This Gluten Free Potato Bread recipe is fluffy, soft, and incredibly tender! An easy quick bread recipe, it’s perfect for sandwiches or toast topped with butter and jam.
Note: This recipe has been updated and made even better for you! The original OLD version with gluten free all purpose flour and yeast including the ingredient list and instructions can be found HERE. It’s more of a sandwich-style bread/texture but still tasty.
What Is Potato Bread?
Potato bread is exactly what it sounds like – homemade bread made with potatoes! Regular recipes are essentially wheat bread with a boost of mashed potatoes.
However, to keep this recipe gluten-free, we’ve added a bit of a twist. That said, it uses just a handful of ingredients and is super simple to make!
In fact, it just might be our favorite quick bread recipe, especially around the holidays when we have an abundance of potatoes left over. After all, we love them in recipes like slow cooker dairy free mashed potatoes and potato and cauliflower shepherd’s pie.
So, why not add them to bread, too? It’s a great way to make this household staple more nutritious without sacrificing taste and texture.
Is Potato Bread Gluten Free?
Most potato bread recipes are made with all-purpose flour or wheat flour, meaning they are not gluten-free. However, this recipe swaps the regular flour with almond flour for an option that’s completely gluten-free!
What Is Potato Bread Made Of?
Potato bread is a super budget-friendly recipe that uses just a handful of gluten-free, dairy-free-friendly ingredients to create a soft, fluffy bread you would never know is full on nutrients, too!
- Russet Potatoes – One medium Russet potato (about 1 cup of potatoes mashed with a fork.)
Note: If you plan to use leftover mashed potatoes, it is VERY important that they be plain without any heavy ingredients added. In other words, no heavy cream, or additional mix-ins added to them. Otherwise, the middle of the bread will be too moist and dense. Also, it’s crucial that they’re totally cooled before you add them to the bread! Alternatively, you can boil and mash plain potatoes fresh before making your bread.
- Blanched Fine Almond Flour – Use store-bought or homemade gluten-free almond flour.
- Tapioca Flour – This adds structure to the bread, helps make it a little more airy and allows for easier browning.
- Baking Staples – Salt and baking soda help enhance the flavor and allow the bread to rise as it bakes.
- Seasonings – Onion powder and dried chives, basil, or herbs of your choice such as rosemary or dill add a lovely, savory element to the bread.
- Non-Dairy Milk – Freel free to use regular dairy milk, if dairy can be tolerated.
- Eggs – Large eggs help the bread hold its shape. We have not tested this potato bread recipe with egg substitutes and cannot guarantee the results.
- Light Olive Oil – The fat acts as a tenderizer, helping keep the bread soft and moist.
- Apple Cider Vinegar – This helps improve the texture of the bread.
- Optional Toppings – We love to have fresh herbs and shredded parmesan cheese on top for a savory flavor that’s better than any bread you’ll find at your local grocery store or bakery.
Health Benefits of Russet Potatoes
In addition to being extremely tasty and versatile, potatoes of all kinds, not just russet, are extremely nutritious and full of health benefits, too! For instance, russet potatoes are:
- Rich in vitamin C and vitamin B6.
- An excellent source of potassium, magnesium, manganese, phosphorus, niacin, and folate.
- High in fiber.
- A good source of antioxidants.
How to Make an Easy Potato Bread Recipe
With minimal prep time, this bread comes together in minutes with no proofing or kneading required!
- Prepare. Preheat the oven, and grease a loaf pan well with a non-stick cooking spray.
- Mix the dry ingredients. In a large bowl, combine the dry ingredients until no clumps remain.
- Whisk the wet ingredients. In a second bowl, whisk the eggs, milk, and oil until smooth. Add the vinegar and set aside.
- Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients, and stir gently until a smooth batter forms. Finally, fold in the mashed potatoes and dried herbs.
- Bake the bread. Pour the batter into the greased loaf pan, and sprinkle any desired toppings on top. Bake in the preheated oven for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool. Remove from the oven and let the loaf cool completely in the pan before removing and serving. Otherwise, it will fall apart when you slice it!
Storing and Freezing
Storing: Once completely cooled, leftover potato bread can be tightly wrapped in plastic wrap or transferred to an airtight container and stored at room temperature for up to one week.
Freezing: Wrap your loaf in aluminum foil, and store it in the freezer for up to three months.
To Serve: Allow your bread to thaw in the fridge overnight, and allow it to come to room temperature. Or, warm it in the toaster before serving.
Serving Suggestions
Use this gluten free potato bread recipe in any way you would use white or wheat bread! For instance, it’s a great side with soups and spaghetti.
However, it’s also great to use as sandwich bread and can be topped with butter or hummus for toast.
Common Questions About this Homemade Potato Bread Recipe
We might be biased, but we definitely think so! It has a flavor very similar to white bread and is even softer in texture.
Of course, it depends on your definition of healthy. However, when compared to other bread recipes, we think potato bread is a great choice as it is a good source of fiber, nutrients, and healthy fats! It’s also free from refined sugar and can be made dairy-free, too.
We don’t recommend using other flours, because almond flour is very delicate and helps create a soft texture when combined with the potato.
Potato bread gets its name from the use of potatoes (or sometimes potato flour) in the batter.
Yes, you will want to peel the potatoes for this recipe. Otherwise, your bread will turn out lumpy!
More of Our Favorite
More Gluten-Free Bread Recipes
Homemade Potato Bread Recipe
- Total Time: 70 to 75 minutes
- Yield: 9 to 12 slices 1x
- Diet: Gluten Free
Description
Learn how to make homemade gluten-free potato bread with simple ingredients for sandwiches, soups, and more! Dairy-free option.
Ingredients
- 1 cup (150 grams) flakey mashed potato – 1 medium russet potato, peeled & cooked then cooled to room temperature (see notes)
- 2 ¾ cups to 3 cups (310 grams) blanched fine almond flour (see notes for gluten free flour option with yeast)
- ½ cup tapioca flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon onion powder
- ¾ cup non dairy milk (or milk of choice)
- 2 large eggs
- ¼ cup light olive oil
- 1 Tablespoon apple cider vinegar or white vinegar
- 1 Tablespoon dried chive or basil (or herbs of choice)
- Optional Toppings: fresh chopped herbs and/or shredded parmesan as topping
Instructions
- Preheat the oven to 350 F. Grease an 8×4 or 9×5 loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the almond flour, tapioca flour, salt, baking soda, and onion powder making sure there are no clumps.
- In a second large bowl, whisk together the eggs, milk, and oil. Add the vinegar to the wet ingredients and set aside.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Fold in the mashed potato and dried herbs.
- Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs and/or parmesan cheese.
- Bake for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. *Total bake time can vary depending on your oven; check for doneness at 45 minutes before covering and continuing to bake.
- Remove from the oven and let the loaf cool completely in the pan before removing and serving. The bread will be too soft to cut into slices if it is warm.
- Store in the refrigerator wrapped in plastic wrap or a sealed container for up to a week.
Notes
Baking Tips – Use 1 medium russet potato (about 250-275 grams with skin on). Peel the potato, then bake in the oven or microwave until tender. Flake with a fork or use a cheese grater. Fill a 1 cup measuring cup with the “mashed potato” or about 150g. Then add to the recipe in Step 4. Premade mashed potatoes (the kind with heavy cream and butter) may create too dense of a center for a bread that is already moist. It’s best to use a plain potato that is “mashed” with a fork.
Storage Tips – Wrap the loaf in aluminum foil and store in the freezer for up to 3 months.
The original version with gluten free all purpose flour and yeast can be found HERE. It’s more of a sandwich style bread/texture.
- Prep Time: 15 minutes
- Cook Time: 55 to 60 minutes
- Category: side dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 1.1 g
- Sodium: 180.8 mg
- Fat: 10.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 7.8 g
- Fiber: 1.2 g
- Protein: 5.1 g
- Cholesterol: 31 mg
Cheryl
Texture, taste, density were all off. I cooked it for 40 extra minutes and it still wasn’t cooked through. Can’t believe I wasted 3 cups of almond flour on this.
Lindsay Cotter
Hi Cheryl! So sorry to hear about the recipe. This is more of a grain free quick bread recipe so it will be a little denser. May I ask what type of potato you used? Was it mashed or fluffed? We’ll be sure to visit this recipe again and make any alterations needed.
David
Hi! I really like the look of your gluten free potato bread. But you seem to have 2 versions. The one I would like to make is the one pictured with the green herbs inside and on top all sliced up, with a slightly caved in top. But when I go to your site to find the recipe another bread is pictured, much taller with what looks like shredded carrots on top. It doesn’t look like the same bread. Do you have different recipes? In the pictures on the search both of the breads are pictured, but when I click on the first one it always comes to the same recipe with pictures of the second one. ?
Lindsay Cotter
Hi David! Did you find the first photo on pinterest? Those old photos are still floating around. That might have been the one with yeast. I simplified the recipe to make without yeast. That is the updated one. But the old recipe is linked in the recipe card. Honestly, I don’t think it’s nearly as good as the almond flour quick bread version. And the topping is shredded parmesan, not carrots. LOL. but it does look like carrots!
Debbie McMurry
I didn’t taste it yet so I will rate it later. Do I cool the bread in the pan or remove it to cool on a rack. thanks
Lindsay Cotter
I usually let it cool in the pan for 10 minutes then remove and continue to cool on wire rack. Let me know how it turns out!
Laura Honea
It seems to take much longer for the top to get golden brown and the middle to get done than the recipe says. We liked it… but my husband sliced it while still warm. Ugh lol
Laura Honea
It seems to have the consistency of corn bread to me.
And I think I should have cooked it a little longer. Didn’t help that the hubby cut it too soon either. Lol
I will try again tomorrow.
One question … my dough was pretty thick. In the recipe it said to pour it into the pan? Should it be thick and in a clump or thin enough to pour ?
Lindsay Cotter
Hi Laura! It could be your oven. Each oven can vary in correct temperature so maybe cover with foil and cook a bit longer next time if needed. And the batter is pourable but still thick. You can see our video here https://youtu.be/QsTOPWa2ens?feature=shared
Did you happen to use the same measurement in grams for the potatoes?
Laura Honea
I didn’t do grams. I measured by a cup of potatoes. I was practicing to make it for a sick DIL who can’t have gluten. I am about to take my second try over to her. It’s taking twice as long to get brown on top. The middle still isn’t done and I have a really nice fairly new stove. If at first you don’t succeed try try again! Lol thanks for the recipe and response !
Tammy
Looks amazing and I was wondering if you think this would work as waffles? I am looking for a savoury waffle to make, that can be frozen and then heated in a toaster.
Lindsay Cotter
Hi Tammy! So funny you asked this because I just announced my second cookbook! Gluten-Free Family Friendly Cookbook! Allergy-Friendly Recipes for Everyone Around Your Table. And I have potato waffles in that book! I can send you more info and how to adapt that recipe using these ingredients. 🙂
Tammy
Thank you Lindsay, I would appreciate that! Looking forward to your new cookbook.
Scott
Love your recipes! Quick question, is it just 2 eggs in this recipe for the quick yeast free version or 2 eggs and an egg white? I did not see any mention of egg white in this recipe but saw someone ask about egg whites in the comments and you said it should be 2 eggs and an egg white yet the recipe says 2 eggs for the quick version. Is it 2 eggs or do I need to add egg whites too? Thank you 🙂
Lindsay Cotter
Just 2 eggs! This recipe was updated after 2016 so that comment was probably before we updated it. Sorry about that. Does it make sense now Scott?
Scott
Yes, thank you! 🙂
Rita
Hi
Hope you well. Really like the recipe but what can I use instead of egg … my daughter is allergic to eggs : (
Lindsay Cotter
Oh no! I am not sure this would work without eggs. You could try my biscuits instead. Vegan Biscuits. Or are you looking for a bread alternative?
Kim
Could you use sweet potato?
Lindsay Cotter
I haven’t tried it yet, but worth a shot!
Pamela
Love this recipe Thanks Lindsay I will re do this Bread today as it ran fast
Lindsay Cotter
Thanks Pamela!
Lindsay Cotter
Hope you all enjoy it, Pam!
wilhelmina
I was super impressed with this bread! I loved the flavor and the texture and how easy it was to make. Fabulous!
Lindsay Cotter
I’m so happy to know that you enjoyed the recipe, Wilhelmina. Thank you!
Toni Dash
I love how quick and easy this is to make!!
Lindsay Cotter
Me too! Thanks, Toni!
LAUREN KELLY
I can’t believe the texture of this bread is so much like regular bread, thank you! My kids love it!
Lindsay Cotter
So glad to hear that Lauren! Thanks!
Maia Caldwell
Recipe states baking powder but instructions note baking soda. Looks like a great recipe just wondering which one is accurate?
Lindsay Cotter
sorry about that! It’s baking soda. Thank you for catching.
Maia Caldwell
Thank you for the clarification.
Dawn
I have looked thru tons of recipes trying to make the perfect gluten free bread for my family. OMG!!! This is the best recipe I have come across ever! I used 3 cups gluten free flour and sifted it. I followed your recipe to the “T”. The best bread Ever!!!!
Lindsay Cotter
Oh wonderful! I’m so glad you enjoyed it dawn!
ana amado
Could we use boiled potatoe instead? Or is it different for the result?
Lindsay Cotter
I haven’t tried it with boiled potatoes. But could work!
Martha Butler
I used boiled potatoes. I used coconut flour, also (as I’m CKD) instead of almond. Doubled egg yolks as I’m allergic to the whites. Added
1 t. BP just in case. I truly like the tapioca flour and potatoes,ACV.
Lindsay Cotter
Glad it worked! thanks for feedback Martha!
Rachel B
Which GF flour brands have you used to make the yeast version? I printed out both versions and would love to try both the almond flour and GF flour/yeast versions. I have the Bob’s Red Mill and King Arthur flours on hand. Thank you so much!
Lindsay Cotter
I haven’t tried the yeast version in quite some time but I do love both Bob’s and KA flours 1:1 flours.
Jessica
This recipe was a complete disaster. I used 3 2/3 cups almond flour and 3/4 arrowroot flour (didn’t have tapioca and they’re a 1:1 substitute according to Google). It didn’t rise and was like a block of sand. The comments also confused me – how much flour is really called for?!
lindsay cotter
Tapioca works better with binding with almond flour. What flours do you have on hand? Were your potatoes too moist? Happy to help remedy this ?
Connie
Amazing!!!
Am GF and DF so this was a perfect bread to try! I did make it in my bread machine and it turned out beautiful and oh, so yummy!!
In mixing the ingredients, I whisked the mashed potatoes into the eggs/vinegar mix and then added to the yeast mixture.. Also, I referenced the Red Star comments (as suggested) and used a total of 3 tsp. of dry, active yeast. The dried herbs used are a blend of Italian herbs. Finally, I did use the Parmeseann Cheese on top and it browned nicely.
Perfection!
I HIGHLY RECOMMEND this recipe!
Lindsay Cotter
Oh wonderful! so glad it worked out for you COnnie! I must try it in the bread machine next! Thanks.
Niki
Would you consider this bread eggy? I’ve stopped making Paleo anything as they all have a strong egg taste and texture… would love to try this recipe if it’s not eggy. 🙂
Lindsay Cotter
I would say it’s dense but not eggy. It’s fluffy and filling! Are you in our fb group? One of the ladies made it and posted her pic too! Happy to share so you can see texture
Erna
The recipe looks great, but I’m a little confused about flour measurements. In notes re: substituting flours you say 3 cups total, but there are more than 3 cups in the recipe. ??
Cotter Crunch
Sorry about that. I would use 3 to 3 1/2 cups GF flour and 1/4 c tapioca flour.
Debrah Ray
How much potato, using left over mashed white potatoes.
Cotter Crunch
I think 1 medium-sized potato = 1/2 cup mashed. So let’s try 1/2 cup, heaping cup should be fine. I’m hoping! haha. Just check the cooking time at 40 minutes. Could bake faster or longer. Keep me posted.
laura
Hi, this bread sound fantastic. Can I use actual potato flour instead of the almond meal I allergic to almonds, hazelnuts and also grains so most gluten free flours are not suitable.
Any help would be great.
Thank you
Laura
Cotter Crunch
I’m trying to think what you can use. What about cassava flour? I know the baking time might vary though.
Shannon
Can you use a chia or flax egg as a substitute?
Cotter Crunch
I haven’t tried. But the bread is very dense already. So maybe you could try with with less potato? Worth a shot!
Anna Wright
Delicious! I’m gonna tryout this for my weekend party, thanks for this recipe, It really feels great to track your blogs 🙂
Cf
How many eggs and egg whites should be in this recipe?
Cotter Crunch
Oh thanks for catching that. I will correct. It’s 2 eggs and 1 egg white.
Emily
Woah this is impressive; they are gluten and grain free. And I LOVE how you vindicated the often misunderstood poor little white potato. It truly is a powerhouse! All of God’s plants are GOOD!
Cotter Crunch
Yes, God gave us good ol’ potato for a reason. YUMMY and nourishing!
Amanda - Create N Plate
Oh man, two of my favorite things; potatoes and bread. I can’t wait to try this!
Cotter Crunch
mine too!
Laura @ Sprint 2 the Table
After your savory pumpkin bread, Vegas and I trust your breads implicitly. This looks incredible. I needed this to get her back on the GF train!
Cotter Crunch
tell vegas she needs this. with steak.;-)
Meghan@CleanEatsFastFeets
It makes my Irish heart happy you are singing my spuds praises, although I don’t know what these leftover potatoes are you mention. Leftover potatoes…pfft, not in my house. 🙂
Cotter Crunch
you know i would have added cheese if you came for a slice. 😉
Jody - Fit at 59
I love leftovers. I love bread!!! This looks amazing!
Cotter Crunch
thought of you! wish I could hand deliver!
Kristy from Southern In Law
This looks AMAAAZING! And what a clever way to use up leftover potatoes!
I’m with you on the potatoes – I like both!
Cotter Crunch
yea! a fellow potato lover. ALL KINDS!
Matt
So savory, love this!
Shashi at RunninSrilankan
Haha – I’m team Switzerland too – at least when it comes to potatoes as I love ’em all regardless of color or taste or size! As for this, Lindsay, now I have mother goose lyrics AND images of this tasty looking loaf stuck in MA head! I’ll help ya pack for SLC and you can feed me this loaf? 🙂
Cotter Crunch
haha yes! i make you bread and bites if you help me move!
rachel @ athletic avocado
just another reason to love potatoes! I wanna slice with lots of grass-fed butter 🙂
Cotter Crunch
oh now you’re talking my language! butter it up!
Mindy
Have you tried making rolls with this dough?
Cotter Crunch
I have not, but i bet they would work!
Susie @ SuzLyfe
We don’t tend to leave potatoes of any kind lying around. Growing up, we were all about the white potato, but now? if there is a sweet potato unspoken for, it is a rare day!
Cotter Crunch
all potatoes! yes! leave no potato behind. haha
Megan @ Skinny Fitalicious
I’m not a big fan of russets but I wouldn’t turn down this bread if you handed it to me! 😉