Description
This Gluten-Free Potato Bread is famous for its ‘Perfect Crust’—a thick, golden exterior that crackles when you slice it, hiding a remarkably soft and moist crumb inside. The secret is incorporating real mashed potatoes into the dough, which improves moisture retention and structure, making it indistinguishable from traditional wheat bread.
Ingredients
— The Yeast Mixture —
1 cup warm milk (approx. 110°F), dairy or plant-based
2 tablespoons granulated sugar (or honey)
2 ¼ teaspoons (1 packet) instant yeast
— The Dough —
1 cup mashed potatoes (approx. 1 medium Russet potato, peeled, boiled, and mashed until very smooth)
2 cups gluten-free all-purpose flour blend (Measure for Measure, ensure it has xanthan gum)
⅓ cup tapioca flour (starch) – essential for that chewy texture
2 large eggs, room temperature
¼ cup unsalted butter, melted (or vegetable oil)
1 teaspoon apple cider vinegar
1 teaspoon salt
— The Crust Finish —
1 egg white (whisked with 1 tsp water) for egg wash
1 tablespoon melted butter (for brushing after baking)
Instructions
1. Prep the Potatoes: Boil and mash your potato beforehand. It needs to be completely smooth (no lumps!) and cooled to room temperature before adding to the dough.
2. Activate Yeast: In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy and bubbly.
3. Mix Wet Ingredients: Add the mashed potatoes, eggs, melted butter, and apple cider vinegar to the yeast mixture. Mix on low speed with the paddle attachment until combined.
4. Add Dry Ingredients: Add the gluten-free flour blend, tapioca flour, and salt. Beat on medium speed for 3–5 minutes. (Gluten-free dough needs more mixing than wheat dough). The batter will be thick and sticky, not like a kneadable dough ball.
5. First Rise (Optional but recommended): Cover the bowl and let the dough rise in a warm spot for 30 minutes to develop flavor.
6. Shape: Grease a standard 9×5 inch loaf pan. Scrape the dough into the pan. Wet your spatula (or fingers) with water to smooth the top into a nice dome shape.
7. Second Rise: Cover the pan lightly with oiled plastic wrap. Let it rise in a warm place for 40–60 minutes, or until the dough has risen just above the rim of the pan.
8. Preheat: While rising, preheat your oven to 375°F (190°C).
9. The Crust Secret: Gently brush the top of the risen loaf with the egg white wash. This promotes browning and creates that signature ‘perfect crust’.
10. Bake: Bake for 40–45 minutes. The top should be deep golden brown and the loaf should sound hollow when tapped. (Internal temp should be around 205°F).
11. Cool: Remove from the oven and brush immediately with the tablespoon of melted butter for a soft sheen. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool COMPLETELY before slicing.
Notes
Cooling is Key: Do not slice this bread while hot! Gluten-free bread needs to cool completely to set its internal structure. If you cut it too early, the texture will be gummy.
Potato Type: Starchy potatoes like Russets work best for a fluffy texture. Waxy potatoes can make the bread too dense.
Storage: Store at room temperature in an airtight container for 2-3 days. For longer storage, slice and freeze the loaf.
Dairy-Free: Use almond/oat milk and vegan butter (or oil) to make this recipe dairy-free.
- Prep Time: 20
- Cook Time: 45
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3
- Sodium: 240
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 35