Ingredients:

  • 1/2 cup warm water (105°F/40°C)
  • 1 packet active dry yeast (7g or 2 1/4 tsp)
  • 1 tbsp granulated sugar (12g)
  • 3 cups gluten-free all-purpose flour blend with xanthan gum (420g)
  • 1/2 cup potato starch (80g)
  • 1 1/2 tsp fine sea salt (9g)
  • 1 cup warm mashed potatoes, plain and unseasoned (225g)
  • 4 tbsp unsalted butter, melted and cooled (56g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, warm (120ml)
  • 2 tbsp honey or maple syrup (40g)

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5–10 minutes until it becomes foamy and active.
  2. Prepare the Potato Base: Whisk the smooth mashed potatoes with melted butter, warm milk, honey, and eggs until the mixture is creamy and well-combined.
  3. High-Speed Mix: Place dry ingredients (GF flour, potato starch, salt) in a stand mixer bowl. Add the yeast mixture and the potato mixture. Beat on medium-high speed for 3–5 minutes until the dough resembles thick, sticky cake batter.
  4. First Rise: Cover the bowl and let the dough rise in a warm, draft-free spot for 45–60 minutes until visibly puffed.
  5. Shaping and Second Rise: Gently transfer the dough into a greased 9x5 inch loaf pan. Smooth the top with a wet spatula. Cover and let rise again for 30–45 minutes until the dough domes about 1 inch above the rim.
  6. Bake: Pre-heat oven to 375°F (190°C). Bake for 35–45 minutes until the crust is deep golden brown and the internal temperature reaches 205°F–210°F (96°C–99°C).
  7. Cooling: Remove from the pan immediately and place on a wire rack. Allow the bread to cool completely for at least 2 hours to set the internal structure before slicing.