Potato Bread

potato bread, Irish potato bread, top 8 free, top 9 free, top 14 free, allergy friendly, dairy free, gluten free, EOE, freezer meal, vegan, teens
Sides & Snacks
Yield: Serves 4-6
Potato Bread

Potato Bread

A simple, nutritious allergy-friendly bread, that actually tastes good!
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 2 cups mashed russet potato
  • 1 cup gluten-free flour
  • 2 tbsp vegan butter (melted)
  • ½ tsp salt

Instructions

  1. Measure out two cups of leftover mashed potatoes, (or peel, boil, and mash 1 pound of whole russet potatoes if needed).
  2. In a large bowl, add the melted vegan butter and salt to the mashed potato, then blend everything together with a fork.
  3. Add the gluten-free flour to the mashed potato mixture and combine with your hands until smooth.
  4. Flour a flat surface and roll out about ¼ of the dough to about ¼ to ½ inch thickness.
  5. Use a round soup bowl to cut out a circle of the rolled dough and remove the excess dough, setting it aside for the re-rolling of more portions.
  6. Divide the circle into 4 even quarters. Repeat this process for the remainder of the dough.
  7. Grease a large pan or griddle and heat it on the stove over medium-high heat.
  8. Brown the potato bread quarters on each side for 4-5 minutes.
  9. Serve the potato bread right away with toppings of choice or cool on a wire rack to store for later.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.


Easily reheat in a warm skillet.

Store in an airtight container for up to 7 days.

Freeze for up to 6 months.


Adapted from Strength and Sunshine

Did you make this recipe?
Tag @theallergyaspect on instagram and hashtag it theallergyaspect
Previous
Previous

Gluten and Dairy Free Lasagna

Next
Next

Roasted Sweet Potato Rounds