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loaf of gluten free quick bread

Gluten Free Potato Bread (Quick Bread Recipe)

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


This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!


Units Scale
  • 1 cup finely mashed potato about 1 skinless cooked medium russet potato (275-300 grams), cooled or at room temperature (see notes)
  • 3 cups blanched fine almond flour (see notes for gluten free flour option with yeast)
  • 1/2 cup tapioca flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon onion powder
  • 1 Tablespoon dried chive or basil (or herbs of choice)
  • 3/4 cup non dairy milk (or milk of choice)
  • 2 large eggs
  • 1/4 cup light olive oil
  • 1 Tablespoon apple cider vinegar or white vinegar
  • Optional Toppings: fresh chopped herbs and/or shredded parmesan as topping


  • Preheat the oven to 350 F. Grease an 8×4 or 9×5 loaf pan with nonstick cooking spray and set aside.


  • Baking Tips – Potato- 1 medium russet potato baked = about 1 cup finely mashed potato (no butter or oil added). You can mash the potato (no skin) with a fork.
  • Freezing Tips – Wrap loaf in aluminum foil and store in the freezer for up to 3 months.
  • Flour Option – The 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


  • 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