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Gluten Free Irish Potato Bread Recipe

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4.3 from 8 reviews

Gluten Free Irish Potato Bread is a soft and fluffy traditional Irish bread made with mashed potatoes and gluten free flour, cooked on the stovetop for a crispy golden crust and tender inside. Perfect for those following a gluten-free diet looking to enjoy classic Irish flavors in a simple, homemade way.

Ingredients

Potato Bread Ingredients

  • 1 lb potatoes, peeled and cut into chunks or 2 cups (450g) mashed potato*
  • 3 tbsp softened or melted butter (42g)
  • 6 tbsp gluten free all purpose flour (50g)
  • 1/2 tsp baking powder
  • 1/2 tsp salt + more for seasoning

Instructions

  1. Boil Potatoes: Place peeled and chunked potatoes in a pot of salted water and boil for 10-20 minutes until easily pierced with a fork. Drain using a colander and then place the colander over the empty hot pot to let potatoes steam dry for a few minutes.
  2. Mash Potatoes: Return the drained potatoes to the pot. Add softened or melted butter and mash thoroughly using a potato masher or ricer until smooth and lump-free.
  3. Make Dough: Transfer mashed potatoes to a large mixing bowl. Add gluten free flour, baking powder, and salt. Mix well until a thick, soft dough forms.
  4. Shape Dough: Lightly flour a surface and form the dough into an 8-inch round disc. Cut this disc into 8 equally sized wedges. For thinner, crispier cakes, divide dough into two discs first and then cut each accordingly.
  5. Cook Potato Cakes: Heat a large non-stick pan or seasoned cast iron skillet over medium-high heat. Brush with oil or butter. Place potato cakes in the pan without overcrowding and cook for 4-5 minutes on each side or until golden brown and crispy. Adjust time based on thickness.
  6. Cool and Serve: Transfer cooked potato bread to a wire rack to cool slightly before serving. Enjoy fresh and warm or store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

Notes

  • Weigh or measure potatoes after boiling to ensure you have 450 grams or about 2 cups mashed.
  • Use starchy potatoes such as Yukon Gold, Maris Piper, King Edward, or Russet for a fluffy texture.
  • If using leftover mashed potatoes made with milk or cream, you may need to add more flour to achieve a soft but not sticky dough.

Find it online: https://flavorspath.com/gluten-free-irish-potato-bread-recipe/