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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!
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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
- bread pan
- blender or food processor
- 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
- 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.
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
Thank you for this wonderful bread! I’m excited about the overnight sourdough!
You’re welcome, Kelly! I’m excited about this recipe, too! Thanks, and hope you love it!
What would be the weight of the chopped plantains?
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.
So when do you add the tiger nut flour?
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.
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!
*with no mention
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.) 🙂
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!!
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!)
Thank you. Im preparing for aip diet and was looking for something close to bread. This is the first recipe!
Great, Laura, enjoy and best wishes on AIP!
Could I use kombucha starter for the ferment?
Hi Marion, yes! 🙂
Can you also use regular kombucha? If not than what other juices could we use?
I am making kombucha – when can use the liquid? Thanks
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.
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.
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. 🙂
arrowroot flour can sometimes be subbed 1:1 for tapioca flour … not sure about in this recipe though
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…
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.
Does it need the coconut flour? My stomach does not tolerate it!
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.
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!
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!
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!
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?
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?
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!
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 ❤️
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!!
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!
Hi Kathy, yes, you can use kombucha! Enjoy!
Can we use plantain flour (i.e green banana flour) instead of fresh plantains?
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.
Hi Megan, I am so excited for this recipe but plantains do not exist in Australia. Any ideas on substitutes?
Thank you x
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! 🙂
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!
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.
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! 🙂
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! 🙂
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!
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
Can I use water kefir? I make water kefir and it’s the only fermented liquid I have. Thanks.
Hi Maria, yes, you can use water kefir to make the sourdough. 🙂
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!!!
Yay, Fedora, this makes my day. I’m SO glad. Thank you for sharing what you do and your feedback on the recipe!! 🙂
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!
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! 🙂
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!
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. 🙂
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 🙂
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!!
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.
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?
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.
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!
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
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.
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!
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.
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
Hi Kjersten, you’ll use the Yogurt setting. No water in the insert. Then, yes, cover with a towel overnight. Have fun and enjoy! 🙂
How many grams of plantain/banana?
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. 😉
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. 🙂
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!
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!
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!
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.
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 ?
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.
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?)?
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!
Just about to try- did anyone find out if you can use bananas to replace plaintain? We also can’t get plantains here 🙁
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!
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?
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.
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
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?
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
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! 🙂
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.
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!! 🙂
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!
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
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. ❤️
Thank you so much, Marina. I’m so happy you love the bread, make it regularly and so appreciate you sharing your feedback!! 🙂
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.
Great, Stephanie! 🙂
I am totally digging this recipe. We are gf and just looking for a homemade recipe that we like.
Great, Stephanie! I hope you guys enjoy it! 🙂
Looks so good! Any chance the oil could be subbed out for applesauce? (My diet is oil-free)
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.
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!
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/ 🙂
Hi Megan, thank you for the recipe. Do you know if this bread will hold up well to making croutons for thanksgiving stuffing?
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/)
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!
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?
Hi Krista, 10 to 12 hours. Yes, proof setting would be great.
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
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.
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. 🙂
I have searched the comments and cannot see this question. My son is vegan, can I use agar agar instead of gelatin?
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.
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.
Yay and great, Kristen, thanks so much for sharing, and so happy you have a new AIP bread recipe to enjoy! 🙂
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. 🙂
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! 🙂
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!
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.
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.
You’re welcome, Janessa. Hope you love it!
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!
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.)
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!
Great, Minna, I love this recipe and hope you do, too! 🙂 Best wishes with your health goals.
Can I use water where I keep the kefir grains?
Hi Magdalena, do you mean, can you use water kefir? If so, yes, you can.
i NEED to try this out!
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.
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.
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.
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/
I absolutely liove this bread!!! It’s brilliant! Thank you soooo much!!!
Aw, so sweet to hear. Thanks so much for sharing, and I’m so glad! 🙂 🙂