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Gluten Free German Potato Bread Recipe

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This gluten-free German potato bread is a soft, rustic loaf with a dark, golden-brown crust. Made with mashed russet potatoes, gluten-free flour blend, and a touch of sweetener, it offers a moist texture that’s perfect for sandwiches, toast, or just enjoying with butter.

Ingredients

1 medium russet potato, peeled and cubed (should make 3/4 cup mashed)

2 large eggs

2 Tbsp. extra virgin olive oil

1 Tbsp. apple cider vinegar

2 tsp. sweetener of choice

2 cups (296 g) gluten-free measure for measure flour blend

3/4 cup (90 g) tapioca starch or corn starch

1 Tbsp. GF baking powder

1 packet (2 1/4 tsp.) GF Yeast Rapid Rise Active

1 3/4 tsp. sea salt

Instructions

  1. Line a bread loaf pan with parchment paper.
  2. Cook the potatoes in 2 cups of unsalted water until tender. Once tender, drain the potatoes and save the potato water. Mash the potatoes until smooth and cool them.
  3. In a large bowl, using an electric mixer, mix 3/4 cup of cooled mashed potatoes with the eggs until smooth. Add olive oil, apple cider vinegar, sweetener, and while the mixer is running, slowly pour in 1 cup of warm potato water (about 85°F). Mix until smooth.
  4. In a separate bowl, whisk together the gluten-free flour, starch, baking powder, yeast, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix with a spatula until combined. The dough should be very sticky. If it’s too firm, add more potato water as needed.
  6. Transfer the dough to the prepared loaf pan and shape the top of the dough to form a rounded top. For a smooth crust, wet your hands with water and smooth the top; otherwise, keep it rustic.
  7. Cover the pan with a damp cloth and place it in a warm oven (80°F) to rise for 90 minutes. To create the warm environment, preheat the oven to 350°F for 5 minutes, then turn it off.
  8. Once the dough has risen to about 1 1/2 times its size, remove the pan from the oven.
  9. Place a small pan with water on the lower rack of the oven and preheat the oven to 400°F.
  10. Score the top of the loaf and bake for 60-70 minutes, until a dark brown crust forms.
  11. Remove from the oven and let it cool on a wire rack.

Notes

  • Storage: This gluten-free bread is best stored in an airtight container at room temperature for up to 3 days.
  • Freezing: You can freeze the bread for up to 1 month. Slice it before freezing for easy thawing and toasting.
  • Reheating: To reheat, place slices in a toaster or oven at 350°F for 5-10 minutes until warmed through.
  • Variations: Add herbs, cheese, garlic, or sweetener variations to suit your taste.

Nutrition

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