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!
Warm ½ cup water to 110 F. Add in yeast and allow mixture to proof for 5 minutes. The mixture should get foamy as the yeast proofs.
In the bowl of a stand mixer, mix all the rest of the dry ingredients together on medium for 30 seconds.
In a 2 cup measuring cup or small bowl, mix the wet ingredients together.
With the mixer on low, gradually add the wet ingredients to the dry ingredients in the stand mixer. Mix for 1 minute on medium, scraping the bowl down as needed. The mixture will resemble thick cake batter.
Using a plant based butter, or dairy butter, grease an 8” x 4.5” loaf pan. Scrape the batter into the pan and smooth the top.
With a sharp knife, make 3 diagonal slices across the top.
Place the pan in a warm place, free from drafts to rise for 1 hour. A toaster oven or unwarmed oven works great.
The dough should rise to just to the top of the pan. Preheat oven to 375 F.
When oven is fully preheated, bake the risen loaf 50 minutes until bread is browned on top and toothpick inserted into the middle comes out clean.
Remove bread from the oven and allow to cool for 10 minutes on a wire rack, in the pan.
Remove from the pan and cool the bread on one side for 15 minutes. Then flip and let it cool for another 15 minutes on the other side.
Once the bread has fully cooled, slice and serve.
Make sure all ingredients are at room temperature.
Mix the dry ingredients and the wet ingredients separately. Then mix together until the batter is light and fluffy.
Scrape the batter into the pan and let it rise for 1 hour.
After baking, cool the bread by laying it on its side until completely cool.