Happy Belated Saint Patrick’s Day! I was unfortunate enough to learn that many of the major points we use to celebrate this March holiday are inauthentic to the origins of it. Example, blue is the color St. Patrick wore, and he did not get rid of all the snakes in Ireland.
Even though my fragile American traditions were shattered yesterday, I still wanted to offer a fun tribute to the day: Gluten Free Potato Bread. I’ve often heard gluten-free eaters say they wish gluten free bread was cheaper to buy so they wouldn’t have to make it. However, a big bonus to making your own, as in this recipe below, is that without gluten, bread doughs don’t need several rounds of kneading. So we save a little bit of time as opposed to traditional bread baking.
I think you’ll really enjoy this gluten free potato bread. It’s everything a potato bread should be and more. And if you want to make it more savory, throw in some rosemary, thyme, or garlic. 🙂
No Knead Gluten Free Potato Bread
Makes 1 lb. loaf
• 4 teaspoons sugar, plus a pinch
• 1 tablespoon dry yeast (not quick-rise)
• 1 cup white rice flour
• 1/2 teaspoon salt
• 1/2 cup sweet rice flour (find some other recipes using sweet rice flour here)
• 2 teaspoons pectin powder
• 1/3 cup potato starch
• 1 Tablespoon quick-rise
• 1/3 cup 100% dry potato flakes
• 1/3 cup dry milk powder (can be dairy free)
• 2 teaspoons xanthan gum
• 4 teaspoons vegetable oil
• 2 eggs, slightly beaten
• 1 cup water (ideally saved from boiled potatoes)
- Boil potatoes in non-salted water until very soft; drain, saving 1 cup of liquid. Reserve potatoes for another use.
- Allow water to cool slightly and refrigerate until ready to make bread.
- Get out all ingredients and allow to come to room temperature.
- Warm 1/8 cup of potato water to somewhere between 110 and 112 degrees F; then add the dry yeast, mix well and set aside for about 10 minutes. The mixture should get foamy as the yeast proofs.
- Mix all the rest of the dry ingredients together in a medium bowl. In a separate bowl, mix the wet ingredients together.
- Combine the wet mixture and dry mixture together a little at a time; mix well until a smooth dough forms.
- Grease a loaf pan – 9 x 5 – and place the dough in it, and then slice the top of the loaf diagonally three times.
- Grease one side of a piece of plastic wrap and place greased-side down on top of the dough.
- Let dough rise in a cool oven for about an hour.
- Remove pan from oven and preheat oven to 375 degrees F.
- Remove plastic wrap from dough and pan, and place bread in oven when preheated.
- Bake 40 to 50 minutes until bread is browned on top and toothpick inserted into the middle comes out clean. (If top is getting too brown too quick, place a piece of aluminum foil loosely over the top of the bread and continue baking until center is done).
- Remove bread from oven and allow to cool five minutes before removing from pan. Then allow bread to cool on cooling rack before eating.
If you think this recipe sounds yummy, would you mind sharing it with someone who might enjoy it too? I would really appreciate it!