Skip to main content

Gluten-Free Potato Bread with Ricotta Cheese

bread image
Yield 1 (9×5-inch) loaf
0

Reviews

Ingredients

Wet Ingredients

  • 1 1/4 cups water (room temperature)
  • 3 large eggs, lightly beaten (room temperature)
  • 1 teaspoon cider vinegar
  • 3 tablespoons canola oil
  • 3/4 cup ricotta cheese (room temperature)

Dry Ingredients

  • 2 cups brown or white rice flour
  • 1/2 cup tapioca flour
  • 1 1/2 teaspoons salt
  • 1/4 cup granulated sugar
  • 1/2 cup potato starch
  • 1/2 cup cornstarch
  • 1 tablespoon xanthan gum
  • 1 tablespoon egg replacer (optional)
  • 1/2 cup non-fat dry milk
  • 1/2 cup instant potato flakes (do not pack)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Instructions

  • Prepare pan: Grease one 9×5-inch pan; set aside.
  • In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
  • In a medium bowl, whisk together all dry ingredients until thoroughly combined.
  • With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan. Cover; allow to rise approximately 1 hour.
  • Preheat oven to 375°F.
  • Bake for 45 to 60 minutes; use a toothpick to test for doneness. When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread. Cool on wire rack before slicing.

Notes

Get Bread Machine Method here.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Leave a Reply

Made the recipe? Rate it!