Delicious Gluten-Free Potato Rice Bread Recipe

Are you searching for a new gluten-free bread recipe that is soft, fluffy and oh-so-yummy? Look no further! I’m about to introduce you to my delicious Gluten-Free Potato Rice Bread Recipe.

This bread is perfect for anyone with celiac disease or a gluten intolerance, and even those without any dietary restrictions will love its taste and texture. Plus, this recipe is free of dairy, making it an excellent choice for vegans as well.

The combination of potato flour, rice flour, and tapioca starch creates the perfect balance of flavors and fluffiness. And using mashed potatoes in the dough gives it a tender crumb that will have you going back for seconds.

You don’t need to have any special equipment like a bread maker to make this bread. All you need is a large bowl, a whisk or spatula, and an oven. Trust me; it’s so easy to make that you’ll never go back to store-bought gluten-free bread again.

Baking your own bread can be both therapeutic and rewarding, and when the result is soft and delicious as this one, it’s even better. Let’s get started on baking this fabulous Gluten-Free Potato Rice Bread together!

Why You’ll Love This Recipe

Gluten-Free Potato Rice Bread
Gluten-Free Potato Rice Bread

As a baker, I understand that making delicious gluten-free bread can be quite the challenge. But with this Gluten-Free Potato Rice Bread recipe, you can ditch your worries and impress your guests with a soft, fluffy and gluten-free option.

This recipe stands out from the crowd for a few reasons. Firstly, it uses a blend of potato flour, rice flour, tapioca starch and xanthan gum to create the perfect texture for a bread made without wheat flour. Secondly, it uses mashed potatoes to give it extra moisture and flavor while keeping it light and airy.

But let’s get down to why you’ll love this recipe. If you’re someone who needs to eat gluten-free or if you just want a healthier option than traditional bread, this recipe is perfect for you. The combination of flavors and textures in this bread is simply irresistible – it’s soft yet slightly chewy with a delicate sweetness that pairs perfectly with almost any spread or topping.

Another great thing about this bread is its versatility. It’s perfect for making sandwiches or toast in the morning, but it also pairs well with soups and stews at dinner time. You can even slice it up and serve it as a snack with some jam or butter on top.

And let’s not forget how easy it is to make! With just a few ingredients and a bit of patience, you’ll have yourself a delicious loaf of gluten-free bread that will rival any artisanal bakery in town.

In conclusion, whether you’re following a gluten-free diet or looking for an easy and healthy bread recipe, this Gluten-Free Potato Rice Bread is the answer. Its soft fluffy texture, sweet flavor, versatility and ease of preparation make it impossible not to love. Don’t just take my word for it though – try it out yourself!

Ingredient List

 Savor the warm aroma of freshly baked gluten-free potato rice bread!
Savor the warm aroma of freshly baked gluten-free potato rice bread!

Let’s get started with the ingredients we’ll need for this Gluten-Free Potato Rice Bread recipe:
Dry Ingredients:

  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 1 cup potato starch
  • 1 cup tapioca starch
  • ½ cup millet flour
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum

Wet Ingredients:

  • 3 cups mashed potatoes (made with 2 medium russet potatoes)
  • 2 teaspoons active dry yeast
  • 1/4 cup warm water
  • ½ cups warm water


  • 1 teaspoon salt
  • ¼ cup sugar
  • Cooking spray or oil for greasing the bread pan.

This recipe requires a blend of different flours such as rice, millet, and corn, along with potato and tapioca starch. Make sure to buy gluten-free flours and check the label of all ingredients to ensure they are gluten-free. The bread gets its soft and fluffy texture from mashed potatoes, which also help in binding the bread. The other essential ingredients are xanthan gum, salt, sugar, and active dry yeast that increases dough volume and gives the bread an airy texture.

The Recipe How-To

 Fluffy and tender on the inside with a perfectly crispy crust.
Fluffy and tender on the inside with a perfectly crispy crust.

Mixing the Ingredients

First, gather all of your dry ingredients in a large mixing bowl. This includes your white rice flour, brown rice flour, tapioca starch, potato starch, xanthan gum, salt and active dry yeast. Be sure to use gluten-free varieties for each ingredient.

Next, whisk the dry ingredients until they are fully combined, with no lumps or clumps. Set the bowl aside.

In a separate mixing bowl, you will need 2 cups of mashed potato. This equates to roughly 2 medium-sized russet potatoes that have been boiled and mashed.

Add the mashed potato to the dry ingredients along with 1 1/2 cups of warm water. Mix everything together using a wooden spoon or rubber spatula until it is well combined.

The dough should be somewhat sticky and have a texture similar to that of thick cake batter. Don’t worry if it seems to be too wet – this is normal for gluten-free bread dough.

Next, cover the mixing bowl with a clean kitchen towel and set it aside in a warm location for about 1 hour. This will give the dough time to rise and double in size.

Baking the Bread

After an hour has passed, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Meanwhile, grease a loaf pan with cooking spray or butter. You can use any shape of loaf pan that you prefer, but I find that a standard 9-inch by 5-inch size works best.

Once the oven has reached its temperature, pour the dough into the greased loaf pan. Smooth out the top using the back of your spoon.

Place the loaf pan into the preheated oven and let it bake for approximately 50-60 minutes, or until it is golden brown on top and sounds hollow when tapped.

When done baking, remove the bread from the loaf pan and place it onto a wire rack to cool completely. Allow enough time for cooling before slicing it open and enjoying!

Substitutions and Variations

 A gluten-free bread that tastes just as good as traditional bread.
A gluten-free bread that tastes just as good as traditional bread.

Are you looking to spice things up a bit? Here are some options to help you diversify your gluten-free potato rice bread recipe.

Firstly, if you’re not a fan of white rice flour, try using brown rice flour instead. It has a nuttier taste and is generally considered healthier since it contains more fiber and nutrients.

You can also swap out the tapioca starch for corn starch, sorghum flour or sweet potato flour. The key is to use a starchy ingredient that will bind the bread together without gluten.

If you don’t have xanthan gum on hand, don’t worry! You can still make delicious gluten-free potato rice bread without it. Just substitute the xanthan gum with psyllium husk powder. This alternative binds the bread just as well and also adds some extra fiber to your diet.

Those who prefer more savory flavors can try adding herbs such as rosemary or sage to the bread dough. And if you have a sweet tooth, why not add some raisins or other dried fruit to make a delicious breakfast bread?

Finally, if you’re feeling adventurous, give this recipe a try with mashed sweet potatoes instead of russet potatoes. This substitution will result in slightly sweeter and denser bread.

Remember, there’s no wrong way to make gluten-free potato rice bread. Feel free to play around with the ingredients and find what works best for your taste buds!

Serving and Pairing

 Slice it up for sandwiches, toast it up for breakfast, or pair it with your favorite soup for a comforting meal.
Slice it up for sandwiches, toast it up for breakfast, or pair it with your favorite soup for a comforting meal.

One of the best things about this gluten-free potato rice bread recipe is that it pairs well with a variety of dishes. The soft, fluffy texture and slightly sweet flavor of the bread make it perfect for sandwiches, toast, or even on its own as a snack.

For breakfast, slice a piece of warm bread and lather it up with butter and your favorite jam or spread. This bread also makes an excellent side to scrambled eggs, pancakes, or a classic bacon and eggs breakfast.

If you’re having guests over for lunch or dinner, consider serving this delicious bread as an accompaniment to a soup or salad. The hearty texture of the bread makes it ideal for dipping into hot soups, while its slightly sweet flavor complements fresh salad greens.

In terms of pairings, this bread goes well with just about anything. Add a slice to your charcuterie board for a gluten-free option, serve it alongside roasted chicken or fish for dinner, or use it as the base for your favorite sandwich.

No matter how you serve this gluten-free potato rice bread recipe, your taste buds will be delighted by its soft, fluffy texture and unique flavor profile.

Make-Ahead, Storing and Reheating

 This bread is full of nutritious ingredients, making it a healthy choice for any meal.
This bread is full of nutritious ingredients, making it a healthy choice for any meal.

Preparing gluten-free potato rice bread is easy but making it ahead of time is even easier. You will enjoy having a loaf or two ready for those days when you do not have the energy or time to bake from scratch.

If you want to prepare this bread in advance, here is how to do it: First, bake the bread following the recipe instructions. Once cooled down completely, wrap it tightly with a plastic wrap or aluminum foil. Then, place it in an airtight container or freezer bag and store it in your fridge where it can stay for up to five days. That means you can have freshly baked bread available on demand!

To reheat your stored bread, preheat your oven to 350 degrees F and place the wrapped bread in the oven for 10-15 minutes until heated through. Alternatively, you can also microwave each slice for about 15-20 seconds until gently warmed.

In addition, for longer storage periods, Gluten-Free Potato Rice Bread can be frozen. If you plan to freeze the bread for future use, make sure it is cooled off completely before doing so. Wrap it well with plastic wrap and aluminum foil before placing it in a labeled freezer bag. The bread can last up to three months in the freezer.

When thawing frozen potato rice bread, it is important not to rush as placing the frozen bread directly in the oven or microwave may cause it to dry out. Instead, allow the frozen bread to thaw at room temperature before reheating using one of the above methods.

Having fresh gluten-free potato rice bread available whenever you want has never been easier!

Tips for Perfect Results

 Don't miss out on this delicious and easy-to-make gluten-free bread!
Don’t miss out on this delicious and easy-to-make gluten-free bread!

Baking can be a bit tricky even for seasoned bakers, and gluten-free baking can present its own unique challenges. Keep these tips in mind to help ensure your gluten-free potato rice bread turns out soft, fluffy, and delicious every time.

Firstly, when measuring flour, avoid packing it down or shaking the cup to level it off as this can result in using too much flour which affects the texture of the bread. Instead, gently spoon the flour into the measuring cup to get an accurate measurement without compacting the flour.

When making gluten-free bread, xanthan gum serves as the binder that holds everything together. Measure it carefully and follow the recipe exactly. Too much xanthan gum and your bread will be dense and rubbery, but too little and it won’t hold together.

Yeast is also crucial to a perfect loaf of gluten-free bread. Make sure to use active dry yeast rather than instant yeast which may not activate properly in a gluten-free recipe. Also, make sure your yeast is fresh and hasn’t expired.

In addition, when mixing your dough, do not overwork it as this can make your bread tough. Gluten-free dough should be moist but never sticky; adjust the water accordingly.

While gluten-free bread doesn’t require kneading like traditional wheat bread, gently shaping and handling the dough allows air pockets to form resulting in a light texture.

Finally, preheat your oven before baking for optimum results. And resist the urge to slice into it while still warm as this will cause it to become gummy; let it cool completely before slicing.

By following these tips, you’ll have soft, tasty gluten-free potato rice bread every time – perfect for sandwiches or toasted with butter!

Bottom Line

In conclusion, this gluten-free potato rice bread recipe is a game-changer for those with dietary restrictions or who simply want to try something new. Made with easily accessible ingredients, such as rice flour and mashed potatoes, this bread recipe is easy to follow and yields soft, fluffy gluten-free bread that will leave you craving more.

With the variety of substitutions and variations available for this recipe, such as sweet potato flour or sourdough starter, the possibilities are endless. This recipe is perfect for those who love to experiment in the kitchen and customize their meals to their liking.

Not only is this bread delicious, but it also has a long shelf life and can be stored in many different ways without losing its flavor or texture. Whether you serve it as a sandwich bread or enjoy it on its own, this gluten-free potato rice bread will become a staple in your kitchen.

So what are you waiting for? Give this recipe a try and taste the difference for yourself. Your taste buds will thank you!

Gluten-Free Potato Rice Bread

Gluten-Free Potato Rice Bread Recipe

A tasty, slightly chewy bread that stays moist without being crumbly. Even my non-GF spouse likes it. This is my adaptation of a recipe from "Easy Bread Making for Special Diets."
No ratings yet
Print Pin
Course: Bread
Cuisine: Gluten-free
Keyword: < 4 Hours, Breads, For Large Groups, Free Of..., Yeast
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 2 8x4 loaves
Calories: 118.2kcal


  • 3 2/3 cups white rice flour
  • 2/3 cup potato flour (not potato starch)
  • 1 cup tapioca starch
  • 4 1/2 teaspoons active dry yeast
  • 1/4 teaspoon vitamin C powder (from health food store)
  • 2 teaspoons salt
  • 2 tablespoons xanthan gum (yes, it's 2 T plus 2 tsp)
  • 2 teaspoons xanthan gum
  • 2 cups apple juice
  • 1 cup water
  • 6 extra large eggs (should be 1/4 cup each, if not add water or another egg to total 1 1/2 cups)
  • 1/4 cup oil (olive or canola)


  • Sift dry ingredients together and set aside.
  • Heat the apple juice and water to 115 degrees, set aside.
  • In large mixer bowl, beat eggs and oil together.
  • Add apple juice and water.
  • Slowly add dry ingredients at very low speed.
  • One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
  • Scrape dough together in bowl.
  • Cover and put in warm place to rise for 1 hour.
  • Beat again for 3 minutes at medium speed.
  • Oil 4"x8" pans and coat with rice flour.
  • Put dough in pans and let rise until double (about 30 minutes).
  • Preheat oven to 375°.
  • Bake about 30 minutes until loaves are golden and dough springs back to touch.

Your Own Notes


Serving: 56g | Calories: 118.2kcal | Carbohydrates: 19.4g | Protein: 2.9g | Fat: 3.1g | Saturated Fat: 0.6g | Cholesterol: 46mg | Sodium: 163.3mg | Fiber: 0.8g | Sugar: 1.9g

Recommended Recipes Just For You

None found