Learn how to make homemade gluten-free potato bread with simple ingredients for sandwiches, soups, and more! Dairy-free option.
- 1 cup (150 grams) flakey mashed potato – 1 medium russet potato, peeled & cooked then cooled to room temperature (see notes)
- 2 3/4 cups to 3 cups (310 grams) 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
- 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
- 1 Tablespoon dried chive or basil (or herbs of choice)
- 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.
- In a large bowl, whisk together the almond flour, tapioca flour, salt, baking soda, and onion powder making sure there are no clumps.
- In a second large bowl, whisk together the eggs, milk, and oil. Add the vinegar to the wet ingredients and set aside.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Fold in the mashed potato and dried herbs.
- Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs and/or parmesan cheese.
- Bake for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. *Total bake time can vary depending on your oven; check for doneness at 45 minutes before covering and continuing to bake.
- Remove from the oven and let the loaf cool completely in the pan before removing and serving. The bread will be too soft to cut into slices if it is warm.
- Store in the refrigerator wrapped in plastic wrap or a sealed container for up to a week.
Baking Tips – Use 1 medium russet potato (about 250-275 grams with skin on). Peel the potato, then bake in the oven or microwave until tender. Flake with a fork or use a cheese grater. Fill a 1 cup measuring cup with the “mashed potato” or about 150g. Then add to the recipe in Step 4. Premade mashed potatoes (the kind with heavy cream and butter) may create too dense of a center for a bread that is already moist. It’s best to use a plain potato that is “mashed” with a fork.
Storage Tips – Wrap the loaf in aluminum foil and store in the freezer for up to 3 months.
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: 15 minutes
- Cook Time: 55 to 60 minutes
- Category: side dish
- Method: oven
- Cuisine: American
- Serving Size: 1 slice
- Calories: 215
- Sugar: 1.1 g
- Sodium: 180.8 mg
- Fat: 10.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 7.8 g
- Fiber: 1.2 g
- Protein: 5.1 g
- Cholesterol: 31 mg
Keywords: potato bread recipe, gluten free bread, mashed potato bread, Thanksgiving leftovers recipe