How to make
I make the gluten-free flour myself by grinding all of the ingredients listed for it. Ready-made gluten-free flour can also be used.
Boil the potatoes for about 35 minutes, so that they soften well. Peel and mash them.
Mix the milk with the lemon juice and leave them for 10-15 minutes. Then pour the water and in this liquid dissolve the yeast and sugar. Leave it to activate for another 15 minutes.
From now on I work with a mixer with dough attachments or directly in the blender.
I add the mix of gluten-free flours, salt, olive oil, mashed warm potatoes, the activated yeast with the liquid and run the appliance for 2-3 minutes to blend all of the ingredients perfectly. The dough for this gluten-free bread should be a little thicker and stickier than cake batter. If it's too thin, sprinkle it with more flour and knead/mix for another 1-2 minutes.
Pour the mixture into a greased round baking pan (7.9″ /20 cm/ in diameter). Sometimes I cover with baking paper, but it affects the look, because there creases form on the bread.
Smooth out the top with wet hands or a spatula.
Leave the bread to rise for 25 minutes or until it doubles in volume. Although it does not contain gluten, it rises, but if it is left for a while, it loses its volume, so be careful not to leave it to rise for too long.
Sprinkle it with flour and bake it at 390°F (200°C) for 15 minutes, then reduce the heat to 360°F (180°C) and bake for 30 minutes.
I do not take the finished bread out of the mold for about 15-20 minutes and only when that time has passes I let it cool completely on a wire rack.
This completes the recipe for the gluten-free potato bread.
