Gluten-free potato bread is easy to make, contrary to what you might think. It rises beautifully and bakes up, and whether sliced or prepared in thin slices, its moistness will quickly become your favorite. Follow this recipe for a little taste of heaven!
Ingredients
- Two potatoes
- Large eggs
- 10 ½ ounces of russet potatoes, peeled, quartered, or thinly sliced
- 4 ½ cups gluten-free flour
- One tablespoon sugar
- 2 ½ tablespoons instant yeast
- 1 ¼ to 1 ½ cups of potato water
- ½ cup room temperature milk
- 4 tablespoons unsalted room temperature butter
Instructions
- Cook the potatoes for 20 minutes until very soft. Strain the starchy water and keep it aside for use in making the bread. Gently mash the potatoes and set them aside as well.
- Mix all the ingredients: potatoes, milk, water, yeast, sugar, salt, and eggs in a large bowl. Using a hand food processor, mix them until thoroughly mixed. It takes about a minute.
- In a separate bowl of a stand mixer fitted with the hook attachment, place your flour mix and drizzle the wet ingredients in steady steam for about three minutes.
- Oil two baking pans and pour the dough into them. Proof the dough for two to three hours until it has doubled itself. Ensure the loaves are nice and puffed before baking, and then preheat the oven to 415 F.
- Insert the bread into the lower rack of your oven and bake for about ten minutes. Lower the heat to 350 F and bake it for another 30 minutes. Take the loaves out of the oven and let them cool for about five minutes. Then, remove them from the baking pan gently and return the loaves to the oven without the pans for another 20 minutes at the same temperature.
- Remove the bread from the oven and allow them to cool.
