rosemary potato bread (vegan & gluten free)

Hi, friends! Today, we have bread.

 gluten free vegan potato bread 

It is a most sacred food in the celiac world. 

However, I am going to venture onto a tiny limb and say that most people really like bread. Or potatoes. Most people like bread or potatoes, or bread and potatoes. At least in America? I mean, this is certainly generalizing (but true, yes?).

I know rosemary is more of a personal thing. When I was little, I HATED the rosemary chicken that was in our weekly meal rotation (love you, mom!). Gosh, I was such a food snob as a kid.

 gluten free vegan rosemary potato bread, food photography 
 gluten free vegan potato bread
 gluten free vegan potato bread 

I have realized that a lot of foods I like and appreciate now were deemed inedible as a child. Do we all go through that? The whole "your taste buds change" mantra. Kind of random but wonderfully fitting, I recently learned (via a fun fact on my little supplement packs) that our taste buds regenerate every 10 days. How exciting!

 gluten free vegan potato bread 

Basically,  if you hate something, try it again in 10 days and maybe you’ll love it. I’m going to say that is how this stuff works. For example, if you don’t love rosemary, I would suggest giving this bread a go anyways. Then again in 10 days. This sounds like a good plan.

So the bread. You get this lovely, aromatic loaf of moist goodness accented with hints of freshness. It is definitely a bread that makes me think of warmth and coziness with cold weather coming, and rosemary is, as far as I know, essentially a baby pine tree branch. A very wintry herb indeed.

Maybe I’m not doing a great job telling you about this bread. I think I just told you to bake yourself something that has little chopped up branches in it.

 gluten free vegan rosemary potato bread

I’ll try again: this bread is exponentially made more awesome with some Earth Balance (and I'm supposing also butter) on it. It is even more excellent with honey or pure maple syrup drizzled on it. Or dairy free (um, KITE HILL) cream cheese, or a soft cheese (maybe goat? Idk, I’ve had it like twice in my life).  

 gluten free vegan potato bread with earth balance

To sum it up in loving terms: it is rustic, hearty, cozy, and dang tasty. The rosemary gives a lovely balance to a moist, richly dense loaf thanks to the potatoes. It is most definitely meant to be enjoyed by the generously thick slice and is positively MAGICAL eaten fresh from the oven. Another great way to consume this bread is with some equally cozy and hearty soup (by all means, dunk that sucker).

 gluten free vegan potato bread 

My favorite way to eat this bread so far has been sliced, warmed in the toaster oven, and topped with Earth Balance and honey. I have yet to try the (in my case dairy free) cream cheese thing, but it just sounds super good, doesn't it? 

And if you hate rosemary, try it again in 10 days :).

 gluten free vegan rosemary potato bread 

 vegan gluten free rosemary potato bread 

rosemary potato bread

vegan & gluten free

prep time: ~25-30 minutes

bake time: 55-60 minutes

makes: 1 standard loaf



For flour blend (see notes for measuring):

2 cups home-ground oat flour

1 cup brown rice flour

½ cup white rice flour (not sweet rice flour)

½ cup cornstarch*

1 T psyllium husk powder


1 cup mashed boiled potato (I used 3 small Yukon gold)

1 cup cooking water from potatoes

1 T sugar

2 ¼ tsp active dry yeast

1.5 + ½ T extra virgin olive oil, divided

1 tsp sea salt

1 T finely chopped fresh rosemary

1 T flax meal + 3 T warm water

¼ - ⅓ cup water, as needed



  1. Peel and quarter the potatoes. Place in a saucepan and cover with water. Heat to a boil and cook until easily pierced with a fork, ~ 10 or so minutes. Scoop into a bowl and mash with a fork. SAVE the cooking water.

  2. Measure out and combine the flours, psyllium husk powder, rosemary, and salt while allowing the cooking water to cool (~ 20 minutes).

  3. Preheat the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper. Spread ½ T olive oil on the bottom and sprinkle with brown rice flour.

  4. Add the yeast and sugar to the bottom of a large bowl. Combine with 1 cup of the potato water (should be very warm, but not scalding hot) and allow to proof until yeast is foamy, ~7-10 minutes.

  5. Stir in the other 1.5 T olive oil to the yeast mixture, then add the dry ingredients and mashed potatoes. Stir together until mostly combined. Then, using your hands (it is FUN!), knead the ingredients together until everything is combined thoroughly. You shouldn’t have any potato chunks. If the dough is excessively dry, add 1-2 T of water.

  6. Place the dough into the prepared loaf pan. Wetting the tips of your fingers, even out the top of the loaf.

  7. Bake at 375 for 55 minutes to 1 hour, or until top has a light golden brown color. Allow to cool in the pan for 20 minutes before gently lifting out.

  8. Allow to cool another 5-10 minutes before slicing off the butt piece, slathering with your spread of choice, and enjoying. I find it particularly delicious with tahini and honey :)

  9. Store in an airtight container for 2-3 days. To freeze, slice and place in a ziplock bag. (I don't recommend refrigerating, because it can make it gummy because of the potatoes.) Simply unfreeze slices, throw in the toaster if desired, and enjoy!



*You could try subbing arrowroot, but the cornstarch is what gave this bread a GREAT outer crust. Corn starch is excellent at doing that :)

*The cooking water from potatoes apparently helps with the rise. This is meant to be a close-textured loaf, but the potato water helps add a “lightness” to the bread. You can forego it but I do recommend it.

*I haven’t tried a substitute for the psyllium husk powder. Maybe xanthan gum + a flax egg, or 1 large egg. You might need to adjust the liquid.