Gluten free potato bread recipe

This potato bread recipe makes a nice change when you are fed up with your regular gluten free breakfast. Also known as potato cakes or fadge it is a traditional Irish dish.

Served hot with butter and honey, or as an accompaniment to your bacon and eggs it can make use of those leftover potatoes from last night's evening meal, making it quick to prepare and economical. Be sure to warm the potatoes up for about 30 seconds in the microwave before making the bread if you are doing this so that they are softer to mix into the flour.

Double the recipe to make stuffed potato cakes with either of the two fillings given below the potato bread recipe.

Ingredients for Potato bread

  • 8oz (225g) cooked potato
  • pinch salt
  • 1 oz (25g) melted margarine or butter
  • approx. 2oz (50g) gluten free flour mix (preferably one that doesn't contain potato flour)

Method

After warming the potatoes (if necessary) mash them until they are smooth and lump-free. Add the salt and melted butter or margarine.

Using your hands, mix in enough gluten free flour to form a firm, but pliable dough.

Roll or press into a circle about 8-9 inches round and then cut in half both ways to form 4 sections. Cut each section in half again to make 8 pieces of potato bread.

Heat up a heavy frying pan or griddle without any fat or oil in it. Test to see if it is hot enough by sprinkling a little flour into the base. If it turns golden brown the pan is ready to cook the bread, on both sides, for a total of about 5 minutes.

Serve immediately.

Bacon, onion and mushroom filling

Remember to double the above potato bread recipe if you want to make enough stuffed potato cakes to feed four people. Instructions for making the potato cakes are below the filling recipes.

  • 2 rashers back bacon
  • half a small onion, chopped
  • 4oz (100g) mushrooms
  • Oil for frying
  • salt and pepper to taste
Chop the bacon rashers and mushrooms finely.

Then heat the oil in a pan, add the bacon and onion and cook until beginning to change colour. At this stage add in the mushrooms (as they don't take as long to cook) and continue cooking for a few minutes more. Season, allow to cool then use to stuff the potato bread recipe given above.

Tomato and pepper filling

  • 1 small onion, chopped finely
  • 1 crushed clove garlic
  • 1 small red pepper
  • 1 tomato
  • oil for frying
  • salt and pepper to taste
  • pinch paprika
Cut the pepper in half and scrape out the seeds and discard them. Chop the pepper finely.

Hold the tomato in the steam from a boiling kettle to loosen the skin, then remove it and discard. Chop the tomato flesh finely.

Fry the onion, garlic and pepper in the oil until they are soft. Add the tomato and seasoning and continue to cook for a further few minutes.

Allow to cool before continuing as below to make up the potato cakes.

How to make the cakes

After preparing the dough as before roll out and cut 24 circles with a 3" cutter. Place your filling on half the circles leaving the edges clear. Brush the edges with water and lay another circle on top. Press well to seal. Cook, as above, but give them a little longer, perhaps 8 - 10 minutes until golden brown.

Serve and enjoy.


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Copyright© 2007. Please note I am not a doctor, just a fellow sufferer of coeliac disease.
Therefore no information on this site should be taken as medical advice.