Super Soft Gluten Free Potato Bread

1 cup ( 160 g) steamed, peeled, and cubed white potatoes (Russet, red-skin, Yukon gold, or mini) (See Recipe Notes for preparation instructions)

1 cup ( 8 fluid ounces) lukewarm milk

2 ( 100 g (weighed out of shell)) eggs at room temperature

2 cups ( 280 g) all purpose gluten free flour blend (I used Better Batter; click through for appropriate gf flour blend info)

1 teaspoon xanthan gum omit if your blend already contains it

10 tablespoons ( 75 g) tapioca starch/flour

2 tablespoons ( 25 g) granulated sugar

2 teaspoons ( 6 g) instant yeast also called rapid-rise or breadmaker yeast

¾ teaspoon kosher salt

4 tablespoons ( 56 g) unsalted butter melted and cooled

Cooking oil spray

Directions at glutenfreeonashoestring.com

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