Here’s a special breadish treat for those gluten free vegans out there. (I just recently became gluten free, so feel free to make suggestions or comments.) I think its pretty damn good! In Ireland, the potato farl is very popular and sooo tasty as well. However, its loaded with carbs, butter, and a hellovalotta fat, which makes it taste great, but bring on the guilt! This might work as a replacement!
Mix together the milk, the "egg" and the potato. Mix all the dry ingredients together with the olive oil in a seperate bowl. Fold the mixture into the wet puree. It is SO important not to over mix or let stand, as this will make the bread lose its shape. Line a 10 inch square tray with parchment paper and spread the mixture about 1 inch, or you can use a Yorkshire Pudding tray to make little baby potato breads! (omg - cutest thing ever!)
Bake in a preheated oven at 425 F for about 40 minutes. Always check that the bread is cooked by using a skewer through the middle. Once the loaf is looking thoroughly cooked on one side, you can always turn it over to ensure even cooking on both sides, since its a flat bread.