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Hot to Make the Perfect Gluten-Free Potato Bread

Hot to Make the Perfect Gluten-Free Potato Bread
Hot to Make the Perfect Gluten-Free Potato Bread

Baking gluten-free potato bread is a great alternative to other gluten-free bread options. It’s easy to make, offers a number of health benefits, and is delicious. Potato bread can be made with mashed potatoes or by using potato flour or flakes instead of whole wheat, all-purpose flour, or bread flour.

Potato bread features approximately the same caloric and protein content as other types of bread, but the potatoes in it boost the zinc, iron, and potassium content. A typical slice of potato bread has about 85 calories and 4 grams of protein as well as 5 percent of your daily value of calcium, iron, and B-6.

It’s also higher in fiber. With an average slice of potato bread, you get about 2 grams of fiber, which is the same amount found in whole wheat bread and about three times as much as you get from white bread.

One final nutrient benefit of potato bead: folate. White bread actually has an equivalent amount of folate as potato bread but the folate content in potato bread is higher than in wheat bread (unless it has added folic acid). Folate helps with metabolic activities and assists in the making of neurotransmitters. The recommended daily allowance of folate is 500 micrograms per day and a single slice of potato bread averages 46 micrograms.

The bottom line? Potato bread is more comprehensive when it comes to nutrients and it makes for a great change of pace when you’re tired of white sandwich bread. It’s also a great solution to use up extra mashed potatoes. Have you ever considered whipping up a loaf of potato bread the day after Thanksgiving to use up that giant mountain of mashed potatoes sitting in your fridge? It’s a great option!

There’s no denying it, potato bread tastes great and is versatile. It can be used to make sandwiches, toasted for breakfast, slathered with butter, jam, and honey, or served beside bacon and eggs. It’s affordable, easy to make, and might end up being one of your family’s favorite gluten-free recipes.

Below are some of our favorite recipes for the perfect gluten-free potato bread.

Gluten-Free Potato Bread

Ingredients:

Ingredients
  • 8 oz cooked potato
  • Pinch of salt
  • 1 oz of melted butter (olive oil is okay)
  • Approximately 2 oz of gluten-free flour mix

Directions:

  • Mash potatoes to a smooth and lump-free consistency.
  • Add salt and melted butter or oil.
  • Mix in some gluten-free flour into the mash mixture with your hands until the dough is pliable.
  • Roll or press the dough into a circle approximately 8 to 9 inches round.
  • Cut dough circles in half both ways to create four sections.
  • For smaller pieces of bread, cut the four sections again to form eight sections.
  • Heat a frying pan but do not add oil or butter. You’ll know the pan is hot enough when you sprinkle flour into it and it turns golden brown.
  • Add pieces of bread to the pan.
  • Cook for approximately 2.5 minutes and then check doneness on the bottom side – bread should be golden brown.
  • Flip and cook for the same length of time on the other side
  • No need to wait for the bread to cool - serve immediately!

Pioneer Woman Potato Bread

Pioneer Woman Potato Bread

This one is a little more complicated but it results in a more traditional bread that is in loaf form and can be sliced to make sandwiches or toast. It takes about 40 minutes to prepare and a little over half an hour to bake. It’s easy, just more time-consuming than the first recipe. You also get 16 servings from this loaf of bread which is more than the previous recipe.

Ingredients:

  • 2 Potatoes
  • 6.5 cups gluten-free flour
  • 3 tbsp sugar
  • 2.5 tsp instant yeast
  • 2 tsp sea salt, finely ground
  • 1.25 to 1.5 cups of potato water (see below)
  • 1/2 cup room temperature milk
  • 4 tbsp unsalted room temperature butter

Directions:

  • Peel the raw potatoes and then cut them into one-inch cubes.
  • Place in a saucepan with enough water to cover and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes. Potatoes should be easily pierced with a knife.
  • Once potatoes are done, drain, reserving the water and setting it aside. Mash the potatoes into a smooth consistency. Aim for potatoes to be as lump-free as possible. Allow the potatoes and water to cool for about a half-hour. You want the water to be lukewarm.
  • Add flour, sugar, yeast, and salt to a large bowl. Next, add potato water, milk, butter, and 1 cup of the mashed potatoes. You will have leftover potatoes.
  • Mix with the paddle of your mixer until dough is tacky. You can add the remaining water if the dough is too dry. Once combined, switch to the dough hook on your mixer and blend for eight minutes at medium speed. Pause at least twice to clean off the sides and bottoms of bowl and hook. You’re aiming for a soft dough that is still slightly tacky.
  • Put the mixed dough in an oiled bowl and cover loosely with plastic wrap. The dough should double in size, which usually takes about an hour and a half.
  • After it has risen, punch dough down and divide in half. Lightly flour the counter or a cutting board. Knead each of the pieces for about 20 to 30 seconds, form into logs, and place in loaf pans. Once in pans, the dough should be covered and left to rise again for about a half-hour to an hour. It should be an inch over the top of the pan.
  • While dough rises, heat oven to 350 degrees F.
  • Bread should bake for about 35 minutes or until the top is golden. The internal temperature should be 190 degrees F.
  • Bread should be allowed to cool for at least five minutes before removing from pan and placing on wire rack. Leftover bread can be wrapped and frozen for later.

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