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BLANK » Recipe Index » Caribbean Dishes

Irish Potato Bread (Caribbean style)(Gluten Free)

March 12, 2020 by Charla 18 Comments

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These Irish inspired sweet potato bread/Farls are Combination of Ireland and Caribbean flavour

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.

bread stacked on top of each other

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

Ingredients for Irish Potato Bread

  • 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's pure, not a flour blend and very very light
  • Tapioca Starch: A clean starch that I used for thickening or binding.
  • Dairy Free Butter: I use Vitalite which is a great option for lactose intolerant and vegans.
  • Scallion: Not pictured, but this is the 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.

Angled shot of the bread on a skillet

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 LOVE using seasoning!! Be it ultra hot or mild, we hate food that is bland!!

Along with my choice in potato, I added 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

Step-1-2 boiling the sweet potatoes and mixing dried goods

  • 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).

Steps 3-4 mashing the potatoes

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).Steps 5-6 Making the potato into a dough ball

Transfer the dough onto a large piece of parchment paper dusted with brown rice flour (picture 6).Steps 7-8 Rolling out the dough flat

  • Proceed to roll out the dough with a roll pin into to a circle that is ¼ 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).

Steps 9-10 Cutting into quarter and frying

  • Use a knife or pizza cutter to cut into four quarters. 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 on top 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 ones 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 its peel is completely optional. I did this as a preference but feel free to remove the peel prior to cooking.

Hand grabbing a piece of the bread

Other Potato Recipes You May Like

  • Squash and Sweet Potato Soup
  • Jamaican Sweet Potato Pudding
  • Vegan Sweet Potato Mac and Cheese
  • Caribbean Sweet Potato Curry
  • Mashed Potato Stuffing
  • Sweet Potato Pie Smoothie

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

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 minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Calories: 165kcal
Author: Charla

Ingredients

  • 2 small red skinned sweet potatoes
  • ½ cup of brown rice flour
  • 1 tablespoon tapioca starch
  • 1 tablespoon of dairy free butter
  • a splash of almond milk
  • 5 sprigs of thyme carefully pull off the tiny leaves, discard the stem
  • 3 small scallion chopped finely
  • ½ teaspoon black pepper
  • 1 teaspoon parsley
  • ⅛ teaspoon pink salt
  • dairy free butter to grease the frying pan
  • extra 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 ¼ 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 a knife or pizza cutter to cut into four quarters. 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 its peel is completely optional. I did this as 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
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • Caribbean peanut punch
    Caribbean Peanut Punch
  • A single bowl of conch salad
    Bahamian Conch Salad Recipe
  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Joan Pike says

    March 13, 2023 at 6:01 pm

    Looks great and I get these potatoes in my local Wegman’s supermarket.

    Reply
    • Charla says

      March 13, 2023 at 6:07 pm

      Yay! That's great and I am excited for you.

      Reply
  2. Kelly Anthony says

    March 12, 2020 at 6:37 pm

    5 stars
    You had me at carb-loaded! I'm always looking for gluten-free recipes that fulfil my carb cravings and this recipe looks perfect.

    Reply
    • Charla says

      March 12, 2020 at 6:41 pm

      Glad to know I'm not the only one who loves carbs too!!

      Reply
  3. Toni says

    March 12, 2020 at 5:30 pm

    5 stars
    This is really amazing! Love that it is freezer friendly.

    Reply
    • Charla says

      March 12, 2020 at 6:41 pm

      Thanks Toni

      Reply
  4. Anita says

    March 12, 2020 at 5:26 pm

    5 stars
    Such a unique bread! These are great for snacking. 🙂

    Reply
    • Charla says

      March 12, 2020 at 6:40 pm

      Totally agree!!

      Reply
  5. Jennifer Allen says

    March 12, 2020 at 5:09 pm

    5 stars
    This is a unique and totally amazing recipe. The sweet potato gives such amazing flavor. I make this dish whenever I want a bit of something extra special with a meal.

    Reply
    • Charla says

      March 12, 2020 at 5:10 pm

      Thanks Jennifer. I agree! Sweet potatoes are such a game changer!

      Reply
  6. Julie says

    March 12, 2020 at 4:49 pm

    This sounds delicious! I have never had it before but now want to go to the grocery to get ingredients.

    Reply
    • Charla says

      March 12, 2020 at 4:52 pm

      Glad to have inspired you Julie

      Reply
  7. JAYNE RAIN says

    July 07, 2018 at 6:45 pm

    5 stars
    Honestly, I am a big sweet potatoes lover, but I have never made mine this way. This recipe looks fantastic, and I will be trying it soonest.

    Reply
  8. Aaron Oliver says

    July 07, 2018 at 3:42 pm

    5 stars
    These sound delicious! Adding this to my menu!

    Reply
  9. Mila Buckley says

    July 06, 2018 at 2:46 pm

    5 stars
    They look amazing! I also love that they're a little portable, and you can take them with you on the go!

    Reply
  10. Shanika says

    July 06, 2018 at 12:35 am

    5 stars
    Wow, I've never tried a Potato Farl, but it looks so delicious and full of flavor. Also, it looks super easy too. Gotta try this!

    Reply
  11. Jazz says

    July 05, 2018 at 9:11 pm

    5 stars
    These look delicious and so versatile. I'm thinking of trying a sweet version!

    Reply
  12. Lashan Arceneaux says

    July 04, 2018 at 9:36 pm

    5 stars
    I love latkes, I bet these are AMAZING!! Adding this to my list for my next Sunday brunch.

    Reply
5 from 13 votes (3 ratings without comment)

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

About me

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