Gluten Free Potato Bread Rolls

Total Time
1hr 42mins
Prep 1 hr 30 mins
Cook 12 mins

This is a recipe from Friendly Food Recipes for Life by Royal Prince Albert Hospital Allergy Unit. This dough produces a very acceptable bread roll. It has a bagel-like crust and chewy texture. Potato rolls can be frozen. Wrape them in foil to reheat in oven. Original recipe did not give a quanity for salt, so not sure if this is the correct amount.

Ingredients Nutrition


  1. Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
  2. Add oil and potatoes to yeast mixture.
  3. Stir in 1 cup potato flour along with salt.
  4. Add 2 beaten eggs.
  5. Beat 1 minute with wooden spoon.
  6. Stand in warm place until mixture forms a sponge. It willrise and look foamy.
  7. Add rest of flour to make a firm dough.
  8. Stand in warm place until doubled in bulk.
  9. Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
  10. Cover with plastic wrap.
  11. Stand in warm place and let rise.
  12. Uncover and glaze with beaten egg (whole egg).
  13. Bake at 190 deg C for 10-12 minutes.


Most Helpful

terrible recipe....doesn't even say WHEN to add the 2nd half of the sugar...did not rise as it said, was gummy, yeasty and just plain awful. with potato four being so expensive--this was a huge waste of time and money.

PLEASE have this recipe corrected or DELETED!

peaves3 August 09, 2010

It's spongey mashed potatoes. I was hoping the other review had just had bad luck with the recipe, but definitely not. I generally try and share my gluten free food with others to show I still eat well...these do not qualify as eating well. The recipe is from a hospital and that's exactly where you'd expect to find food that tastes like this.

ashcro85 April 04, 2010

my dough didn't rise like it said it should, but I cooked it anyways. I wasn't sure how to form it into rolls, so I just made balls. I cooked them at 350 f for about 15-20 min. until golden brown. I didn't like the taste at all they tasted like yeasty or bad mashed potatoes.

Chef Q in Oregon December 29, 2009

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