This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!
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
In order to really to get more bang for your buck with potatoes, I made this recipe with two options:
- Quick bread – No yeast is needed for this recipe. You’ll use almond flour and
- 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
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.
- 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
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!
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:
- Complete plant-based protein. Yes, all those amino acids are there!
- Great source of B Vitamins, especially B6, and potassium. Which is great for vegetarians.
- Contain almost 3 grams of fiber per 100 grams.
- 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 (Quick Bread Recipe)
- Prep Time: 30
- Cook Time: 45 min
- Total Time: 75 minutes
- Yield: 9–12 slices 1x
- Diet: Gluten Free
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
QUICK BREAD OPTION (yeast bread version in notes)
- 1 medium russet potato (275–300 grams) to be cooked. (see notes for precooked)
- 3 cups fine almond flour (see notes for gluten free flour option with yeast)
- 1/2 cup tapioca flour
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tbsp dried seasoning or herbs of choice. Ex chive or basil
- 3/4 cup non dairy milk (or milk of choice)
- 2 large eggs
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar or white vinegar
- optional herbs and/or shredded parmesan to top
Instructions
- Before you begin, make sure you have a baked potato or mashed potatoes on hand. You want it already cooked and with skin off and finely mashed in a bowl.
- Preheat oven to 350 F. Line or grease an 8×4 or 9×5 loaf pan. Set aside.
- First sift/combine the almond flour, tapioca flour, salt, and baking soda together in a large bowl or bowl. Mix in the onion powder and dried herbs. Make sure they are all sifted nicely together or not clumpy. Set aside.
- In another large bowl, whisk your eggs and milk. Add the oil. Whisk again.
- Slowly combine the dry ingredients in with the wet ingredients, stirring gently until smooth.
- Add the apple cider vinegar and mix again.
- Fold in the mashed potato.
- Pour the bread batter into greased 8×4 or 9×5 loaf pan. Sprinkle any extra herbs and/or parmesan on top.
- Bake for 45-50 minutes or until internal center comes out clean with toothpick. The top will turn golden brown.
- Remove from oven and let cool completely before serving. The middle will be slightly softer than normal bread and needs to cool before slicing.
- Store in fridge wrapped in plastic wrap to keep fresh, or freeze in foil for up to 3 months.
Notes
- 1 medium russet potato baked = about 1 cup finely mashed with fork, no skin. No butter or oil added.
- Alternative (original) version with gluten free all purpose flour and yeast can be found HERE. It’s more of a sandwich style bread/texture.
- 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
Gluten Free Potato Bread Nutritional Info
One last nutrition nerd fact about potato bread. Okay maybe two.
- 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.
- 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.
Could you use sweet potato?
I haven’t tried it yet, but worth a shot!
Love this recipe Thanks Lindsay I will re do this Bread today as it ran fast
★★★★★
Thanks Pamela!
Hope you all enjoy it, Pam!
I was super impressed with this bread! I loved the flavor and the texture and how easy it was to make. Fabulous!
★★★★★
I’m so happy to know that you enjoyed the recipe, Wilhelmina. Thank you!
I love how quick and easy this is to make!!
★★★★★
Me too! Thanks, Toni!
I can’t believe the texture of this bread is so much like regular bread, thank you! My kids love it!
★★★★★
So glad to hear that Lauren! Thanks!
Recipe states baking powder but instructions note baking soda. Looks like a great recipe just wondering which one is accurate?
sorry about that! It’s baking soda. Thank you for catching.
Thank you for the clarification.
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!!!!
★★★★★
Oh wonderful! I’m so glad you enjoyed it dawn!
Could we use boiled potatoe instead? Or is it different for the result?
I haven’t tried it with boiled potatoes. But could work!
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?!
★
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 ?
★★★★★
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!
★★★★★
Oh wonderful! so glad it worked out for you COnnie! I must try it in the bread machine next! Thanks.
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. 🙂
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
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. ??
Sorry about that. I would use 3 to 3 1/2 cups GF flour and 1/4 c tapioca flour.
How much potato, using left over mashed white potatoes.
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.
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
I’m trying to think what you can use. What about cassava flour? I know the baking time might vary though.
Can you use a chia or flax egg as a substitute?
I haven’t tried. But the bread is very dense already. So maybe you could try with with less potato? Worth a shot!
Delicious! I’m gonna tryout this for my weekend party, thanks for this recipe, It really feels great to track your blogs 🙂
How many eggs and egg whites should be in this recipe?
Oh thanks for catching that. I will correct. It’s 2 eggs and 1 egg white.
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!
Yes, God gave us good ol’ potato for a reason. YUMMY and nourishing!
Oh man, two of my favorite things; potatoes and bread. I can’t wait to try this!
mine too!
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!
tell vegas she needs this. with steak.;-)
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. 🙂
you know i would have added cheese if you came for a slice. 😉
I love leftovers. I love bread!!! This looks amazing!
thought of you! wish I could hand deliver!
This looks AMAAAZING! And what a clever way to use up leftover potatoes!
I’m with you on the potatoes – I like both!
yea! a fellow potato lover. ALL KINDS!
So savory, love this!
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? 🙂
haha yes! i make you bread and bites if you help me move!
just another reason to love potatoes! I wanna slice with lots of grass-fed butter 🙂
oh now you’re talking my language! butter it up!
Have you tried making rolls with this dough?
I have not, but i bet they would work!
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!
all potatoes! yes! leave no potato behind. haha
I’m not a big fan of russets but I wouldn’t turn down this bread if you handed it to me! 😉