Gluten Free Irish Potato Bread
This homemade Gluten Free Irish Potato Bread is soft, buttery, and fluffy, perfect for serving warm with a pat of butter or alongside your favorite soup.
Ingredients
Potato Bread Base
- 1 lb potatoes, peeled and cut into chunks Use starchy potatoes like Russets for fluffier bread.
- 3 tbsp softened or melted butter Alternatively, use a plant-based butter for a vegan version.
- 6 tbsp gluten free all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt Plus more for seasoning.
Instructions
Preparation
- Boil the potatoes in a pot of salted water until tender enough to pierce with a fork, about 10-20 minutes.
- Drain the water using a colander and let them steam off over the hot pot for a few minutes.
- Mash the cooked potatoes in the same pot with butter until silky smooth.
- Transfer the mashed potatoes to a large bowl and mix in flour, baking powder, and salt until combined. You want a thick, soft dough.
- Shape the dough into an 8-inch round disc on a lightly floured surface. Divide into 8 wedges or make two thinner discs for extra crunch.
Cooking
- Warm up a non-stick pan or cast iron skillet over medium-high heat and add a little oil or butter.
- Cook each potato cake for about 4-5 minutes on one side until golden brown, flip, and repeat until both sides are crisp.
- Cool on a wire rack and enjoy warm.
Notes
Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months. To reheat, use a skillet until warm and crisp.