Irish Potato Bread (Potato Farls or Fadge) | Gluten Free
Delicious gluten-free Irish Potato Bread (Farls), made fast with a pressure cooker for tender, fluffy results and a golden crust finish.
Equipment
- 1 Non-stick skillet
Ingredients
Main Ingredients
- 4 medium red or russet potatoes
- 4 tablespoons Gluten-Free Baking Mix plus more for dusting
- 2 tablespoons Olive oil or butter
- 1 egg
- to taste Salt and black pepper
- as needed Water for steaming potatoes
Instructions
Instructions
- Peel and chunk your potatoes evenly so they cook at the same rate in the pressure cooker.
- Add the chunks to your pot with salted water covering them about an inch.
- Lock lid and cook on high pressure for 15-20 minutes until tender.
- Quick release pressure, then drain potatoes well in a colander.
- Mash potatoes smooth and let cool slightly. Mix in baking mix, olive oil or butter, egg, salt, and pepper until a soft dough forms.
- Roll out dough to ½ inch thick, cut into quarters or desired shapes.
- Heat a non-stick skillet over medium heat and cook farls 3–5 minutes per side until golden. Serve warm.
Notes
Serve warm with butter, jam or eggs. Store cooled farls in the fridge or freezer and reheat in skillet for crispiness.