Irish Potato Bread served with Smoked Irish Salmon and Scrambled Eggs (delicious for breakfast, lunch or brunch)

Ingredients

175g gluten free plain flour
½ tablespoon gluten free baking powder Pinch of salt
60g butter
175g cold mashed potatoes 3 tablespoons milk
1 large free-range egg
1 tablespoon of chopped chives or scallions(optional)

Method

Preheat oven to 170°c
Sieve the flour, salt and baking powder into a large clean bowl. Rub in the butter by hand.
In a small bowl mix the egg and milk, add this and the cold mash to the sieved dry mix to form a soft dough.(add chives or scallions if using).
Turn the dough out onto a floured surface and form into long sausage shape, divide this dough into 6 even sized pieces and roll each piece into a ball ,flatten slightly. Place on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.