Potato Bread

Once upon a time there was bread that was warm and the scent filled the room and when you bit into it, it was soft and covered in vegan butter, melted in your mouth, filled your tummy and life was good.  Aaah!  Then for whatever reason you had to become gluten-free.  The tragedy.  Overnight you became gluten challenged.  Never to feel the taste of whole wheat bread in your mouth covering your sandwich, or a falafel  made with whole wheat pita.   Oh the humanity. Wait!  I have come up with a recipe that will make you whole again.  Your taste buds will come back to life.  Once again true sandwich bread will return and it won’t be stale or hard.  Can it be??  Yes, it is!!

Before the recipe is presented, you should be aware that if you slice into bread right out of the oven (cause you just have no self-control) the steam escapes and will not keep the rest of the bread moist.  If you wait, the steam settles in the bread and you have moist, delectable bread and not stale, hard disc masquerading as bread.  Heed my warnings.

Potato Bread

2 Tbsps. (notice not teaspoon) yeast

2 tbsps. sugar

2/3 cup warm water

Mix the above together and set aside for 10 minutes.


Preheat the oven to warm.  Then turn it of.


In a food processor add:

1 cup all-purpose gf flour

3/4 cup garbanzo bean flour

1 cup Buckwheat  flour (yes it’s gluten-free. I didn’t name it so move on.)

1 1/2 nectarines  (pitted and non-skinned and you may use peaches)

1 tbsp. (not teaspoon) baking powder

1 tsp. baking soda

1 tsp. salt

2 tbsps. vegan butter

8oz. of mashed potatoes (usually one medium potato with skin left on)

Process until all blended.  Then add the yeast mixture and process until blended.

This is not typical bread dough.  It will look like cake batter.  Place in well oiled bread pan and into the  pre-warmed oven.  Leave for 20 minutes.  Take out of oven and then preheat the oven to 350 degrees F. then bake the bread (I would put a cookie sheet under the pan, as it may spill out a bit.) for 15 minutes.  The loaf is done when you tap the top and it sounds hollow.  Don’t over bake as it will become tough.  Unmold the bread and leave it alone until it cools.  Let me know how you enjoyed it.

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