Low-FODMAP Potato Bread / Potato Buns Recipe; Gluten-Free, Vegan

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These are the crusty exterior, soft interior potato buns that are so hard to find in a gluten-free, low-FODMAP version.  They taste just like a chewy baguette. I love these low-FODMAP potato buns.

The addition of potato adds moisture and depth to the recipe as well as added fiber, vitamins and minerals. Did you know potatoes have more potassium than a banana and almost half your daily vitamin C?

These low-FODMAP potato buns are so good at making croutons with too!  I use them in my low-FODMAP Caesar Salad and to top my low-FODMAP Carrot and Curry Soup.

Peruse over 300 more low-FODMAP recipes on my blog.  IBS-friendly!

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Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Potato Bread/ Potato Dinner Rolls Recipe; Gluten-Free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Modified from betterbatter.org/naomis-favorite-potato-rolls

Makes: 2 bread loaves or about 2 dozen rolls

Serving size 1 slice, or one roll

Prep time: 1 hour, plus time for dough to sit (1 hour or overnight), then later rise (about 30 min for rolls; 45 min for bread)

Bake time: 20-22 min for rolls, 45-55 min for bread

Total time: Approximately 3 hours

Bake 375 F


  • 2 cups boiled and mashed potatoes (can use leftover mashed potatoes, add butter (for non-vegan version) or vegan margarine, if desired
  • 1 cup water
  • 2 packages active dry yeast (about 4 & 1/2 tsp)
  • 3 tablespoons sugar
  • 1 & 1/2 cup low-FODMAP milk (such as almond for vegan version or lactose-free) mixed with 1/4 cup white vinegar, warmed to about 100 degrees F
    • This makes sour milk or low-FODMAP ‘buttermilk’
    • I used unsweetened almond milk, for vegan version
  • 6 TB butter or vegan margarine for dairy-free, vegan version, melted and slightly cooled
    • I used Earth Balance vegan spread
  • 3 tsp salt
  • 6 cups low-FODMAP gluten-free flour (I use Authentic Foods GF Classical Blend) plus more for dusting
  • 3 tsp xanthan gum if not added to your flour choice


  • In stand mixer with whisk attachment blend the mashed potato, water, yeast, and sugar
  • Set aside and allow yeast to proof for 5 minutes, or until mixture begins to foam
  • Attach bowl to electric mixer fitted with the paddle attachment
  • With the mixer on low, add low-FODMAP ‘buttermilk’, melted butter or margarine, and salt
  • Once blended, gradually add flour with added xanthan gum, one cup at a time until it forms a sticky dough (will leave about 1 cup flour remaining for later)
  • Turn the mixer on high speed and allow to blend for 4 minutes.
  • At this point place the dough in a greased bowl covered with greased plastic wrap, about 1 hour at room temperature
  • To shape rolls:
    • Preheat oven to 375 degrees
    • Line 2-3 large baking sheets with parchment paper
      • I used large sized muffin tins to shape these rounder
    • Flour a work surface with remaining 1 cup flour
    • Turn dough out onto surface
  • Using a floured rolling pin, roll dough out 3/4 inch thick
  • Cut dough into 2-inch-wide squares, rounds or desired shapes
    • can also roll dough into a large tube and cut circles from the end
  • Place at least 1 inch apart on baking sheets, or in the muffin tin
  • Brush with melted butter or margarine if desired
  • Let rise 30-45 minutes, in warm (not hot) place, about 80 degrees F
    • these do not have a lot of rise, they tend to come out flatter than traditional buns
  • Place in oven until golden about 20-22 minutes
  • To shape bread:
    • Grease 2 8×4 inch loaf pans
    • Divide dough evenly into pans instead of shaping into rolls
    • Allow to rise 30-45 minutes
    • Bake for 45-55 minutes
    • Allow to cool completely before slicing

Comments Rating 0 (0 reviews)

4 Responses

    1. Thanks for the question Brittaney,
      Pea protein was placed on the Monash app as low-FODMAP in 2 tbsp servings previously. However, recently they have removed this from their listings, as they appear to be retesting this product.
      That being said,not all Earth Balance products contain pea protein (only the soy-free one appears to list this ingredient). Additionally, in that product, the pea protein is one of the last ingredients, which likely would lead to a very small amount in the serving size of the product, and especially for this recipe. Hope that is helpful! Check out our low-FODMAP Label Reading Blog for more info on reading labels!

  1. Can the rolls be baked and then frozen for any period of time? It would make Thanksgiving Day much easier! Thanks for all your great recipes!

    1. Hi Nancy,
      Thanks for the question. You could bake and freeze them once cooled in an airtight container. Good luck!

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