Gluten Free German Potato Bread

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!