If this looks familiar – that’s because it is. It’s not the first time that I’ve made this gluten free vegan potato bread, but I have made quite a few changes and improvements (these pictures are my latest – it took 6 tries to get something I am completely happy with), so I wanted to share the new and improved recipe. The things I really like about this bread (besides it being incredibly tasty) are that despite being fairly dense, it is nice and moist (even 3 days later!) and can be sliced fairly thinly (~1/2 cm or 1/4″) without falling apart while eating it.
One major difference between the two versions is that I used weight measurements for the flours. I decided to do this after reading about Amy’s adventures in her bread making class. It allows you to have way more control and consistency in the amount of flour you use. In my opinion, it helps get the balance between being too dry and dense and not having enough structure to rise without collapsing.
Vegan, Gluten Free Potato Bread Version 2
100g millet flour
25g quinoa flour
75g garfava bean flour
100g sorghum flour
75 g brown rice flour
50g potato starch
100g tapioca starch
1 tbsp. xathan gum
1/4 tsp. ground cardamom
1/3 c. warm water (110 – 115F)
2 tsp. fast acting yeast
3 tbsp. + 2 tsp. honey
2 c. mashed potatoes
1/2 c. rice milk
½ c. + 2 tbsp water
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
- Grease a 9 x 5″ pan with olive oil or line with parchment paper. If you don’t have a pan this size, use two smaller ones as this recipe creates a lot of dough!
- Combine 1/3 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.
- Whisk together flours and xathan gum in a bowl. Set aside.
- Place mashed potatoes in a pot. Add rice milk, water, almond flour, 4 tbsp. olive oil, 3 tbsp. honey and salt and whisk together. Heat up until mixture is 105 – 110F.
- Add the egg replacer to yeast mixture and mix to combine.
- Add in potato mixture and beat on medium speed until combined, about one minute.
- Add in flour mixture in two parts, beating on medium speed for about a minute to combine for each addition.
- Scrape dough onto a flour covered board. Liberally dust your hands with flour and shape dough into a rectangle about 2″ thick. Flip the dough over and flatten until about 1 1/2″ thick.
- Roll up rectangle, making sure there are no air pockets until the dough is all in a roll and pinch the seam shut.
- Fold the ends of the roll toward the seam so the loaf is about the length of the pan. Place in pan seam down.
- Use a pastry brush to brush on the remaining olive oil.
- Place a large dish full of water in your oven and heat the oven up to 150F. Turn it off.
- Cover the loaf with a clean dish towel and place in the oven to rise for about a half hour or until bread has risen and has “rips” in it. I find after this point, the bread only rises out, not up, which will result in a flat top, which is undesirable.
- Using a serrated knife, cut three diagonal stripes on the top of the loaf.
- Turn the oven to 400F and let the loaf bake for 20 minutes. (I usually just leave the dish of water in the oven.)
- 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.
- Turn out from pan and let it cool down.
- If you’re going to freeze it (this makes a LOT of bread!), slice fairly thinly and place a small piece of wax paper between each slice. Wrap in plastic wrap as well as tin foil and place in an air-tight bag. I usually cut about 12 – 15 slices and freeze them and then leave the rest of the loaf to eat.
Have you tried making homemade bread before?
Recipe Shared at: Slightly Indulgent Tuesdays.