Gluten-Free Potato Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined, creating a uniform mixture for about 30 seconds.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well incorporated. The mixture should be smooth and slightly frothy from the eggs.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or a stand mixer fitted with a paddle attachment on low speed until just combined, then increase the speed to medium and beat for about 2-3 minutes. The resulting dough will be quite sticky and more like a thick batter than traditional dough, which is normal for gluten-free bread.

4. 4

   Lightly grease a loaf pan or line it with parchment paper. Using wet hands or a wet spatula, carefully transfer the dough into the prepared loaf pan, spreading it evenly. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rest in a warm place for about 10 minutes while your oven preheats.

5. 5

   Preheat your oven to 375°F (190°C). Bake the potato bread for approximately 40-45 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. The bread should sound hollow when tapped on the bottom. Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, at least 1 hour, before slicing.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.