I rarely use store-bought flours since I try to avoid rice. But sometimes, people have to do what they have to do. Making some loaves of bread, especially my pizza crust, calls for a break from the routine. The flour I use when I do choose to use rice flour is Caputo. It is an Italian flour that makes a delicious pizza crust, and this product can be used for making cakes. You can find it on Amazon!
Using this brand is unnecessary; I do not make money by suggesting any product on my site, so I have no advertising. You can use any store-bought gluten-free flour with a gum: phylum, xanthan, agar agar. You can make rolls instead of a loaf of bread. For our hamburgers, I folded a foil strip to create big rings; the 4-inch metal rings were perfect for small rolls. If I make a loaf, I slice and freeze most of it using a strip of baking paper between the slices. I also freeze the rolls. When ready to use them, set them on the counter to thaw, and then toast them. This bread also makes great croutons. Let’s get started! Oh yes, just a reminder, don’t discard the potato water. It is used in the recipe. I forgot the first time around. My second batch was much better.
Potato Bread or Rolls
Ingredients
- 1 medium potato (about 3/4 cup mashed)
- 2 cups of Caputo gluten-free flour (or your choice with a gum)
- 3/4 cup tapioca or arrowroot starch
- 1 Tbsp baking powder
- 2 1/4 tsp of rapid rise active yeast
- 2 tsp salt
- 2 large eggs
- 2 Tbsp olive oil or cooled, melted butter
- 1 tsp apple cider vinegar
- 2 tsp of brown sugar or white (I used monk fruit sugar)
- 1 cup of warm potato water (reserve 1 1/2 cups just in case)
- 2 cups of Caputo gluten-free flour (or your choice with a gum)
- 3/4 cup tapioca or arrowroot starch
- 1 Tbsp baking powder
- 2 1/4 tsp of rapid rise active yeast
- 2 tsp salt
Directions
- Step 1 Heat your oven to 350 degrees. Once it reaches 350, turn the oven off. This will ensure you have a warm place to let your dough rise.
- Step 2 Oil a bread pan, and place a sheet of baking paper inside the pan. This helps to remove the loaf after cooking. If making rolls, oil the inside of your rings and place them on a baking tray lined with baking paper.
- Step 3 Boil the potatoes and reserve the water. Mash the potato until smooth. Let it cool! You should have 3/4 of a cup when done. If there are leftovers, fry them up with an egg for breakfast!
- Step 4 Mix the dry ingredients in a bowl: flour, starch, baking powder, yeast, and salt.
- Step 5 In your countertop mixer or another large bowl using a hand mixer, blend the cooled mashed potatoes and eggs until smooth.
- Step 6 While blending, slowly add the oil/butter, vinegar, and sugar. Mix well. Slowly add 1 cup of potato water and mix until smooth.
- Step 7 Slowly add the dry flour mix and often scrape the bowl’s sides. It should be sticky. If not, add a bit more potato water. Make sure you turned off your oven!
- Step 8 Transfer the dough to your bread pan or scoop portions into your rings for rolls. You can smooth the tops by oiling the back of a spoon and rolling it over them.
- Step 9 Use a wet cloth or plastic wrap to cover your bread—place in the warmed oven for an hour or more. Remove from the oven once doubled in size.
- Step 10 Place a tray of water on the bottom shelf of the oven and preheat the oven to 400 degrees. Bake for one hour or until the tops turn brown. Remove and let cool on a rack for 20 minutes before you slice the bread.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.