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Gluten Free Potato Bread

Enjoy soft, fluffy, and comforting Gluten Free Potato Bread, perfect for sandwiches or as a side to soups.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups mashed potatoes (about 3 medium potatoes) Make sure to mash thoroughly to avoid lumps.
  • 1/4 cup olive oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups gluten-free all-purpose flour Ensure it's a 1:1 baking blend for best results.
  • 1 cup warm water
  • 1 teaspoon garlic powder (optional) For added flavor.

Method
 

Preparation
  1. Peel and boil the potatoes until fork-tender. Drain and mash them well—make sure there are no lumps.
  2. In a mixing bowl, combine the mashed potatoes, olive oil, honey (or sugar), and warm water. Mix thoroughly until smooth.
  3. In another bowl, whisk together the gluten-free flour, salt, baking powder, and garlic powder (if using).
  4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  5. Transfer the dough to a greased loaf pan, smoothing it out evenly. Cover with a cloth and let it rise in a warm place for about 30 minutes.
  6. Preheat your oven to 375°F (190°C). Bake for 35-40 minutes or until the top is golden brown. Let it cool slightly before slicing.

Notes

Leftover bread keeps well in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped in foil or plastic. Toast from frozen or let thaw in the fridge overnight.