GF Irish potato bread (farls or fadge)
If you're craving comfort food that’s simple, hearty, and rooted in tradition—look no further than Irish potato bread, farls or fadge. This gluten-free version brings all the cozy, satisfying vibes of the original with ingredients that are gentle on the gut and suitable for anyone avoiding gluten.
I just came back from my trip to Ireland and Northern Ireland (and Scotland) and had this bread several times with breakfast. It is sooo delicious—like a soft, savory potato pie , and I couldn’t stop thinking about it. I knew I had to recreate it in a way that’s gluten-free and nourishing, so I could keep enjoying it back home.
Farls are a beloved staple in Northern Irish cuisine. Made from mashed or leftover boiled potatoes and cooked on a griddle or pan, they’re typically served as part of an “Ulster Fry” breakfast. Their name, "farl," comes from the Scottish Gaelic word fardel, meaning a fourth part—since they’re usually formed into a round and cut into four wedges.
This gluten-free version is as simple as it is satisfying. It starts with smashed leftover boiled potatoes and gluten-free flour, held together with a single egg and seasoned lightly with salt and pepper. You shape the dough into a round—like a pizza base—cut it into triangles, and fry it in a skillet until golden brown and crisped on the outside.
What you get is a rustic, nourishing bread that’s perfect on its own or as a base for your favorite toppings. Try it with sausage, eggs, smoked salmon, or even a swipe of avocado.
Why You'll Love It?
Rooted in tradition yet adapted for gluten-free living
Perfect use for leftover potatoes—no waste
Comforting and versatile—works for breakfast, brunch, or a cozy snack
This is the kind of simple, beautiful food I love—one that tells a story, brings back memories, and makes you feel cared for with every bite.
RECIPE
Ingredients:
1 lb cold, leftover boiled potatoes
3 tbsp olive oil
10 tbsp gluten-free flour mix (plus extra for dusting)
1 tsp baking powder
1 medium egg
1 tsp pink Himalayan salt
1 tsp ground black pepper
Oil for cooking (such as avocado oil or animal fat)
Instructions:
In a bowl, mash the cold boiled potatoes until smooth.
Add the gluten-free flour, baking powder, egg, olive oil, salt, and pepper. Mix well until a soft dough forms.
Lightly dust your work surface with gluten-free flour. Roll out the dough to about 10 mm/1 cm (3/8”) thickness using a rolling pin with measurement marks.
Heat a frying pan over medium heat and add your cooking oil of choice.
Carefully transfer each piece of rolled dough to the pan. Cook for about 1 minute on each side, or until the farls develop a light golden-brown color.
Flip and cook the other side, then repeat with the remaining dough pieces.
Serve warm with your favorite sausage and eggs for a hearty breakfast.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana