I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
Paleo & AIP Sourdough Sandwich Bread is tender, sliceable, flexible and versatile. This bread is high in resistant starch, easy to digest and low in antinutrients — thanks to the easy overnight sourdough process. Egg-free, nut-free, grain-free and dairy-free!
I’ve actually been working on AIP Sandwich Bread for a long time, getting the ingredients and ratios just right. I’m happy to finally publish this exciting recipe for all of us to enjoy!
Ingredients in Paleo & AIP Sourdough Sandwich Bread
The key ingredients in Paleo & AIP Sourdough Bread are green plantains and tiger nut flour. Both ingredients help to yield a light texture in egg-free baked goods.
Other ingredients are: avocado or olive oil, sauerkraut juice (to create the sourdough process, more on this below), coconut flour, tapioca flour, gelatin, apple cider vinegar, baking soda and sea salt.
All of these ingredients are key players in creating a nutrient-dense bread recipe with the right texture.
Why breads need to be soured
First off, why does bread need to be soured? Souring is an ancestral technique that helps to make the ingredients in bread more digestible — and in some cases, safer.
In our recipe, it’s both tiger nuts and green plantains that we want to affect.
Although it’s little-discussed, tiger nuts do contain “antinutrients” — which bind to and limit the nutrition in our meals. (Phytic acid, oxalates, saponins and tannins can reduce nutrient absorption in the gut.) Additionally, some tiger nuts contain mycotoxins.
When we ferment tiger nuts or tiger nut flour, we are achieving three things: We are freeing up access to our meals’ minerals; our bodies can better digest and utilize those minerals after fermentation. Secondly, we’re getting more nutrition out of tiger nuts themselves. And thirdly, if your tiger nuts contain aflatoxins, fermenting greatly reduces them.
In regard to green plantains, fermentation breaks down their tannins, making them more palatable. Thus the bread doesn’t taste of bitter bananas!
Nutrition in Paleo and AIP Sourdough Sandwich Bread
Tiger nuts are a low-allergy, nutrient dense tuber. High in fiber, iron, manganese, phosphorous, vitamin E and antioxidants, tiger nuts are also prebiotic, full of good fats (15% of their fat content is polyunsaturated and the other 85% is monounsaturated) and may even have antibacterial properties.
Plantains contain mucilage, tannins, and iridoid glycosides — which are thought to give it antimicrobial, anti-inflammatory, and expectorant properties. Plantains are a good source of potassium, magnesium, vitamin C, fiber and antioxidant compounds.
Both tiger nuts and plantains provide a healthy source of complex carbohydrates. Tiger nuts also provide some protein.
How to make Paleo and AIP Sourdough Sandwich Bread
Day 1: To ferment, purée green plantains with water and oil; then add your source of probiotics — usually sauerkraut liquid. Stir in tiger nut flour.
Sauerkraut liquid creates a sourdough starter that ferments overnight in a warm location, during which time antinutrients are broken down and the ingredients become more nutritious.
In the recipe itself, below, I give a few alternatives you can use, if you don’t have probiotic sauerkraut on hand.
Day 2: Mix the ferment with the remaining bread ingredients, and bake. That’s it!
The whole process only takes about 30 minutes of active cooking. The rest happens on its own.
Where to ferment? Place your inoculated plantain-tiger nut mixture in a glass or ceramic bowl. Place the bowl in one of several dark places (it’s flexible!):
- In a warm cupboard
- On a heat mat (like this one), covered with a dish towel
- Nested over your Instant Pot on the Yogurt setting, covered with a dish towel
- Any other warm, dark place
How to store leftover Paleo & AIP Sourdough Sandwich Bread
Once baked, you’ll likely eat your bread pretty quickly. But many on AIP are doing the diet “solo”, without other family members. So you obviously need to store your bread to last for about a week. Here are a couple options:
- Leave on the counter, sealed in a storage container, for 2 to 3 days.
- Refrigerate, sealed in a storage container, for up to 5 days. However, once chilled, the bread become more crumbly; so ideally warm it, toast it or bring to room temp before eating.
- To store for longer than 5 days, cool the baked loaf completely. Slice the entire loaf. Place in the freezer, unwrapped, for a minimum of 30 minutes. Then wrap and seal well. Freeze up to 3 months in storage container. Pre-slicing allows you to “pop” off one slice at a time, conveniently. Toast or warm slices before eating.
Paleo & AIP Sourdough Sandwich Bread
Equipment
- bread pan
- blender or food processor
Ingredients
- 3 light green plantains (or light green/part yellow), about 9 inches long each (average size)
- ¾ cup tiger nut flour
- ¾ cup filtered water (no chlorine)
- ½ cup avocado oil or olive oil
- ¼ cup sauerkraut juice or juice from other living probiotic pickled veggies (you may also use dairy-free whey, strained from dairy-free coconut yogurt, or good quality kombucha)
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 2 Tablespoons gelatin
- 2 Tablespoons apple cider vinegar
- 1 teaspoon baking soda , sifted
- ¾ teaspoon sea salt
Instructions
- Peel and chop green plantains. Place them in the blender. Add water and oil. Use a tamper, if needed. Purée until mostly smooth. (There will be some small bits because green plantains are pretty hard.) Add probiotic sauerkraut juice (or dairy-free whey), and purée again briefly.
- Pour purée into large ceramic or glass mixing bowl. Stir in the tiger nut flour. Cover with dish towel and place in warm location overnight.
- Next day: Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper. (I use a 7.5″ x 3.75″ pan, which is a little smaller than an average loaf pan.)
- Add to the mixing bowl (with overnight fermented purée) remaining dry ingredients: coconut flour, tapioca flour, gelatin, baking soda and sea salt AND pour apple cider vinegar to one side.
- Use handheld beaters or mix by hand. Combine well (without over-mixing). Batter will be light and aerated. Pour and scrape into prepared loaf pan. Shape the top first with spatula, then with fingers dipped in water (smooth the surface slightly). Bake 1 hour, then test for doneness: Loaf should be well-browned, and toothpick inserted into the center will come out sticky but clean (no wet bits). In my oven, the loaf takes 1 hour 15 minutes to cook. Allow to cool slightly in pan before removing to cooling rack. Cool completely before slicing.
Notes
Process photos:
Nutrition
Looking for more great Paleo and AIP baked goods? I think you’ll enjoy these, all egg-free & nut-free:
- Best Easy AIP Bread Recipe
- Cassava Flour Biscuits
- Sausage Biscuits
- Cassava Flour Waffles
- Plantain Waffles
- Lemon Blueberry Coffeecake
Kelly says
Thank you for this wonderful bread! I’m excited about the overnight sourdough!
Megan says
You’re welcome, Kelly! I’m excited about this recipe, too! Thanks, and hope you love it!
Darlene says
What would be the weight of the chopped plantains?
Megan says
Hi Darlene, I have not weighed out this recipe. But if it’s helpful, a peeled average-large size green plantain (not a huge one) weighs about 7-8 ounces. So three peeled green plantains will weigh about 20-24 ounces. A small variation in weight is fine.
Mrs.KK says
So when do you add the tiger nut flour?
Megan says
Hi Mrs. KK, see the recipe now. 🙂 My mistake that it was omitted! It’s fixed now. Tiger nut flour gets stirred into the plantain purée before the overnight ferment.
Christina says
I’m sorry, I’m not trying to be difficult. I’m a terrible baker and know when things aren’t done in order it can result in a terrible flop. I’ve read the recipe over and over, but don’t see where you add the tiger nut flour. In your written description, you say to stir the flour and oil into the plantains. In the recipe, the oil and water are blended in the blender, not no mention of the tiger nut flour. Would you mind clarifying whether the oil, water, and tiger nut flour are stirred or blended in? Thank you!
Christina says
*with no mention
Kassandra Ekman says
Hello. This bread looks aesome and I am trying it today. Its good that its paelo/AIP since i am starting a grain free life style for healing my gut today.
I was wondering if you need to bloomy the gealrin before mixin it in with the rest of the ingredients?
Megan says
Hi Kassandra, great, hope you enjoy the recipe! No, this recipe mixes gelatin in with the dry ingredients.
Kassandra Ekman says
Thanks for your answer Megan! 🙂 i am making it now and altough i think i used slighty more ripe plantains since the batter turned out darker..howewer is did rise in the oven and I used a slighty lager loaf pan since i did not have a smaller.. It was a little flat, but the taste is great!
Thank you for this recepie.
Kind regards,
Kassandra
Megan says
Great to hear your results, Kassandra! Thanks for sharing, and I’m glad you’re enjoying! 🙂
Kassandra Ekman says
Hello again Megan.
The bread is delicious and turned out good, but i dont understand why my bread seems to get darker and brown instead of yellow, i cant seem to get the appearance right. This is my third try. and the baking soda seems to make dark spots appear on the inside crumb as well… Did the psyllium caused it too be darker perhaps? since i did not use the white arrowroot/tapioca/cassava?
And also, it would be very helpful if the recepie also has a video to show the process of ripness of the plantains, etc. I did use slighty greenish yellow plantains but the flesh was a little darker, so msybe they where a little slighty on the riper side. I did not have Apple cider vinegar on hand so I used lemon juice? Could that affect the outcome some how? My baking soda was fresh… The bread rose good so no problem there..just the appearance i cant get right. And the darker spots and uneven color in the crumb.
Megan says
Hi Kassandra, you said you didn’t use the tapioca called for in the recipe? It could be the plantains causing the spots. I can’t say for sure. I’m glad you got a great rise and the flavor is good. I would certainly try the recipe as it’s written, with the ACV and tapioca. Any changes you made would be the first things to adjust back to how it’s written. Thanks!
Megan says
Hi Christina, totally my bad, and thanks for the necessary question! I left that one sentence out of the Instructions ??♀️; so sorry! and have added it in now! (The plantains, water and oil are blended together. Then the sauerkraut juice. That’s poured into a bowl. Then stir in the tiger nut flour. Then ferment overnight.) 🙂
Robert says
Keen to try this, thank you. Does the tiger nut flour go in with the starter overnight or with the other dry ingredients? Would I get away with bananas? Thank you. Apologies I’ve got it .. overnight!!
Megan says
Hi Robert, yes, the tiger nut flour gets stirred into the plantain purée before the overnight ferment. I actually left one sentence out of the instructions (so I can see why that was confusing, so sorry!), and have added it in now! Regarding green bananas, it may work, but I don’t know because I haven’t tried it. Let us know if you do how that works. (You’re welcome!)
Laura says
Thank you. Im preparing for aip diet and was looking for something close to bread. This is the first recipe!
Megan says
Great, Laura, enjoy and best wishes on AIP!
Marion says
Could I use kombucha starter for the ferment?
Megan says
Hi Marion, yes! 🙂
Madelyn says
Can you also use regular kombucha? If not than what other juices could we use?
Fem says
I am making kombucha – when can use the liquid? Thanks
Megan says
Hi Fem, are you talking about using kombucha in place of the sauerkraut juice? If so, you add it at that step, when you’d add the sauerkraut juice, at the end of Step 1.
Sheila Meyer says
Hi Megan .. wondering if Kombucha can be used for all of the liquid in the recipe or is there a reason the “fermented” liquid is added “after” the plantains, water, and oil are blended?
Also, I place a large bowl on top of my InstaPot but it doesn’t seem to rise or be very warm. Would it be better to use a smaller bowl so it can nestle inside the pot better?
Megan says
Hi Sheila, unfortunately, kombucha can not be used to create any ferments other than its own. Its strains are not strong enough to work in that way. No, do not use it or any other liquid for the full amount of liquid. We just need enough to inoculate the ferment. Sure, you can nest inside, as long as you have a gentle barrier, so it’s not directly touching the heat source.
Sheila Meyer says
Thank you, Megan. So the kombucha can be used to inoculate the ferment. Thank you for clarifying and answering all my questions.
Megan says
Hi Sheila, no, I’m sorry. Kombucha can not be used. Its strains are not strong enough to make anything other than kombucha, so the ferment would not turn out.
Ilene Castaldo says
Hi. Thank you for these paleo recipes! I also cannot eat cassava/tapioca due to a sensitivity. Can you tell me what can be substituted for it? Thanks.
Ilene
Megan says
Hi Ilene, you’re welcome! 🙂 The role of tapioca in this recipe is to create the stretch or gluten-type texture/elasticity. Without it, the recipe is too crumbly. So you need another ingredient that can provide that quality. Without eggs, another option is psyllium husk powder, but this ingredient is not AIP-approved, although it is Paleo for some. So that’s one non-AIP option. Beyond that, no other natural ingredient will be able to mimic the outcome of the bread as it is (it may be that a gluten-free gum would work, but I don’t typically bake with those, and they are not AIP either/can cause inflammation). If you’re “desperate”, you could omit the tapioca, which will give you a decent bread, but it will be a bit crumbly. 🙂
Holly says
arrowroot flour can sometimes be subbed 1:1 for tapioca flour … not sure about in this recipe though
Nicole says
Looks like a great recipe! Do you think my dehydrater on 35 or 40 deg Celsius would be a good place to ferment it? This is where I ferment my coconut yoghurt…
Megan says
Hi Nicole, good question. My concern is that the dehydrator will reduce the moisture too much in the puree and change the recipe. With yogurt, reduced water content would be okay, but with a bread recipe, the ratio of ingredients will be affected.
Dianne says
Does it need the coconut flour? My stomach does not tolerate it!
Anne says
Hi Megan – I can’t find tigernut flour in my country. Is there another flour I can sub it with?
I can find almond, coconut, tapioca, sweet potato flour, rice flour and glutinous flour.
Would love to bake this bread.
Thanks
Anne
Megan says
Hi Anne, egg-free baking is tricky because every ingredients plays a unique role, and no ingredient is more poignant in this regard than tiger nut flour — which uniquely aerates egg-free baked goods. Other flours are too heavy and will not achieve the same effect. The only thing that comes close, but is not AIP-compliant, is psyllium husk powder used in conjunction with another flour, such as almond or white rice. If you can have psyllium, then you may be able to sub out tiger nut. I’m sorry; I know it’s so hard to find the perfect bread recipe for every body.
Joey Marlowe says
Can I use arrowroot starch instead of tapioca? Also what’s the best additive free AIP sauerkraut? Thanks!
Megan says
Hi Joey, a lot of times arrowroot can be used interchangeably with tapioca flour. In this recipe, I’m not sure, as the tapioca helps to prevent a crumbly texture. I do not think arrowroot will work as well, but may be “okay” if you’re in a pinch. Re additive-free sauerkraut, look for one in the fridge section of your grocery market, especially natural food markets. The product will just have cabbage and salt as the ingredients. Thanks, and hope you can find what you need!
Jessi says
I tried this and was pleasantly surprised! I’d never tried anything like this before. I am 99% my plantains were not ripe and it was quite overpowering. Going to try again tonight with much riper plantains! (I’ve never bought plantains before and left it up to the person who shopped for me… bad choice I think! The other problem I had was that the bread was verrrrrry small. I noticed in your pictures that it is smaller than regular sand which bread, and you mentioned your pan was smaller as well, but mine was teeny tiny!! Any guesses as to why? It’s almost as if it didn’t ride at all? I know most AIP recipes don’t but it seems to have come out smaller than even what was in the pan, like it went the opposite way!
Megan says
Hi Jessi, thanks for sharing! I’m glad you were pleasantly surprised and made something new for you! I look forward to hearing how your next loaf goes. The completely green plantains may have contributed to the smaller loaf. But it’s hard to know exactly what happened without being there with you. I assume you’re using fresh baking soda?
Jessi says
Yes ma’am, brand new! I have the new loaf cooling right now. It does look a little bit bigger than the previous one, so fingers crossed!!
I also noticed my “batter” is much darker than yours. Does tigernut flour vary in color by brand? I noticed my coconut flour does vary in color depending by brand, but I’ve only ever used one type of tigernut. I know cassava flours vary, too- even when it comes to the amount of water they can “take” when baking. Maybe that could be another contributing factor?
Megan says
Hi Jessie, could be the ripeness of the plantains, too. So true about cassava flours; they really vary. (I stay away from Terra Soul brand, because it is a lot more like tapioca starch.) With tiger nut flours, I’ve only used two brands, both of which were similar colors, but they did have different grinds and flavors. (I like the Tiger Nuts Premium Organic Tiger Nuts Flour best.) Anyway, I’m happy your new loaf is bigger! Hope it’s wonderful for you!
MRS GABRIELLA LIPKA says
Hello sadly I can’t do coconut products is there anything I can use instead? Thank you!
Megan says
Hi there, I’m sorry, it’s so hard to make substitutions with egg-free baked goods. Each flour has a unique role in the recipe, and coconut flour is definitely unique. This recipe took me a long time to figure out because of the balance of ingredients. Are you on the AIP diet? You might be able to sub the coconut flour for tiger nut flour. You’d still end up with a loaf of bread, it just won’t be as “perfect”. Let us know how it goes if you try it.
Jill H. says
Megan… Thank you. Thank you. Thank you. I’ve been on AIP for 2 years and have tried & failed countless times to make bread. I started this last night and baked it this morning. It’s exactly what I hoped for. Delicious and satisfying. I could eat the whole loaf. Actually, I might ❤️
Megan says
Thank you so much, Jill, for commenting! I’m so happy you love the bread, and it’s so helpful to get reader feedback. YAY!!
Kathy says
Hi, Megan! I just got tiger nut flour and am eager to give this a try!
Quick question about the probiotic liquid. We don’t eat much yogurt and I don’t want to buy some just for the whey. We also don’t have any current fermented veggies on hand, but I do have an active kombucha brew going. How would that work in this recipe? Any other suggestions?
Thanks very much!
Kathy
Megan says
Hi Kathy, yes, you can use kombucha! Enjoy!
Valentina says
Can we use plantain flour (i.e green banana flour) instead of fresh plantains?
Megan says
Hi Valentina, I’m afraid not. With AIP recipes, every ingredient is exact to ensure the right results with an egg-free recipe. The water is dehydrated out of the flour, so it will have a very different role in baking that whole plantains.
Kristy says
Hi Megan, I am so excited for this recipe but plantains do not exist in Australia. Any ideas on substitutes?
Thank you x
Megan says
Hi Kristy, You could try green/light green bananas? I’m not sure. This recipe took a long time to figure out, and it’s always tricky subbing ingredients in AIP breads. But that’s my first guess if something will work. Best wishes and let us know if it turns out! 🙂
Amy says
Hello, thank you so much for the recipe. I’ve made it TWICE and both times they turned out great. I can finally have a real sandwich again! Mine wasn’t light coloured though but more on the brown side, which I’m thinking could be due to the tigernut flour (Anthony’s) I used? I have two questions–1) Can I double the recipe to make a larger loaf?, 2) Can I use gluten free yeast for the fermentation process instead of sauerkraut juice/yogurt when?
Thanks so much!
Megan says
Hi Amy, thanks so much for sharing your results. I’m so happy you’re enjoying the recipe! 🙂 Regarding doubling, it may work, but my guess is you’ll get just slightly compromised loaves in some way texture-wise, not as good of a rise or crumb. If you try it and love the results, though, please let us know. Re gluten-free yeast, I’d love to hear how it goes. Commercial yeasts are usually chosen for their CO2 production, so you’ll likely get a higher rise and different sourdough flavor.
Carrie says
Amy, did you end up trying the yeast? I have some already and was also wondering if I could save a trip to the store by using that instead. Please let me know if you tried it and how it turned out! 🙂
Amy says
Hi Carrie,
No, I have not been able to make this bread since my post as I went on a dietary plan that did not allow plantains. When I am able to eat them again, I will try them out. But if you try it out, please let us know if it works! 🙂
Carrie says
Aww, sorry to hear that. Since posting my question this morning, I just realized gelatin is sourced from beef so I won’t be using this recipe right now either, but it sure does look like a good one!
Megan says
Carrie, depending on your diet, gelatin is also sourced from porcine and fish. For a while, I had a food sensitivity to beef, so I always purchased the porcine one. It’s easiest, though, to find the marine gelatin. Look at natural grocery stores or here: https://amzn.to/3fcmIBG
MariaMagdalene says
Can I use water kefir? I make water kefir and it’s the only fermented liquid I have. Thanks.
Megan says
Hi Maria, yes, you can use water kefir to make the sourdough. 🙂
Fedora says
Thank you so much for sharing this recipe! I made it today for the third time since I discovered your recipe. Finally I have bread with whole food as the main ingredient. I used homemade sauerkraut and fermented carrot juice. Thank you!!!
Megan says
Yay, Fedora, this makes my day. I’m SO glad. Thank you for sharing what you do and your feedback on the recipe!! 🙂
Carole says
The bread tastes great, but I’m having some trouble with it coming out rather doughy on the bottom. I’m following the recipe as you’ve written it, and using the same size pan. Can you suggest any reason this could be happening? I’ve also used fresh baking soda. Thank you for posting these great recipes. I’ve tried a few and they always make me feel good after eating them!
Megan says
Hi Carole, well, there are so many variables, so I’ll name a few options, and then if you want to experiment a bit with future loaves you may be able to figure out which is affecting you. As you can see in the photos, my loaves haven’t had that problem, so it may come down to the brand of a certain flour, the greenness of your plantains, the temperature of your oven or the pan material. Accordingly, I’d make sure you’re using the same brands of flours I’m using. You may also add 1 to 2 Tablespoons of tiger nut flour to the recipe. You can turn up the oven to 375 to start your loaf and then reduce after about 20 minutes. You can make sure to be using an aluminum baking pan, which conducts heat the best. This last point is probably the most important and the thing to try first, other than checking your oven temp and using the same flour brands. You’re welcome for the recipes, and thank you for your kind words! 🙂
Carole says
Thank you for your quick reply! 🙂
I have a feeling it may come down to the brands I’m using. Unfortunately, I can’t order several of the ones that you’ve suggested because they will not ship to Canada, however, I will check to see whether the ones that I am using are organic. I think I got one of them from Bulk Barn, maybe that’s a factor. I will also look around where I live to see if the brand-name you suggest is sold here. I do use the tiger nut flour, so were you suggesting I add more to the recipe? Also, I have recently switched over to an aluminum pan, which did help, in fact the last loaf turned out the best, being only slightly doughy. Our oven is a gas oven, and it’s usually hotter than what most recipes recommend, but I’ll also try baking it at 375° as you suggested, for the first 20 min. As for the plantains, I had one slightly yellow one and the other 2 were green… What do you think about adding 1 tsp gluten-free baking powder if these changes don’t work? Thank you for the help!
Megan says
Hi Carole, I’d love to see what happens with the use of baking powder added. The tiger nut flour suggestion was to help further lighten, dry out and lift the bread; it has good leavening qualities. You’re welcome!, and I look forward to you hopefully making further progress. 🙂
Carole says
Hi Megan
So, it did turn out better this time, however, it is still a little doughy. I’ll keep trying though! Thank you for your suggestions 🙂
Carole
Peggy says
Hi Megan
Thanks so much for the recipe! Your instructions say to pour apple cider vinegar to one side. Do you mean to pour it in mixture on only one side of the bowl? When I first read it I was thinking it was to be put aside, but I never saw it added later so I’m thinking to put it in the bowl on one side of it.
Thanks! Can’t wait to try it. I miss my bread!!
Peggy
Megan says
Hi Peggy, You’re welcome. 🙂 You could also pour in the ACV first and then add the flours. The point of pouring it to one side of the batter is: not to add liquid right on top of tapioca flour, to avoid it clumping and not mixing in evenly.
SPM says
Hi, I attempted to make this and I had poor results. The bread didn’t rise as expected, (even though I left the plantain mix & krautjuice sit overnight+ . After baking the mix for over an hour the cake was a dense moist cake and not great tasting.
I’m wondering what went wrong? The only thing I can think of was that the saurkraut juice wasn’t fermented enough or the plantains were too ripe and not green? I would like to try again – any thoughts?
thanks!
Megan says
Hi Susanne, it’s hard to say because of all the ingredients. The best approach is to use the same brands of flours and the recommended ripeness of plantain. And yes, to use probiotic sauerkraut juice, as you mention.
RA_Life says
How long does this keep, and how do I store the bread? I made it just now and it’s delicious!! Smells and tastes like the mash build at a distillery- which is a favorite smell of mine!
Megan says
Aw nice, I like hearing your impression of the smell and its associations, how sweet. I’m so glad you love the bread! You can keep AIP Sourdough 3 days on the counter, well wrapped, or you can refrigerate it for 5, and then toast or warm it from the fridge. To freeze, I like to pre-slice it, then place in airtight container. It keeps well in the freezer for 3 months. You can just pop off how many pieces you need from the loaf, when frozen in slices.
Holley Waller says
HI Megan I’m starting this bread tonight but the only size aluminum pan I have is the regular loaf pans. I do have a glass bowl that is smaller will this cook well in glass? Holley
Megan says
Hi Holly, I’m not sure if I got your message in time. It would be an interesting experiment to bake a round loaf in the bowl; I like the idea but can’t say for sure. Let me know how it goes.
Julie says
HI Megan, any chance you’ve tried making this with agar-agar instead of the gelatin? (Beef (and pork) are off my current eating list.) Thanks for any ideas!
Laura G says
I made this and I curious where I might have gone wrong. The bread came out sticky and kind of like banana bread. Delicious, but wrong texture. I did have one mishap. When throwing the rest of the ingredients in the second day, the gelatin became rubbery globs when I started to mix it. So I took out the globs and tried to add approximately what I took out. Which was a tablespoon. Cooked it for about an hour and 10 minutes. Top was a little darker brown and stick came out clean. But when I cut into it, half of it stuck to the knife. Love to try this and it work! Please help!
Megan says
Hi Laura, it sounds like your plantains were not light green. If they’re too ripe, the recipe won’t work and will taste like banana + be too wet.
Kjersten says
Hello,
I’ve never baked where I needed to ferment over night. I see you used a pressure cooker. I have one but could you please tell me what settings you put it at and if you added water to the inside of the pressure cooker. Also, can I put a dish towel over the top to keep animal hair and or cats away from it overnight? I’m excited to try this recipe once I understand that factor. Lol
Thanks!!!!
Megan says
Hi Kjersten, you’ll use the Yogurt setting. No water in the insert. Then, yes, cover with a towel overnight. Have fun and enjoy! 🙂
Fem says
How many grams of plantain/banana?
Megan says
About 566-680 grams, because plantains vary a bit.
Joy M says
Megan, I just love your recipes and appreciate you SO MUCH for posting them.
I’m a bit confused regarding tiger nut flour. This post mentions the “antinutrients” and that soaking is best. I haven’t seen that mentioned on other recipes, like scones, I’m sure because the dough is pretty dry. Do you think it’s not a major issue regarding tiger nuts as opposed to other flours, nuts, grains, etc? Maybe the antinutrients aren’t as strong perhaps?
–When I made my scones I added a bit of kombucha to the tiger nut flour and let it sit for a bit…. probably not long enough to do anything but I felt like I was doing something. 😉
Megan says
Hi Joy, thank you for your kind words. I’m so happy to post recipes for AIP! 🙂 No, I don’t think it’s a major issue, but rather, good to know about for those who love souring dough, making foods gentler, enhancing nutrition or reducing anti-nutrients. It shouldn’t cause us stress, but when we want to take the extra step, we know how and why. 🙂
Mary says
This sandwich bread turned out perfectly. I can’t believe I am eating bread on the AIP. It’s been months of no bread! The only change I made was increasing the salt to 1 teaspoon. Thank you for such an excellent recipe!
Megan says
Great, Mary, and you’re welcome! 🙂 Thank you for coming back to comment, and I’m so happy you love the recipe and can have bread again! I like extra sea salt in what I eat too!
Maggie says
Amazing. I can’t believe how well this recipe worked and it wasn’t difficult. I had my first real sandwich today; it’s been over a year that I’ve gone without. THANK YOU so much for posting it!
Megan says
Great, Maggie! Thanks so much for sharing, and I’m so glad! 🙂
Helena Ruby says
Can you educate me on how to get dairy free whey from coconut yogurt? You said strain it, but am I only looking for the clear colored liquid? This is all new to me. Also, I have pickle juice on hand, can I sub that for the sauerkraut juice? Lastly, can I use coconut oil? I get migraines, so I can’t eat or use a lot of avocado oil and olive oil is not allowed on aip diet.
Jackie says
OMG this is soooo good. This I can eat in the morning. I need bread. The only thing, I don’t think it’s fermented. Does it taste sour a bit? It should shouldn’t it? Even my dog likes it ?
Megan says
Hi Jackie, I’m so happy you’re enjoying the bread! As long as you’re using a starter that’s definitely probiotic, and you’re leaving the batter in a warm place, the bread dough is fermented. But if you doubt either of those, you can certainly re-assess to make sure. Yes, the bread’s a bit sour, but not overly so. Cute and fun about your dog!! 🙂 Thanks for commenting and for your question.
Nicole says
Hi there!
I’m interested in trying this, although I can’t use the same brands you have, so we’ll see…While this is a food bloggers nightmare question (and not AIP), could I use egg in place of gelatine (1-2 eggs?)?
Thanks 🙂
Niki
Megan says
Hahaha, love the nightmare part. The real issue is that I don’t test all my AIP, egg-free recipes with eggs, so I actually don’t know, but I do know that oftentimes adding in egg in place of gelatin does not turn out the same product. The texture usually changes and is less successful, so I don’t recommend it. However, you can certainly try it! Let me know if it works. 🙂 Thanks for the question!
Claire says
Just about to try- did anyone find out if you can use bananas to replace plaintain? We also can’t get plantains here 🙁
Megan says
Hi Claire, while you can try greenish bananas, I don’t think they’ll work as well. AIP Bread is very finicky because it needs the right amount of starch and leavening to be aerated, light, spongey and to rise properly. Any substitution will compromise this. I’m sorry!
Molly says
Super excited to try this! My first attempt is in the oven now. I could not find fresh plantains, but I used slight green bananas and sauerkraut juice. But my insta pot does not have the yogurt setting. Mine has about 8 settings, including the “porridge” setting. Would that work? I let mine sit in the closed oven overnight, but of course I got browning from the smashed bananas. If my oven wasn’t a warm enough environment, would it make this unsafe to eat?
Megan says
Hi Molly, the bread should be fine because there are no eggs in it. I’m guessing you didn’t get the right rise or texture with the green bananas, though? The porridge setting is an actual cooking time, so that won’t work; whereas the yogurt setting is a holding temp for making yogurt. The easiest, least expensive option is to use a warming mat, like those used for seedlings and set the covered dough on it overnight. Or in summer, a warm kitchen is warm enough. Thanks for sharing what you did, and I hope you got a decent outcome with the green bananas. Do you have an Asian or Hispanic grocery store for future? They would have them, although not organic likely.
Cathy says
I made your bread all looked great until it was out of the oven for 5 minutes, it flatten out. What did I do wrong. I checked it with a toothpick and there no sticky bits on it. I baked it for 1 hour and 5 minutes.
If you have any tips, I would appreciate it. Thank you Cathy
Megan says
Hi Cathy, Thanks for sharing and for your question. I would call this recipe “difficult” because everything has to be just right. I’ve had many readers just love it, but others struggle to get it right. It may be the exact ripeness of plantain is the main key. Were yours just as designated by the recipe?
Cathy says
My plantains were staring to be yellow, so that may have been the problem. I am not the best of bakers, so I will try again with green plantains. Thank you
Megan says
Hi Cathy, I wish plantains weren’t so finicky, but I do think that’s the trick, just the perfect ripeness. To clarify, you won’t use fully green plantains but rather: light green plantains (or light green/part yellow). I hope that makes all the difference! 🙂
Melissa says
Mine came out of the oven this morning and looked fantastic. It had a slight rise, and I had the right size pan for it. When I was transferring it to the cooling rack, I accidently turned it upside down. That is when I noticed that the bottom was a little soggy, as another commenter had mentioned. My husband, who bakes bread regularly, was there, so we discussed it. My oven was still on, because I was preparing other dishes, so we decided to stick it back in the oven upside down on the cooling rack for 10 minutes. That worked perfectly, for fixing that little flaw in my bread, without over cooking the entire loaf. I love being able to have a sandwich (chicken, Bacon, Avocado). Thank you for the recipe.
Megan says
Hi Melissa, I love what you guys figured out! It’s such great and fun timing because I’ve been experimenting with flipping my loaf over too! I’ve kept mine in the pan, so it’s fun to hear what you guys did on the cooling rack. I’m so glad you’re enjoying the recipe and bread!! 🙂 Thanks for sharing!! 🙂
Rebekah says
My bread didn’t rise 🙁 this is typical of me cooking with these types of recipes so I feel it is me…. My bread is maybe 3 inches tall 🙁
It is very good however!
Megan says
I’m sorry, Rebekah! I wish I could be with you in your home kitchen and help as we make it together! 🙂 You are a trooper. I am glad you can still enjoy the loaf!
Arlene Torres says
Hi, can I used ester kefir instead of the fermented liquid sugested?
Thanks in advanced
Megan says
Hi Arlene, did you mean to write “ester”? I’m not sure what that is. But you can likely use kefir, yes. I haven’t tried it to be sure, but it should be fine. You’re welcome. 🙂
Marina Culligan says
Amazing bread recipe! So delicious & most importantly healthy! I’m very glad I found & made this AIP bread right away. We have been baking it for months now. It’s SO good! Thank you very much, Megan!
5***** bread recipe – detailed & easy to follow. ❤️
Megan says
Thank you so much, Marina. I’m so happy you love the bread, make it regularly and so appreciate you sharing your feedback!! 🙂
Stephanie says
Interesting ingredients, I haven’t heard of some before. I am putting this in the try later list for sure. I am always looking for new gf options.
Megan says
Great, Stephanie! 🙂
Stephanie says
I am totally digging this recipe. We are gf and just looking for a homemade recipe that we like.
Megan says
Great, Stephanie! I hope you guys enjoy it! 🙂
Jen says
Looks so good! Any chance the oil could be subbed out for applesauce? (My diet is oil-free)
Megan says
Hi Jen, thank you! 🙂 Not likely, I’m sorry to say. With egg-free and AIP baking, recipes take a long time to develop and rarely allow substitutions. I believe applesauce in this recipe will weigh it down and make the batter heavy, so it won’t rise well and will be too wet.
Marcie says
Hi Megan!
I just stumbled across your recipe and I’m so excited to try it! I’ve been AIP since this summer and I miss bread so much. Unfortunately, my stomach doesn’t seem to tolerate bananas (so I’m assuming plantains are out too.) Do you think this recipe would work with white sweet potatoes? I’m dying for a good sandwich!
Megan says
Hi Marcie, unfortunately I do not. Plantains are really unique in their baking attributes, and this recipe is very exact (it took me a long time to figure out and make it work). I’m so sorry; I know how it is! I know it’s not the same, but I do recommend Tiger Nut Flour Tortillas for a good wrap sandwich. We’ve enjoyed these so much filled with turkey, avocado etc before I figured out the bread loaf. Here’s that recipe if you want to try it: https://eatbeautiful.net/tigernut-flour-tortillas-paleo-aip/ 🙂
Veronica says
Hi Megan, thank you for the recipe. Do you know if this bread will hold up well to making croutons for thanksgiving stuffing?
Megan says
Hi Veronica, good question. It does hold up well in general, is very sliceable and doesn’t fall apart at all, so probably. I do have an AIP Stuffing recipe that I make, and for it I use my homemade AIP Biscuits, so I’m not sure if that’s helpful to consider as well. If you use this bread, though, I’d love to hear how it goes. (Here’s the stuffing recipe: https://eatbeautiful.net/aip-paleo-stuffing-holiday-side-dish/ and here are the biscuits [if you can have cassava flour]: https://eatbeautiful.net/aip-biscuits-egg-nut-dairy-free/)
Laura says
Hi Megan!
Yummy even though a bit tricky!
I used “Bubbies” sauerkraut juice and let my dough ferment for 13 hours (started it too early in the evening) over the instant pot… mine totally bubbled over the sides and took 1:35 to bake, but it tastes great and slices really well!
Next time I’ll try a larger loaf pan and just let it ferment for 8 hours.
Thanks so much for this recipe!
Megan says
Yay and great, Laura! Thanks so much for sharing your details; those are really helpful for other readers. I’m so happy you’re enjoying the loaf and have a best “game plan” for next time!
Krista R says
If I start the ferment in the morning instead of ‘overnight’ how long should it ferment?
Also, can I put the batter in the oven on a ‘proof’ setting?
Megan says
Hi Krista, 10 to 12 hours. Yes, proof setting would be great.
Laura says
Megan!
This time I used a standard glass bread pan and fermented for 8 hours. My plantains were very green. The toothpick came out clean at 1 hour…perfect!
Thanks so much!!!
Laura from 11.3.21
Megan says
Yay! SO glad to hear this and that now you’ve got the recipe totally figured out and are happy with it. I’m sure your details will be helpful for others, too. Thanks for sharing!! 🙂
Linda Hartschuh says
Is it possible to use water and probiotic capsule for the ferment. I have very strong reaction to sauerkraut and have never liked tea, Soni hate to purchase either of those for the small amount needed for this recipe.
Thank you!
Megan says
Hi Linda, yes, this will work as long as you know you have a probiotic that’s alive and that can be used to ferment. 🙂
Susan says
I have searched the comments and cannot see this question. My son is vegan, can I use agar agar instead of gelatin?
Megan says
Hi Susan, you probably can, but I haven’t tried it, so I can’t give you a recipe variation. This recipe was tricky to create, so you’d be gambling a bit to try and get it right on the first go. If you’re good at that kind of thing, let us know how you managed, if you have success! Thank you and best.
Christen says
Just made this. Wow!!! This is going to go in my regular rotation. The coconut yogurt I bought ended up having less watery “whey” than normal so I used an equivalent amount of somewhat water-y yogurt. Turned out great! Thank you! This is the first AIP bread recipe I’ve tried that is something I would eat if I wasn’t doing AIP.
Megan says
Yay and great, Kristen, thanks so much for sharing, and so happy you have a new AIP bread recipe to enjoy! 🙂
Juels says
Megan, thank you so VERY, VERY, VERY much for all your great recipes! You have graciously shared your story and a recap of mine is… in Asia for several years, had a great amount of stress 10 years ago, was diagnosed with Hashis 5 years ago, and am doing much better since. My husband is GF and I have made breads for him with Almond flour, but I can not take nuts. My teenagers have their own breads, my 90-year-old mom who lives with us can do nuts, but I am the very odd one out! Last night I mixed up the partial batter and let it sit on my Instant Pot over night, as you suggested. This morning I added in the remaining ingredients and since the loaf pan I used was traditional size, I placed one of my small pirex glass food storage containers up vertically with the open end facing out, to help the loaf be higher. It worked great and the bread was such a treat with a bit of zucchini cheese melted on top in the toaster oven! The small bit of dough that seeped around the glass at the bottom of the pan while baking was a wonderful test bit, as a muffin of sorts. 🙂
Megan says
Hi Juels, thanks for all those details! I’ve done the same thing with a little container making my loaf pan smaller; glad that worked for you for a taller loaf. SO happy you love the bread and that it works well for you!! Love and best! 🙂
Joan says
Thank you for new tasty bread recipe. So many people commenting showing large numbers on AIP/paleo diets. Helpfull to hear comments plus shows I am not alone. It sure feels like it most days. My bread spilled out into oven, so I will use larger loaf pan next time. It sat in covered bowl perhaps more hours since it was started in afternoon then baked next morning. One plantain turned more yellow so maybe that is why it seemed under baked. Sure was crusty on top so did not use knife insert test for doneness. Plus I read once that Anthony’s flour bakes breads that is not gummy. Mine ran out and I substituted different brand. Again thank you. Will be baking this one again!
Megan says
Hi Joan, thanks for sharing your results. The ripe plantain, yes, likely caused a change in the outcome. The greener plantain works very well in egg-free baking. I’m glad you had a decent outcome and plan to make the recipe again.
Janessa says
This paleo AIP bread looks delicious! I love sandwiches so I will definitely be giving this a try. Thank you for such an informative post.
Megan says
You’re welcome, Janessa. Hope you love it!
Minna says
Quick question. Does the tapioca flour mean cassava flour or tapioca starch? Or neither? I am a bit confused about this (though the AIP diet itself this not new to me) and I just thought I had figured it out but maybe not. So thank you for the clarification!
Megan says
Hi Minna, tapioca flour is the same thing as tapioca starch. They are both AIP-approved/legal. And you’re not the first person to wonder about that, so good question! (Cassava flour is flour made from the whole root. Tapioca is just the starch from the root.)
Minna says
Thank you! This was what I suspected but wanted to be sure! I first used AIP in 2018 to heal my son’s IBD (not yet in full force but a load of issues!). Now I’m hoping to fix my own Graves’ disease. The recipes have surely evolved a lot in four years, like this bread! I’m so happy!
Megan says
Great, Minna, I love this recipe and hope you do, too! 🙂 Best wishes with your health goals.
Magdalena says
Can I use water where I keep the kefir grains?
Megan says
Hi Magdalena, do you mean, can you use water kefir? If so, yes, you can.
Angela says
i NEED to try this out!
Megan says
Yay, hope you love the bread! 🙂
Lynn Mann says
I want to make your sourdough bread but I cannot use fermented foods plus yeast because of MCAS. Is there something else I can use? or do you have a recipe for a bread without almond and coconut cassava flours? I want to be able to eat toast for breakfast. No sweet potatoes, I am very limited with what I can eat.
Megan says
Hi Lynn, happily, yes, I do have a bread that should work for you! This recipe has a coconut-free version you can follow: https://eatbeautiful.net/best-aip-bread-recipe-egg-free-paleo-90-second/ Just look for the variation without coconut ingredients in the recipe.
Shannon says
Hi there
Is it possible to make this with green plantain flour? I cannot find plantains where I live, but have had great success in ordering all AIP / Paleo flours off of Amazon. Thank you! for your help.
Shannon
Megan says
Hi Shannon, I haven’t tried it, and I think it would require other changes as well, like adding more moisture, so I think you’re better off using my other main AIP bread recipe, which actually uses green banana flour. Here it is: https://eatbeautiful.net/best-aip-bread-recipe-egg-free-paleo-90-second/
Lisa says
I absolutely liove this bread!!! It’s brilliant! Thank you soooo much!!!
Megan says
Aw, so sweet to hear. Thanks so much for sharing, and I’m so glad! 🙂 🙂
Patty says
I made this bread today. Upon taking it out of the oven, the center fell and the bread is only about 1.5″ tall. What happened? It’s still cooling, so haven’t tasted it yet. I’m disappointed with my results ????
Megan says
Hi Patty, I don’t know; so sorry that happened to you. I’d just go back and read the ingredients really closely and the recipe itself, and see what change or changes you might have made accidentally in your process or ingredients.
Lina says
Hi Megan,
Do I need to disolve the gelatin before adding it to the mixture?
Thanks
Megan says
Hi Lina, no, it gets added dry with the dry ingredients. 🙂
Lina says
Thank you, Megan
Megan says
My pleasure.
Lina says
Dear Megan,
In your Paleo & AIP Sourdough Sandwich Bread recipe can plantains be substituted with the green banana flour?
Thank You
Lina
Megan says
Hi Lina, I’m sorry; I don’t think so. If nothing else, I’d have to try a lot of experimenting because the flour is dehydrated and lacks the bulk of real plantain/banana with the water in it. I assume you’ve already seen this recipe: https://eatbeautiful.net/best-aip-bread-recipe-egg-free-paleo-90-second/ which uses green banana flour. You could certainly sour it, if that appeals.
Lina says
Hi Megan,
In your Paleo & AIP Sourdough Sandwich Bread recipe can plantains be substituted with the bananas?
Thank you.
Lina
Megan says
Hi Lina, no, I’m sorry. It’s possible that some level of green banana could work, but it would take some experimentation, and I’m not sure it would be successful.
Patricia says
Hi, hi, I was wondering what we could use instead of plantation or bananas I can’t have that family of food. Do you have any suggestions?
Megan says
Hi Patricia, I’m sorry; this recipe is so unique and egg-free that substitutions won’t work.
Kassandra Ekman says
Hello Megan. Could you give this AIP paelo sourdough sadwitch breads mesurerements in grams to me? I dont have cups mesurements since i live in Europe, Finland. Are you using US or UK cups? I believe i fail to bake the recepie always do to my mesurements being wrong since i have to look up the grams on the internet (and Every data is different mesurements, so i dont know if its correct). And what is the consistency of the final dough? Is it more runny or thick batter?
And my baking soda is different brand with higher sodium than yours. Almost halfe as high. Will this affect the outcome?
Megan says
Hi Kassandra, I will try and find the time in the next couple of weeks. We are leaving this next whole week, and in general we recently adopted, so extra work is hard to find time for, but I understand your dilemma and am adding this info to my newer recipes. Thank you for your understanding. 🙂
Kassandra Ekman says
Hello again Megan. Thank you for taking the time to answer my questions and help me. I am getting into more difficult recepies but as also, i continue to learn new things and fun ways to experiment. I have a very sensitive gut and find that my gut benefits the most of long owernight soaking and fermenting. I am also doing and elimination diet at the moment and I have to experiment with different ratios and ingredients to find what best suits me but owerall this recepie seems to suit my gut. ☺️ I will continue baking and trying.
Have a great week!
Megan says
Thank you, Kassandra, you, too! 🙂
Roz says
Hi Megan, could you tell me for how long can we keep the purée? Is it safe to use a 2 day old purée?
Thank you
Megan says
Yes, Roz, that would be fine if it’s been refrigerated.
Josée says
Hello, I was happy to try this recipe and we tasted this morning and it tasted very salty and not very good. Any idea what happened? I am really hoping to find an easy to digest and easy to make bread that my family will like 🙂
Megan says
Hi Josée, it’s always hard to know what one or two things a cook does that changes a recipe. I will say that this recipe is more difficult than some recipes, so I’d look for a simple batter bread recipe. Here’s another one that you might like to try: https://eatbeautiful.net/best-aip-bread-recipe-egg-free-paleo-90-second/ Keep in mind that no AIP bread that can be used for sandwiches is going to taste like non-AIP bread. Best wishes!
Marina Culligan says
Hi Megan, thank you so much for this amazing bread recipe. My hubby has been struggling with health issues (rare form of palindromic rheumatism and RA) and we have tried several AIP diets for him. He is mainly on vegan AIP diet very strict. This bread recipe is great! I baked this bread for him lots of times in the last almost 2 years! It’s very different from regular bread of any kind but so delicious! And most importantly healthy for him without any inflammatory products! Usually I bake 2-3 loafs at once and we freeze one. The bread is going so fast because it’s simply SO good! We love it and it’s our favorite recipe! What would we do without dedicated bloggers like you are and great AIP recipes online! THANK YOU!
Megan says
Hi Marina, this is so sweet to hear. Thank you so much for sharing, and for your wonderful photos!! Thank you for sharing about your husband, too. I am going to pray for him now. With love, Megan
Maria says
Hi, I’m really excited to try making this bread. However, I don’t have any probiotic sauerkraut. You said that you would give options later in the post instead of sauerkraut but I can’t find any information on this. Could you please advise?
Kind regards
Megan says
Hi Maria, great. Another option is whey. You would need to buy a yogurt you can eat, and strain it overnight through cheesecloth, over a bowl. The resulting whey works well. Either way, it sounds like you’ll need to buy one of those.
Megan says
Hi Megan – I am in desperate need of assistance. I am looking for a bread recipe that is gluten free, corn free, oat free, egg white free, and nut free.
Essentially a rice or potato bread.
(Allergies to corn, rye, buckwheat, wheat, oats, nuts, beans (with exception of peanuts the only bean and nut I can eat), and egg white)
If you are able to point me in a direction I would greatly appreciate it.
Thank you in advance,
Megan
Megan says
Hi Megan, happy to help! It sounds like cassava flatbread would be the best bread for you: https://eatbeautiful.net/paleo-aip-flatbread-recipe-gluten-free-cassava-wraps/ (Butter/ghee could also work in these, if you prefer, and probably olive oil.) While this isn’t a loaf bread, cassava is in the potato family, and this could work for sandwiches and more. I hope this helps!
Maria Hunter says
I put the bowl covered with a towel in my oven because I didn’t know where else to put it overnight. Do you think it is a warm enough place? Also the bread came out wet even though delicious. I’m going to slice it and re-bake the slices, thank you
Megan says
Hi Marie, no, I don’t think that’s warm enough, unless it’s summer and about 80 degrees F in there, or warmer. That may be the cause of your wet bread. I’m glad you’re enjoying the flavor, but hope you have full success next time!