Gluten Free German Potato Bread

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!

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.

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.

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

Is it possible to make this in a bread machine?

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!

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!

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.

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.

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

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.

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.

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.

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

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

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!

I made this bread tonight, we loved it!!

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

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!!!

thank you Holly for sharing, xx

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:)

thank you Alice for sharing!

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

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

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

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.

finally a bread my husband loves!!!!

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.

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.

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

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.

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

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

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!

Kyle, how much potato water did you add?

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!

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.

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

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.

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!

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

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.

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

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.

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

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.

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.

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

the bread turned out delicious with a good texture

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

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

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

Is this GF bread flour or GF plain flour please?

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

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!

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

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!