Potato Bread
Yield: Serves 4-6
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
- Measure out two cups of leftover mashed potatoes, (or peel, boil, and mash 1 pound of whole russet potatoes if needed).
- In a large bowl, add the melted vegan butter and salt to the mashed potato, then blend everything together with a fork.
- Add the gluten-free flour to the mashed potato mixture and combine with your hands until smooth.
- Flour a flat surface and roll out about ¼ of the dough to about ¼ to ½ inch thickness.
- 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.
- Divide the circle into 4 even quarters. Repeat this process for the remainder of the dough.
- Grease a large pan or griddle and heat it on the stove over medium-high heat.
- Brown the potato bread quarters on each side for 4-5 minutes.
- 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