Gluten-Free Potato Bread
Mantler Gluten-Free Bread Mix
- 500g water
- 300g floury potatoes
- 500g Mantler Gluten-Free Bread Mix
- 150g potato starch
- 15g salt
- 20g yeast or 10g dry yeast
- 1 tsp sugar
- 150g almonds
- 4 tbsps cooking oil
- Mantler Gluten-Free Flour for sprinkling
- slivered almonds
Recipe for app. 2 x 700g loaves
Cook the potatoes until tender, peel and let cool. Press through a potato press.
Combine the gluten-free mix and potato starch with salt in a bowl.
Dissolve yeast and sugar in 500g of lukewarm water and mix with all other ingredients. Using a stand mixer with dough hook, knead for 5 minutes to form a smooth dough. The dough should not stick to the bowl (add small amounts of water if necessary). Shape the dough into a ball, place in a bowl and cover with a clean kitchen towel. Leave to rest for approx. 60 minutes in a warm place until the dough has doubled in size.
Dough resting time 1: app. 60 minutes
Knead the dough on a lightly floured surface for 3-4 minutes. Divide into two equal portions and roll into long loaves (length determined by size of baking tins).
Place loaves in greased baking tins and sprinkle with slivered almonds.
Cover and leave to rest.
Dough resting time 2: app. 30 minutes
After the dough has rested, place in the oven.
Baking time: app. 35 – 40 minutes on the middle rack of a preheated oven.
After app. 25 minutes of baking time, briefly open the oven door to let steam escape.
Baking temperature: 210°C
When the bread turns light brown and crispy, remove from the oven and allow to cool briefly. Tip the bread out of the baking tin and let it completely cool on a cooling rack.
Wrapped in cling film, the bread will stay fresh for about 3-4 days.
© Eva Terler – dietitian
Tip: You can also make different-shaped bread rolls from the same dough and shorten the baking time accordingly.