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Gluten Free Potato Bread Soft

GLUTEN FREE POTATO BREAD
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Bake fluffy Gluten Free Potato Bread easily Soft delicious tested in my Texas kitchen This glutenfree comfort food is familyapproved Get the recipe

Ingredients

Scale
  • 1 ½ cups warm water (about 105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons olive oil
  • 1 ½ cups potato flour
  • 1 cup tapioca starch
  • 1 cup brown rice flour
  • 1 teaspoon xanthan gum
  • 1 ½ teaspoons salt
  • 1 teaspoon apple cider vinegar

Instructions

  • Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
  • Add Wet Ingredients: Add the olive oil and apple cider vinegar to the yeast mixture. Stir to combine. The olive oil adds moisture and richness to the bread.
  • Combine Dry Ingredients: In a separate bowl, whisk together the potato flour, tapioca starch, brown rice flour, xanthan gum, and salt. Make sure everything is well combined to prevent any lumps.
  • Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand) until a sticky dough forms. It will be quite wet, but that’s perfectly normal for gluten-free dough. After testing this several times, I learned that a wetter dough yields a softer crumb.
  • First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. The warmer your kitchen, the faster it will rise. I usually put mine near a sunny window or in a slightly warm oven (turned off, of course!).
  • Shape the Dough: Gently punch down the dough (it will deflate quite a bit). Transfer it to a greased 9×5 inch loaf pan. Smooth the top with a wet spatula.
  • Second Rise: Cover the loaf pan with plastic wrap or a towel and let it rise for another 30-45 minutes, or until it has risen about an inch above the rim of the pan. This second rise is crucial for a light and airy loaf.
  • Bake the Bread: Preheat your oven to 375°F (190°C). Bake the bread for 50-60 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C). I like to use a digital thermometer to ensure it’s fully cooked.
  • Cool Completely: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.

Notes

Enjoy the comforting smell of freshly baked bread with this warm, pillowy gluten free potato bread recipe. Soft, chewy, and kid-approved, it’s a gluten-free game-changer for busy families!

Find it online: https://familiesrecipes.com/gluten-free-potato-bread/