Paleo & AIP Sourdough Sandwich Bread

A big loaf of sliceable Paleo & AIP Sourdough Sandwich Bread! Flexible texture, versatile uses, tender crumb. Enjoy this beautiful recipe and all the ways you can eat bread again.

Course Appetizer, Breakfast, DInner, lunch, Side Dish, Snack

Cuisine American

Keyword aip, bread, paleo, sandwich, sourdough

Prep Time 25

Cook Time 1

Total Time 1 1 25

Servings servings

Calories 214kcal

Author Megan

Cost $4.50

Equipment

bread pan
blender or food processor
mixing bowl

Ingredients

3 light green plantains (or light green/part yellow), about 9 inches long each (average size)
3/4 cup tiger nut flour
3/4 cup filtered water (no chlorine)
1/2 cup avocado oil or olive oil
1/4 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)
1/4 cup coconut flour
1/4 cup tapioca flour
2 Tablespoons gelatin
2 Tablespoons apple cider vinegar
1 teaspoon baking soda , sifted
3/4 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