But this recipe is made for all uses. To make gluten-free potato bread that is also egg-free, try replacing the two eggs with a “chia egg” each. The next time you make mashed potatoes, try keeping some of the plain potatoes on the side to make a loaf of potato bread. I haven't tried this recipe with sweet potatoes instead of white potatoes, but if you want to try it, I have some suggestions on how to prepare them.
There are so many characteristics of this bread that make it the best recipe for GF potato bread and one of the best gluten-free bread recipes on the entire blog. You can use the leftover baked potatoes to make this GF potato bread, but you may need to add a little more milk or even a few drops of water to the bread. The secret to the most tender, filling and healthiest gluten-free potato bread is to have lots of potatoes, cooked the right way and mixed directly into the dough. Add the potatoes to the steamer basket (small potatoes will work better here, if possible), cover them and bring the water to a boil over medium-high heat.
Potato bread has a wetter, more open crumb than plain white bread, even though it cuts just as easily and makes a perfect sandwich without falling apart. This is a very different recipe from that of wholemeal bread, which is more delicate and less chewy in general, and the cream of tartar and a little baking soda in that recipe are not meant to increase, but to neutralize the acid in the molasses. The potato bread had fewer roses and, therefore, was a smaller bread, not as suitable for sandwiches. Using tweezers, remove the potatoes from the steamer basket and allow them to cool completely before peeling them and using them in this recipe.
If you only have active dry yeast, you'll need to use 25% more and dissolve it in some milk from the recipe to “test” it before using it in the bread dough.