Gluten-Free Mashed Potato Bread

Last Updated on February 11, 2026 by Sarah Leadon

This gluten‑free mashed potato bread is the ultimate way to turn leftover mashed potatoes into something we all love: bread. The potatoes add moisture and tenderness, giving you a loaf that slices beautifully and holds up for everyday meals like toast or sandwiches.

What Makes Potato Bread So Different?

Mashed potatoes have starch. Starch equals moisture. Even though there’s no gluten in this mashed potato bread recipe, these starches help keep the crumb tender and prevent the loaf from drying out too quickly.

This gluten-free mashed potato bread won’t have the same stretchy, pillowy texture as wheat‑based potato bread. Gluten-free bread is naturally firmer, with a more delicate crumb.

But the mashed potatoes still make a noticeable difference. They add softness and moisture, making this loaf different from regular gluten‑free sandwich bread.

Key Ingredients

Here’s what makes this gluten‑free mashed potato bread work so well:

Mashed Potatoes: Mashed potatoes add moisture, improve the bread’s structure, and help prevent it from drying out too quickly.

Gluten‑Free All‑Purpose Flour: Make sure you use a gluten-free all-purpose flour blend with xanthan gum. Since there’s no gluten to create elasticity, the blend’s starches and gums help the bread rise and hold its shape.

Psyllium Husk Powder: Psyllium acts like the “gluten” in this recipe, giving the dough flexibility and helping it trap air during rising. It also reduces crumbliness and helps the bread slice cleanly.

Eggs: Eggs add richness and help bind the dough together. They also add structure, giving the loaf a softer interior and a more stable rise.

Scroll down to the recipe card to see the ingredients and measurements.

How To Make Gluten-Free Mashed Potato Bread

Making gluten-free mashed potato bread seems intimidating. But it’s so easy to make. Here’s how to make it.

Bloom the yeast

Mix the warm water, evaporated milk, yeast, and a tablespoon of sugar in a stand mixer bowl. Set it aside for 5 minutes until the yeast gets foamy/frothy.

Mix the dough

Add the remaining ingredients to the yeast mixer. Mix with the paddle attachment until combined. The paddle attachment whips air into the dough and helps the starches hydrate. Keep mixing the dough for 5-7 minutes. The dough will look sticky and whipped, not smooth and elastic like wheat dough.

Let It Rise

There is no gluten in the dough. It won’t stretch like regular dough. Scrape the dough into a greased 9-by-5 loaf pan. Use a spatula to smooth the top of the dough. Cover it with a clean kitchen towel. Let it rise for 50-60 minutes until it’s almost doubled in size. During the last 20-30 minutes of rising time, set the oven to 350°F (176°C) and let it preheat.

Bake The Bread

Bake the mashed potato bread for 45-60 minutes until golden brown. The mashed potato bread will sound hollow when tapped and should have an internal temperature between 190°F and 210°F (88°C and 99°C).

Cool Completely

Once it’s done, let the bread cool for 15-20 minutes in the pan. Remove the mashed potato bread from the loaf pan. Let it cool completely before slicing. Letting the bread cool will give the starches time to firm up, making the bread easier to cut.

How to Use Mashed Potato Bread

Mashed potato bread is versatile. You can use it to make toast. I like to eat it with a pat of butter, but you can add strawberry jam or nut butter. You can also use it to make:

• Sandwiches: The bread has a softer texture, which is perfect for grilled cheese.
• French Toast: The bread has a slightly sweet flavor that works well in French toast.
• Bread Pudding: Once the bread becomes stale, cut it into cubes and use it to make bread pudding. You can also use it to make gluten-free bread crumbs.

Variations

This bread is great on its own. But there are so many ways you can make it even better.

• Herbs: Add 1-2 teaspoons of fresh chopped rosemary and thyme to the dough.
• Garlic: Mix a head of roasted garlic into the dough.
• Shredded Cheese: Mix in 1/2 cup of cheddar before adding the dough to the loaf pan. You can also mix cheddar and Parmesan cheese to give the bread a cheesy flavor.
• Sweet Potato: Instead of using leftover mashed potatoes, you can use mashed sweet potatoes. It will give the bread a sweeter flavor.

Storage Instructions

You can store the mashed potato bread in an airtight container at room temperature. You can also wrap the bread tightly with plastic wrap. It will last 2-3 days.

You can also cut the bread into slices, then wrap each slice individually with plastic wrap, and freeze them. This way, you can grab a slice of bread one at a time instead of waiting for the whole loaf to thaw.

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Gluten-Free Mashed Potato Bread

Recipe by Sarah Leadon

0.0 from 0 votes

Course: BreadCuisine: AmericanDifficulty: Easy

Servings: 10

1/2x 1x 2x

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

327

kcal

Total time

1

hour 

15

minutes

Gluten-free mashed potato bread is a soft‑on‑the‑inside, lightly firm-on-the-outside gluten‑free sandwich bread. It’s made with leftover mashed potatoes for extra moisture and tenderness. This loaf slices beautifully and holds up well for sandwiches, French toast, and more.

Cook Mode

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Ingredients

• 1/4 cup warm water

• 1 cup warm evaporated milk

• 2 1/4 teaspoons active dry yeast

• 1/4 cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 1 teaspoon salt

• 1/2 cup mashed potatoes

• 1/4 cup salted butter, softened

• 4 cups gluten-free all-purpose flour

• 1 teaspoon xanthan gum (omit if your gluten-free flour blend already contains it)

• 2 tablespoons psyllium husk powder

Directions

• Place the warm water, evaporated milk, yeast, and 1 tablespoon of sugar into a stand mixer and mix until combined. Let it sit for 5 minutes until it blooms.
• Add the remaining sugar, egg, egg yolk, salt, mashed potatoes, butter, gluten-free all-purpose flour, xanthan gum (if using), and psyllium husk powder, and mix with the paddle attachment until combined.
• Continue mixing the dough for 5-7 minutes, until it appears whipped and slightly sticky.
• Use a spatula to scrape the dough into a greased 9-by-5 loaf pan. Smooth the top of the bread, then cover it with a clean kitchen towel. Let it rise for 50-60 minutes until it’s almost double in size.
• Set the oven to 350°F (176°C). Let it preheat.
• Bake the mashed potato bread for 45 minutes to an hour, until golden brown and the internal temperature is between 190°F and 210°F (88°C and 99°C).
• Let the mashed potato bread cool in the pan for 15-20 minutes. Remove it from the pan and place it on a wire rack to cool completely.

Nutrition Facts

• Total number of serves: 8
• Calories: 327kcal
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 64mg
• Sodium: 700mg
• Potassium: 22mg
• Carbohydrates: 64g
• Fiber: 18g
• Sugar: 3g
• Protein: 9g
• Calcium: 91mg
• Iron: 1mg
• Vitamin D: 17mg

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