John Myers
Gluten-free Potato Bread
The perfect gluten-free potato bread recipe with a picture and simple step-by-step instructions.
- 250 g Potatoes
- 300 ml Lukewarm water
- 1 Sachets Gluten-Free dry yeast
- 1 tsp Sugar
- 1 tsp Ground chia seeds (first 1 egg, then 20 ml less water)
- 50 g Soft margarine or butter
- 300 g Light gluten-free flour mix
- 200 g Teff flour
- 1 tsp Salt
- First we cook the potatoes with their skin on until they are done. Drain and refill the pot with cold water. The potatoes must be almost cold. Then they are peeled and grated over the large grater or pushed through the press.
- Mix the water, yeast, sugar and chia powder and let rise and swell for about 10 minutes.
- Add the flour, salt and margarine / butter and start mixing everything together. Best with the food processor or the dough hook of the hand mixer.
- Before everything is well mixed, add the potatoes little by little.
- Now knead the dough well until it is homogeneous.
- Line a loaf pan with baking paper and fill in the batter.
- The dough must now rise until the volume has almost doubled. I put the mold for it in a box cake container. The dough is protected in this and does not dry out easily.
- Place an ovenproof bowl with water on the bottom of the oven, slide the grid into the lower third of the oven and preheat the oven to 200 ° top / bottom heat.
- When the oven is preheated, place the bread on the rack and reduce the heat to 180 °. Bake for 40 minutes.
- After the 40 minutes, raise the oven to 220 ° and leave the bread in for another 10 minutes.
- Take the bread out of the oven, carefully turn it over and remove the paper. Allow to cool on a grill.
- This bread is super soft and juicy. The best gluten-free bread that I have ever eaten, let alone baked.
Facebook Comments