Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free)

Incredible soft and fluffy, this easy gluten-free potato bread is a great way to make use of leftover mashed potatoes. It’s perfect for making sandwiches, avocado toast, or eating as toast with jam. Totally dairy-free too, but no one would know! Say goodbye to dense and dry gluten-free bread for good! Go bake a loaf to enjoy homemade gluten-free bread today!

Jump to:

• My Love for Homemade Bread
• Leftover Mashed Potatoes? Make Potato Bread!
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Gluten-Free Potato Bread (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Yeast Breads You’ll Love:
• Gluten-Free Breads to Bake:
• Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free)

My Love for Homemade Bread

I have an undeniable love for homemade bread.

Nothing beats pulling out a freshly baked loaf from the still-warm oven, the heat rushing towards your face and the aroma of homemade bread surrounding you like a warm blanket.

If there’s anything the past couple of years have shown me, it’s that the process of making homemade bread is therapeutic, and it never fails to leave me in awe whenever I watch bread dough double in size after rising.

Some of our favorite gluten-free yeast breads that we make on a regular basis include this gluten-free white bread, this fluffy buckwheat bread, brown rice bread, and this soft sorghum bread.

Leftover Mashed Potatoes? Make Potato Bread!

Given that it’s holiday season and we often end up with mashed potatoes left over from the latest dinner party, I’ve been determined to develop a mashed potato bread (i.e. bread made with mashed potatoes).

Last week I finally got about to testing it. After 4 whole rounds of recipe testing (yes, 4 rounds indeed!), I finally arrived at the perfect recipe (adapted from here), and I’m ecstatic to share what is possibly my new favorite bread.

Gluten-free potato bread that’s so delicious you can eat it on its own, but is also perfect for making sandwiches, or toasted and spread with jam.

Why This Recipe Works:

• Simple Ingredients: The ingredients required are simple, nothing fancy needed. You might already have all the ingredients to make this gluten-free bread recipe (and if not, they’re easily accessible).

• Easy to Make: With the help of a high-speed blender (or simple muscle power) to process the mashed potatoes and eggs for a smooth consistency, all you need to do is combine the wet ingredients with the dry ingredients to get the dough. Then transfer the dough to a pan, let it rise, and bake! How much simpler does homemade bread get?

• Amazingly Soft and Fluffy: This gluten-free potato bread comes out incredibly soft and tender, every single time. This beautiful soft bread is about to change your life! Say goodbye to dense, dry and hard gluten-free bread at last!

• Totally Gluten-Free and Dairy-Free: Instead of using regular flour and butter (which regular potato bread recipes tend to include), I’m using a gluten-free flour blend and sunflower oil. This means that this delicious potato bread is 100% gluten-free and dairy-free, which means that even those with Celiac disease or have gluten and lactose intolerances can still have their bread and eat it too!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten-free potato bread recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Mashed Potatoes: I like using leftover mashed potatoes, but you can also use fresh mashed potatoes. If you prefer, you can also use mashed sweet potatoes (sweet potato puree). For a non-yeast quick bread, try my gluten-free sweet potato bread that uses baking powder as the leavening agent.

• Eggs: Eggs help to bind the ingredients better and gives the loaf a better rise. If you are vegan or allergic to eggs, you may also use aquafaba or an egg-replacer.

• Water: Make sure the warm water has a temperature of between 105F to 115F. If the water is too cold, the yeast will not get activated, but if the water is too hot, the high heat will kill the yeast. Alternatively, of you prefer, you may also use warm dairy-free milk (such as almond milk, cashew milk, rice milk etc.). If you are not vegan or lactose-intolerant, feel free to use normal cow’s milk instead.

• Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. You may also use other types of vegetable oil such as olive oil, avocado oil, or even melted coconut oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use normal butter if you prefer.

• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours and starches (such as rice flour, tapioca starch, corn starch, potato starch) to ensure you get a light and fluffy final texture. I do NOT recommend using a blend with heavier flours (such as garbanzo bean flour) as that will result in a denser bread.

• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include it, make sure you add it in.

• Psyllium Husk Powder: Psyllium husk powder is basically whole psyllium husks that have been ground into a super fine powder, and is a great binding agent that is essential in helping the bread have a beautiful dome once risen. For best results, I do NOT recommend leaving it out or swapping it out for anything else.

• Instant Yeast: I like using instant yeast because there’s not activation time required and you can mix it with all the other ingredients at the same time. However, if you don’t have instant yeast, you may use active dry yeast instead (just make sure you activate it with sugar and warm water before adding it to the other ingredients).

• Sugar: I used granulated white sugar, but you may also use brown sugar or coconut sugar if you prefer (just note that brown sugar or coconut sugar may cause the inside of the bread to be slighter darker in color). In this case, the sugar is food for the yeast, and is necessary for the yeast to feed on (and be activated) in order to produce the gases in the dough-rising process. Do not leave out the sugar (it will be eaten up by the yeast and will not make the bread sweet.

How to Make Gluten-Free Potato Bread (Step by Step):

1. Grease

Grease an 8″ x 4″ metal loaf pan with oil.

2. Whisk Dry Ingredients

In a large bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), psyllium husk powder, instant yeast, and sugar. Whisk well to combine.

3. Blend

Process the mashed potatoes and eggs in a high-speed blender until you get a thick, creamy yellow mixture.

4. Add Water and Oil

Transfer the potato mixture to a large mixing bowl. Add water and oil and mix well to get a pale yellow liquid.

5. Form the Dough

Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a homogeneous sticky dough, scraping down the sides of the bowl.

(Tip: the dough will be wet and look shaggy, but that’s the texture you want. If gluten-free bread dough is too dry, the bread will turn out dense and hard once baked.)

6. Transfer Dough to Pan

Transfer the dough to the prepared loaf pan and use a wet spatula to smooth out the top of the dough.

7. Let the Dough Rise

Cover the pan with a kitchen towel and let the dough rise a warm place free of drafts for 40 to 50 minutes, until it has roughly doubled in size and has risen just above the top of the pan.

(Tip: I like to place the pan in the microwave with the microwave switched off).

8. Preheat the Oven

While the dough is rising, preheat the oven to 350F and place the rack in the center position.

9. Bake Until Golden Brown

Bake for 1 hour until the top of the bread is golden brown the loaf sounds hollow when tapped.

10. Let Cool Before Slicing

Allow the loaf to cool for 10 minutes in the pan, before removing and placing it on a wire rack to fully cool at room temperature (at least 30 minutes) before slicing.

Dish by Dish Tips/Tricks:

• Pan Size Determines Bread Height: In this gluten-free potato bread recipe, I use an 8″ x 4″ loaf pan, so if you were to use a larger loaf pan, you’ll probably end up with a wider and shorter loaf as compared to the photos.

• Use a Metal Pan: For best results, I recommend that you use a metal loaf pan to ensure that the dough gets evenly heated from all sides and to ensure you get a nice golden brown crust all around.

• Swap Out Mashed Potatoes: If you don’t have mashed potatoes, but would prefer to use mashed sweet potatoes instead, go ahead and substitute it in equal quantities!

• Be Patient and Allow to Cool: As with all gluten-free baking, patience is a virtue, and it’s important to let this mashed potato bread fully cool at room temperature before cutting into it. This is because even after you remove the bread from the oven, the bread still continues to cook with the residual heat. If you slice into the bread too early, it may fall apart or have a gummy texture.

Recipe FAQs:

Other Yeast Breads You’ll Love:

• Gluten-Free White Bread (Dairy-Free)
• Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)
• Soft Sorghum Bread (Gluten-Free, Dairy-Free)
• Brown Rice Bread (Gluten-Free, Dairy-Free)
• Soft Gluten-Free Dinner Rolls (Dairy-Free)
• Easy Artisan Bread (Gluten-Free, Dairy-Free)
• Quinoa Yeast Bread (Gluten-Free, Dairy-Free)

Gluten-Free Breads to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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