Gluten-Free Potato Bread – Soft, Moist & Perfect for Sandwiches
A moist, soft gluten-free bread made with mashed potatoes for incredible texture and flavor. Perfect for sandwiches, toast, or serving warm with soup.
Ingredients
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¾ cup mashed potatoes (plain, cooled)
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2½ cups gluten-free flour blend (with xanthan gum)
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2 large eggs
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¾ cup warm milk (dairy or plant-based)
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2 tbsp olive oil or melted butter
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1 tbsp honey or maple syrup
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2¼ tsp instant yeast
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1 tsp salt
Instructions
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Mix warm milk, honey, and yeast. Let sit 5–10 mins until foamy.
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In a large bowl, combine mashed potatoes, eggs, oil, salt, and yeast mixture.
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Add flour and beat for 3–4 minutes until thick batter forms.
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Spoon into greased loaf pan. Smooth top. Cover and let rise 45–60 minutes.
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Bake at 350°F for 45–50 minutes. Tent with foil after 30 mins if needed.
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Cool 10 mins in pan, then cool completely on rack before slicing.
Notes
Store at room temp for 3 days or freeze sliced. Toast for best texture. Use plant-based milk and flax eggs for dairy-free and egg-free version.