Potato Breads

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When I went to Isreal last Spring, I found out that there was a big buzz about this young girl who had figured out how to make really good gluten free bread – and what she used was simple : potato starch! Do not know why I never thought of that, anyway, it is genius. Her gluten free flour mix is now sold everywhere in Israel and used to make most gluten free breads and they are DELICIOUS and have an amazing gooey texture.

So I told myself well let’s try it with actual potatoes! I’d actually seen it done in a demo once, so I kind of improvised with what I remembered, and the gluten free version works wonders. (Ask my gluten-eating boyfriend who finished them all in 2 minutes)

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400g peeled, mashed potatoes (I like it with Maris Piper – they will have a milder potatoey flavour)

120g Dove’s Farm Gluten Free White Flour Blend

1/4 tsp Xanthan gum (optional)

a pinch of salt

1 egg

extra-virgin olive oil

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Your choice of toppings; I used :

sweet smoked paprika

cherry tomatoes

fresh oregano

fresh rosemary

dried thyme

1 garlic clove

Maldon salt flakes

freshly ground pepper

I would suggest also grating a little Parmesan over the paprika one (I didn’t have any), and sprinkling fresh basil over as well.

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Preheat your oven to 220°C.

Start by peeling and roughly dicing the potatoes. Plop them in cold water and bring them up to a boil. Let them simmer for 30-45 minutes, or until they are completely soft and mashable.

When ready, drain and transfer the potatoes to a bowl. Mash up, then, when they have cooled down a little; add the egg and mix through.

Add the flour, salt and xanthan gum. Knead well.

Divide the dough into as many parts as you want, depending on the desired size (I just did it in two with this recipe). Flatten the breads down onto a lined tray.

Brush with olive oil and sprinkle over your choice of toppings and a pinch of salt flakes.

For one, I sprinkled sweet smoked paprika and chopped up a few cherry tomatoes.

For the other, I sprinkled over some fresh and dried herbs and a bashed clove of garlic.

Bake for 10-15′

These are really good served with a fresh tomato salad or simply drizzled with a little Balsamic vinegar glaze!

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