Gluten-Free Old Tyme Potato Bread
Discover the hearty charm of Gluten-Free Old Tyme Potato Bread, a delightful twist on traditional potato bread that’s perfect for gluten-free diets. This recipe combines the comforting flavor of mashed potatoes with a blend of gluten-free all-purpose flour and tapioca starch to create a soft, moist loaf with a tender crumb. Enhanced with psyllium husk powder for added structure, the bread rises beautifully thanks to dry yeast and has a subtle tang from apple cider vinegar. Easy to prepare in under 20 minutes, this wholesome loaf bakes to golden perfection in just under an hour. Whether enjoyed fresh out of the oven or toasted the next day, it’s ideal for sandwiches, spreads, or as a side to hearty soups. Say goodbye to store-bought options and savor the homemade goodness of this gluten-free potato bread!
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Recipe Information
Ingredients
- 200 grams Potato, peeled and diced
- 250 ml Water
- 300 grams Gluten-free all-purpose flour
- 100 grams Tapioca starch
- 7 grams Dry yeast
- 10 grams Psyllium husk powder
- 20 grams Sugar
- 5 grams Salt
- 30 ml Olive oil
- 1 large Egg
- 10 ml Apple cider vinegar
Instructions
Begin by boiling the peeled and diced potatoes in a small saucepan with the water until they are tender, about 10-15 minutes. Once cooked, drain the potatoes, reserving the water, and mash the potatoes until smooth.
Let the potato cooking water cool to lukewarm. Measure out 200 ml of this water, or top up with additional warm water if needed.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, dry yeast, psyllium husk powder, sugar, and salt.
In another bowl, whisk together the mashed potatoes, olive oil, egg, and apple cider vinegar until smooth. Gradually add the lukewarm potato water to this mixture, stirring until well combined.
Pour the wet ingredients into the dry ingredient mixture and stir with a spatula or wooden spoon until a sticky dough forms. The dough should be thick but spreadable.
Line a loaf pan with parchment paper or grease it lightly with some olive oil. Spoon the dough into the prepared loaf pan, smoothing the top with wet hands or a spatula.
Cover the loaf pan loosely with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30-45 minutes, or until the dough has risen approximately doubled in size.
Preheat your oven to 190°C (375°F) while the dough is rising.
Once risen, bake the bread in the preheated oven for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread once cooled. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2115 mg | 92% | |
| Total Carbohydrate | 419.7 g | 153% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 25.7 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
