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loaf of gluten free quick bread

Gluten Free Potato Bread (Quick Bread Recipe)


  • Author: Lindsay Cotter
  • Prep Time: 30
  • Cook Time: 45 min
  • Total Time: 75 minutes
  • Yield: 9-12 slices 1x
  • Diet: Gluten Free

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 (275300 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

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