Soft & Fluffy Gluten-Free Potato Bread
Soft, fluffy gluten-free potato bread that’s perfect for sandwiches, toast, or snacking. Easy to make and naturally moist.
Ingredients
- 2 cups mashed potatoes (about 3 medium potatoes; mashed smoothly)
- 1/4 cup olive oil
- 1 tbsp honey or sugar
- 1 tsp salt
- 2 tsp baking powder
- 2 cups gluten-free all-purpose flour (1:1 baking blend recommended)
- 1 cup warm water
- 1 tsp 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.
Notes
- Dough will be sticky—this is normal for gluten-free bread.
- For a crispier crust, bake 5 extra minutes.
- Let the bread cool fully to avoid crumbling.