Irish Potato Bread (Caribbean style)(Gluten Free)

Crispy on the outside, soft and fluffy in the middle, many will describe them as a cross between bread and a pancake. This gluten free Irish inspired sweet potato bread/farls are a cross between Ireland and the Caribbean flavour making them total fusion heaven.

I’m so excited to share this Irish Potato Bread recipe with you all because it’s another fusion cuisine. In case you aren’t aware, I do love mixing Caribbean flavours with western culture. I have done so several times already, however, two of my favourite recipes are Caribbean Style Paella and Thai Pineapple Fried Rice  .

Both of these recipes are in my top ten most visited/made recipes on the blog. If you haven’t already, I highly recommend giving them a try. I promise you will love them!

Anyway, you’ve guessed by the title, starch enriched and carb loaded. YUP! The recipe to hand was inspired by my many trips to Ireland. I’m a true foodie, in the respect that when I go to another country I like to “live” like the locals.

I don’t want to settle for the tourist attractions. I want to see how the local people live, their food, cultural norms etc.

This is exactly what I did in Ireland on my very last visit. Most people go to Ireland and visit the capital Dublin.

On the other hand, Charla, likes to venture out further a field. I went to the countryside and ate some local food including Irish Potato Bread which was quite nice might I add.

The Definition and It’s Origins

Farls aka potato cakes, or potato bread are one of the local Irish delicacies.

Farl originates from the gaelic word fardel which means four parts.

This explains why it is cut into 4 quarters upon serving. 

Ingredients You Will Need

• Sweet potatoes: As sticking with Caribbean tradition I’m using sweet potatoes with the white flesh.
• Brown Rice Flour: This is a great gluten free option, that pure, not a flour blend and very very light
• Tapioca Starch: A clean starch that I used for thickening or binding.
• Dairy Free Butter: A use Vitalite which is a great option for lactose intolerant and vegans.
• Scallion: Not pictured, but this is preferred choice of onion in the islands.
• Almond Milk: You only need a splash to help bind everything together.
• Thyme/Parsley: For the flavour, of course!!
• Black Pepper/Pink Salt: Again same reason as above.

Making a Gluten Free Version

I managed to successfully achieve a 1-1 hassle free flour substitution. Rendering the recipe fool proof and equally as tasty. My choice in gluten free flour was brown rice.

I’m beginning to learn that brown rice (albeit not paleo) is probably one of the easiest flours to work with.

I also added a splash of plant based milk and dairy free butter to the potato mixture to ensure any dryness would be eliminated.

Dry/crumbly texture is a VERY common complaint in gluten free cooking. One that I am only too familiar with and seek ways to combat it.

Adding That Caribbean Flair (Fusion Food)

The potatoes used in the recipe are Caribbean sweet potatoes with the red skin as shown in the picture. Unfortunately, you can’t buy these potatoes in your local supermarket.

Potato Bread isn’t generally seasoned so this is where the Island flair comes into play – we like seasoning!! be it ultra hot or mild, we hate food that is bland!!

Along with my choice in potato, I add a few herbs and spices, giving the recipe a slight kick. I also used my baking tin as a template to outline the disc shape.

How to make Irish Potato Bread

• Bring the sweet potato to the boil then reduce heat.
• Simmer the potatoes on medium heat til tender. Make sure to prick with a fork to determine its readiness.
• Once cooked, drain off the excess water and allow the potato to cool slightly (Picture 1).
• Mean while, In a separate bowl, add the thyme, scallion, black pepper, pink salt, tapioca starch, brown rice flour, butter and a splash of almond milk and set aside (Picture 2).

Use a potato masher to crush the potatoes, as the potato breaks down the skin should come away. Simply discard and continue to mash the potato until it is completely smooth and lump free (Picture 3).

Add the potato to the condiment bowl and knead the mixture lightly. The dough should be slightly sticky but firm enough to roll (Picture 4).

Transfer the dough onto a large piece of parchment paper dusted with brown rice flour (picture 6).

• Proceed to roll out the dough with a roll pin into to a circle that is 1/4 inch thick. If you are unable to roll the dough into a circle, use a baking tin or template disc and place over the dough and press down to create a circle (Picture 7 & 8).

• Use knife or pizza cutter to cut into four quarter. Any left over dough can be shaped into patties (Picture 9).
• On medium heat, grease a large frying pan with dairy free butter work in batches and add the quarters to the pan. Cook each side for 4-5 minutes or until golden brown, flip and cook the other side (Picture 10).

Frequently Asked Questions

Is this a Freezer Friendly Recipe?

Yes, I would advise rolling out the dough and shaping and cutting the dough into a circle. Then store onto of each other sandwiching grease proof in between each one.

Then place the discs in a freezer friendly bag i.e a large ziplock bag. You don’t need to defrost them prior to cooking either.

Is It Okay To Use Another Gluten Free Flour?

Although I haven’t tried it myself, buckwheat should do the treat. Also, if you are paleo, almond flour (NOT the meal) should be a viable option

Can I Use An Alternative To Caribbean Sweet Potatoes?

Yes, If you’re struggling to find Caribbean sweet potatoes then next in line would be regular sweet potatoes with the orange flesh.

Do keep in mind by using these sweet potatoes that the potato bread will be an orange hue. 

Serving Suggestions

• Mushrooms
• Tomatoes
• Eggs
• spinach
• Anything that forms part of a typical breakfast

Notes and Tips

• The size of the sweet potato will vary, you can either use 2 small one or 1 medium sized potato. The pictures should give you a rough idea of the size needed.
• If the dough is too sticky, don’t be afraid to add a small amount of flour. The principle applies if the dough is too drying, add a splash of water. Don’t go overboard with either ingredient. Use your own Judgement.
• Make sure to use a decent amount of butter each time you are making another potato bread.
• A non stick frying pan makes all the difference. I highly recommend using one!!
• Boiling the sweet potato in it’s peel is completely optional. I did this a preference but feel free to remove the peel prior to cooking.

Other Potato Recipes You May Like

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Irish Potato Bread (Caribbean style)

Fluffy on the inside with a crispy coating these fusion inspired sweet potato bread/farls are perfect for St Patrick's Day or any time of the year.

5 from 13 votes

Print Pin Rate

Course: Breakfast, Side Dish

Cuisine: Caribbean, Irish

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 165kcal

Author: Charla

Ingredients

• 2 small red skinned sweet potatoes2 small red skinned sweet potatoes
• 1/2 cup of brown rice flour1/2 cup of brown rice flour
• 1 tbsp tapioca starch1 tbsp tapioca starch
• 1 tbsp of dairy free butter1 tbsp of dairy free butter
• a splash of almond milka splash of almond milk
• 5 sprigs of thyme carefully pull off the tiny leaves, discard the stem5 sprigs of thyme carefully pull off the tiny leaves, discard the stem
• 3 small scallion chopped finely3 small scallion chopped finely
• 1/2 tsp black pepper1/2 tsp black pepper
• 1 tsp parsley1 tsp parsley
• 1/8 tsp pink salt1/8 tsp pink salt
• dairy free butter to grease the frying pandairy free butter to grease the frying pan
• extra brown rice flour for dustingextra brown rice flour for dusting

Instructions

• Bring the sweet potato to the boil then reduce heat.
• Simmer the potatoes on medium heat til tender. Make sure to prick with a fork to determine its readiness.
• Once cooked, drain off the excess water and allow the potato to cool slightly.
• Meanwhile, in a separate bowl, add the thyme, scallion, black pepper, pink salt, tapioca starch, brown rice flour, butter and a splash of almond milk and set aside
• Use a potato masher to crush the potatoes, as the potato breaks down the skin should come away. Simply discard and continue to mash the potato until it is completely smooth and lump free.
• Add the potato to the condiment bowl and knead the mixture lightly. The dough should be slightly sticky but firm enough to roll.
• Transfer the dough onto a large piece of parchment paper dusted with brown rice flour.
• Proceed to roll out the dough with a roll pin into to a circle that is 1/4 inch thick. If you are unable to roll the dough into a circle, use a baking tin or template disc and place over the dough and press down to create a circle.
• Use knife or pizza cutter to cut into four quarter. Any left over dough can be shaped into patties.
• On medium heat, grease a large frying pan with dairy free butter work in batches and add the quarters to the pan. Cook each side for 4-5 minutes or until golden brown, flip and cook the other side.
• Dust with flour and serve.

Notes

• The size of the sweet potato will vary, you can either use 2 small one or 1 medium sized potato. The pictures should give you a rough idea of the size needed.
• If the dough is too sticky, don't be afraid to add a small amount of flour. The principle applies if the dough is too drying, add a splash of water. Don't go overboard with either ingredient. Use your own Judgement.
• Make sure to use a decent amount of butter each time you are making another potato bread.
• A non stick frying pan makes all the difference. I highly recommend using one!!
• Boiling the sweet potato in it's peel is completely optional. I did this a preference but feel free to remove the peel prior to cooking.

Nutrition

Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9371IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg

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