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Discover the joy of homemade Gluten Free Potato Bread (Farls) with this easy-to-follow recipe. These delicious, crispy potato cakes are perfect for any meal and are sure to become a family favorite.
Growing up, my grandmother used to make potato farls for breakfast, and the smell of them cooking in the kitchen always brought the family together. Now, I’m excited to share this gluten-free version of her classic recipe with you.
Get ready to cook up a batch of these delightful Gluten Free Potato Bread (Farls) that will have everyone asking for seconds!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 lb potatoes, peeled and cut into chunks or 2 cups (450g) mashed potato* |
| Butter | 3 tbsp softened or melted butter (42g) |
| Gluten Free All Purpose Flour | 6 tbsp (50g) |
| Baking Powder | 1/2 tsp |
| Salt | 1/2 tsp + more seasoning |
Step-by-Step Guide
- Boil potatoes in a pot of salted water until you can easily pierce them with a fork, about 10-20 minutes depending on how large your potato chunks are.
- Drain water with a colander, then place the colander over the now empty pot and let sit a few minutes over the hot pot to steam dry.
- Tip the cooked potatoes back into the pan to mash. Add butter and mash together with a potato masher (or potato ricer) until no lumps remain.
- Transfer the mashed potatoes to a large bowl. Add the flour, baking powder and salt to the bowl and mix together until fully combined. You should have a thick, soft dough.
- Transfer the dough to a lightly floured surface. Form the dough into an 8 inch round disc. Cut the dough into 8 equal wedges.
- For thinner, crispier potato cakes: divide the dough into 2 pieces first, then form each piece into an 8 inch round disc.
- Warm a large non-stick pan or well seasoned cast iron skillet over a medium-high heat. Brush oil and/or butter.
- Once hot, add a potato cakes to the pan and let cook without moving for about 4-5 minutes or until golden brown on the bottom. Flip and cook the other side or until golden. Times will vary depending on the thickness of your cakes.
- Make sure not to overcrowd the pan so you can easily each cake. Transfer to a wire rack to finish cooling and repeat with the remaining dough.
- Enjoy while fresh and warm or store leftovers in an airtight container in the fridge for 3-4 days or freeze 3 months.
Pointers for Perfection & How to Store
For a fluffy texture, choose a starchy potato like Yukon Golds, Maris Piper, King Edward, and Russet Potatoes. If using leftover mashed potatoes, you’ll need about 2 cups or 450 grams. If your mashed potatoes were made with a lot of milk or cream you may need to increase the flour until you’re able to form a dough that’s soft, but not sticky.
Weigh/measure the potatoes after boiling so you end up with 450 grams or about 2 cups, mashed.
For more delicious recipes, check out this Jam Swirled Sweet Potato Bread.
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Gluten Free Potato Bread: Sweet Potato Delight
- Total Time: 130
- Yield: 1 loaf (12 slices) 1x
- Diet: Gluten Free
Description
This Gluten-Free Sweet Potato Bread is a ‘Sweet Potato Delight’—a soft, golden-orange yeast loaf that rivals any bakery sandwich bread. By swapping traditional white potatoes for sweet potatoes, this bread gains a tender, moist crumb and a subtle sweetness that makes incredible toast. It’s sturdy enough for sandwiches yet soft enough to eat plain with butter.
Ingredients
— The Sweet Potato Base —
1 cup (approx. 1 medium) sweet potato, peeled, boiled, and mashed until perfectly smooth
— The Yeast Mixture —
¾ cup warm milk (110°F/43°C)
2 ¼ teaspoons (1 packet) instant yeast
2 tablespoons honey or maple syrup (feeds the yeast)
— The Dough —
3 cups gluten-free all-purpose flour blend (bread-friendly blend like King Arthur or Cup4Cup)
2 large eggs, room temperature
¼ cup unsalted butter, melted (or vegetable oil)
1 teaspoon apple cider vinegar
1 ¼ teaspoons salt
½ teaspoon ground cinnamon (optional, for a subtle warm ‘delight’ flavor)
— The Finish —
1 tablespoon melted butter (for brushing)
Instructions
1. Prep the Potato: Boil the peeled sweet potato chunks until fork-tender. Drain well and mash until absolutely smooth (no lumps!). Let it cool to lukewarm (room temperature) before using. If it’s too hot, it will kill the yeast.
2. Activate Yeast: In the bowl of a stand mixer, combine the warm milk, honey, and instant yeast. Let sit for 5–10 minutes until frothy and bubbly.
3. Mix Wet Ingredients: Add the cooled mashed sweet potato, eggs, melted butter, and vinegar to the yeast mixture. Mix on low speed until combined.
4. Add Dry Ingredients: Add the gluten-free flour, salt, and cinnamon (if using). Beat on medium speed for 3–4 minutes. The dough will be thick, sticky, and vibrant orange—it will not form a smooth ball like wheat dough.
5. Shape: Grease a 9×5 inch loaf pan generously. Scrape the sticky dough into the pan.
6. Smooth: Wet your fingers or a spatula with warm water and smooth the top of the loaf into a nice dome shape. (GF bread doesn’t smooth itself out while baking, so shape it now!).
7. Rise: Cover loosely with oiled plastic wrap. Place in a warm, draft-free spot for 45–60 minutes, or until the dough has risen just over the rim of the pan.
8. Preheat: While the dough rises, preheat your oven to 350°F (175°C).
9. Bake: Bake for 45–55 minutes. The loaf should be deep golden brown and sound hollow when tapped. If the top browns too quickly, tent it loosely with foil for the last 15 minutes.
10. Cool: Remove from the oven and immediately brush the top with melted butter for a soft crust. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool COMPLETELY before slicing.
Notes
Cooling is Critical: Do not slice this bread warm! The starches from the sweet potato need time to set. If you cut it too early, the texture will be gummy.
Smooth Mash: Ensure your sweet potato mash is very smooth. Lumps will create wet spots in the bread.
Flavor Profile: Without cinnamon, this is a savory sandwich bread. With cinnamon, it becomes a ‘Sweet Potato Delight’ perfect for French toast or breakfast.
Storage: Store in an airtight container at room temperature for 3 days, or slice and freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 50
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 4
- Sodium: 260
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Your Burning Questions Answered!
- Can I use any type of potato?
- For best results, use starchy potatoes like Yukon Golds, Maris Piper, King Edward, or Russet Potatoes.
- How do I store leftovers?
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Can I make these ahead of time?
Yes, you can prepare the dough ahead of time and cook the potato cakes just before serving.
Dig In & Enjoy!
Now that you have all the tips and tricks, it’s time to dig in and enjoy your homemade Gluten Free Potato Bread (Farls). These delicious potato cakes are perfect for any meal and are sure to become a family favorite. For more delicious ideas, follow me on Pinterest.