share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Gluten-Free Potato Bread

Gluten-Free Potato Bread

I was thinking of a bread for the weekend when I came up with gluten-free potato bread, it’s not that I don’t consume Gluten products, it’s just that from time to time I believe it’s a good idea to take a break from regular wheat bread, even if it’s only for a week or two.

Let’s get this straight GF bread is very good, it has a soft airy texture and it’s great toasted and as a sandwich, many people I know are having a hard time with the concept of Gluten free breads… until they taste it.

Yes, it’s not a delicious French bread that you can eat a full loaf easily, perhaps it’s better like this, but it really is a very tasty alternative to the regular gluten breads around, and it’s fairly easy to make.

Gluten-Free Potato Bread

 

Gluten-Free Potato Bread – the method

In order to tie all the ingredients in GF breads when the Glue of the gluten is missing we will use other ingredients with the same characteristic, check out this article with detailed explanation about the chemistry behind GF flour.

Eggs are one of them, in regular bread we don’t need eggs the texture of the flour is stable enough for us to use it as is, however missing the elastic strings of the gluten we need to use it, much like we do in pound cakes when we use eggs in order to connect all the ingredients.

I’m also using chia seeds, they perform just like a glue, in fact they can replace eggs as a connecting agent in many vegan recipes.

The gluten free flour mix used in this recipe is combined of starchy flours that compensate for low gluten values as well as high protein grain flour for the texture.

Baking the bread

Baking time is similar to a regular bread (although a bit longer). We want to get the strong crust so baking starts with a high temperature of 220°c/480°F for 10 minutes then 50 more minutes on 180°c/350°F and finishing the bread when pulling it out of the baking pan and giving it another 20 minutes of baking outside of the pan to develop a crust on the sides and bottom as well.

Gluten-Free Potato Bread

 

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Summary
recipe image
Recipe Name
Gluten-Free Potato Bread
Published On
Preparation Time
Cook Time
Total Time
Gluten-Free Potato Bread

Ingredients

350g/ 11oz Potatoes, peeled and cut into 2 inch cubes
1 cup of water (save the potato cooking water).
½ Cup of milk (can be substituted for almond or soy milk)
2 tsp/ 6g instant yeast
1 tbsp sugar
1 tbsp of salt (about 17g)
5 large eggs
1 tbsp of chia seeds soaked in 3 tbsp of water
5 branched of fresh thyme cut thinely
1/4 cup of olive oil
½ Cup sunflower seeds
620g/ 4½ cups Gluten free flour mix

Instructions

1
Cook the potatoes for 20 minutes until very soft, strain the water and keep aside (we will use this starchy water for the bread as well). Mash the potatoes gently and set aside as well.
Gluten-Free Potato Bread
2
Mixing wet ingredients, Place the potatoes, milk, water, yeast, sugar, salt, chia seeds and eggs in a large bowl. With a hand food processor mix the liquids until combined, about 1 minute.
Gluten-Free Potato Bread
3
In a bowl of a stand mixer fitted with the hook attachment, place the flour mix and drizzle the wet ingredients in a steady stream. Mix for 3 minutes on medium speed, add the olive oil and thyme and mix for another 3 minutes.
Gluten-Free Potato Bread
4
Proofing the dough, Oil 2 - 9x13 baking pans and pour the dough in them, the dough is runny, that's OK. Proof the dough for 2-3 hours or until it has doubled itself.
Gluten-Free Potato Bread
5
15 minutes before baking time the loaves should be nice and puffed, preheat the oven to 220°c/480°F.
Gluten-Free Potato Bread
6
Baking the bread, Insert the bread to the lower rack of the oven and bake for 10 minutes on 220°c/480°F temperature. Reduce heat to 180°c/350°F and bake for another 50 minutes. Take the bread loaves out of the oven, let cool for 5 minutes, afterwards, remove from the baking pan gently with a towel, it is still very hot. Return the bread loaves without the baking pans to the oven for another 20 minutes on the same temperature (180°c/350°F).
Gluten-Free Potato Bread
7
Cooling the bread, Remove the loaves from the oven and set on a wire rack or board. I like to place them on their top since it is the hard-crusty side and will keep its shape and not get squeezed.
Gluten-Free Potato Bread
8
Cut the bread and serve. The bread can be kept in a fridge for up to 4 days and can be in the freezer for up to 2 months.
Gluten-Free Potato Bread
Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

FoolProofBaking
Close Cookmode