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Home › Recipes › By Diet › Gluten Free

Gluten Free Potato Bread without Yeast

by Lindsay Cotter · 11/19/2020

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★★★★ 3.7 from 17 reviews
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 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 photo: 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 photo: 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
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loaf of gluten free quick bread

Gluten Free Potato Bread (Quick Bread Recipe)


★★★★

3.7 from 17 reviews

  • Author: Lindsay Cotter
  • Total Time: 75 minutes
  • Yield: 9--12 slices 1x
  • Diet: Gluten Free
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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

Scale

 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 8x4 or 9x5 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 8x4 or 9x5 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.
  • 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.

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Categories: Gluten Free, Grain Free, Has Video, Vegetarian Tags: bread, kid friendly

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Lindsay Cotter of Cotter Crunch

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.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rita says

    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
    • Lindsay Cotter says

      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
  2. Kim says

    05/01/2021 at 5:48 PM

    Could you use sweet potato?

    Reply
    • Lindsay Cotter says

      05/01/2021 at 10:36 PM

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

      Reply
  3. Pamela says

    02/17/2021 at 11:33 AM

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

    ★★★★★

    Reply
    • Lindsay Cotter says

      02/19/2021 at 12:40 PM

      Thanks Pamela!

      Reply
    • Lindsay Cotter says

      02/19/2021 at 3:59 PM

      Hope you all enjoy it, Pam!

      Reply
  4. wilhelmina says

    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
    • Lindsay Cotter says

      11/23/2020 at 8:04 AM

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

      Reply
  5. Toni Dash says

    11/21/2020 at 11:05 AM

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

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/21/2020 at 5:37 PM

      Me too! Thanks, Toni!

      Reply
  6. LAUREN KELLY says

    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
    • Lindsay Cotter says

      11/21/2020 at 5:38 PM

      So glad to hear that Lauren! Thanks!

      Reply
  7. Maia Caldwell says

    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
    • Lindsay Cotter says

      11/01/2020 at 6:43 PM

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

      Reply
      • Maia Caldwell says

        11/08/2020 at 12:29 PM

        Thank you for the clarification.

        Reply
  8. Dawn says

    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
    • Lindsay Cotter says

      08/12/2020 at 12:24 PM

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

      Reply
  9. ana amado says

    05/27/2020 at 8:54 AM

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

    Reply
    • Lindsay Cotter says

      05/27/2020 at 10:08 AM

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

      Reply
  10. Jessica says

    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 says

      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
  11. Connie says

    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
    • Lindsay Cotter says

      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
  12. Niki says

    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
    • Lindsay Cotter says

      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
  13. Erna says

    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 says

      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
  14. Debrah Ray says

    11/23/2017 at 9:04 AM

    How much potato, using left over mashed white potatoes.

    Reply
    • Cotter Crunch says

      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
  15. laura says

    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 says

      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
  16. Shannon says

    08/22/2017 at 4:06 PM

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

    Reply
    • Cotter Crunch says

      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
  17. Anna Wright says

    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
  18. Cf says

    12/04/2016 at 10:57 AM

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

    Reply
    • Cotter Crunch says

      12/04/2016 at 11:03 AM

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

      Reply
  19. Emily says

    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 says

      11/30/2016 at 7:42 AM

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

      Reply
  20. Amanda - Create N Plate says

    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 says

      11/28/2016 at 10:22 PM

      mine too!

      Reply
  21. Laura @ Sprint 2 the Table says

    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 says

      11/28/2016 at 10:40 PM

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

      Reply
  22. Meghan@CleanEatsFastFeets says

    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 says

      11/28/2016 at 10:46 PM

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

      Reply
  23. Jody - Fit at 59 says

    11/28/2016 at 3:09 PM

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

    Reply
    • Cotter Crunch says

      11/28/2016 at 4:05 PM

      thought of you! wish I could hand deliver!

      Reply
  24. Kristy from Southern In Law says

    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 says

      11/28/2016 at 10:49 PM

      yea! a fellow potato lover. ALL KINDS!

      Reply
  25. Matt says

    11/28/2016 at 11:48 AM

    So savory, love this!

    Reply
  26. Shashi at RunninSrilankan says

    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 says

      11/28/2016 at 9:36 AM

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

      Reply
  27. rachel @ athletic avocado says

    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 says

      11/28/2016 at 2:55 PM

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

      Reply
  28. Mindy says

    11/28/2016 at 6:53 AM

    Have you tried making rolls with this dough?

    Reply
    • Cotter Crunch says

      11/28/2016 at 7:28 AM

      I have not, but i bet they would work!

      Reply
  29. Susie @ SuzLyfe says

    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 says

      11/28/2016 at 2:58 PM

      all potatoes! yes! leave no potato behind. haha

      Reply
  30. Megan @ Skinny Fitalicious says

    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

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Lindsay Cotter of Cotter Crunch

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 · Contact
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