Easy Homemade Gluten Free Potato Bread (Grain Free

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Onion or green onion
  • 1 Russet potato, medium
  • 1 Seasoning of choice or optional chive or basil herbs, dried

• Refrigerated

  • 3/4 cup Almond milk
  • 2 Eggs

• Baking & Spices

  • 3 2/3 cup Almond flour
  • 1 tsp Garlic salt or sea salt
  • 3 tbsp Some form of sugar to activate yeast
  • 2 packets Star quick yeast, red
  • 3/4 cup Tapioca flour

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar or white vinegar
  • 1/4 cup Olive oil

• Dairy

  • 1 Optional parmesan to top

Found on cottercrunch.com

Description

Ingredients

• 1 medium russet potato, baked and/or previously mashed
• 2 packets red star quick yeast (GF) (around 14 grams)
• 3 tbsp of some form of sugar to activate yeast (coconut sugar or honey both work)
• 3/4 cup warm almond milk (or milk of choice)
• 2 eggs, 1 egg white
• 3 2/3 cup almond flour (see notes for other flour options)
• 3/4 cup tapioca flour
• 1 tsp garlic salt or sea salt
• dried seasoning of choice or optional chive or basil herbs mixed in 1 -2 tsp dried
• 1 tbsp apple cider vinegar or white vinegar
• 1/4 cup olive oil
• 3/4 cup chopped onion or green onion (scallions)
• optional parmesan to top

Directions

• Before you begin, make sure you have a baked potato or mashed potato on hand. You want it already cooked and with skin on.
• Preheat oven to 350F.
• Grease or line a 9x5 bread pan with parchment paper (see notes for bread machine).
• First sift/combine your flours in a large bowl (almond flour, tapioca flour, salt, garlic, and dried herbs)
• Make sure they are all sifted nicely together or not clumpy. Set aside.
• Place the yeast, coconut sugar, and warm milk to another mixing bowl. Mix all together and let it sit for 5 minutes to activate the yeast.
• Next Whisk your egg and egg white together in a small bowl. Add in your vinegar and oil, whisk again.
• Pour this egg/oil mixture into the same bowl as your yeast and milk.
• After that, mix in your dry flours/herbs mixture with the wet mix. I used my table top mixture to then mix quickly all together. If you dont have a stand mixer, use a beater or stir thoroughly. Then add in your mashed potato and mix again until smooth.
• Fold in your onions.
• Keep the dough in the bowl and cover it with warm cloth. Set it aside and let it rise for 60-70 minutes. Longer if you did not use quick rise yeast.
• Pour batter into greased loaf pan. Add any extra herbs or chopped onion on top.
• Optional Sprinkle grated parmesan on top before baking, or half way through baking.
• Baked for 45- 50 minutes. The top with turn golden brown.
• Remove from oven and let cool completely.
• Remove from pan then slice and serve. It toasts up nicely and is great with butter or chili!
• Store if fridge to keep fresh or freeze for up to 3 months.