This Gluten-Free Potato Bread is fluffy, soft, and incredibly tender! An easy quick bread recipe, it’s perfect for sandwiches or toast topped with butter and jam.
What Is Potato Bread?
Potato bread is exactly what it sounds like – homemade bread made with potatoes! Regular recipes are essentially wheat bread with a boost of mashed potatoes.
However, to keep this recipe gluten-free, we’ve added a bit of a twist. That said, it uses just a handful of ingredients and is super simple to make!
In fact, it just might be our favorite quick bread recipe, especially around the holidays when we have an abundance of potatoes left over. After all, we love them in recipes like slow cooker dairy free mashed potatoes and potato and cauliflower shepherd’s pie.
So, why not add them to bread, too? It’s a great way to make this household staple more nutritious without sacrificing taste and texture.
Is Potato Bread Gluten-Free?
Most potato bread recipes are made with all-purpose flour or wheat flour, meaning they are not gluten-free. However, this recipe swaps the regular flour with gluten-free flour or almond flour for an option that’s completely gluten-free!
Recipe Update: We’ve refreshed this potato bread recipe to include two tested versions—one made with gluten-free 1:1 flour (our new, softer, more bread-like option) and one made with almond flour (the original grain-free version). Both variations are now in the recipe card so you can choose the texture and ingredients that fit your needs.
Potato Bread Ingredients
Potato bread is a super budget-friendly recipe that uses just a handful of gluten-free, dairy-free-friendly ingredients to create a soft, fluffy bread you would never know is full on nutrients, too!
- Russet Potatoes – One medium Russet potato (about ¾ cup to 1 cup of potatoes mashed with a fork.) You will want to peel the potatoes for this recipe. Otherwise, your bread will turn out lumpy!
Note: The potatoes should be plain—no cream, butter, or mix-ins. If you’re using leftover mashed potatoes, make sure they’re unseasoned and fully cooled. Otherwise the bread will turn out dense in the center. Fresh boiled and mashed potatoes work great here.
- Gluten-Free 1:1 Flour – A high-quality gluten-free all-purpose blend works best. We tested several, but Cup4Cup Multipurpose Flour gave the softest, most bread-like texture and the highest rise. See below for Almond Flour Version.
- Baking Powder, Sugar + Kosher Salt – Baking powder provides the lift, while sugar and salt help balance flavor and browning.
- Seasonings – Onion powder is optional but adds a subtle savory note. You can also fold in herbs or sprinkle them on top.
- Milk – Any milk works, but choose one with some fat (dairy or non-dairy) for better moisture and softness.
- Eggs – Two large eggs help bind the loaf and give it structure.
- Oil – Light olive oil or refined avocado oil keeps the bread tender without overpowering the flavor.
- Optional Toppings + Mix-Ins – Fresh chopped herbs and grated Parmesan create a beautifully savory crust. Sprinkle on top or fold directly into the batter.
Almond Flour Version For a grain-free version, use:
1 cup (150 g) mashed potato • 2 ¾–3 cups (310 g) almond flour • ½ cup tapioca flour • ¾ cup milk • 1 teaspoon baking soda + 1 Tablespoon vinegar • ¼ cup oil • 2 eggs.
Seasonings stay the same. Follow the same baking directions as written.
Health Benefits of Russet Potatoes
In addition to being extremely tasty and versatile, potatoes of all kinds, not just russet, are extremely nutritious and full of health benefits, too! For instance, russet potatoes are:
- Rich in vitamin C and vitamin B6.
- An excellent source of potassium, magnesium, manganese, phosphorus, niacin, and folate.
- High in fiber.
- A good source of antioxidants.
Step-By-Step Directions
- Prepare. Preheat the oven, and grease a loaf pan well with a non-stick cooking spray.
- Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, sugar, salt, and optional onion powder, making sure no lumps remain.
- Whisk the wet ingredients. In a second large bowl, whisk the eggs, milk, and oil until smooth.
- Combine the wet and dry ingredients. Slowly pour the dry mixture into the wet mixture, stirring gently until a smooth batter forms. Finally, fold in the mashed potatoes and dried herbs. Fold just until combined—don’t overmix.
Note: The almond flour variation will produce a thicker batter than the 1:1 version, so don’t worry—this is expected. It will also be less fluffy than the 1:1 flour version, but it will still bake up soft, tender, and slightly sweet from the almonds.
- Bake the bread. Transfer the batter to the greased loaf pan. Sprinkle extra herbs on top if desired. Bake for 45 minutes, then loosely cover with foil and bake 10–15 minutes more, or until a toothpick comes out clean.
Total bake time may vary—start checking at the 45-minute mark. - Cool. Remove from the oven and let the loaf cool completely in the pan before removing and serving.
Storing and Freezing
Storing: Once completely cooled, leftover potato bread can be tightly wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for 4-5 days or sit at room temp for 1 day max, loosely covered — but refrigeration is recommended to prevent spoilage.
Freezing: Wrap your loaf in aluminum foil, and store it in the freezer for up to three months.
To Serve: Allow your bread to thaw in the fridge overnight, and allow it to come to room temperature. Or, warm it in the toaster before serving.
Serving Suggestions
Use this gluten-free potato bread recipe in any way you would use white or wheat bread! For instance, it’s a great side with soups and spaghetti.
However, it’s also great to use as sandwich bread and can be topped with butter or hummus for toast.
More of Our Favorite
Gluten-Free Bread Recipes
Gluten-Free Potato Bread Recipe
- Total Time: 70 to 75 minutes
- Yield: 9 to 12 slices 1x
- Diet: Gluten Free
Description
Learn how to make homemade gluten-free potato bread with simple ingredients for sandwiches, soups, and more! Dairy-free option.
Ingredients
- ¾ cup flakey mashed potatoes (125 grams flaked) – See prep note.
- 2 ½ cups (345-350 grams) 1:1 gluten free flour (cup4cup multipurpose flour worked best for soft bread). * See notes for almond flour version.
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- ¾ teaspoon kosher salt
- 1 teaspoon onion powder (optional)
- 1 ½ cups non dairy milk or milk of choice (with fat)
- 2 large eggs
- 6 Tablespoons light olive oil or refined avocado oil
- Optional Toppings or mix-ins: 1-2 Tablespoons fresh chopped herbs and/or grated Parmesan cheese as topping
Instructions
- Preheat the oven to 350 F. Grease an 8×4 or 9×5 loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and optional onion powder making sure there are no clumps.
- In a second large bowl, whisk together the eggs, milk, and oil.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Fold in the mashed potato and optional Parmesan cheese and herbs.
- Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs.
- Bake for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. If desired, sprinkle half way through baking..*Total bake time can vary depending on your oven; check for doneness at 45 minutes before covering and continuing to bake.
- Store in the refrigerator wrapped in plastic wrap or a sealed container for 4-5 days. The loaf can stay at room temp for up to 1 day, but refrigeration is best to prevent spoilage.
Notes
Potato Prep: Use 1 medium russet potato (225 g with skin). Peel, cook until tender, cool, and flake with a fork or grater. Measure ¾ cup (125 g). Avoid premade mashed potatoes with cream or butter—too dense for this loaf.
Almond Flour Version: Use 1 cup (150 g) mashed potato, 2¾ cups (300–310 g) blanched almond flour, ½ cup (60 g) tapioca flour, ¾ cup milk, 1 teaspoon baking soda + 1 Tablespoon vinegar, ¼ cup oil, 2 eggs, and the same seasonings (salt, sugar, onion powder). Whisk dry ingredients in one bowl, whisk wet ingredients in another, then combine. Continue with step 4 and bake as directed. **This version bakes up less fluffy than the 1:1 flour version but stays soft, tender, and lightly sweet. It also lowers the carbs to about 8–10 grams per slice.
Freezer: Slice the bread, wrap each slice or the whole loaf tightly, and freeze for up to 2–3 months. Thaw at room temp or warm in the toaster/oven.
- Prep Time: 15 minutes
- Cook Time: 55 to 60 minutes
- Category: side dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 218
- Sugar: 1 g
- Sodium: 124.7 mg
- Fat: 8.9 g
- Saturated Fat: 1.4 g
- Carbohydrates: 31.5 g
- Fiber: 1.1 g
- Protein: 3.4 g
- Cholesterol: 33.8 mg
Texture, taste, density were all off. I cooked it for 40 extra minutes and it still wasn’t cooked through. Can’t believe I wasted 3 cups of almond flour on this.
Hi Cheryl! So sorry to hear about the recipe. This is more of a grain free quick bread recipe so it will be a little denser. May I ask what type of potato you used? Was it mashed or fluffed? We’ll be sure to visit this recipe again and make any alterations needed.
Hi! I really like the look of your gluten free potato bread. But you seem to have 2 versions. The one I would like to make is the one pictured with the green herbs inside and on top all sliced up, with a slightly caved in top. But when I go to your site to find the recipe another bread is pictured, much taller with what looks like shredded carrots on top. It doesn’t look like the same bread. Do you have different recipes? In the pictures on the search both of the breads are pictured, but when I click on the first one it always comes to the same recipe with pictures of the second one. ?
Hi David! Did you find the first photo on pinterest? Those old photos are still floating around. That might have been the one with yeast. I simplified the recipe to make without yeast. That is the updated one. But the old recipe is linked in the recipe card. Honestly, I don’t think it’s nearly as good as the almond flour quick bread version. And the topping is shredded parmesan, not carrots. LOL. but it does look like carrots!
I didn’t taste it yet so I will rate it later. Do I cool the bread in the pan or remove it to cool on a rack. thanks
I usually let it cool in the pan for 10 minutes then remove and continue to cool on wire rack. Let me know how it turns out!
It seems to take much longer for the top to get golden brown and the middle to get done than the recipe says. We liked it… but my husband sliced it while still warm. Ugh lol
It seems to have the consistency of corn bread to me.
And I think I should have cooked it a little longer. Didn’t help that the hubby cut it too soon either. Lol
I will try again tomorrow.
One question … my dough was pretty thick. In the recipe it said to pour it into the pan? Should it be thick and in a clump or thin enough to pour ?
Hi Laura! It could be your oven. Each oven can vary in correct temperature so maybe cover with foil and cook a bit longer next time if needed. And the batter is pourable but still thick. You can see our video here https://youtu.be/QsTOPWa2ens?feature=shared
Did you happen to use the same measurement in grams for the potatoes?
I didn’t do grams. I measured by a cup of potatoes. I was practicing to make it for a sick DIL who can’t have gluten. I am about to take my second try over to her. It’s taking twice as long to get brown on top. The middle still isn’t done and I have a really nice fairly new stove. If at first you don’t succeed try try again! Lol thanks for the recipe and response !
Looks amazing and I was wondering if you think this would work as waffles? I am looking for a savoury waffle to make, that can be frozen and then heated in a toaster.
Hi Tammy! So funny you asked this because I just announced my second cookbook! Gluten-Free Family Friendly Cookbook! Allergy-Friendly Recipes for Everyone Around Your Table. And I have potato waffles in that book! I can send you more info and how to adapt that recipe using these ingredients. 🙂
Thank you Lindsay, I would appreciate that! Looking forward to your new cookbook.
Love your recipes! Quick question, is it just 2 eggs in this recipe for the quick yeast free version or 2 eggs and an egg white? I did not see any mention of egg white in this recipe but saw someone ask about egg whites in the comments and you said it should be 2 eggs and an egg white yet the recipe says 2 eggs for the quick version. Is it 2 eggs or do I need to add egg whites too? Thank you 🙂
Just 2 eggs! This recipe was updated after 2016 so that comment was probably before we updated it. Sorry about that. Does it make sense now Scott?
Yes, thank you! 🙂
Hi
Hope you well. Really like the recipe but what can I use instead of egg … my daughter is allergic to eggs : (
Oh no! I am not sure this would work without eggs. You could try my biscuits instead. Vegan Biscuits. Or are you looking for a bread alternative?
Could you use sweet potato?
I haven’t tried it yet, but worth a shot!
Love this recipe Thanks Lindsay I will re do this Bread today as it ran fast
Thanks Pamela!
Hope you all enjoy it, Pam!
I was super impressed with this bread! I loved the flavor and the texture and how easy it was to make. Fabulous!
I’m so happy to know that you enjoyed the recipe, Wilhelmina. Thank you!
I love how quick and easy this is to make!!
Me too! Thanks, Toni!
I can’t believe the texture of this bread is so much like regular bread, thank you! My kids love it!
So glad to hear that Lauren! Thanks!
Recipe states baking powder but instructions note baking soda. Looks like a great recipe just wondering which one is accurate?
sorry about that! It’s baking soda. Thank you for catching.
Thank you for the clarification.
I have looked thru tons of recipes trying to make the perfect gluten free bread for my family. OMG!!! This is the best recipe I have come across ever! I used 3 cups gluten free flour and sifted it. I followed your recipe to the “T”. The best bread Ever!!!!
Oh wonderful! I’m so glad you enjoyed it dawn!
Could we use boiled potatoe instead? Or is it different for the result?
I haven’t tried it with boiled potatoes. But could work!
I used boiled potatoes. I used coconut flour, also (as I’m CKD) instead of almond. Doubled egg yolks as I’m allergic to the whites. Added
1 t. BP just in case. I truly like the tapioca flour and potatoes,ACV.
Glad it worked! thanks for feedback Martha!
Which GF flour brands have you used to make the yeast version? I printed out both versions and would love to try both the almond flour and GF flour/yeast versions. I have the Bob’s Red Mill and King Arthur flours on hand. Thank you so much!
I haven’t tried the yeast version in quite some time but I do love both Bob’s and KA flours 1:1 flours.
This recipe was a complete disaster. I used 3 2/3 cups almond flour and 3/4 arrowroot flour (didn’t have tapioca and they’re a 1:1 substitute according to Google). It didn’t rise and was like a block of sand. The comments also confused me – how much flour is really called for?!
Tapioca works better with binding with almond flour. What flours do you have on hand? Were your potatoes too moist? Happy to help remedy this ?
Amazing!!!
Am GF and DF so this was a perfect bread to try! I did make it in my bread machine and it turned out beautiful and oh, so yummy!!
In mixing the ingredients, I whisked the mashed potatoes into the eggs/vinegar mix and then added to the yeast mixture.. Also, I referenced the Red Star comments (as suggested) and used a total of 3 tsp. of dry, active yeast. The dried herbs used are a blend of Italian herbs. Finally, I did use the Parmeseann Cheese on top and it browned nicely.
Perfection!
I HIGHLY RECOMMEND this recipe!
Oh wonderful! so glad it worked out for you COnnie! I must try it in the bread machine next! Thanks.
Would you consider this bread eggy? I’ve stopped making Paleo anything as they all have a strong egg taste and texture… would love to try this recipe if it’s not eggy. 🙂
I would say it’s dense but not eggy. It’s fluffy and filling! Are you in our fb group? One of the ladies made it and posted her pic too! Happy to share so you can see texture
The recipe looks great, but I’m a little confused about flour measurements. In notes re: substituting flours you say 3 cups total, but there are more than 3 cups in the recipe. ??
Sorry about that. I would use 3 to 3 1/2 cups GF flour and 1/4 c tapioca flour.
How much potato, using left over mashed white potatoes.
I think 1 medium-sized potato = 1/2 cup mashed. So let’s try 1/2 cup, heaping cup should be fine. I’m hoping! haha. Just check the cooking time at 40 minutes. Could bake faster or longer. Keep me posted.
Hi, this bread sound fantastic. Can I use actual potato flour instead of the almond meal I allergic to almonds, hazelnuts and also grains so most gluten free flours are not suitable.
Any help would be great.
Thank you
Laura
I’m trying to think what you can use. What about cassava flour? I know the baking time might vary though.
Can you use a chia or flax egg as a substitute?
I haven’t tried. But the bread is very dense already. So maybe you could try with with less potato? Worth a shot!
Delicious! I’m gonna tryout this for my weekend party, thanks for this recipe, It really feels great to track your blogs 🙂
How many eggs and egg whites should be in this recipe?
Oh thanks for catching that. I will correct. It’s 2 eggs and 1 egg white.
Woah this is impressive; they are gluten and grain free. And I LOVE how you vindicated the often misunderstood poor little white potato. It truly is a powerhouse! All of God’s plants are GOOD!
Yes, God gave us good ol’ potato for a reason. YUMMY and nourishing!
Oh man, two of my favorite things; potatoes and bread. I can’t wait to try this!
mine too!
After your savory pumpkin bread, Vegas and I trust your breads implicitly. This looks incredible. I needed this to get her back on the GF train!
tell vegas she needs this. with steak.;-)
It makes my Irish heart happy you are singing my spuds praises, although I don’t know what these leftover potatoes are you mention. Leftover potatoes…pfft, not in my house. 🙂
you know i would have added cheese if you came for a slice. 😉
I love leftovers. I love bread!!! This looks amazing!
thought of you! wish I could hand deliver!
This looks AMAAAZING! And what a clever way to use up leftover potatoes!
I’m with you on the potatoes – I like both!
yea! a fellow potato lover. ALL KINDS!
So savory, love this!
Haha – I’m team Switzerland too – at least when it comes to potatoes as I love ’em all regardless of color or taste or size! As for this, Lindsay, now I have mother goose lyrics AND images of this tasty looking loaf stuck in MA head! I’ll help ya pack for SLC and you can feed me this loaf? 🙂
haha yes! i make you bread and bites if you help me move!
just another reason to love potatoes! I wanna slice with lots of grass-fed butter 🙂
oh now you’re talking my language! butter it up!
Have you tried making rolls with this dough?
I have not, but i bet they would work!
We don’t tend to leave potatoes of any kind lying around. Growing up, we were all about the white potato, but now? if there is a sweet potato unspoken for, it is a rare day!
all potatoes! yes! leave no potato behind. haha
I’m not a big fan of russets but I wouldn’t turn down this bread if you handed it to me! 😉