Printable Gluten-Free Potato Bread Recipe Card
The crusty exterior and soft interior of this gluten-free potato bread will have everyone reaching for seconds! It’s easy to mix together, rises beautifully, and bakes up nice and golden. Sliced thick or thin, these moist slices will quickly become a favorite!
Servings: 12 slices
Calories: 190kcal
Equipment
- 8" x 4.5" baking pan
- Stand mixer
Ingredients
Dry Ingredients
- 2 cups white rice flour
- 1 cup sweet rice flour
- 1 teaspoon gelatin
- ½ cup potato starch
- ½ cup dry potato flakes
- 2 teaspoons granulated Swerve sweetener ,or granulated sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2¼ teaspoon quick-rise ,also called instant yeast
Wet Ingredients
- 1¾ cup water warmed to 110 F
- 2 teaspoons vegetable oil
- 3 large eggs ,slightly beaten
- ½ cup dairy-free milk or regular milk
Instructions
- Mix the dry ingredients together on medium speed for 30 seconds in the bowl of a stand mixer.
- In a separate bowl, whisk together the warm water, oil, eggs, and milk.
- Add the wet ingredients to the dry ingredients. Mix at low speed for 30 seconds, then increase to medium speed and mix for 3 minutes.
- Grease an 8x4.5-inch loaf pan or line it with parchment paper.
- Scrape the batter into the pan and smooth the top.
- Place the pan in a warm, draft-free place to rise for 1 hour. A toaster oven or unwarmed oven works great. The dough should rise to the top of the pan.
- Preheat oven to 350 F.
- With a sharp knife, make 3 diagonal slices across the top.
- When the oven is fully preheated, bake the risen loaf 50 minutes until the bread is browned on top and an instant-read thermometer registers between 205-210F.
- Remove bread from the oven and allow to cool for 10 minutes on a wire rack in the pan.
- Remove the bread from the pan and cool it on one side for 20 minutes. Then flip and let it cool for another 20 minutes on the other side.
- Once the bread has fully cooled, slice and serve.
Notes
- Use potato starch, not potato flour.
- Room-temperature ingredients help improve the rise and texture.
- Sweet rice flour should not be replaced with regular rice flour.
- Gluten-free dough will look wetter than traditional bread dough. This is normal.
Doneness Cues
- The top should be golden brown.
- The loaf should sound slightly hollow when tapped.
- An instant-read thermometer inserted into the center should register 205–210°F.
Storage Reminders
- Cool the bread completely before slicing.
- Store at room temperature for up to 1 day.
- For longer storage, slice the loaf and freeze it between sheets of wax paper.
- Reheat slices in a toaster or warm oven for the best texture.
Nutrition
Serving: 12slices | Calories: 190kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Sodium: 200mg | Fiber: 2g | Sugar: 2g
