Gluten Free Potato Bread {Quick Option}

Spread the love

This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!

woman's hand taking thick slice from homemade loaf of gluten free potato bread

There are a lot of great uses for leftover baked potatoes, and it seems like I always have a few left over after making holiday meals.

You can use them to make potato soup. Make my recipe for Instant Pot chicken potato soup, or try this dairy-free potato soup, from Veggie Inspired! You can also use them to make potato casseroles and even potato fritters. But one of my favorite uses for leftover potatoes is for baking bread.

The thing is, many potato bread recipes call for yeast, which is fine, but bread with yeast takes longer to make. There are times when I have the time to do that, but definitely not during the holidays.  

So, I created this gluten free bread recipe to be QUICK, but it’s also grain-free and dairy free. Of course, it’s delicious too.

Gluten free potato bread

In order to really to get more bang for your buck with potatoes, I made this recipe with two options:

  1. Quick bread – No yeast is needed for this recipe. You’ll use almond flour and 
  2. Yeast bread – For this version, we use gluten free all purpose flour and active yeast. Great recipe to make in a bread machine!

INGREDIENTS + SUBSTITUTIONS

overhead photo: ingredients in glass mixing bowl to make gluten free potato bread

NOTE: The ingredients shown here are for the quick bread version of gluten free potato bread. If you want to make the original recipe (with yeast), you can download it here.

  • Russet potatoes- If you plan to use leftover baked or mashed potatoes, it is VERY important that they be plain. In other words, no butter, salt, or other ingredients added to them. Otherwise, the bread will be too dense and may not rise properly. 1 medium russet potato (275-300 gr) = about 1 cup, mashed with a fork.
  • Fine almond flour (or gluten free flour of choice for yeast bread)
  • Tapioca flour– Just a little bit, to give the bread some structure. Almond flour is great, but it doesn’t usually hold up well all by itself in baked goods.
  • Non dairy milk– It honestly doesn’t matter what type you use. I prefer almond milk, but oat milk and cashew milk are good options as well.
  • Cooking oil– Use whatever type you prefer, as long as it is NOT coconut oil (The consistency won’t work for this recipe).
  • Dry or fresh herbs– The herbs you add to the bread are completely your choice. Basil, oregano, rosemary, or even dill would be delicious. They add SO much flavor!
  • Parmesan cheese– This ingredient is completely optional. I like the extra flavor and love the way it looks on the bread crust.

Gluten Free Bread Recipe Video

RECIPE NOTES

Prep ahead.

Before you begin, make sure you have a baked potato or mashed potatoes on hand. You want it already cooked, peeled, and mashed in a bowl.

Cool completely before slicing!

I know, waiting can be hard, especially when there is warm bread waiting nearby. But, the texture of potato quick bread is soft in the middle. So, it’s important to wait for it to cool. Otherwise, the slices will just crumble apart.

Storing and freezing instructions

Store in the fridge, wrapped in plastic wrap to keep it fresh. Or, wrap it in foil and freeze  it for up to 3 months.

Serving suggestions

Bust out the sweet potato chili, butter, your gluten free potato bread, and viola! All your holiday leftovers are made into a tasty grain free meal. Healthy to boot!

close up photo: slices of homemade mashed potato bread

Are sweet potatoes healthier than regular potatoes?

It’s true that sweet potatoes have plenty of health benefits and are quite nutritious. BUT, would you believe that white potatoes are equally wonderful?! 

For starters, ALL potatoes are naturally gluten free and easy to digest (due to the type of starch and enzyme they contain). 

This is great for those with digestive issues. Also, potatoes are a great workout recovery food because they replenish glycogen (glucose) storage in the muscles. Especially when paired with a healthy fat, like coconut oil or real butter.

But honestly, white potatoes don’t tail too far behind sweet potatoes/yams in terms of nutritional value.

Yep, it’s true. The “white” bread of potatoes are nutritious too… Check it out!

Russet (white) potatoes are a:

  1. Complete plant-based protein. Yes, all those amino acids are there!
  2. Great source of B Vitamins, especially B6, and potassium. Which is great for vegetarians.
  3. Contain almost 3 grams of fiber per 100 grams.
  4. Resistant starch. When potatoes are cooked and then allowed to cool down, they become a resistant starch. This means they can actually feed gut bacteria to make it stronger. Pretty cool, right?
gluten free potato bread (mashed potato bread) sliced on wood board with herbs on top

Print

loaf of gluten free quick bread

Gluten Free Potato Bread (Quick Bread Recipe)



  • Author:
    Lindsay Cotter

  • Prep Time:
    30

  • Cook Time:
    45 min

  • Total Time:
    75 minutes

  • Yield:
    9-12 slices

  • Diet:
    Gluten Free

Description

This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!


Ingredients

 QUICK BREAD OPTION (yeast bread version in notes)

  • 1 medium russet potato (275300 grams) to be cooked. (see notes for precooked)
  • 3 cups fine almond flour (see notes for gluten free flour option with yeast)
  • 1/2 cup tapioca flour
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tbsp dried seasoning or herbs of choice. Ex chive or basil
  • 3/4 cup non dairy milk (or milk of choice)
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar or white vinegar
  • optional herbs and/or shredded parmesan to top

Instructions

  • Before you begin, make sure you have a baked potato or mashed potatoes on hand. You want it already cooked and with skin off and finely mashed in a bowl.
  • Preheat oven to 350 F. Line or grease an 8×4 or 9×5 loaf pan. Set aside.
  • First sift/combine the almond flour, tapioca flour, salt, and baking soda together in a large bowl or bowl. Mix in the onion powder and dried herbs. Make sure they are all sifted nicely together or not clumpy. Set aside.
  • In another large bowl, whisk your eggs and milk. Add the oil. Whisk again.
  • Slowly combine the dry ingredients in with the wet ingredients, stirring gently until smooth.
  • Add the apple cider vinegar and mix again.
  • Fold in the mashed potato.
  • Pour the bread batter into greased 8×4 or 9×5 loaf pan. Sprinkle any extra herbs and/or parmesan on top.
  • Bake for 45-50 minutes or until internal center comes out clean with toothpick. The top will turn golden brown.
  • Remove from oven and let cool completely before serving. The middle will be slightly softer than normal bread and needs to cool before slicing.
  • Store in fridge wrapped in plastic wrap to keep fresh, or freeze in foil for up to 3 months.

Notes

  • 1 medium russet potato baked = about 1 cup finely mashed with fork, no skin. No butter or oil added.
  • Alternative (original) version with gluten free all purpose flour and yeast can be found HERE. It’s more of a sandwich style bread/texture.
  • Category: bread, side
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 272
  • Sugar: 4.2g
  • Sodium: 14.3mg
  • Fat: 21.1g
  • Saturated Fat: 0.6g
  • Carbohydrates: 15.7g
  • Fiber: 4.1g
  • Protein: 8.1g
  • Cholesterol: 0mg

Keywords: gluten free potato bread, gluten free bread recipe, holiday leftover recipes, quick bread recipe

Gluten Free Potato Bread Nutritional Info

One last nutrition nerd fact about potato bread. Okay maybe two.

  1. If you are diabetic, obviously white potatoes eaten alone are not the best choice, due to glycemic index. But when you use them in a recipe with healthy fats, they are more nutritional and lower on glycemic index.
  2. Also, white potatoes are lower in fructose than sweet potatoes. If you are sensitive to fructose or have fructose malabsorption this is good news for you!

This is my favorite use for leftover potatoes. A little more effort than regular old baked potatoes, but totally worth it!

Happy almost Thanksgiving!

Cheers friends!

LC

This recipe post was originally published on November 28, 2016. New photos and a video were added, and the post was re-published on November 19, 2020.