Begin by boiling water in a pot, then peel and chop your potatoes into equal-sized pieces. Cook them for about 15-20 minutes until fork-tender; drain and mash until smooth.

In a large bowl, combine the smooth mashed potatoes with gluten-free flour and salt. Mix well until a slightly sticky, cohesive dough forms.

Lightly flour a surface with gluten-free flour, turn the dough onto it, divide it into equal portions, and shape each into flat rounds or triangles about ½ inch thick.

Heat oil in a griddle or frying pan over medium heat. Fry each piece for about 3-4 minutes until golden brown, then flip and cook for an additional 3-4 minutes.

Remove the bread from the skillet, allowing excess oil to drain on a paper towel. Serve hot with toppings like vegan butter or jam.