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 – 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.