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Gluten Free Potato Bread {Quick Option}

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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 gluten free potato 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

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.

  • 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!

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)

★★★★

3.6 from 16 reviews
  • Author: Lindsay Cotter
  • Prep Time: 30
  • Cook Time: 45 min
  • 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!

Scale

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.

  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.

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  5. Shashi at RunninSrilankan says

    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

  12. Emily says

    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

  16. laura says

    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

      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

  18. Erna says

    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

  19. Niki says

    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

      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

  20. Connie says

    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

  21. Jessica says

    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

      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

  23. Dawn says

    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

  24. Maia Caldwell says

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

    Reply

  25. LAUREN KELLY says

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

    ★★★★★

    Reply

  27. wilhelmina says

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

    ★★★★★

    Reply

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