Start by peeling and chopping the potatoes into chunks. Boil in salted water for 15 minutes until fork-tender and mash thoroughly.

In a large bowl, combine the mashed potatoes, olive oil, honey (or sugar), and warm water. Mix until smooth.

In a separate bowl, whisk together the gluten-free flour, salt, baking powder, and garlic powder. Ensure there are no clumps.

Gradually add the dry mixture into the wet mixture, stirring gently until a soft dough forms.

Transfer the dough into a greased loaf pan, cover with a towel, and let it rise in a warm place for about 30 minutes.

Preheat the oven to 375°F (190°C) while the dough rises.

Bake the risen dough in the preheated oven for 35-40 minutes until golden brown.

After baking, cool in the pan for 10 minutes before transferring to a wire rack to cool completely.