Gluten FreeGluten 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.
One potato, two potato, three potato, four. Just kidding. You’ll have mother goose lyrics stuck in your head all day now, right? Speaking of stuck. Ohhhh my brain is stuck on holiday mode.
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.
Easy Homemade Gluten Free Potato Bread {Grain Free}
- Prep Time: 1 hr, 20
- Cook Time: 45 min
- Total Time: 2 hours 5 minutes
- Yield: 9-12 slices 1x
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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.
Ingredients
- 1 medium russet potato, baked and/or previously mashed (see notes)
- 2 packets [url] red star quick yeast (GF) ∞ http://redstaryeast.com/products/red-star/red-star-quick-rise-yeast/[/url] (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 (scallions)
- optional 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 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.
Notes
- 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
Nutritional Information
- Nutrition is estimated, per slice.
- 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
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!
Cheers friends!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I’m not a big fan of russets but I wouldn’t turn down this bread if you handed it to me! 😉
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
Have you tried making rolls with this dough?
I have not, but i bet they would work!
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!
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!
So savory, love this!
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!
I love leftovers. I love bread!!! This looks amazing!
thought of you! wish I could hand deliver!
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. 😉
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.;-)
Oh man, two of my favorite things; potatoes and bread. I can’t wait to try this!
mine too!
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!
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.
Delicious! I’m gonna tryout this for my weekend party, thanks for this recipe, It really feels great to track your blogs 🙂
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!
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.
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.
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.
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
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.
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 ?
★★★★★