Gluten-Free Potato Bread Recipe
INGREDIENTS
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10 1/2 ounces (300 grams) russet potato (1 large or 2 medium), peeled, quartered, and thinly sliced
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1 1/2 cups (337.5 grams) water
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1 1/4 teaspoons (7.5 grams) fine sea salt
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1 cup (260 grams) whole milk
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2 teaspoons (6 grams) instant yeast
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1 tablespoon (12.5 grams) sugar
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6 large eggs
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4 2/3 cups (600 grams) Gluten-Free Flour Blend (see below)
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700 grams cornstarch
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500 grams tapioca starch
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300 grams white rice flour
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200 grams brown rice flour
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200 grams nonfat milk power
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100 grams potato flour
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20 grams xanthan gum
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1.
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Whisk together all the ingredients in a bowl.
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Store in airtight container at room temperature
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for up to 6 months.
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