Vegan, Gluten Free Potato Bread

One of my favourite activities as a kid was making bread with either my mom or grannie. My siblings and I would take turns mixing ingredients and kneading the dough. In the summer, we’d make it out on the deck at the cottage and let it rise in the sun under a dish cloth.. The hardest part for me was waiting for the dough to rise and to not get caught snitching from the bottom of the rising bread dough!

I’m kind of sad that bread making is no longer such a family affair, but it doesn’t mean that it has to be any less enjoyable. Unfortunately, as many of you know, gluten free bread does its best to leach out any enjoyment in bread making as it has a tendency to like to turn into a brick, collapses in the middle or some other epic failure. (Not that I’m speaking from experience or anything. Of course not!) Out of all the GF bread I’ve tried to make over my life, the only success we’ve had was when Mr. Bean made me a loaf of bread using a recipe one of his coworkers gave me. In fact, it was so successful that it rose over the sides of the pan and was gushing out bread batter while it was cooking in the oven and then fell part way through baking. Despite its baking angst, the texture was fantastic and it was very tasty!

However, when I found out that this month’s gluten free challenge over at The Gluten-Free Homemaker was to bake a loaf of yeast bread, adventurous me wanted to try something that was different. I’m also not eating eggs, so that recipe was a no go anyways.

I found a recipe for potato bread in the Allergen-Free Bakers Handbook, but I haven’t been able to find any soy and dairy free shortening or rice milk powder in these parts and I wanted to make it refined sugar free, I had to improvise. I changed some of the ingredients to use materials I had on hand, including using a less starch heavy flour mixture. I also divided it up into two loaves as I didn’t want it to overflow like the previous time (but that turned out to be unnecessary – go figure). The bread was a bit dense, so I want to go back and readjust amounts of liquids and flours. It still tasted pretty good. Or at least it did to Mr. Bean and I. :)

Vegan and Gluten Free Potato Bread (Version 1)

1/2 c. millet flour
1/4 c. quinoa flour
3/4 c. garfava bean flour
1 c. sorghum flour
1/2 c. brown rice flour
1/2 c. potato starch
1/2 c. tapioca starch
1 tbsp. xathan gum
1/4 tsp. ground cardamom
1 1/4 c. warm water (110 – 115F)
2 1/4 tsp. fast acting yeast
3 tbsp. + 2 tsp. honey or agave nectar
1 c. mashed potatoes
1 c. rice milk
2 tbsp. almond flour
4 tbsp. + 1 tbsp. olive oil
1 egg replacer (1 1/2 tsp. egg replacer and 2 tbsp rice milk)
1 1/2 tsp. salt

  1. Grease a 9 x 5″ pan with olive oil or line with parchment paper.
  2. Combine 1/4 c. warm water, yeast and 2 tsp. honey in the bowl of a mixer with the paddle attachment. Whisk to combine and let yeast proof.
  3. Whisk together flours and xathan gum in a bowl. Set aside.
  4. Place mashed potatoes in a pot. Add rice milk, almond flour, 4 tbsp. olive oil, 3 tbsp. honey and salt and whisk together. Heat up until mixture is 110 – 120F.
  5. Add the egg replacer to yeast mixture and mix to combine.
  6. Add in potato mixture and beat on medium speed until combined, about one minute.
  7. Add in flour mixture in two parts, beating on medium speed for about a minute to combine for each addition.
  8. Scrape dough onto a flour covered board. Liberally dust your hands with flour and shape dough into a rectangle about 1 1/2″ thick.
  9. Roll up rectangle, making sure there are no air pockets until the dough is all in a roll and pinch the seam shut.
  10. Fold the ends of the roll toward the seam so the loaf is about the length of the pan. Place in pan seam down.
  11. Use a pastry brush to brush on the remaining olive oil.
  12. Place a large dish full of water in your oven and heat the oven up to 150F. Turn it off.
  13. Cover the loaf with a clean dish towel and place in the oven to rise for about an hour or until it has about doubled in size.
  14. Turn the oven to 400F and let the loaf bake for 20 minutes.
  15. Then turn the oven down to 325F and let the loaf bake for about 35 minutes or until the top is golden brown and it sounds hollow when tapped.
  16. Turn out from pan and let it cool down.
  17. Enjoy! It tastes great with jam or marmalade!

I’m looking forward to trying this bread again as making bread myself is much easier on the wallet than paying $6+ for a loaf at the store! Wish me luck!

Have you ever tried making bread? How did it turn out?

Recipe submitted to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Wednesdays and Seasonal Sundays- go check them out as there’s always lots of tasty recipes!

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27 Comments

Filed under Baking

27 responses to “Vegan, Gluten Free Potato Bread

  1. This looks yummy. Thanks for posting this today. I was actually going through my fridge and saw that I needed to use 2 lbs of potatoes before they went bad since both of us are no longer eating potatoes right now. I think I’ll make this today and freeze it right away to enjoy in a couple weeks!

  2. How funny- I just made my first french loaves in about 10 years. It was wonderful to kneed the dough & smell it rising in my oven. So satisfying.

  3. That looks so yummy girl! How awesome that you have memories of cookin’ with your momma~ :P

  4. My beer bread turns out but any other time I have tried it is a bust – and obviously you can’t make g/f beer bread . Your bread looks so yummy – glad you found something that works! Thanks for sharing this with us at the Hearth and Soul Hop!

  5. That looks really delicious. I’m on a restricted diet, too, but bread is one of the few things I can eat reliably!
    Love butter on warm bread. Mmmm.

  6. I can’t eat yeast right now, but I really wish I could so I could make this! It looks wonderful!

  7. That looks wonderful! My husband LOVES potato bread. I actually buy him a loaf twice a month and keep it in our bedroom. (our 14yo is the gf one, but we all eat gf meals in the house, because I don’t want him to feel weird about it.) I can’t wait to give this a try. Thanks for sharing.

  8. I LOVE this! I can’t wait to try. :)

  9. Sounds and looks wonderful! I’m borrowing your recipe to give it a try myself:) Thanks so much for sharing.

  10. Your GF bread looks so good! So far never tried GF bread but now I can turn to this recipe to try out…

  11. WOAHH! BONUS points for you. Hitting up Seasonal Sundays just minutes after I got it posted!! (Im going to feature you next week :)
    This recipe looks AWESOME. Oh to eat potato bread again !
    Cant wait to try it!! xo -Brittany-

    • Haha. I just got home and decided to check the compy before bed and then I noticed you had already posted Seasonal Sundays so I reckoned that I might as well link up now instead of waiting for tomorrow afternoon. :P

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  13. Looks delicious, nice even texture, lovely shape — ready for any number of yummy spreads. A piece sliced and toasted would be wonderful!

  14. Pingback: Seasonal Sunday (03-13-11) | Real Sustenance

  15. I love baking bread! This looks super-good, next time I bake bread, this will be it!

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  19. Farz

    I also have the Allergn free baker’s handbook and was looking at making it but like yourself didnt have some things on hand. This is something I can definitely make ! Thanks for the recipe. I will let you know how they turn out when I make it !

  20. Cil

    We just tried the recipe here and it looks exactly like it does in the photo! The bread came out a little damp in the middle, but it crusted up great and it’s very edible (despite its density, lol). We had to substitute more tapioca powder for a lack of almond flour, but the bread is really good, A+ :D

  21. Dancho

    Honey is not vegan
    Honey is food for newborn bees
    Bees lose their legs and wings when honey is harvested.

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