Never miss a recipe! Subscribe Here

  • About
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cotter Crunch

Cotter Crunch

Delicious Healthy Gluten Free Recipes

  • All Recipes
    • By Diet
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Grain-Free
      • Low-Carb
      • Nightshade-Free
      • Nut-Free
      • Vegan
      • Vegetarian
      • Whole30
    • By Type
      • Breakfasts
      • Casseroles
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Sides & Salads
      • Snacks & Appetizers
      • Stews & Soups
    • By Method
      • Air Fryer
      • Blender
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Quick Meals
    • With Video
  • Meal Plans
  • Shop
  • Start Here
    • Gluten-Free Eating
    • More Diet Guides
      • Autoimmune Protocol
      • Anti-Inflammatory
      • Vegan
      • Vegetarian
      • Whole30
  • Cookbooks
  • Search
Home › Recipes › By Type › Sides and Salads
★★★★★68 Comments

Gluten Free Potato Bread without Yeast

Avatar photo

by Lindsay Cotter Published: Nov 19, 2020

Dairy-FreeGluten-FreeGrain-FreeNightshade-FreeVegetarian
Jump to Video
Jump to Recipe
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)

This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!

woman's hand taking thick slice from homemade loaf of bread

There are a lot of great uses for leftover baked potatoes, and it seems like I always have a few left over after making holiday meals.

You can use them to make potato soup. Make my recipe for Instant Pot chicken potato soup, or try this dairy-free potato soup, from Veggie Inspired! You can also use them to make potato casseroles and even potato fritters. But one of my favorite uses for leftover potatoes is for baking bread.

The thing is, many potato bread recipes call for yeast, which is fine, but bread with yeast takes longer to make. There are times when I have the time to do that, but definitely not during the holidays.  

So, I created this gluten free bread recipe to be QUICK, but it’s also grain-free and dairy free. Of course, it’s delicious too.

Gluten free potato bread

loaf of homemade potato bread in loaf pan being with two hands.

In order to really to get more bang for your buck with potatoes, I made this recipe with two options:

  1. Quick bread – No yeast is needed for this recipe. You’ll use almond flour and 
  2. Yeast bread – For this version, we use gluten free all purpose flour and active yeast. Great recipe to make in a bread machine!

INGREDIENTS + SUBSTITUTIONS

overhead view ingredients in glass mixing bowl to make gluten free potato bread

NOTE: The ingredients shown here are for the quick bread version of gluten free potato bread. If you want to make the original recipe (with yeast), you can download it here.

two unpeeled russet potatoes
  • Russet potatoes- If you plan to use leftover baked or mashed potatoes, it is VERY important that they be plain. In other words, no butter, salt, or other ingredients added to them. Otherwise, the bread will be too dense and may not rise properly. 1 medium russet potato (275-300 gr) = about 1 cup, mashed with a fork.
  • Fine almond flour (or gluten free flour of choice for yeast bread)
  • Tapioca flour– Just a little bit, to give the bread some structure. Almond flour is great, but it doesn’t usually hold up well all by itself in baked goods.
  • Non dairy milk– It honestly doesn’t matter what type you use. I prefer almond milk, but oat milk and cashew milk are good options as well.
  • Cooking oil– Use whatever type you prefer, as long as it is NOT coconut oil (The consistency won’t work for this recipe).
  • Dry or fresh herbs– The herbs you add to the bread are completely your choice. Basil, oregano, rosemary, or even dill would be delicious. They add SO much flavor!
  • Parmesan cheese– This ingredient is completely optional. I like the extra flavor and love the way it looks on the bread crust.

Gluten Free Bread Recipe Video

Gluten Free Potato Bread

RECIPE NOTES

Prep ahead.

Before you begin, make sure you have a baked potato or mashed potatoes on hand. You want it already cooked, peeled, and mashed in a bowl.

Cool completely before slicing!

I know, waiting can be hard, especially when there is warm bread waiting nearby. But, the texture of potato quick bread is soft in the middle. So, it’s important to wait for it to cool. Otherwise, the slices will just crumble apart.

Storing and freezing instructions

Store in the fridge, wrapped in plastic wrap to keep it fresh. Or, wrap it in foil and freeze  it for up to 3 months.

Serving suggestions

Bust out the sweet potato chili, butter, your gluten free potato bread, and viola! All your holiday leftovers are made into a tasty grain free meal. Healthy to boot!

close up view slices of homemade mashed potato bread

Are sweet potatoes healthier than regular potatoes?

It’s true that sweet potatoes have plenty of health benefits and are quite nutritious. BUT, would you believe that white potatoes are equally wonderful?! 

For starters, ALL potatoes are naturally gluten free and easy to digest (due to the type of starch and enzyme they contain). 

This is great for those with digestive issues. Also, potatoes are a great workout recovery food because they replenish glycogen (glucose) storage in the muscles. Especially when paired with a healthy fat, like coconut oil or real butter.

But honestly, white potatoes don’t tail too far behind sweet potatoes/yams in terms of nutritional value.

Yep, it’s true. The “white” bread of potatoes are nutritious too… Check it out!

Russet (white) potatoes are a:

  1. Complete plant-based protein. Yes, all those amino acids are there!
  2. Great source of B Vitamins, especially B6, and potassium. Which is great for vegetarians.
  3. Contain almost 3 grams of fiber per 100 grams.
  4. Resistant starch. When potatoes are cooked and then allowed to cool down, they become a resistant starch. This means they can actually feed gut bacteria to make it stronger. Pretty cool, right?
gluten free potato bread (mashed potato bread) sliced on wood board with herbs on top
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
loaf of gluten free quick bread

Gluten Free Potato Bread (Quick Bread Recipe)


★★★★★

4.5 from 8 reviews

  • Author: Lindsay Cotter
  • Total Time: 75 minutes
  • Yield: 9–12 slices 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!


Ingredients

Units Scale
  • 1 cup finely mashed potato about 1 skinless cooked medium russet potato (275-300 grams), cooled or at room temperature (see notes)
  • 3 cups 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
  • 1 Tablespoon dried chive or basil (or herbs of choice)
  • 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
  • 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.
  • Combine the almond flour, tapioca flour, salt, and baking soda together in a large bowl. Stir in the onion powder and dried herbs making sure there are no clumps.
  • In a second large bowl, whisk together the eggs, milk and oil. 
  • Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Pour in the apple cider vinegar and mix until incorporated.
  • Lastly, fold in the mashed potato.
  • Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs and/or parmesan.
  • Bake for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown in color.
  • Remove from the oven and let the loaf cool completely before 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 – Potato- 1 medium russet potato baked = about 1 cup finely mashed potato (no butter or oil added). You can mash the potato (no skin) with a fork.
  • Freezing Tips – Wrap loaf in aluminum foil and store in the freezer for up to 3 months.
  • Flour Option – 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: 30
  • Cook Time: 45 min
  • Category: bread, side
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 272
  • Sugar: 4.2g
  • Sodium: 14.3mg
  • Fat: 21.1g
  • Saturated Fat: 0.6g
  • Carbohydrates: 15.7g
  • Fiber: 4.1g
  • Protein: 8.1g
  • Cholesterol: 0mg

Keywords: gluten free potato bread, gluten free bread recipe, holiday leftover recipes, quick bread recipe

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Gluten Free Potato Bread Nutritional Info

One last nutrition nerd fact about potato bread. Okay maybe two.

  1. If you are diabetic, obviously white potatoes eaten alone are not the best choice, due to glycemic index. But when you use them in a recipe with healthy fats, they are more nutritional and lower on glycemic index.
  2. Also, white potatoes are lower in fructose than sweet potatoes. If you are sensitive to fructose or have fructose malabsorption this is good news for you!

This is my favorite use for leftover potatoes. A little more effort than regular old baked potatoes, but totally worth it!

Happy almost Thanksgiving!

Cheers friends!

LC

This recipe post was originally published on November 28, 2016. New photos and a video were added, and the post was re-published on November 19, 2020.

2933 shares
  • Share
  • Tweet

Categories: Dairy-Free, Gluten-Free, Grain-Free, Has Video, Nightshade-Free, Oven, Sides and Salads, Snacks and Appetizers, Vegetarian Tags: bread, kid friendly

More recipes you’ll love!

overhead photo: loaf of low carb banana bread cut into slices on wooden board next to knife and honey
Gluten Free Keto Banana Bread
three almond flour banana muffins with coconut stacked on top of each other
Almond Flour Banana Muffins with Coconut
A close up image of one coconut marshmallow.
Homemade Coconut Marshmallows (Paleo Option)
Baked salt and vinegar kale chips being pulled out of the air fryer
Salt & Vinegar Air Fryer Kale Chips (Oven Baked Option)
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tammy

    03/17/2023 at 9:35 AM

    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.

    Reply
    • Avatar photoLindsay Cotter

      03/17/2023 at 5:20 PM

      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. 🙂

      Reply
      • Tammy

        03/17/2023 at 5:28 PM

        Thank you Lindsay, I would appreciate that! Looking forward to your new cookbook.

        Reply
  2. Scott

    10/02/2022 at 11:49 PM

    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 🙂

    Reply
    • Avatar photoLindsay Cotter

      10/03/2022 at 2:47 PM

      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?

      Reply
      • Scott

        10/16/2022 at 11:27 PM

        Yes, thank you! 🙂

        Reply
  3. Rita

    06/20/2022 at 4:42 AM

    Hi
    Hope you well. Really like the recipe but what can I use instead of egg … my daughter is allergic to eggs : (

    Reply
    • Avatar photoLindsay Cotter

      06/20/2022 at 2:59 PM

      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?

      Reply
  4. Kim

    05/01/2021 at 5:48 PM

    Could you use sweet potato?

    Reply
    • Avatar photoLindsay Cotter

      05/01/2021 at 10:36 PM

      I haven’t tried it yet, but worth a shot!

      Reply
  5. Pamela

    02/17/2021 at 11:33 AM

    Love this recipe Thanks Lindsay I will re do this Bread today as it ran fast

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      02/19/2021 at 12:40 PM

      Thanks Pamela!

      Reply
    • Avatar photoLindsay Cotter

      02/19/2021 at 3:59 PM

      Hope you all enjoy it, Pam!

      Reply
  6. wilhelmina

    11/23/2020 at 7:25 AM

    I was super impressed with this bread! I loved the flavor and the texture and how easy it was to make. Fabulous!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/23/2020 at 8:04 AM

      I’m so happy to know that you enjoyed the recipe, Wilhelmina. Thank you!

      Reply
  7. Toni Dash

    11/21/2020 at 11:05 AM

    I love how quick and easy this is to make!!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/21/2020 at 5:37 PM

      Me too! Thanks, Toni!

      Reply
  8. LAUREN KELLY

    11/20/2020 at 12:02 PM

    I can’t believe the texture of this bread is so much like regular bread, thank you! My kids love it!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/21/2020 at 5:38 PM

      So glad to hear that Lauren! Thanks!

      Reply
  9. Maia Caldwell

    11/01/2020 at 3:56 PM

    Recipe states baking powder but instructions note baking soda. Looks like a great recipe just wondering which one is accurate?

    Reply
    • Avatar photoLindsay Cotter

      11/01/2020 at 6:43 PM

      sorry about that! It’s baking soda. Thank you for catching.

      Reply
      • Maia Caldwell

        11/08/2020 at 12:29 PM

        Thank you for the clarification.

        Reply
  10. Dawn

    08/11/2020 at 9:25 PM

    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!!!!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/12/2020 at 12:24 PM

      Oh wonderful! I’m so glad you enjoyed it dawn!

      Reply
  11. ana amado

    05/27/2020 at 8:54 AM

    Could we use boiled potatoe instead? Or is it different for the result?

    Reply
    • Avatar photoLindsay Cotter

      05/27/2020 at 10:08 AM

      I haven’t tried it with boiled potatoes. But could work!

      Reply
  12. Jessica

    09/20/2019 at 6:54 AM

    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?!

    ★

    Reply
    • lindsay cotter

      09/20/2019 at 10:06 AM

      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 ?

      ★★★★★

      Reply
  13. Connie

    03/30/2019 at 4:27 PM

    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!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      03/30/2019 at 8:18 PM

      Oh wonderful! so glad it worked out for you COnnie! I must try it in the bread machine next! Thanks.

      Reply
  14. Niki

    11/13/2018 at 8:58 PM

    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. 🙂

    Reply
    • Avatar photoLindsay Cotter

      11/13/2018 at 9:28 PM

      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

      Reply
  15. Erna

    04/29/2018 at 7:12 PM

    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. ??

    Reply
    • Cotter Crunch

      04/29/2018 at 10:34 PM

      Sorry about that. I would use 3 to 3 1/2 cups GF flour and 1/4 c tapioca flour.

      Reply
  16. Debrah Ray

    11/23/2017 at 9:04 AM

    How much potato, using left over mashed white potatoes.

    Reply
    • Cotter Crunch

      11/23/2017 at 9:19 AM

      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.

      Reply
  17. laura

    10/18/2017 at 8:45 PM

    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

    Reply
    • Cotter Crunch

      10/19/2017 at 9:30 AM

      I’m trying to think what you can use. What about cassava flour? I know the baking time might vary though.

      Reply
  18. Shannon

    08/22/2017 at 4:06 PM

    Can you use a chia or flax egg as a substitute?

    Reply
    • Cotter Crunch

      08/22/2017 at 6:15 PM

      I haven’t tried. But the bread is very dense already. So maybe you could try with with less potato? Worth a shot!

      Reply
  19. Anna Wright

    01/16/2017 at 2:24 AM

    Delicious! I’m gonna tryout this for my weekend party, thanks for this recipe, It really feels great to track your blogs 🙂

    Reply
  20. Cf

    12/04/2016 at 10:57 AM

    How many eggs and egg whites should be in this recipe?

    Reply
    • Cotter Crunch

      12/04/2016 at 11:03 AM

      Oh thanks for catching that. I will correct. It’s 2 eggs and 1 egg white.

      Reply
  21. Emily

    11/29/2016 at 6:50 PM

    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!

    Reply
    • Cotter Crunch

      11/30/2016 at 7:42 AM

      Yes, God gave us good ol’ potato for a reason. YUMMY and nourishing!

      Reply
  22. Amanda - Create N Plate

    11/28/2016 at 8:33 PM

    Oh man, two of my favorite things; potatoes and bread. I can’t wait to try this!

    Reply
    • Cotter Crunch

      11/28/2016 at 10:22 PM

      mine too!

      Reply
  23. Laura @ Sprint 2 the Table

    11/28/2016 at 6:55 PM

    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!

    Reply
    • Cotter Crunch

      11/28/2016 at 10:40 PM

      tell vegas she needs this. with steak.;-)

      Reply
  24. [email protected]

    11/28/2016 at 5:25 PM

    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. 🙂

    Reply
    • Cotter Crunch

      11/28/2016 at 10:46 PM

      you know i would have added cheese if you came for a slice. 😉

      Reply
  25. Jody - Fit at 59

    11/28/2016 at 3:09 PM

    I love leftovers. I love bread!!! This looks amazing!

    Reply
    • Cotter Crunch

      11/28/2016 at 4:05 PM

      thought of you! wish I could hand deliver!

      Reply
  26. Kristy from Southern In Law

    11/28/2016 at 3:06 PM

    This looks AMAAAZING! And what a clever way to use up leftover potatoes!

    I’m with you on the potatoes – I like both!

    Reply
    • Cotter Crunch

      11/28/2016 at 10:49 PM

      yea! a fellow potato lover. ALL KINDS!

      Reply
  27. Matt

    11/28/2016 at 11:48 AM

    So savory, love this!

    Reply
  28. Shashi at RunninSrilankan

    11/28/2016 at 9:05 AM

    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? 🙂

    Reply
    • Cotter Crunch

      11/28/2016 at 9:36 AM

      haha yes! i make you bread and bites if you help me move!

      Reply
  29. rachel @ athletic avocado

    11/28/2016 at 7:27 AM

    just another reason to love potatoes! I wanna slice with lots of grass-fed butter 🙂

    Reply
    • Cotter Crunch

      11/28/2016 at 2:55 PM

      oh now you’re talking my language! butter it up!

      Reply
  30. Mindy

    11/28/2016 at 6:53 AM

    Have you tried making rolls with this dough?

    Reply
    • Cotter Crunch

      11/28/2016 at 7:28 AM

      I have not, but i bet they would work!

      Reply
  31. Susie @ SuzLyfe

    11/28/2016 at 6:44 AM

    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!

    Reply
    • Cotter Crunch

      11/28/2016 at 2:58 PM

      all potatoes! yes! leave no potato behind. haha

      Reply
  32. Megan @ Skinny Fitalicious

    11/28/2016 at 6:07 AM

    I’m not a big fan of russets but I wouldn’t turn down this bread if you handed it to me! 😉

    Reply

Primary Sidebar

titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Reader Favorites

  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipes
    Anti-Inflammatory Meal Plan {Dairy Free, Gluten-Free Recipes & Tips}
  • cinnamon bites in turquoise bowl, top protein ball has bite taken out to show inside texture.
    Cinnamon Vanilla Protein Breakfast Bites + Video
  • a bowl of curried cauliflower rice soup
    Curried Cauliflower Soup with Kale
  • Collage of 4 saucepans and skillets filled with 4 different varieties of gluten free roux.
    How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white background
    Dried Orange Slices (Oven or Dehydrator)
  • a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries
    Balsamic Roasted Cranberry Chicken

Recipes by Diet

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low-Carb
  • Nightshade-Free
  • Nut-Free
  • Vegan
  • Vegetarian
  • Whole30

Recipes by Method

  • Air Fryer
  • Blender
  • Instant Pot
  • No-Bake
  • Oven
  • Slow Cooker
  • Stovetop

Recipes by Type

  • Breakfasts
  • Casseroles
  • Condiments
  • Desserts
  • Drinks
  • Main Dishes
  • Sides & Salads
  • Snacks & Apps
  • Stews & Soups

Resources & More

  • Meal Plans
  • Nutrition Guides
  • How-To
  • Quick Meals
  • Videos
  • Round Ups
  • Cookbook
  • GF Start Here
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
titled Pinterest photo (and shown): Gluten Free Potato Bread (cut into slices)
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube
Cotter Crunch
  • About
  • Studio
  • Shop
  • Contact

© 2023 · Cotter Crunch · Disclaimer & Terms · Privacy Policy

2933 shares