Loaf of gluten free potato bread on a wooden cutting board

Quick Gluten Free Potato Bread for Busy Cooks Fast Fluffy Loaf

30 janvier 2026 par Chef Hanna Zest

Introduction

This potato bread is built for speed and simplicity, giving you a soft, sliceable loaf with minimal fuss. Mashed potatoes keep the crumb moist so you skip long rise times and complicated steps. The recipe works with pantry staples and a dairy-free swap if needed. If you love easy gluten free bakes, pair this loaf with a light salad like gluten free raspberry pretzel salad for a fast weeknight meal.

Why This Recipe Works

Using cooked mashed potatoes adds moisture and a tender crumb that often replaces the need for long fermentation or many binders. Gluten free all-purpose flour plus a single leavening boost keeps the method straightforward and predictable. Eggs provide structure fast so the loaf holds together when sliced. Olive oil and a small amount of milk add richness without weighing the bread down. The technique avoids tricks and special equipment so it is repeatable for busy cooks. Minimal mixing prevents a gummy texture that can happen with gluten free doughs.

Flavor and Texture

Expect a mild potato aroma with a lightly sweet background if you add the optional honey or sugar. The crust browns golden while the interior stays soft and slightly pillowy thanks to the potatoes. This loaf slices cleanly and toasts very well for quick breakfasts. Olive oil gives a subtle savory note that pairs with herb butter or jam. Overall the bread is neutral enough to match both sweet and savory toppings.

Ingredients

– 2 cups mashed potatoes
– 1 cup gluten-free all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 2 eggs
– 1/2 cup milk or dairy-free alternative
– 1/4 cup olive oil
– 1 tablespoon honey or sugar (optional)

Step by Step Instructions

1. Preheat the oven to 375°F (190°C) and grease a loaf pan.
2. In a large bowl, combine the mashed potatoes, gluten-free flour, baking powder, and salt.
3. In another bowl, beat the eggs, then add milk and olive oil, mixing well.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Transfer the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
7. Let cool before slicing and enjoy your gluten-free potato bread!

Quick Tips and Shortcuts

Use leftover mashed potatoes or quick microwave steamed potatoes mashed with a fork to save time. If your mashed potatoes are cold and stiff, warm them slightly so they blend smoothly into the batter. A stand mixer on low or a whisk works well; avoid overmixing. To speed dinner, slice and toast the loaf while making the rest of the meal. For flavor variation try stirring in chopped fresh herbs, grated cheese, or a teaspoon of garlic powder for an easy savory twist and read ideas like the amazing spiced gingerbread loaf recipe for inspiration on quick mix bake methods.

Storage and Meal Prep

Cool the loaf completely before storing to prevent sogginess. Wrapped in foil or an airtight container, the bread keeps at room temperature for up to two days and in the fridge for up to five days. Slice and freeze individual portions for quick breakfasts; thaw in the toaster or microwave. Reheat slices briefly to freshen texture before serving.

Short Closing Note

This gluten free potato bread is a reliable, no drama bake that comes together fast and performs well for sandwiches and toast. Keep the recipe in your quick bake rotation for busy weeks.

Conclusion

For a regional take on potato flatbreads that are also gluten free, see Irish Potato Bread (Gluten-Free Potato Farls) – Strength and Sunshine to explore similar simple potato based breads and variations.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.