clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

 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 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 Tablespoon dried seasoning or herbs of choice (chive or basil)
  • 3/4 cup non dairy milk (or milk of choice)
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 Tablespoon apple cider vinegar or white vinegar
  • optional: herbs and/or shredded 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 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.


  • 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.
  • 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