Gluten-Free Potato Bread is the perfect answer when you’re craving a warm, soft, homemade loaf that fits into a gluten-free lifestyle. This cozy, tender bread is made with simple ingredients, featuring mashed potatoes for moisture and structure. Whether you want a slice with butter, a hearty sandwich base, or a comforting side for soups and stews, this recipe delivers a light, fluffy texture that beats most store-bought gluten-free breads. It’s easy to prepare, deliciously versatile, and ideal for both beginners and seasoned bakers.

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Ingredients

2 cups mashed potatoes (about 3 medium potatoes; mashed smoothly)
1/4 cup olive oil
1 tablespoon honey or sugar
1 teaspoon salt
2 teaspoons baking powder
2 cups gluten-free all-purpose flour (1:1 baking blend recommended)
1 cup warm water
1 teaspoon garlic powder (optional)

Instructions

1. Prepare the Potatoes

Peel and boil potatoes until fork-tender.
Drain and mash until completely smooth—no lumps.

2. Mix the Wet Ingredients

In a large bowl, combine mashed potatoes, olive oil, honey (or sugar), and warm water.
Stir until the mixture is creamy and well blended.

3. Combine Dry Ingredients

In another bowl, whisk gluten-free flour, salt, baking powder, and garlic powder if using.

4. Form the Dough

Gradually add the dry ingredients into the wet mixture.
Stir until a soft, sticky dough forms.
Use a spatula or your hands to mix thoroughly.

5. Shape & Rise

Grease a loaf pan.
Transfer dough into the pan and smooth the top.
Cover with a clean cloth and let rise in a warm place for 30 minutes.

6. Bake

Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, until golden on top.
Cool for 10 minutes before slicing.

Pro Tips

Mash potatoes extra well—lumps can cause uneven texture.
A 1:1 gluten-free flour blend gives the best structural results.
Add garlic powder, herbs, or cheese for an extra flavor boost.
Allow the loaf to cool before slicing to maintain structure.

Why This Recipe Works

Moist & Soft: Mashed potatoes add natural fluffiness and moisture.
Beginner-Friendly: No kneading or complicated steps required.
Versatile: Great for sandwiches, toast, or dipping in soups.
Naturally Flavorful: Subtle potato notes pair well with sweet or savory toppings.

Substitutions & Variations

Oil: Swap olive oil for melted butter or avocado oil.
Sweetener: Use maple syrup instead of honey.
Add-Ins:
- Fresh herbs
- Shredded cheese
- Chives or rosemary
- Seeds (chia, sesame, pumpkin)
Flavor Boost: Add onion powder or smoked paprika.

Make-Ahead, Storage & Reheating Guide

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Slice and freeze individually wrapped pieces for up to 2 months.
Reheat:
- Toast slices straight from the freezer
- Or thaw in the fridge overnight
Make Ahead: Prepare mashed potatoes a day before to speed up mixing.

Serving Ideas

Spread with butter or ghee
Serve alongside creamy soups or stews
Make gluten-free sandwiches
Top with avocado, smoked salmon, or egg salad
Pair with herb or garlic butter
Enjoy with fruit preserves or honey for a sweet touch

Nutrition (Per Serving Estimate)

Calories: 150
Protein: 3g
Fat: 6g
Carbohydrates: 22g
Fiber: 2g
Sugar: 2g

(Values are approximations.)

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Frequently Asked Questions

Is this potato bread completely gluten-free?

Yes, as long as you use a certified gluten-free flour blend.

Can I substitute sweet potatoes?

Absolutely—sweet potatoes bring extra moisture and a slightly sweeter flavor.

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Why is my loaf dense?

This usually happens if the potatoes aren’t mashed smoothly or if the dough isn’t mixed thoroughly.

Can I use yeast instead of baking powder?

This recipe is crafted for baking powder, but a yeast version is possible with adjusted hydration and rising time.

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This Gluten-Free Potato Bread is soft, comforting, and incredibly easy to make. With just a few wholesome ingredients, you can create a warm homemade loaf perfect for everyday meals, snacks, or special gatherings. Whether you enjoy it savory or sweet, this bread is sure to become a staple in your kitchen.