Wheat-Free Kitchen

Wheat-Free Potato Bread

Line bread pan with parchment paper, and preheat oven to 425°F (220°C).

Beat together 3 oz mashed potato 1 egg 1 fluid oz olive oil 1/2 cup milk 1/2 tsp salt 1 teaspoon sugar Then add 6 oz of  wheat-free flour mix #2

Stir and combine ingredients thoroughly, but do not overbeat. Pour this mixture into the prepared pan and sprinkle with sesame or poppy seeds. Bake at 425°F for 40 minutes. Test with a thin knife.  When moist but not raw, the bread is done. Cool on a wire rack. Serve with your favorite topping. Makes one loaf.   Note:  Gluten-free dough will not toughen when handled.