Potato Flax Bread - Gluten Free

Flashback Friday -- I have previously posted a Potato/Flaxseed recipe here , but I have been working at improving it to come up with a recipe that is 'fool proof' in that it turns out the same every time and can be depended on to do so. Also to end up with a loaf that has good flavour , a dry crumb (important in gf bread, because the alternative can be moist/slimy), and a nice rise.

I think the following recipe meets those goals ...
  • 1/4 cup potato water (from boiling the potato - if no potato water, just use water) 
  • 1/4 cup water 
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast 
  • 1 tbsp molasses or honey
  • 1/2 cup milk 
  • 3 eggs 
  • 1/4 cup oil
  • 1/3 cup mashed potatoes 
  • 1 3/4 cups Julie's Flour 
  • 1/2 cup flaxseed meal 
  • 1 tsp salt 
  • 1 tsp baking powder 
  • 1 tsp xanthan gum
  1. Boil peeled cut- up potato until fork soft  (either on stovetop or microwave) - or use left-over mashed potatoes to make 1/3 cup.  Save the water.  
  2. Proof yeast and sugar in the 1/2 cup warm/hot water, until doubled
  3. Put potatoes, with eggs , milk, oil and  molasses in blender for a minute or so until perfectly smooth
  4. Pour liquids , including proofed yeast into mixer bowl and blend
  5. Mix together dry ingredients and add all at once to the liquids - blend on low, then beat on high for about 5-7 minutes.  Texture should be soft and fluffy looking - about the consistency of muffin batter. 
  6. Scrape into a parchment (bottom, long sides only) lined loaf pan (I like glass) and smooth top with a wet hand. Cover with plastic wrap (or cover with an inverted pie plate to avoid having to pull plastic wrap off the risen loaf. Let rise in a warm place until dough rounds the top of pan. 
  7. Bake at  400 degrees for 10 minutes, then for 40 minutes at 350 degrees ...  remove from pan and let cool on rack to room temp. before slicing.  It should be a nice rounded loaf without noticeable shrinking.  
  8. This bread is a good keeper and freezes well. 


  1. Thank you for sharing this recipe, Julie! It's been a long time since our family has enjoyed bread. We've tried a couple different gluten free breads from the grocery store, but they always disappoint. This recipe has a great flavor, a nice crumb, and is moist without being gooey. I'll definitely be making this again!

  2. Do you know how to grind flax seed so that it's easy to add to your cereal or mix into a smoothie? It's quite easy to do if you've got a proper blender and the right proportions of water to mix in with it. There are a number of other ways to go about it as well, depending on what you want to do with it. In this article, you will discover the options for grinding flax seed and learn the best way how to grind flax seed.

    Simple Methods Of How To Grind Flax Seed

    The simplest way of how to grind flax seed is to use a small blender, which you should have at home. You can certainly just chuck the seed into the blender and put it on "grind" but it's better to use some water in it to soften the texture and to make it more palatable. The flax seed taste and texture ground on its own isn't very pleasant for most people after all. Typically, I would use a cup of water for each 3-4 tablespoons of whole flax seeds, which will give you a good texture at the end of it. This ground flax seed mix is perfect for your shakes or mixed into cereal. Alternatively, you can blend your smoothie directly together with your flax seed for a tasty and healthy treat.

    Another way of how to grind flax seed is to use a grain grinder, which is good for large scale grinding. You should definitely not buy a grain grinder just to grind the seed as a blender would be more than enough for your needs, but if you already have one handy you can certainly use it. It's quite simple to use the grain grinder to do it, but it really depends on your model as to how you would go about it.

    The Final Word On How To Grind Flax Seed

    Now that you know how to grind flax seed, you need to make sure that you only grind the amount that you need. Once the husk of the seed is broken, the blended mix will go bad very quickly and give off a very rancid taste and smell that is rather unpleasant to most people. You should always only grind the amount that you need, and store the rest in a cool and dry place for the longevity of your seed.
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