Gluten Free Potato Bread with onion and herbs is a homemade potato bread that’s hearty and flavorful. A homemade potato bread recipe that is simple to make, healthy, and delicious! A great use for leftover baked potatoes or mashed potatoes, too. Grain free quick bread option included.
Trying to get it started on a Monday with this tasty homemade gluten free potato bread recipe. Yes, another good use of leftovers if you ask me. Just in herb bread and potato form, no turkey. Although this would totally pair with any turkey dish.
Sheesh, way off topic here. Let’s back up and talk about that potato and how to make gluten free potato bread.
Not the sweet potato, the humble plain baked potato or smashed potatoes. Yes, those!
Russet/red/golden potatoes with that white flesh. You probably have a big container full of them in mashed form. Right? Or maybe you made vegan white bean slow cooker mashed potatoes. Either way, I want you to rethink these lil guys. They actually are quite healthy, not to mention the perfect hearty ingredient for soups, stews, casseroles, and well….. bread!
But before I dive into this EPIC homemade bread recipe (yes, it’s epic to me), let me brag about Mr. Potato. Mmmmk?
Are sweet potatoes healthier than regular potatoes?
You see, white potatoes are a easy to digest (due to their type of starch and enzyme they contain). This is great for those with digestive issues, ahem… me post colon surgery. LOL! I’ll leave it at that. It’s also a great workout recovery food to replenish glycogen (glucose) storage in the muscles. Especially when paired with a healthy fat, mmm, say… coconut oil or real butter. Oh yeah, baby!
But also, white potatoes don’t actually tail too far behind sweet potatoes/yams in nutritional value.
Gasp! It’s true. The “white” bread of potatoes is actually nutritional!
- One, potatoes are a complete protein (plant based). Yes, all those amino acids are there!
- Two, they are a great source of B Vitamins, especially B6, and potassium. Which is great for vegetarians.
- Three, they contain almost 3 grams of fiber per 100 grams. Not too shabby, eh? Speaking of fiber, that fiber turns into a resistant starch. More on that right below.
- And four, white potatoes cooked then cooled are resistant starch. Which means they can actually feed that gut bacteria and make it stronger. Pretty cool, right?
See, One potato, two potato, three potato, four reasons to eat potatoes! Or in this case make homemade gluten free potato bread.
Are potatoes gluten free?
YES, yes they are naturally gluten free. Yep! We’re on it! Next up.
In order to really to get more bang for your buck with potatoes, I made this potato bread with two options;
- Quick bread (no yeast needed) using almond flour
- Gluten Free all purpose flour with active yeast. Great in the bread machine!
All you need is one cooked mashed potato, eggs, onion salt, flour of choice (yeast or no yeast), non dairy milk, and a bit of parmesan, if you’d like. I also added some herbs to give it more flavor. And boy did it ever! It bakes up nicely and smells wonderful.
We just updated the recipe card with the quick bread version, but the original sandwich bread style potato bread recipe (using yeast) is included in the recipe card or you can download it here.download it here.
This gluten free potato bread recipe is simple to make, healthy, and delicious! A great use for leftover mashed potatoes or baked potatoes.
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 aluminum free baking powder
- 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
- 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.
- 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
- 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
Gluten free potato bread is definitely a hearty bread that is great with a meal or with soup!
Nothing fancy, just super delicious, nutritious, and might I add…. a hearty homemade bread! You can handle that right? I thought so!
Bust out the chili, butter, your gluten free potato bread, and viola! All your holiday leftovers made into a tasty grain free meal. Healthy to boot!
I should really stop with all the exclamation points now. Sorry, I obviously get excited about bread.
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, like potato bread, 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!
And it’s good news for me because I get to share a homemade gluten free potato bread with ya.
Okay, I gotta know. What’s your favorite way to use up holiday leftovers? Ever make potato bread?
Last question. Are you on team white potato or sweet potato? I’m team Switzerland. Neutral. LOL!