Peel and boil the potatoes until they are fork-tender.

Drain the potatoes and mash them in a bowl until smooth.

Preheat your oven to 375°F (190°C).

In a separate bowl, combine the gluten-free all-purpose flour, tapioca flour, baking powder, salt, and sugar.

In a large mixing bowl, whisk together the mashed potatoes, milk, eggs, and olive oil until well blended.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into a greased loaf pan and smooth the top.

Bake in the preheated oven for 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.