Low-FODMAP Potato Bread / Potato Buns Recipe; Gluten-Free, Vegan

These are the crusty exterior, soft interior potato buns that are so hard to find in a gluten-free, low-FODMAP version.  They taste just like a chewy baguette. I love these low-FODMAP potato buns.

The addition of potato adds moisture and depth to the recipe as well as added fiber, vitamins and minerals. Did you know potatoes have more potassium than a banana and almost half your daily vitamin C?

These low-FODMAP potato buns are so good at making croutons with too!  I use them in my low-FODMAP Caesar Salad and to top my low-FODMAP Carrot and Curry Soup.

Peruse over 300 more low-FODMAP recipes on my blog.  IBS-friendly!

You may also love

• low-FODMAP Garlic Bread Ratatouille
• low-FODMAP Maple Egg Bread
• low-FODMAP Pie Crust
• low-FODMAP Traditional Dinner Rolls
• low-FODMAP Copycat Cheddar Bay Biscuits

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Potato Bread/ Potato Dinner Rolls Recipe; Gluten-Free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Modified from betterbatter.org/naomis-favorite-potato-rolls

Makes: 2 bread loaves or about 2 dozen rolls

Serving size 1 slice, or one roll

Prep time: 1 hour, plus time for dough to sit (1 hour or overnight), then later rise (about 30 min for rolls; 45 min for bread)

Bake time: 20-22 min for rolls, 45-55 min for bread

Total time: Approximately 3 hours

Bake 375 F

Ingredients

• 2 cups boiled and mashed potatoes (can use leftover mashed potatoes, add butter (for non-vegan version) or vegan margarine, if desired
• 1 cup water
• 2 packages active dry yeast (about 4 & 1/2 tsp)
• 3 tablespoons sugar
• 1 & 1/2 cup low-FODMAP milk (such as almond for vegan version or lactose-free) mixed with 1/4 cup white vinegar, warmed to about 100 degrees F
  • This makes sour milk or low-FODMAP ‘buttermilk’
  • I used unsweetened almond milk, for vegan version
• 6 TB butter or vegan margarine for dairy-free, vegan version, melted and slightly cooled
  • I used Earth Balance vegan spread
• 3 tsp salt
• 6 cups low-FODMAP gluten-free flour (I use Authentic Foods GF Classical Blend) plus more for dusting
• 3 tsp xanthan gum if not added to your flour choice

Directions

• In stand mixer with whisk attachment blend the mashed potato, water, yeast, and sugar
• Set aside and allow yeast to proof for 5 minutes, or until mixture begins to foam
• Attach bowl to electric mixer fitted with the paddle attachment
• With the mixer on low, add low-FODMAP ‘buttermilk’, melted butter or margarine, and salt
• Once blended, gradually add flour with added xanthan gum, one cup at a time until it forms a sticky dough (will leave about 1 cup flour remaining for later)
• Turn the mixer on high speed and allow to blend for 4 minutes.
• At this point place the dough in a greased bowl covered with greased plastic wrap, about 1 hour at room temperature
• To shape rolls:
  • Preheat oven to 375 degrees
  • Line 2-3 large baking sheets with parchment paper
    • I used large sized muffin tins to shape these rounder
  • Flour a work surface with remaining 1 cup flour
  • Turn dough out onto surface
• Using a floured rolling pin, roll dough out 3/4 inch thick
• Cut dough into 2-inch-wide squares, rounds or desired shapes
  • can also roll dough into a large tube and cut circles from the end
• Place at least 1 inch apart on baking sheets, or in the muffin tin
• Brush with melted butter or margarine if desired
• Let rise 30-45 minutes, in warm (not hot) place, about 80 degrees F
  • these do not have a lot of rise, they tend to come out flatter than traditional buns
• Place in oven until golden about 20-22 minutes
• To shape bread:
  • Grease 2 8×4 inch loaf pans
  • Divide dough evenly into pans instead of shaping into rolls
  • Allow to rise 30-45 minutes
  • Bake for 45-55 minutes
  • Allow to cool completely before slicing

• Enjoy with low-FODMAP margarine, or your preferred spread (try this low-FODMAP strawberry or raspberry preserves recipe)
• Soft and squishy inside 🙂