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This Best Easy AIP Bread Recipe is a wonderful, quick-to-make bread recipe to use for sandwiches, toast or a side dish! You’ll love the mini loaves and having an easy grain-free, egg-free bread recipe!
This recipe also has an easy AIP 90-Second Bread recipe version that you can bake in your microwave or oven!
Food sensitivities-wise, Easy AIP Bread is cassava-free, can be made coconut-free and is always nut and seed-free. Also no arrowroot, tapioca or sweet potato.
Plus, no mashing or blending of ingredients, no extra step! This recipe is made from all pantry staples!
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Key benefits of Best Easy AIP Bread Recipe
- Only 2 flours are needed, so more of you can eat it. (Up to 3 flours are used for the very best version of the recipe, but both versions are great.)
- It’s a quick bread recipe: so a simple stirring together of dry ingredients, wet ingredients, and then combine the two. Then bake! Easy.
- No special or unusual ingredients.
- It’s predictable. This recipe works. Not difficult.
- Fast to make.
- Small loaves mean quick baking.
- 90-second option means you can even bake this bread in your microwave.
- Single servings option (small loaves) means portions are ready made for storage, daily meals, travel etc.
- Very versatile: Can be made into rolls or dinner rolls for all your holiday, side dish or sandwich needs.
- Only pantry ingredients are used, so no trip to the market to try and find certain produce items.
- The dough is very nice to work with.
Ingredients in Best Easy AIP Bread Recipe
I wanted to create a recipe for you that’s free of a lot of the most commonly used AIP ingredients, for those of you who have food sensitivities.
I personally love some of the flours I avoid in this recipe, but the point is: have a variety of recipes with different ingredients so ALL of you have a bread you can eat.
And, one that’s fast to make!
So, Best Easy AIP Bread Recipe is cassava-free, can be coconut-free; also: no arrowroot, tapioca or sweet potato. Plus, no veggies or fruits that need to be purchased at a certain ripeness and/or mashed or puréed.
What flour is used
So what flour does this recipe use? Best Easy AIP Bread Recipe uses green banana flour (find it here).
I feel like this ingredient isn’t used enough, and most of you can tolerate bananas.
In this other recipe I use plantains, but that’s more work.
Because Best Easy AIP Bread is meant to be quick, we use a similar ingredient, but it’s flour — so, it’s convenient.
Additional ingredients are:
- tiger nut flour + coconut flour — OR, for coconut-free, you may omit the coconut flour, and see the recipe; you’ll use more tiger nut in its place (I use this one.)
- non-dairy milk — Based on what agrees with your body, choose either coconut milk OR tiger nut milk. (Be sure this ingredient is warm-room temperature or warm, not cold.)
- water + gelatin — Together, these create your “egg”.
- oil of choice — I’ve used avocado oil and MCT oil with this recipe. Likely olive oil is also fine.
- lemon juice or apple cider vinegar — These acids react with baking soda to help the bread rise.
- baking soda + sea salt — For leavening and flavor.
If you want to use only pantry staples, the best ingredient choices are: canned coconut milk and apple cider vinegar.
How to make AIP Bread
Firstly, I’d like to say that this dough is a dream to work with: the batter mixes together nicely, and then when you go to transfer, scoop it all together. You’ll find you have a nice soft dough that isn’t sticky.
It is very easy to shape however you’d like. So it’s versatile for making various shaped loaves and rolls. Lastly, it releases from your baking dish beautifully after cooking.
To assemble the recipe:
- Combine water and gelatin, and set aside.
- Mix dry ingredients in one large mixing bowl.
- Add remaining wet ingredients to gelatin bowl, and stir together. (Be sure the milk is room temperature or warm-room temperature, not cold.)
- Scrape wet ingredients into dry ingredients. Use an electric mixer to combine well, without over-mixing.
- Scoop/scrape batter together with a spatula or your hands into a dough-mound.
- Bake in 4 separate prepared pans/dishes, or as one loaf.
In the recipe below, you’ll see exact instructions — including baking times and the 90-second bread option, with microwave instructions.
How big is a Best Easy AIP Bread Recipe loaf
I’ve tried this bread baked four different ways so far, all successfully:
- 4 small loaves, inspired by the 90-second bread recipe concept. These I baked, as you can tell in some of the photos, in my favorite mini-loaf pan (I LOVE this pan).
- Cut each one in half height-wise to have two thick slices of bread. Slice in thirds for thinner slices. Or, slice the other direction, as you would sandwich bread, to have adorable smaller sandwich bread-shaped slices.
- Personally, the smaller rectangular loaves are my favorite way to make this recipe: perfectly formed, perfectly cooked loaves! Highly recommended. If it’s in your budget, you’ll love this pan.
- Smaller loaves allow you to slice this bread as thinly as you like — very well-behaved loaves of bread. Just be sure to fully cool the loaves if you want to slice them thinly.
- A small loaf measuring 3 inches tall, 5 inches long and 4 inches wide. This size is a half loaf. It is exactly the size of half a loaf of regular bread. It’s cute, but still substantial.
- As the photos show, it works well as a free-form loaf of bread, so you don’t need a loaf pan. Feel free to bake it on a pan, on a piece of parchment paper. Just shape the loaf you’d like to have. This means you could also create a longer, more baguette looking loaf.
- Or, as I’ve done, place the formed loaf shape into a small loaf pan, so when it expands during baking, the pan will help keep its shape. The slightly square sides make it great for sandwiches or traditionally shaped toast, bread etc.
- Baked in oven-safe mugs or in ramekins, to create English muffin type shapes of toast or bread. This method also turns out very well and gives you a lovely circle of bread. When sliced in half, 4 loaves provide 4 to 8 servings.
- “90-second bread” in the microwave. To do this: Grease 4 mugs lightly. Cook each one separately. Microwave time depends on your microwave: 90 seconds to 2-1/2 minutes each, until mounded and firm. Run a butter knife around the edges; then flip onto a plate or napkin to release.
- Cut into half-inch slices. Or break open like a roll, and fill with fillings of your choice.
- See exact recipe Instructions for mug breads — oven or microwave — in the Notes section below the main recipe.
- Because this dough is so easy to work with, you could literally make it into almost any shape you like. This includes rolls, dinner rolls or flattened sandwich buns. I’ll be trying these in the coming weeks and will add photos/updates.
Can you double the recipe to make a big loaf
- I have not yet tried to double this recipe. I probably will not.
- The best versions of this recipe are the little loaves. They bake totally evenly. In the half loaf, there is a slight color variation inside the loaf.
- With a full size loaf, this will happen more, just a slight uneven cooking. But, it will work.
- If you try it, be sure to reduce your oven temp to 325° F, to prevent the outside of the loaf from getting too dark while the inside cooks enough.
- Also, the larger the loaf, the more cracking on the crust, so it will be a little more crumbly, too, when sliced.
How to store Best Easy AIP Bread Recipe
Storage: Leave baked bread out on the counter in a sealed container, or refrigerate if you plan to toast it — both for a total of 2 to 3 days.
If it dries out a bit by day 3, either toast it, or for the fresh bread texture:
- Spritz it with water from a spray bottle, or very quickly/lightly under the spray feature of your kitchen sink.
- Then place in the oven or toaster oven at 325° F, to warm and re-moisten it. Sprayed bread yields a fluffy soft texture again once warmed.
To freeze: Seal in airtight container for up to 3 months. If you wish, slice first, so it’s easy to just break apart a piece or two to defrost for single servings.
Defrost by leaving on the counter for 4 hours or overnight, or toast to defrost.
Best EASY AIP BREAD Recipe (Fast! Egg-free, Paleo, 90-Second option)
- 4 small pans such as this pan (recommended) OR oven or microwave-safe mugs or ramekins
- OR ~ 1 small loaf pan 8"x4" or similar OR a baking sheet, for a free-form loaf that is rounder on the sides
- parchment paper if you use a baking sheet or loaf pan
- mixing bowl
- electric mixer I use a handheld mixer.
- 1 cup green banana flour
- ⅔ cup coconut milk (not cold) OR tiger nut milk for coconut-free (For non-AIP, also okay to use other milks.) It's very important that the milk is not cold. It needs to be room temperature or warm-room temp.
- ¼ cup tiger nut flour <-- This brand
- 6 Tablespoons water room temp (not cold, warm or hot)
- 2 Tablespoons coconut flour (optional) For coconut-free, add 2 more Tablespoons tiger nut flour.
- 2 Tablespoons gelatin Use discount code BEAUTIFUL10 for 10% off your entire order.
- 2 Tablespoons oil: avocado or MCT oil (Probably olive oil is fine, too.)
- 2 teaspoons lemon juice or apple cider vinegar
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Preheat oven to 350° F. Choose your pan/baking dishes (See Equipment section above Ingredients for size and shape options). If you're using a pan/dish that sticks, grease with oil, or line with parchment paper.
- Measure water, then sprinkle gelatin over and into water. Whisk a few times. Set aside for 10 minutes to thicken while you measure the flour and the oven preheats.
- Pour the green banana flour, tiger nut flour and optional coconut flour into a medium-large mixing bowl. Add the baking soda and sea salt, and stir to combine.
- To the gelatin mixture, add milk (make sure it's not cold), oil and lemon juice/vinegar. Smash together with a fork, and stir, so there is no longer a soft clump of gelatin. (Milk that is too cold will not allow the gelatin to soften and smash in evenly. Be sure your milk isn't cold. If for any reason your gelatin is too hard to smash in, warm the liquid ingredients gently until they're all smooth, then add to the dry ingredients and proceed.)
- Pour the wet ingredients into the dry, and mix well to combine. I use handheld electric beaters. Beat for a total of about 50 seconds: after the batter comes together, go another 15 to 20 seconds. It will look slightly whipped. I start at the lowest speed, and then increase the speed to medium the final 10 seconds. (Note: If your coconut milk is on the warmer side, your dough will be thinner than in the next two photos, more like a thick batter. So you won't be able to shape it. But, it will still bake up perfectly.)
- Scrape dough into prepared baking pan/dishes, and shape so the dough is smooth and slightly mounded on the top. You may also use your hands to shape the dough.
- Bake in preheated oven. If you've divided the dough into 4 pans or dishes, bake about 20 to 24 minutes. Tops will be mounded and cracked. Toothpick inserted into the center will come out dry or with a few moist crumbs adhering. For larger single loaf, bake time will be about 40 minutes.
- Cool in pan on rack for 20 minutes, then unmold and finish cooling on rack.
- Slice any direction you like, eat as-is, or toast first. Eat as bread or toast, as a side dish or for sandwiches.
90-Second AIP Bread recipePrepare recipe as instructed above. Then prepare mugs:
- To make this recipe in 4 mugs, grease them lightly.
- Divide dough between 4 greased mugs. Mound it slightly if you want a cooked roll, or flatten it if you want more of an English muffin shape.
- Cook each mug of dough one at a time. Depending on your microwave, cook times vary between 90 seconds to 2-½ minutes. So check your bread after 90 seconds, and then keep going if it isn't fully cooked.
- Bread is done when it's firm to the touch and evenly mounded in the middle. (See photos below.)
- Run a butter knife around the edges; then flip onto a plate or napkin to release, let cool slightly, then slice or break open to put on toppings/fillings.
- Preheat oven to 325 degrees F.
- Place mugs on large baking sheet so they're easy to put in and take out of the oven.
- Bake 25 minutes, until bread is firm to the touch, tinged with darker brown and toothpick comes out clean or with a few moist crumbs adhering.
- Let cool slightly. Run a butter knife around the edges; then flip onto a cooling rack or napkin to release, and allow to cool on rack before slicing in half. Cool fully if you wish to cut in thirds.
You can Pin this recipe here:
Similar AIP bread recipes you’ll love:
- Paleo AIP Sourdough Sandwich Bread
- Tiger Nut Flour Tortillas
- AIP & Paleo Cassava Flour Biscuits
- Sausage Biscuits
- Plantain Waffles
- Cassava Flour Waffles