Score: 3
Old-fashioned Potato Bread
So good and so easy! Stays moist for days and makes amazing sandwiches!
By valeriefender
2010-01-22 19:10:55
This recipe is from Bette Hagman's book, "The Gluten-Free Gourmet Cooks Fast and Healthy". It is a bread that is made in a bread machine and comes out wonderfully! There are a couple of changes that I made, but I'll give you her recipe as it was written for her book and add my changes along with it. You can decide how you want to make it. Both ways turned out wonderfully!
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Ingredients
3 cups Gluten Free Flour Mix or Bread Flour Mix (I used Bette Hagman’s Gluten Free Flour Mix)
2 1/2 teaspoons xanthan gum
1/4 cup nonfat dry milk powder, or non dairy substitute
1 1/2 teaspoons salt
1 1/2 teaspoons Egg Replacer (optional, but I used it)
3 tablespoons sugar
1 teaspoon unflavored gelatin
3/4 cup peeled and grated raw potato, approx. one fist sized potato (or 1/2 cup dehydrated potatoes, instant potatoes)
1 egg plus 2 egg whites (I used 2 whole large eggs)
3 tablespoons margarine or butter, melted
1 teaspoon vinegar or dough enhancer
1 1/4 cups water (1 1/3 cup if using instant potatoes)
1 1/2 teaspoons dry yeast
Instructions
Combine flours, xanthan gum, milk powder, salt, Egg Replacer, sugar and gelatin. Stir in the potato.
Beat the eggs. Add melted margarine, vinegar, and water (warm or cool…though I did have better luck with warm). Place ingredients in your bread make in the order suggested by the manufacturer. Add yeast to dry ingredients in round-pan models; put it in a well on top in square upright or rectangular models. Use the setting for white bread with a medium crust.
| Category | Bread and Rolls |
| Cuisine | North American |
| Diet Choices | gluten-free |
| Tags | bread bread machine potato bread |
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Jan. 26, 2010
Reply to This PostI LOVE POTATO BREAD! Please also visit my www.GlutenFreeHelp.info website as I have a great CONTEST there too! I love to be connected to other cooks. Tina
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April 7, 2010Reply to This Post
Can I use egg replacer in place of the 2 eggs ?
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April 8, 2010
Reply to This PostI have not tried that, but I don't know why it wouldn't work. Let me know how it works for you. I'd watch the bread as it's mixing and perhaps add more water if it looks dry during the mixing. I'll be curious to hear how it turns out for you. :-)
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May 3, 2010Reply to This Post
Do I have to use a bread machine? I want to use an oven
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May 3, 2010Reply to This Post
It should work fine in a regular oven, just mix it up the way you would any other gluten-free bread. I haven't tried that yet, so let me know how it turns out. :-)
