Potato bread – gluten-free

© ZDG / nigelcrane

This yummy potato bread is a good alternative to normal bread and tastes so good when it comes fresh out of the oven.

Ingredients for 1 bread, approx. 600 g

For the potato bread

• 200 g floury  potatoes, boiled
• 2 tbsp soy milk

For the flour mix

• 150 g potato starch
• 100 g buckwheat flour + some flour for the work surface
• 50 g chestnut flour
• 40 g sunflower seeds + 1 tbsp for decoration
• 30 g flaxseed, crushed
• 20 g sesame seeds, white + 1 tbsp for decoration
• 8 g psyllium husks
• 2 g of locust bean gum
• 12 g crystal salt

For the yeast pre-dough

• 50 g water, lukewarm
• 21 g yeast, fresh
• 10 g coconut sugar

For the liquid mix

• 110 g of water
• 1 tbsp apple cider vinegar

Nutritional values per slice
Calories 177 kcal
carbohydrates 30 g
Protein 4 g
fat 4 g

Preparation

Time to prepare:
Preparation time 20 minutes
Cooking/baking time 50 minutes
Draw/rest time 30 minutes

Step 1

Cook the potatoes with the skin soft. Then pour off the water, let the potatoes cool down a little, peel them and mash them finely.

Step 2

In the meantime, mix the ingredients for the yeast pre-batter in a bowl and let rise for 15 minutes. As soon as bubbles have formed and the volume has doubled, the pre-dough is ready.

Step 3

For the flour mix, mix all ingredients in a bowl;
Mix both ingredients for the liquid mix.

Step 4

Then knead the potatoes, the flour mix, the yeast pre-batter and the liquid mix in a mixing bowl with a hand mixer with kneading paddle for about 2 minutes.
Then let it rest for 15 minutes.

Step 5

Preheat the oven to 220 ° C top/bottom heat and prepare a baking sheet lined with baking paper.

Step 6

As soon as the resting time is over, dust the work surface with a little flour and knead the dough well with your hands.

Step 7

Then shape into an oval shape (about 18 cm long), place the loaf on the baking sheet and lightly score the surface with a knife.

Step 8

Then moisten the loaf with a little water and sprinkle with 1 tablespoon of sesame seeds and 1 tablespoon of sunflower seeds. Put the bread in the oven for 10 minutes.

Step 9

Then take it out of the oven, brush the surface with soy milk, reduce the heat to 180 ° C and bake the bread for another 50 minutes.

Step 10

Do the knock test: if the bottom sounds hollow when you knock, the bread is ready.

Step 11

Let the potato bread cool down and enjoy.

Recommended Products

Well and Good’s excellent all-purpose gluten-free flour is self-raising and suitable for all kinds of baking, from traditional breads and cakes to family favourites like pancakes and pizza dough and even delicacies like choux pastries and profiteroles.

The new blend delivers superior results with sweeter recipes, too, and your creations will still taste great after being frozen and thawed.