Make a Rich and Hearty Gluten-Free Potato Bread in the Bread Machine

The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. This potato bread is like Wonder Bread on steroids. It’s denser, with a more savory flavor; pliable, yet sturdy enough to stand up to chicken and other sandwich salads. The potato adds nutrients and helps keep the bread moist longer. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.
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RECIPE:
Makes 1 (1½-pound/680 g) loaf

Whole –Grain Flour Blend
200 g (7.1 oz or 1½ cups plus ¾ teaspoon) sweet rice flour (not white rice flour)
200 g (7.1 oz or 1¾ cups plus ¼ teaspoon) millet flour
160 g (5.6 oz or 1⅓ cups plus 2½ teaspoons) sorghum flour or brown rice flour
120 g (4.2 oz or 1 cup plus 4¾ teaspoons) tapioca flour
120 g (4.2 oz or ½ cup plus 3 tablespoons plus 2¼ teaspoons) potato starch (not potato flour)

1. Whisk the ingredients together in a large foodsafe plastic Secure the lid on the container and shake vigorously to distribute all the ingredients evenly.
2. Gluten-free flours tend to settle and sometimes separate while sitting, so always shake the container well before measuring for each baking project.

Potato Bread:

Dry Ingredients
1 tablespoon instant yeast
300 g Whole-Grain Flour Blend
82 g (2.9 oz or ½ cup) potato starch (not potato flour)
½ cup DariFree (69 g/2.4 oz) or milk powder (44 g/1.6 oz)
26 g (0.9 oz or 2 tablespoons) sugar
2 teaspoons tapioca flour/starch
2 teaspoons psyllium husk flakes or powder
2 teaspoons kosher or fine sea salt
⅛ teaspoon ascorbic acid, optional

Wet Ingredients
300 ml (1¼ cups) water, warmed to about 80°F (27°C)
2 large eggs, at room temperature, beaten
2 teaspoons apple cider vinegar
28 g (1 oz or 2 tablespoons/¼ stick) nondairy butter substitute, melted and slightly cooled
170 g (6 oz or 1½ cups) riced or mashed cooked and peeled potatoes

Easy Baked Potato
The easiest and fastest way to bake the potato for this recipe is to prick a medium baking potato all over with a fork, place it in your microwave oven for 3 minutes on HIGH, turn it over, and microwave for another 3 minutes. Let the potato cool, peel it, and rice it or mash it.

1. Set the bread pan on the counter and insert the beater paddle(s). Unless otherwise directed by your machine’s manufacturer, add the liquids first, then the dry ingredients, and finally the yeast.
2. Measure the yeast into a small bowl and set aside. In a large mixing bowl, whisk the remaining dry ingredients together.
3. Whisk the water, eggs, vinegar, and butter in a 4-cup (1 liter) glass measuring cup until smooth. Pour into the bread pan. Add the potatoes. Use a spatula to spread the dry ingredients over the wet ingredients. Make a shallow well in the center and pour in the yeast.
4. Place the bread pan in the machine, settle it in the center, and lock it in place. Close the lid and select: Gluten-free cycle (see page 14 if your machine does not have this setting)
Loaf size: 1½ pounds/750 g
Medium crust
Start
5. After the first kneading cycle, scrape the sides and bottom of the pan with a spatula to make sure all the dry ingredients are incorporated.
6. At the end of the bake cycle, lift the lid and check the temperature. The bread is done when it registers 206°F to 210°F (97°C to 99°C) on an instant-read thermometer inserted in the center of the loaf. Remove the pan from the machine and place it on its side on a wire rack. Leave the bread in the pan for a couple of minutes, then turn the pan upside down and slide the loaf onto the wire rack. Carefully remove the paddle if it is embedded in the bottom of the loaf. Let the bread cool upside down for at least 2 hours before slicing.
7. Store the bread in a resealable plastic bag or airtight container on the counter for up to 3 days. For longer storage, cut into even slices, double-wrap tightly in plastic, place in a resealable plastic bag, and freeze for up to 3 months.
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