Since potatoes don’t contain gluten, many people assume that potato bread does too. Learn how to make your own gluten-free version of potato bread as well as whether or not it is actually gluten-free.
When you adhere to a gluten-free diet, browsing the bread section of your neighborhood grocery store may seem pointless. Numerous stores now carry it, but the freezer aisle or a section specifically for gluten-free items is where you’ll most likely find it. But on occasion, you just want to inhale the mouthwatering scent of wheat from the white bread you can no longer consume.
You might have come across potato bread during one of your trips down the bread aisle. With the word “potato” in the name, it’s obviously somehow different from regular bread. But is it gluten-free? You might assume that since potatoes don’t contain gluten, potato bread does too.
But as any adherent to the gluten-free diet is aware, making assumptions about store-bought food can be extremely risky. Continue reading to find out more about potato bread and whether it contains gluten. Additionally, a delicious recipe will be provided for you to try making potato bread at home.
What is Potato Bread?
Probably the first thing that comes to mind when you hear the word bread is a typical white loaf, possibly even cut into slices. The bread you are familiar with is typically made with wheat flour or, in some cases, a blend of flour. You might think that potato bread is just bread made with potatoes instead of flour based on your understanding of bread. You would be partly correct.
In order to make potato bread, some of the regular wheat flour is substituted with potato flour or potatoes. It may be leavened or unleavened and prepared in a number of ways, such as on a griddle or in a skillet. In some recipes, mashed potatoes are used in place of potato flour or potato flakes, and the proportion of potato to wheat flour varies from recipe to recipe.
What is Gluten?
Gluten is a protein found in most wheat products and acts as the “glue” that helps to hold wheat, barley, Kamut, spelt, farro, durum, bulgur, rye, and semolina together to maintain their shape.
Gluten can be found in both whole grains and many processed foods. Gluten is a natural component of wheat, so it will be present if you purchase wheat bread.
The gluten or wheat derivatives found in many processed foods are actually hidden sources of gluten. These can also take the form of flavorings, binders that hold ingredients together, or other additives.
Is Potato Bread Gluten Free?
Generally speaking, potato bread is not gluten free. Along with the potato itself, most recipes also include wheat flour or a mixture of glutenous flour. For instance, spelled and rye flour are used to make potato bread known as kartoffelbrot in Germany. Irish potato bread called boxty is typically made with wheat flour and finely grated raw potatoes.
Although store-bought potato bread typically contains gluten, there’s no reason you can’t make a gluten-free version using different flours.
Typically, rice flour is the best gluten-free flour to use when making potato bread. Rice flour is flavorless in addition to having a fine, light texture. An important aspect of potato bread is the ability of rice flour to absorb moisture well. By substituting your preferred all-purpose gluten free flour blend, you might be able to make gluten free potato bread using a regular potato bread recipe.
Delicious Potato Bread Key Ingredients
Potatoes
Compared to flour, potatoes are better at retaining moisture, but we must be careful not to add too much moisture, as this will prevent our bread dough from baking thoroughly. To avoid making them too wet or too dry (like when they are boiled or baked), we steam them until they are tender.
Butter
Enrichments like butter and eggs in yeast bread help create mouth feel, and tenderness, plus butter adds a richer taste
Eggs
The two eggs in this recipe add some richness, structure, and lift.
Instant Yeast
I always prefer to bake with instant yeast (also called breadmaker or rapid-rise yeast), since it has a smaller coating that dissolves easily without being soaked in liquid first
Milk
Ask me how I know that because I’ll tell you that too much moisture will result in gummy bread. 🙂
Gluten free flour blend + more tapioca starch – My favorite blend to use to bake bread is the Better Batter classic blend (or our mock Better Batter), with added tapioca starch for the proper bend and stretch
Sugar
A couple of tablespoons of granulated sugar help feed the yeast, and also flavor the bread a bit
Tips for Making Gluten Free Potato Bread
Preparing/choosing Your Potatoes for Gf Potato Bread
As long as it is properly prepared, almost any common potato will work here. Russet, red-skinned and yellow/Yukon gold potatoes have all been used to make this bread successfully.
Because potatoes retain moisture better than flour does, potato bread is even a thing. However, if we don’t control how much moisture they add, our bread dough won’t bake completely, regardless of how long it bakes.
Our potatoes cook most effectively when steamed until fork tender. As a result, they are neither wet (as from boiling) nor dry (as from baking).
Grease Your Loaf Pan Well to Prevent Sticking
If you’re using a nonstick loaf pan that isn’t too old, the nonstick coating should still be sufficiently intact that you only need to lightly grease it. If your loaf pan is a little older or it’s not nonstick, make sure to spray cooking oil spray all over the inside of the pan, in all creases, to prevent the loaf from sticking.
Give Your Potato Bread Batter Dough Time to Rise
This potato bread dough is a moist, batter-like gluten-free yeast bread loaf, but it’s a little stiffer than our white of sandwich bread because the inclusion of cooked potatoes locks away more moisture, so we add less liquid. Doughs with more moisture rise more quickly, like our gluten-free artisan bread. It’s not like the other loaves.
That means the dough rises slowly, so you’ll need to be extremely patient and let it rise until it has increased in size by about 50% (it will be 1 1/2 times its original size, coming close to the top of a typical loaf pan).
Overproofing results from excessively high, as opposed to prolonged, rising. Also, remember that the environment has a huge impact on how well yeast bread rises. Yeast will rise more quickly in a warm, moist environment and less quickly in a cool, dry one.
Moreover, make sure your loaf is adequately protected during the rise with plastic wrap or the lid of a Pullman pan; otherwise, it will dry out as it sits and may lose too much moisture to rise properly.
Let Your Potato Bread Cool before Slicing
All yeast bread should be completely cooled before being sliced, especially loaves that will be used to make sandwiches. The loaf will usually collapse on the top and sides if this doesn’t happen. This is especially true of this GF potato bread!
This loaf will still have some moisture even after it has finished baking because it is intended to be even more moist and tender.
As the loaf cools, the sides will slightly sag but not compress. You can turn the loaf on the wire rack in order to minimize this effect, letting it cool for about 10 minutes on each side and even upside down before turning it right side up and letting it finish cooling.
Conclusion: Not Actually Gluten-free
Most commercial brands of potato bread are not actually gluten-free unless they are specifically labeled as such. A portion of the wheat flour in potato bread is usually replaced with potato flour, potato flakes, or mashed potatoes. Potato bread is typically just regular wheat bread.
FAQ
Is There Gluten in Potatoes?
Russet potatoes are gluten-free, so you don’t need to worry. They are totally free of gluten. The same goes for all other single-ingredient potato varieties.
Does Potato Bread Have Gluten?
Yes, unless you’re eating potato bread that is specifically made to be gluten-free, like in this recipe. Potato bread is not gluten-free because it is traditionally made with all-purpose wheat flour.
Is Yeast Gluten Free?
Yes, the type of baker’s yeast used in this recipe, which is used to make bread, is completely safe. But avoid brewer’s yeast, which is the kind used to make beer.
