Gluten Free German Potato Bread

61 Reviews
Published Feb 5, 2023 ∙ Kristina Stosek

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This gluten free German potato bread is hearty and firm with a good crust and tender, moist crumb. So whether you are looking to make sandwiches or toast in the morning, German potato bread is one recipe to try.

sliced gluten free German potato bread on a cutting board

What is German potato bread?

German potato bread is a type of bread that is made with potatoes. It is a popular bread in Germany and many other countries. The bread is typically made with freshly cooked white potatoes mashed and added to the bread dough.

However, the recipe can also be made with sweet potatoes or other types of potatoes. The bread is usually baked in a loaf shape but can also be made into rolls or buns.

In Germany, potato bread is often served with German Potato Soup With Wieners,  Pork And Sauerkraut, or a hearty stew. Or make wholesome, delicious, gluten-free sandwiches.

Why add potatoes to gluten free bread recipe?

There are many reasons to add potatoes to bread recipes. Potatoes add moisture and heartiness to bread, which is especially helpful in gluten-free recipes. They also add fiber and nutritional value, including vitamins and minerals. Additionally, potatoes can help extend the shelf life of bread.

Best potatoes for bread dough?

Many different types of potatoes can be used for making bread, but some are better than others. For the best results, choose a potato high in starch and has a dry, mealy texture.

The best potatoes for making bread include Russet, Burbank, and Yukon Gold. These potatoes have a high starch content and will produce moist and firm bread. 

Avoid using waxy potatoes such as red potatoes or new potatoes, as they will not give the bread texture the same results.

Your go-to guide for perfect gluten-free bread — check it out!

What is the texture of german potato bread?

Since traditional German potato bread is made with potatoes, the texture is dense and moist, with a perfect crust.

What to serve with German potato bread?

There are many delicious things that you can serve with German potato bread. One excellent option is to slice the bread and top it with fresh ham and Swiss cheese. 

Another tasty option is to spread some honey mustard on the bread and then top it with slices of grilled chicken breast. In our home, we love potato bread with hot hearty soups such as Hungarian goulash. 

Tools you will need to make German potato bread

  • 1 small pot
  • potato masher or a fork
  • 2 large bowls
  • measuring cups and spoons
  • electric mixer
  • bread loaf pan
  • parchment paper

3 steps to make potato bread 

gluten free dough in a bowl

Mix mashed potatoes with wet liquids, then add dry ingredients and mix to combine. The gluten free bread dough will be sticky

dough shaped into a bread loaf in a bread pan

Transfer potato bread dough into a lined loaf pan and shape to give it a round top. Allow the dough to rise for ninety minutes in a warm oven. 

close up of sliced German potato bread

Bake until the bread forms a dark brown crust.

storing

When storing gluten free German potato bread, there are a few things to keep in mind. First, this bread is best stored in a cool, dry place.

 If you’re going to be storing it for more than a day or two, wrap it in foil or plastic wrap to help keep it fresh and store it in the refrigerator. 

Lastly, this bread can be frozen for up to 3 months – just make sure to wrap it well before freezing!

toasted slice of gluten free potato bread with a pat of butter

the takeaways

1. German Potato Bread is a delicious, gluten-free option for people with celiac disease or gluten intolerance.

2. This bread is made with mashed potatoes, tapioca flour, and a gluten free flour blend. 

3. German Potato Bread is also dairy-free, making it a great choice for people sensitive to dairy.

4. This bread makes excellent hearty sandwiches.

5. The sliced bread toasts well, you will need to toast it twice for perfect texture.

If you enjoy a firm bread with a good crust, this gluten free German Potato Bread is one worth trying. If you need more bread recipes, check out our complete list of gluten free bread recipes.

This recipe is part of our most-loved gluten-free collection. Explore the gluten-free recipes readers can’t get enough of.

 

Gluten Free German Potato Bread

61 reviews
Published Feb 5, 2023 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
60 min
Serves:
1 loaf

Ingredients

1 medium russet potato, peeled and cubed (should make 3/4 cup mashed)
2 large eggs
2 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
2 tsp. sweetener of choice
2 cups ( 296 g)gluten free flour blend for yeasted dough
3/4 cups (90 g) tapioca starch or corn starch
1 Tbsp. GF baking powder
1 packet (2 1/4 tsp.) GF Yeast Rapid Rise Active
1 3/4 tsp. sea salt

Instructions

  1. Line a bread loaf pan with parchment paper
  2. Cook the potatoes in 2 cups of unsalted water. Once tender, drain the potatoes and save the potato water. Mash the potatoes until smooth and then cool
  3. In a large bowl, using an electric mixer, mix 3/4 cup of cooled mashed potatoes with eggs until smooth. Add olive oil and apple cider vinegar, sweetener and while the mixer is running slowly pour in 1 cup of warm potato water and mix until smooth. The potato water should be about 85 F. Warm to the touch but not hot
  4. In a separate bowl, whisk together flour, starch, baking powder, yeast and salt
  5. Add dry ingredients to liquids and, using a spatula, mix to combine. The dough should be very sticky. If it is to firm add more potato water as needed.
  6. Transfer the dough to the loaf pan and shape the top of the dough to have a round top. If you like the crust to be smooth, wet your hands with water and smooth the top. I kept the top rustic looking.
  7. Cover the pan with a damp cloth and place it in a warm oven (80 F) to rise for 90 minutes. To get the oven to about 80 F, preheat the oven at 350 F for 5 minutes and then turn the oven off. The warm oven will give the bread a better rise
  8. Once the dough is about 1 1/2 times its size, remove the pan from the oven
  9. Place a small pan with water on the lower rack of the oven and preheat the oven to 400 F
  10. Score the top of the loaf and bake for 60 - 70 minutes, until it forms a dark brown crust.
  11. Remove from the oven and cool on a wired rack.
  12. *we have adjusted the potato water measurement

Nutrition Info

  • Nutritional Information Per Slice 1/10 | Calories: 172 | Carbohydrates: 31g | Protein: 3.9g | Fat: 4.5g Fiber: 0.95g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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Comments

  1. Pooja

    Hi,

    The link for the gluten free flour blend isn't active in the list of ingredients. Could you please update the link so that we can see the brand you use? Thanks!

  2. Catherine Z.

    Can you substitute eggs with something else for a vegan potato bread?

  3. Kristina

    I have not tried to use a flax egg or powdered egg replacer for this recipe, so I don’t know if it will work Catherine. The eggs keep the bread light. If you do try the recipe with egg replacer please let us know how the bread turns out, thank you!

  4. Kristina

    We have updated the link Pooja, thank you for letting us know.

  5. Claire

    Is this GF bread flour or GF plain flour please?

  6. Kristina

    It is measure for measure gluten free flour Claire, the link should be working now. Not bread flour. Sorry.

  7. Deborah Donofrio

    Since all potatoes are vary in size, approximately what is the amount in cups of mashed potatoes do you use?
    This looks wonderful.

  8. Kristina

    In the recipe it says add 3/4 cup mashed potatoes Deborah, thank you.

  9. Sandy

    the bread turned out delicious with a good texture

  10. Sheryl

    Could you make this in a bread maker with gluten option??

    Many thanks

  11. Kristina

    Sorry Sheryl, I have not tried the bread maker version. If you do make it in the bread maker, please let us know how the bread turned out. Thank you.

  12. Stephanie

    This recipe just is not correct. Approx three cups of dry to to almost two cups of liquid the result is a thick soup like dough. So disappointed.

  13. Kristina

    Stephanie, how many cups of potato water did you add?

  14. Greta

    I made this bread last night it was a big hit. My husband is German and celiac and he said that this is the first bread that reminds him of the bread her grew up with. This morning I toasted it for him (yes double toasted), omg it is sooooooo good, thank you so much for creating this recipe. Oh, and I love your German apple cake, I bake it every Sunday.

  15. Anu Joshi

    Bread looks so yummy, what can I use in place of eggs? (Allergic)
    Thanks

  16. Kristina

    Anu, this is a denser bread and the eggs play a big part in this recipe giving the bread a good texture. You could try and replace the eggs with flax eggs and add a 1/2 teaspoon of baking soda. However, I have not tried this version so i don’t know how the potato bread will turn out. If you do replace the eggs, please let us know how the bread tastes.

  17. Claire

    Please could you tell me if this is with GF bread flour or GF plain flour?

  18. Amy

    Could the amount of potato water please be clarified? I added one and one quarter cups and it was clearly too much liquid. I'm disappointed and also excited to try it again with the correct amount of liquid. Thanks!

  19. Kristina

    Amy, I suggest starting with 1 cup of potato water, (I will add a note in the recipe), and if the dough is too firm slowly add more water as needed. We used 1 1/4 cups, and it worked well. Sometimes using a different flour blend may change the dough consistency. The dough should be very sticky, not firm.

  20. Betty

    Well the mixing following the recipe seems to have turned out just fine for me. Will see how it rises.

  21. Kyle Parkinson

    I followed this and the dough was like a thick soup or quick bread dough. If I try it again, I will reduce the potato water.

  22. Karen

    I was hesitant with the potato water, but adding just 1 CUP was not enough for my dough. The rise was good for gluten free bread, and the texture was perfect. I think maybe some people add all the potato water and that is why the dough is too thin. Love the bread!

  23. Kristina

    Kyle, how much potato water did you add?

  24. Diane

    Hi! I was excited to try this recipe it sounds wonderful. However, I used the attached link for the gluten free flour recommendation. Once I started measuring out the ingredients I realized this flour is not recommended for yeast recipes. I'm curious if anyone used this flour and had success with it? Thanks!

  25. Kristina

    Diane, we have used the flour and it worked, however, we have changed the link to another flour to keep it less confusing. Thank you

  26. Lucie DesJardins

    In the recipe it does not say to add the sweetener just for FYI. Love this bread!
    Thanks
    Lucie

  27. Kristina

    Lucie first, thank you, I am so happy to hear that you love the bread. As far as the sweetener it is included in #3 under instructions.

  28. Lucie DesJardins

    Dear Kristina,
    Again thanks for the recipe I made the recipe again with less water. The rise was not the same only double not 1-1/2. I'm sure it's good. For myself I'm going to add a little more water. It's a touchy thing but makes a difference I can see.
    Again love the recipe! Happy cooking!
    Regards
    Lucie

  29. Janelle Sneller

    My dough was very wet. I don’t know if I measured wrong or what. Debated about adding more flour or starch. I have been making GF bread for a while and know some are more of a batter.
    The bread is a bit inverted and a bit gummy. But nice texture.
    I will try again but would appreciate any pointers.

  30. Kristina

    Janelle, couple of things. Maybe the bread needed longer baking time? Some ovens vary in temperatures. The dough should be wet, if you feel it is too wet you can add 2 tablespoons of starch.

  31. Christie

    finally a bread my husband loves!!!!

  32. Danielle T

    This bread will become I staple in my house I'm sure. I read the comments before starting the recipe. When it came time to add the water, I started with 1/2 cup and added more slowly as needed. I ended up using about 3/4 cup total. While baking the top started getting dark so I tented the top with a piece of foil.

  33. Marilyn Mckie

    I can’t get that flour, wondering if Doves bread flour would be ok ? I’m in Scotland. Thanks x

  34. Kristina

    it may work, but I have not used that flour so I can’t confirm if it will work, sorry Marilyn

  35. Alice

    I really like this bread, I used corn starch, and it works well. I need to proof it better, the oven was not warm enough. It's the best gluten free bread I have tasted so far. I will make it often. ty

  36. Kristina

    thank you Alice for sharing!

  37. Holly

    If I could leave 10 stars I would! This is not just the tastiest gluten free bread but the tastiest bread (gluten or non gluten) I have ever made! Moist of soft and so flavorful and best part it was made in one day and very simple bread recipe. I proofed the yeast first was my only deviation from the recipe and used honey as my sweetener. Thank you so much for sharing this recipe, it will be a new staple in our home:)

  38. Kristina

    thank you Holly for sharing, xx

  39. Salima

    I never leave comments but this bread was out of this world! Even my family who aren’t GF said they couldn’t tell that this was GF. One of the best bread recipes I’ve ever made, and I’ve baked a lot!!
    10/10!! Thank you!!!

  40. Kristina

    Thank you Salima, it is people like you that keep me working hard!!

  41. Deanne

    I made this bread tonight, we loved it!!

  42. Badoralouise

    I made this today. There are many steps, but it isn’t hard to make. I was able to use the Proof feature on my oven and that worked great. I like the flavor, texture , and crust very much. Definitely will make again. Thank you!

  43. Judi

    Can i use 3/4 cup mashed potato made from potato flakes?
    They have the same texture as mash from scratch.
    Just curious

  44. Kristina

    Judi, you should be able to, however, I have not made this bread using potato flakes, so I don’t know if it will work. Sorry

  45. Judi

    Hi and thank you for answering my question. I decided to go and buy yukon gold potatoes.
    I made this bread. It came together nicely, rose to about double in 90 mins. Baked w/the pan of water under. It baked to 205° degrees in 50 mins so took it out. Crust was nice and dark and crispy. Beautiful. Inside was soft and flexible. Perfect. The only problem was it had no flavor whatsoever good or bad. That was a weird surprise. Even my husband who tries everything i bake said “this wasn’t one of your best tasting breads”. I might try it again and add a little more salt and maybe some honey.

  46. Kristina

    Did you add salt Judi? I made it many times and it tasted great. Sometimes we miss an ingredient, however, maybe you need to add more, that should do it.

  47. Peggy Vautour

    I made this bread and follow the instructions exactly, but it did not rise very much. Wondering what I might have done wrong. Aside from that,
    the taste and texture was very good.

  48. Kristina

    Peggy, it could be expired yeast, or too much flour, or let it rise longer in a warm place.

  49. Marge

    I want to make this bread the next time I do some baking-only 2 of us and we don’t usually eat very much. I have a question that does not pertain to this bread…my family LOVES the bulgur wheat buns I make for family get togethers. Bulgur is a wheat and we have been told to try eating gluten free (we are not celiac). My first attempt at remaking for gluten free were somewhat of a flop-they tasted the same as original recipe – having used sorghum. They didn’t rise at all (think dirty looking golf balls). If you email me with any questions or suggestions, I can relate entire recipe and steps used.

  50. Kristina

    Marge, it is best to follow gluten free bread recipes already well tested. It is hard for me to comment unless I tried the recipe. Thank you.

  51. Kit

    Please - What are the dimensions for the loaf pan? Also, my finished loaf was flat and not rounded on the top? All ingredients were fresh. Can you offset any insight? Thank you!

  52. Kristina

    Kit, the standard loaf pan is 9.5" x 5.5". If your bread isn't rising properly, it might be due to inaccurate flour measurements or expired yeast. For best results, ensure all measurements are precise and proof the dough in a warm place. I hope this helps!

  53. Retha

    Is it possible to make this in a bread machine?

  54. Kristina

    Retha, I have not tried to make it in a bread machine. Sorry, I don't know if it will work.

  55. Lisa

    can you add some psyllium husk to this to give it some additional strength.Also many recipes call for a splash of cider vinegar and... a tsp of baking powder added to the dry ingredients along with the proper yeast ratio.

  56. Kristina

    Lisa, gluten-free baking is science, and altering the quantities or ingredients can significantly affect the outcome. Feel free to experiment, and let us know how it turns out. Thank you, K.

  57. Doria

    This bread reminds me of the bread when I was growing up back in Europe. Somehow gluten-free doesn't seem so bad. Thank you, you are a lifesaver!

  58. Leilani

    I have been gf since 1997. This is the easiest bread to make & very good! The crumb is perfect! Could not find the flour used in the recipe. So I used my Bob’s Red Mill gf flour mix. I needed to add about 3 TB more of my flour to get the correct texture. Additionally, I added 1.5 TB of ground psyllium because it keeps things soft and moist! My loaf was made in a small low pan. Thank you!

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