GLUTEN FREE POTATO BREAD
I used to make all of our bread, before we went Gluten Free. One of our favorite breads was “Potato Bread”. I had gotten the recipe out of THE EARLY AMERICAN COOKBOOK by HYLA O’CONNOR, 1974. I got to thinking about the old recipe and the fact that I have about 100 pounds of potatoes stored in the basement. I looked up the recipe the other day and decided to give it a try using gluten free flour.
Well, it made up into the best gluten free bread that I have ever eaten. I cut the heel off as soon as it was cool enough to handle, put some ghee on it and bit in. The bite was firm and chewy.
Oh My! it brought back memories of dipping fresh French bread into the same sauce in days of long ago. My husband and a friend both thought it was delicious.
I made an egg salad sandwich last night and, wonder of wonders, it held together.
After being inspired by reading the old potato bread recipe, here is what I came up with.
OH MY GOSH POTATO BREAD ( GF)
Makes two loaves
Grease two 9.4 x 4.5 bread pans
In a large bowl mix together:
6 2/3 cups of Bob’s Red Mill All Purpose GF FLour
2 packages of dry yeast
7 tsp xanthan gum
2 tsp salt
Note about the salt: The old recipe called for 2 TBL salt and 2 TBL sugar. I really can’t imagine that we used to use that much salt and sugar.
1/2 cup of mashed potatoes, either fresh made and cooled or leftovers. For this recipe I used some leftovers that had been mashed with butter and cream.
2 large eggs
2 TBL golden flax meal mixed into 1/3 cup of water and allowed to sit for a few minutes.
2 tsp. real cider vinegar (make sure the label says it’s genuine apple cider vinegar)
4 TBL ghee or melted butter.
About 3 cups of water ( the original recipe called for whole milk. I don’t use milk and the water worked great.)
In a bowl or large measuring cup mix the eggs with the mashed potatoes until the potatoes are no longer real lumpy. Add in the flax meal soaked in water, vinegar, and ghee or melted butter.
Stir ( I use a big wooden spoon) all of the mixed liquid ingredients into the dry ingredients. The dough will be crumbly. Slowly add in two cups of lukewarm water and stir until the water is mixed into the dough. Add the third cup of water and stir until the dough is completely mixed. It should be firm but pliable.
Place the dough into the greased pans. This can be a bit tricky with GF dough. I have to use a rubber spatula to scrape the dough off of the big mixing spoon and out of the bowl.
This dough is the easiest GF dough that I have ever worked with. I was able to smooth it into the pans with just a few swipes of my fingers.
Cover the loaves with waxed paper and a cotton dish towel . Set the loaves in a warm place to rise. It took about an hour for the loaves to rise in the oven. I had the oven set on the proofing setting. In the past, I’ve also set the oven on the lowest temperature and then turned it off once the temperature was reached. Preheat the oven to 375 degrees. If the loaves are rising in the oven, be sure to remove them before preheating.
Place the loaves in the preheated oven and set the timer for 30 minutes. When the timer goes off, place aluminum foil over each loaf.
Lower the heat to 350 degrees. Reset the timer for another 30 minutes.
Once the loaves have finished baking, remove them from the pans onto a wire rack. Cover the loaves with a cotton kitchen towel and let them cool.
Once they are cool, cut a slice, butter and Enjoy!
1. In this recipe, I directly added the dry yeast to the other dry ingredients instead of proofing it first. The bread rises more slowly this way and seems to have a better crumb.
2. The recipe for the Ghee ( clarified butter) can be found in my posting on making Ghee. It is very good for those who are also lactose intolerant.
3. The flour and other dry products that I use all come from Bob’s Red Mill. I have found them to be consistently high quality and they are readily available at our local Good Foods Co-op.
Check out my other GF Bread recipe that has Sunflower and Pumpkin Seeds in it. It makes great toast.
Please feel free to leave comments, suggestions, etc.
Thanks for stopping by,