This gluten free potato bread is everything you want in a roll. Soft and fluffy, perfect for slathering with butter!
I have loved potato bread as long as I can remember. When we were growing up my sister and I would only eat a sandwich if it was on potato bread. In fact, my mom used to keep some in her bag when we went on overnight trips. Knowing we would not eat the lunch that was served if it was not on potato bread. I’m sure if I could still eat the store bought potato bread I would. But, I’ve never understood why it’s so yellow?! Do they use yellow potatoes? Lots of butter? Do they add coloring to it? Mine doesn’t have that bright yellow color, I use red potatoes. Who needs that fake yellow color when you can have beautiful pieces of red potato skin in your bread?!
This gluten free potato bread is best used to make rolls. Generally, gluten free breads need to be a lot wetter than their gluten filled counterparts. Which is why you’ll see the rolls are on the rustic side. You can’t roll them like a tradition roll, you must use an ice cream scoop to make evenly sized rolls. This help to prevent the rolls from collapsing. Making that light and fluffy texture you won’t find in a lot of gluten free rolls!
It’s no secret that I love the Better Batter products. Now a days it’s not hard to find a gluten free flour to make cakes and cookies with. You’re adding so much sugar and fat to those products that the flour blend becomes less important. However, a gluten free flour blend that you can make bread with?! Now that’s a miracle product! In fact, this recipe is one I made all the time with AP Flour. I just subbed the AP out in equal parts with Better Batter Gluten Free Flour Blend and it came out perfectly! There is nothing better than a light and fluffy roll!
- 6 oz Boiled Red Potatoes
- ¼ Cup Water
- ½ Cup Skim Milk
- ¼ Cup Melted Butter
- 1 Egg
- 3 Cups Better Batter Gluten Free Flour
- 2 Teaspoon Salt
- 1 Teaspoon Xanthan Gum
- 1 Teaspoon Baking Powder
- 1 Teaspoon Yeast
- 1 Cup Skim Milk
- Mix the potato, water, first milk, butter, and eggs until smooth
- Add dry ingredients and mix until it comes together
- Slowly add remaining milk while mixing
- Proof 2 Hours
- Scoop onto greased cookie sheet
- Cover lightly with plastic and proof an additional hour
- Brush with a beaten egg
- Bake at 375 for 20-30 minutes