Ili Sulaiman bakes gluten free Potato Bread with Anna! It's all part of our Baking Day with Anna Olson series that celebrates the celebrates the colaborative nature of baking found in Anna's new book "Baking Day with Anna Olson".
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Recipe
Makes one 9 × 5-inch (2 L) loaf
Prep Time: 15 minutes, plus rising
Cook Time: 50 minutes
Ingredients
1 small russet (baking) potato
1½ cups (210 g) millet flour
½ cup (95 g) potato starch
½ cup (65 g) tapioca starch
2 Tbsp (25 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
2 tsp xanthan gum (certified gluten-free, if needed; see note)
1½ tsp fine salt
½ tsp baking powder (certified gluten-free, if needed)
¾ cup (175 mL) warm water (105°F/41°C)
3 large eggs, room temperature
¼ cup (60 mL) extra-virgin olive oil
1 tsp white or cider vinegar
Directions
1. Peel and dice the potato and place in a small saucepan. Cover with water (add a little salt if you wish) and boil, uncovered, over high heat until fork-tender, about 10 minutes from when the water begins to boil. Drain the potato and mash by hand or by pushing the potato through a ricer. Set aside to cool to room temperature.
2. Grease a 9 × 5-inch (2 L) loaf pan and line the bottom and long sides of the pan with parchment paper.
3. Measure the millet flour, potato starch, tapioca starch, sugar, yeast, xanthan gum, salt and baking powder into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the water, eggs, olive oil, vinegar and cooled potato. Using electric beaters or the mixer at low speed, blend to combine. Once the dry ingredients are worked in, increase the speed to medium and blend until smooth, about a minute—the mixture will look like a thick cake batter.
4. Scrape the batter into the prepared pan and let sit, uncovered, on the counter for about 45 minutes, until the batter climbs almost to the top of the pan.
5. Preheat the oven to 350°F (180°C). Bake the loaf for about 40 minutes, until a tester inserted in the centre comes out clean. Cool the loaf for 15 minutes in the pan on a cooling rack, then tip the loaf out to cool completely on the rack. The loaf will keep, well wrapped, for up to 3 days.
Notes
Kneading, rolling and shaping gluten-free dough like a conventional bread dough produces a loaf that is dense, dry and crumbly. That’s why I treat this bread dough like a cake batter instead. Giving the millet flour and starches plenty of moisture to absorb creates a fluffy and tasty result.
Xanthan gum is made by fermenting complex sugars (sucrose, glucose and lactose) and adding alcohol to solidify the resulting substance. Once dried and ground to a powder, small amounts of xanthan gum can thicken even an uncooked liquid (unlike a starch, which most often needs heating).
Recipe from Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.
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