Gluten-free Potato Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g potato (s)
- 500 g flour, luten-free, liht mixture
- 1 cube yeast
- 1 teaspoon sugar
- 1 tablespoon salt
- 150 ml milk
- 300 ml water
- 2 tablespoon rapeseed oil
- some salt to cook the potatoes
Print Recipe
Pin Recipe Instructions
- The day before, boil the potatoes in the skin with a little salt until soft.
- Dissolve the yeast with the sugar in the lukewarm milk.
- Peel the potatoes boiled the day before and press them through the potato press.
- Put the flour and salt in a mixing bowl, make a well in the middle and pour the yeast milk into it. Put the pressed potato mixture and the lukewarm water on top. Mix everything well and add the oil while stirring. The result is a very tough dough, which you fill into a greased loaf pan with a wet spoon.
- Cover and let rise until the batter has doubled.
- Now bake at a preheated 200 degrees fan for about 1 hour.
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