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Gluten-Free Potato Bread with Ricotta Cheese

bread image
Yield 1 (9×5-inch) loaf
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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.

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