Gluten Free Potato Bread with onion and herbs is a homemade potato bread that’s hearty and flavorful. This grain free and gluten free potato bread recipe is simple to make, healthy, and delicious! A great use for leftover baked potatoes or mashed potatoes, too.
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 than 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 gluten free! There are no grains in potatoes, so they’re naturally gluten free.
Yep! We’re on it! Next up.
So in order to really to get more bang for your buck nutrition wise for potatoes, I made this potato bread grain free and gluten free.
A combo of almond flour ( the healthy fat), one cooked then mashed potato, eggs, white and green onion, garlic, and a bit of tapioca starch. I also added some herbs to give it more flavor. And boy did it ever! It bakes up nicely and smells wonderful.
In order to make this gluten free potato bread “rise” to the occasion, I used a packet of red star GF yeast. Just activate the yeast with hot almond or coconut milk, mix with the batter, let it rise an hour or so, then bake.
This grain free and gluten free potato bread recipe is simple to make, healthy, and delicious! A great use for leftover mashed potatoes or baked potatoes.
- 1 medium russet potato, baked and/or previously mashed (see notes)
- 2 packets quick yeast (GF) (around 14 grams)
- 3 tbsp of some form of sugar to activate yeast (coconut sugar or honey both work)
- 3/4 cup warm almond milk (or milk of choice)
- 2 eggs, 1 egg white
- 3 2/3 cup almond flour (see notes for other flour options)
- 3/4 cup tapioca flour
- 1 tsp garlic salt or sea salt
- dried seasoning of choice or optional chive or basil herbs mixed in 1 -2 tsp dried
- 1 tbsp apple cider vinegar or white vinegar
- 1/4 cup olive oil
- 3/4 cup chopped onion or green onion
- optional 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 on if possible.
- Preheat oven to 350F.
- Grease or line a 9×5 bread pan with parchment paper (see notes for bread machine).
- First sift/combine your flours in a large bowl along with salt, garlic, and dried herbs. Make sure they are all sifted nicely together or not clumpy. Set aside.
- Place the yeast, coconut sugar, and warm milk to another mixing bowl. Mix all together and let it sit for 5 minutes to activate the yeast.
- Whisk your egg and egg white together in a small bowl. Add in your vinegar and oil, whisk again. Pour this egg/oil mixture into the same bowl as your yeast and milk.
- After that, mix in your dry flours/herbs mixture with the wet mix. I used my table top mixer to then mix quickly all together. If you don’t have a stand mixer, use a beater or stir thoroughly. Then add in your mashed potato and mix again until smooth. Fold in your onions.
- Keep the dough in the bowl and cover it with warm cloth. Set it aside and let it rise for 60-70 minutes. Longer if you did not use quick rise yeast.
- Pour batter into greased loaf pan. Add any extra herbs or chopped onion on top.
- Optional: Sprinkle grated parmesan on top before baking, or half way through baking.
- Bake for 45-50 minutes. The top will turn golden brown.
- Remove from oven and let cool completely. Remove from pan then slice and serve. It toasts up nicely and is great with butter or chili!
- Store in fridge to keep fresh, or freeze for up to 3 months.
- I haven’t tried this in the bread machine, but it should work. Please see red star bread machine tips
- You can omit onions if you’d like, or add in more. Up to you!
- If you don’t have coconut sugar for the yeast, honey will work too.
- If you don’t have almond flour or tapioca flour, another gluten free multi purpose flour should work. Just use 3 cups total. The baking times might vary so check at 35 minutes just in case.
- 1 medium russet potato = about 1/2 cup mashed, give or take
- Nutrition is estimated, per slice.
- 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!