miyoko's Kitchen brand vegan butter.
Potato Flatbread (gluten Free, Vegan, No Yeast)
To make gluten free potato bread also egg-free, try replacing the two eggs with one “chia egg” each. For each chia egg, mix 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water and allow it to sit until it gels.
To make vegan gluten free potato bread, use the dairy substitutes and egg substitutes described above. Be sure you're using granulated sugar that isn't made with bone char, or it won't be vegan.
If you only have active dry yeast, you'll need to use 25% more of it and dissolve it in some milk from the recipe to “prove” it before using it in the bread dough. In this recipe, that means you'd need 125% of 6 grams of instant yeast, or 7.5 grams. Do your best to approximate that specific amount, since your scale likely won't measure half grams.
Gluten Free Sweet Potato Bread
This gf bread is made with a combination of one of my favorite all purpose gluten free flour blends (Better Batter classic blend) and additional tapioca starch/flour. The additional tapioca starch helps make the bread stretchy and stable.
There is no real replacement for tapioca starch, either as a separate ingredient or as an element of Better Batter or Cup4Cup, my other favorite gf blend. If you can't have tapioca starch, I'm afraid this bread recipe isn't for you.
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