Gluten-Free Potato Bread

Sweet & Substantial

As I searched for a gluten-free sandwich bread recipe online, I found this one. By appearances, it looked PERFECT! But I should have known better. The bread was delicious, don’t get me wrong, but it was definitely not regular sandwich bread! Much closer to a potato bread, possibly more dense (haven’t had potato bread in a long time). It’s on the sweeter side, so if you don’t like sweet breads, you can cut the sugar down to just 1 tablespoon. I had my mom taste test this one, and she absolutely LOVED it. Pretty impressive, considering this is someone who eats “regular” food, like glutenous and dairy filled foods.

A Bit Complex

There are quite a few ingredients involved, so if you’re looking for an easier gluten-free bread I’d suggest trying my Real Gluten-Free Sandwich Bread instead. I wouldn’t bake this on a regular basis, it’s more of a few-times-a-year type recipe. For all of us eating gluten and dairy free, it’s awesome to have the option of eating a different variety of bread. I hope to come up with rye and pumpernickel bread recipes in the near future. Pumpernickel is a necessity- especially when making spinach artichoke dip- obviously.

Cook Time

Prep: 1 hr 10 mins         ♦         Cook: 40 mins         ♦         Ready: 2 hrs 50  mins

Yields: 12 servings (1 loaf)

Ingredients

♦ All ingredients should be at room temperature before you begin ♦

· 2 1/2 teaspoons active dry yeast

· 3 1/2 tablespoons sugar, divided

· 1/4 cup water at 110º

· 1 1/4 cups coconut milk

· 2 Tbsp olive oil

· 3 large eggs

· 1 tablespoon lemon juice

· 2 cups white rice flour

· 1/2 cup tapioca flour

· 1/2 cup potato starch

· 1/3 cup arrowroot starch

· 1 tablespoon guar gum

· 1 3/4 teaspoons salt

· 1 teaspoon baking powder

Step 1

Proof yeast with water and 1/2 tablespoon sugar in a small bowl. Set aside.

Step 2

Whisk together 3 tablespoons sugar, coconut milk, oil, eggs and lemon juice.

In a large bowl, whisk remaining ingredients. Slowly add wet ingredient mixture to the large bowl using a spatula. Mix well, until dough is uniform in color and texture.

Step 3

Scoop dough into a greased bread pan (I used olive oil). Let it rise in a warm place for about an hour. Preheat oven to 375º F 15 minutes before the hour is up.

Step 4

Bake for 20 minutes at 375º F. Remove bread from oven, and tent with aluminum foil. Lower oven temperature to 350º F and bake another 20 minutes. Remove from oven, and place on cooling rack until completely cooled (otherwise it will be tacky and difficult to slice).

 

Toasted or Not Toasted

The best part about this bread- you don’t HAVE to toast it! It’ll keep up to 5 days on the counter in a sealed container or ziploc. If you do freeze or refrigerate, it probably will need some toasting.

I loved having this for breakfast with some butter and jam- SO good! Also great to go with stew or soup, dipping mandatory. Please feel free to leave questions or comments, feedback is much appreciated. Stop by again soon for more bread recipes!

 


The Recipe

Cook Time

Prep: 1 hr 10 mins         ♦         Cook: 40 mins         ♦         Ready: 2 hrs 50  mins

Yields: 12 servings (1 loaf)

Ingredients

♦ All ingredients should be at room temperature before you begin ♦

· 2 1/2 teaspoons active dry yeast

· 3 1/2 tablespoons sugar, divided

· 1/4 cup water at 110º

· 1 1/4 cups coconut milk

· 2 Tbsp olive oil

· 3 large eggs

· 1 tablespoon lemon juice

· 2 cups white rice flour

· 1/2 cup tapioca flour

· 1/2 cup potato starch

· 1/3 cup arrowroot starch

· 1 tablespoon guar gum

· 1 3/4 teaspoons salt

· 1 teaspoon baking powder

Instructions

1. Proof yeast with water and 1/2 tablespoon sugar in a small bowl. Set aside.

2. Whisk together 3 tablespoons sugar, coconut milk, oil, eggs and lemon juice.

In a large bowl, whisk remaining ingredients. Slowly add wet ingredient mixture to the large bowl using a spatula. Mix well, until dough is uniform in color and texture.

3. Scoop dough into a greased bread pan (I used olive oil). Let it rise in a warm place for about an hour. Preheat oven to 375º F 15 minutes before the hour is up.

4. Bake for 20 minutes at 375º F. Remove bread from oven, and tent with aluminum foil. Lower oven temperature to 350º F and bake another 20 minutes. Remove from oven, and place on cooling rack until completely cooled (otherwise it will be tacky and difficult to slice).


 

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