Gluten-Free Potato Bread – Mama Is aware of Gluten Free

There’s solely a lot I can do with leftover mashed potatoes, and this gluten-free potato bread is considered one of my favourite methods to make use of them! It has essentially the most lovely crumb, with loads of air bubbles, and slices like a dream. The potatoes additionally add the right quantity of moisture and a hearty taste that I can’t get sufficient of! This is among the best gluten-free bread recipes I’ve ever made, and my children like it, too.

Gluten-Free Potato Bread Recipe

I’ve shared many bread recipes through the years, like my straightforward gluten-free bread and gluten-free sourdough. So, I figured it was time to share my go-to recipe for gluten-free potato bread! My secret for making one of the best potato bread is all within the prep work. I let the dough rise twice and mix gluten-free flour and tapioca flour to get the right texture. The result’s at all times a tender, fluffy, and moist loaf of bread – good for sandwiches or simply slathered with butter!

Elements

• All-Function Gluten-Free Flour Mix: This provides construction and texture to the bread. I like Pillsbury’s gluten-free flour or Higher Batter. Not all gluten-free flours are created equal, and also you may expertise completely different outcomes relying on the model you employ. All the time examine the packaging to see in case your gluten-free flour is appropriate for yeast baking.
• Xanthan Gum: Helps bind the elements collectively and provides elasticity to the dough. Omit this in case your gluten-free flour mix already accommodates xanthan gum.
• Tapioca Flour: Creates a light-weight, fluffy texture. It additionally helps with browning and provides a slight chewiness.
• Granulated Sugar: This feeds the yeast and helps the bread rise. Don’t skip this ingredient! It doesn’t make the bread candy, because the yeast consumes the sugar throughout proofing.
• Instantaneous Yeast: This makes the bread rise and offers it that ethereal texture. I favor utilizing instantaneous yeast because it doesn’t should be activated individually.
• Superb Salt: Enhances the flavour of the gluten-free potato bread.
• Mashed Potatoes: Provides moisture whereas maintaining the bread sturdy and tender. I normally use leftover mashed potatoes, however you possibly can freshly steam one medium-sized potato (to make one cup of mash). The mashed potatoes needs to be cool and haven’t any added cream/milk/butter/flavoring.
• Heat Milk: Prompts the yeast and provides moisture. It needs to be about 110°F for one of the best outcomes. If it’s too chilly, the yeast gained’t activate and if it’s too scorching, it’ll kill the yeast.
• Eggs: Use giant, room-temperature eggs.
• Gentle Vegetable Oil: Retains the bread moist and doesn’t add any undesirable flavors.

Suggestions and Ideas

• Be at liberty to experiment with completely different gluten-free flour blends, like rice flour, potato flour, or a mixture of gluten-free flour. Simply consider completely different flours could produce barely completely different textures and flavors. Be sure that the flour mix you employ is appropriate for yeast baking.
• I at all times advocate utilizing the spoon-and-level methodology to measure gluten-free flour. Spoon the flour into the measuring cup, then stage it off with a knife. Don’t scoop the flour straight from the bag. Doing this packs the flour, and also you’ll find yourself utilizing greater than what’s wanted.
• The bread dough has risen sufficient in the course of the first rise when it’s doubled in dimension (about 1-2 hours). The second rise is full when the dough rises to the highest of the loaf pan. I wish to carry out the ‘finger take a look at’ to examine if the dough is prepared for baking. Gently press your finger into the risen dough; if the indentation stays, it’s prepared for baking.
• Totally different environments will have an effect on the dough’s rising time. If it’s a heat and humid day, the dough could rise sooner than on a chilly and dry day. Use my timings as a information, and keep watch over your dough.
• Don’t use leftover mashed potatoes with any added elements, because it’ll change the feel and taste of the bread.
• All the time deflate the bread dough after the primary rise to take away bigger air bubbles. This helps create a fair crumb in your gf potato bread.
• Grease the loaf pan calmly with oil or cooking spray to cease the bread from sticking.
• Let your potato bread cool earlier than slicing – bread will collapse if minimize whereas nonetheless scorching!

Is Potato Bread Gluten Free?

Conventional potato bread recipes usually comprise wheat flour, which makes it not appropriate for anybody on a gluten-free food plan. Nonetheless, potato bread could be gluten-free if made with gluten-free flour and different gluten-free elements! My recipe makes use of all-purpose gluten-free flour and tapioca flour, making it completely gluten-free and protected for my household to take pleasure in!

Can I Make This Bread With no Stand Mixer?

Sure, you possibly can! Whereas a stand mixer makes the method simpler, I’ve efficiently made this bread by hand utilizing a wood spoon and a few elbow grease. Merely observe the identical directions, mixing and kneading till easy and elastic.

Storage Directions

Retailer any leftover gluten-free potato bread in an hermetic container or resealable bag at room temperature for 2-3 days. I discover it retains higher when sliced as wanted somewhat than pre-slicing the entire loaf. To maintain the bread more energizing for longer, retailer it within the fridge. To reheat, pop a slice into the toaster or oven for a couple of minutes till warmed.

For even longer storage, you too can freeze the bread. Let your loaf cool fully, then wrap it in plastic wrap and place it in a freezer-safe bag or container. It’ll be good for 2-3 months and needs to be thawed within the fridge in a single day earlier than slicing and serving.

Extra Gluten-Free Bread Recipes to Attempt!

Tips on how to make Gluten Free Potato Bread Step-by-Step

In your stand mixer bowl, add 2 cups of all-purpose gluten-free flour mix, 1 teaspoon xanthan gum (omit in case your flour mix already accommodates it), 1/3 cup of tapioca flour, 2 tablespoons granulated sugar, 2 1/4 teaspoons of instantaneous yeast, and 1/2 teaspoon of superb salt. Combine utilizing the paddle attachment till properly mixed. Subsequent, add 1 cup of mashed potatoes, 1 cup of heat milk (about 110°F), 2 giant eggs, and 1/4 cup of delicate vegetable oil. Combine till all of the elements are included and a sticky dough varieties.

Swap to the dough hook attachment and knead at medium-low velocity for about 2-3 minutes. The dough ought to turn into easy and elastic however nonetheless sticky. Don’t be tempted so as to add extra flour – it’s speculated to be sticky!

Utilizing a clear kitchen towel or plastic wrap, cowl the bowl and depart the dough to rise in a heat, draft-free place for 1-2 hours or till doubled in dimension. As soon as the dough has risen sufficient, calmly grease a 9×5 inch loaf pan with oil or cooking spray and preheat your oven to 375°F.

Deflate the dough along with your fingers to launch any air bubbles (often known as punching down) and switch it to the ready loaf pan. Easy out the highest with moist fingers or a moist spatula.

Now, we have to let the dough proof earlier than baking. Cowl the pan loosely with plastic wrap or a clear kitchen towel and let it rise in a heat place for 30-45 minutes or till it has risen to the highest of the loaf pan.

As soon as the rise time is full, take away the plastic wrap or towel and place the pan within the preheated oven. Bake for 40-45 minutes or till the highest is golden brown. I wish to faucet the underside of the loaf – if it sounds hole, it’s executed!

Let your gluten-free potato bread cool within the pan for 5-10 minutes earlier than eradicating and putting on a wire rack to complete cooling earlier than slicing.