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You are here: Home / Bread / Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free)

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

Published: Dec 6, 2021 · Modified: Dec 14, 2021 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Sliced loaf of gluten-free potato bread.
Half sliced loaf of gluten-free potato bread.

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!

A half-sliced loaf of gluten-free potato board on a wooden board.
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.

cornbread in a cast iron skillet
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Slices of gluten-free potato bread on a parchment-lined wooden board.

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.

Hand holding up a slice of potato bread to show the texture.

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!
Slicing into a loaf of gluten-free potato bread.

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.)

Ingredients required for gluten-free potato bread recipe.

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.
Hand reaching for a slice of dairy-free potato bread.

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

1. Grease

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

Using a yellow silicon brush to grease a metal loaf pan.

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.

Whisking flour in a metal bowl.

3. Blend

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

Yellow mixture in a blender.

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.

Whisking a pale yellow liquid mixture in a glass bowl.

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.)

Mixing bread dough in a large bowl.

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.

Using a spatula to smooth out the top of bread dough in a loaf pan.

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.

Holding a pan with freshly baked gluten-free potato bread.

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.

Slicing into a loaf of dairy-free potato bread on a wooden board.

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.
A half-sliced loaf of mashed potato bread on parchment-lined board.

Recipe FAQs:

How to Store Gluten-Free Potato Bread?

To store, place the cooled potato bread in an airtight container and place in the refrigerator for up to 5 days.

Can You Freeze Potato Bread?

Yes, definitely! To freeze, wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw in the refrigerator overnight before slicing. Alternatively, you may also slice the bread before freezing so you can take out slices of the bread at a time and toast it immediately.

Hand reaching for a slice of mashed potato bread.

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:

  • Easy Flaxseed Bread (Gluten-Free, Dairy-Free)
  • Soft, Fluffy Yeast Quinoa Bread (Gluten-Free, Dairy-Free)
  • Easy Irish Brown Bread (Gluten-Free, Vegan)
  • Soft, Fluffy Teff Bread (Gluten-Free, Dairy-Free)

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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resized image of sliced potato bread on wooden board and white napkin

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


★★★★★

5 from 2 reviews

  • Author: Felicia Lim
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Diet: Gluten Free
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Description

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! Go bake a loaf to enjoy homemade gluten-free bread today!


Ingredients

Scale
  • 1 cup mashed potatoes
  • 2 large eggs, beaten
  • 1 cup warm water (between 105F to 115F)
  • 1/4 cup sunflower oil
  • 2 1/4 cups gluten-free all-purpose flour
  • 1 teaspoon xanthan gum (omit if your flour blend already includes it)
  • 2 tablespoons psyllium husk powder
  • 2 1/4 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

Instructions

  1. Grease: Grease an 8″ x 4″ 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 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 (the dough will look shaggy and be rather wet, but that’s the texture you want).
  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 Rise: Cover the pan with a kitchen towel and let the dough rise a warm, draft-free place for 40 to 50 minutes, until it has roughly doubled in size (I like to place the pan in the microwave with the microwave switched off).
  8. Preheat 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 least 30 minutes) before slicing.

Notes

Mashed Potatoes: I like using leftover mashed potatoes, but you can also use fresh mashed potatoes. If you like, you can also use mashed sweet potatoes if you prefer.

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 oils 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.

Storing/Freezing: To store, place the cooled potato bread in an airtight container and place in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw in the refrigerator overnight before slicing. Alternatively, you may also slice the bread before freezing so you can take out slices of the bread at a time and toast it immediately.

Adapted from: Serious Eats

  • Prep Time: 10 mins
  • Rising Time: 50 mins
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free potato bread

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Missy need says

    May 01, 2022 at 1:17 am

    What about Stevia sugar?

    ★★★★★

    Reply
    • Felicia Lim says

      May 01, 2022 at 12:19 pm

      Hi Missy, I don’t think stevia will work because the sugar is required as “food” for the yeast to feed on and to be able to release carbon dioxide gas to make the bread dough rise. Note that the yeast will consume the sugar so the sugar will not remain after the dough has risen. For best results, I do not recommend that you swap the sugar with stevia. You can try to reduce the amount of sugar slightly if you prefer.

      Reply
  2. Barb says

    February 24, 2022 at 5:31 pm

    Hi Filicia, I have a question. I make my mashed potatoes with margarine and oat milk added. Is this ok for this recipe?

    Thanks for all you do and share.❤️

    Reply
    • Felicia Lim says

      February 25, 2022 at 7:55 am

      Hi Barb! That’s not an issues – go ahead and use your mashed potatoes the way you make them! The bread will turn out delicious anyway!

      Reply
  3. Kira says

    December 14, 2021 at 7:17 am

    Can you use instant mashed potatoes or are fresh required for thickness and binding?

    Reply
    • Felicia Lim says

      December 14, 2021 at 8:42 am

      Hi Kira!

      During my recipe testing process, I only used fresh mashed potatoes so I would suggest using fresh (or leftover mashed potatoes from another meal). Since I’ve never made this bread with instant mashed potatoes, I don’t know how that would turn out.

      Hope this helps and that you enjoy the bread if you make it!

      Felicia

      Reply
  4. Grace Lim says

    December 08, 2021 at 7:05 pm

    Hello Felicia,
    By just browsing through your post and looking at the picture of your bread which turns out to be so beautifully soft and fluffy makes me hungry!
    I am highly motivated to bake one for my indulging into this fabulous bread 🙂
    Just can’t wait for the bread to be done!

    Love you lots,
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      December 08, 2021 at 8:34 pm

      Hi mummy,

      This potato bread is really one of the best breads I’ve made. Delicious and really looks like normal bread.
      Next time I’m back let’s bake a few loaves together.

      Love you very much!

      Reply

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  1. Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free) — Dish by Dish | My Meals are on Wheels says:
    December 12, 2021 at 3:33 pm

    […] Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free) — Dish by Dish […]

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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