This recipe has been a long time in the making. Not because I actually tried and tried to make an AIP bread, but because I was afraid to try. I tell my friends that my recipe testing adventures have a 50% fail rate. So I’m used to going back to the drawing board (and back to the grocery store for more ingredients).
I’ve failed more times than I can count in a lot of different avenues as a blogger, but it still took be this long to try to make an AIP bread. I’m done being afraid, people! On Monday I had a day off, tigernut flour in the pantry, plantains in the produce basket, and an idea for AIP bread. My fears were no match.
This AIP bread crusty loaf was the result. I was shocked at how well it turned out. My mother said that the inside didn’t really look cooked, but one bite into the soft crumb of this bread will convince you otherwise. The inside of this loaf is dense and soft, but it is definitely cooked through. The outside is very crusty, so it makes a really nice contrast.
I will definitely be making this bread regularly in our house. We are not AIP, but my dad is allergic to eggs, and crusty baguette to mop up the juices from a stew sounds like just the thing. I think Breanna from the blog He Won’t Know It’s Paleo has a nice AIP “butter” recipe that would be absolutely delicious on the thick slice of this bread.
The slices are also really nice toasted in the oven for a couple minutes. You could drizzle them with some nice olive oil and top with some garlic for an AIP garlic bread! Oh the possibilities.
Rejoice; bread is back!!
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A note about substitutions: In the words of the concerned bartender from Back to the Future 3, I ain’t your papa, I just don’t want to see you doin’ the wrong thing. In other words, I’m not going to command you not to substitute things in this recipe, but just be aware that AIP baked goods are FINICKY. I really don’t recommend making changes to this recipe. Use Otto’s Cassava flour and Organic Gemini tigernut flour. Don’t use ripe plantains and no, you cannot substitute bananas.
Shared at AIP Recipe Roundtable, Allergy-Free Wednesday, Fat Tuesday
Check out the video I made for this recipe:
- green plantains (or very slightly yellow) – 2, peeled and sliced
- coconut oil – 1/3 cup, melted (or other oil if you can’t have coconut)
- unflavored gelatin – 1 tablespoon
- tigernut flour – 1/2 cup
- cassava flour – 1/4 cup
- salt – 1/3 teaspoon
- baking soda – 1/2 teaspoon
- apple cider vinegar – 1/2 teaspoon
- Preheat oven to 350 degrees Fahrenheit and grease a baking sheet with some coconut oil.
- In a high-speed blender or food processor, combine the plantains, coconut oil, and gelatin. Process until very smooth. SMOOTH is the magic word here; make it look like smooth batter!! Scrape into a mixing bowl.
- Stir in the flours and salt.
- Stir in the baking soda and apple cider vinegar. Let sit a minute to firm up.
- Form into a baguette shape on the baking sheet. Make a few decorative slashes on the top with a bread knife.
- Bake for 45-50 minutes.
- Let cool most of the way to firm up before slicing. Enjoy!
Where to find:
Would it be possible to substitute sweet potato or something else for the plantains? There is a banana allergy in the family so we don’t do plantains either. This looks so good and I can’t wait to make it!
I’m not sure; you could try sweet potato but I don’t know if it would work as well.
Just made this, yum! Problem is, I have eaten way too much of it by myself.
Heather, You’re a genius. I made no substitutions and that came out amazing. I haven’t had real bread in years, and I haven’t had gluten free bread in a year. This is better than any generic gluten free bread–I’d eat this if I wasn’t gluten free. I am extremely grateful for your creativity–it’s definitely a blessing for those of us who would be in immediate pain for deviating from AIP, but miss real food.
I just made this, and I think I’m in love. It has an actual chewy crust! My daughter, who generally eats grain in limited quantity but stays gf, loves it. Now I have bread I can feed her that won’t upset her stomach.
Hi, I have been looking for plantains at my local stores but cannot find them. I do have plantain (banana) flour, though. How could I substitute the plantain flour for the plantain? Would it work if I added enough water to reconstitute it. How much should I use?
It’s best to use fresh plantains; have you tried your local health food store?
Thank you very much for the recipe Heather! Can I replace tiger flour for something else?
Unfortunately I wouldn’t; but you can get tigernut flour online 🙂
Incredibly delicious! I made this over the long weekend while craving bread. This helped so much. It does crumble a lot, but it is so worth it. I spend a little coconut manna on mine! Even hubby enjoyed it a lot!!
This was my first attempt at AIP baking ANYTHING! I really liked this bread. At first, it was a little crumbly, but then I added a touch more coconut oil and it worked great! I substituted coconut flour for tigernut flour since I didn’t have any. It turned out beautifully. Even my husband, who isn’t AIP, loved it. I will definitely be making this again.
I’m so glad that you and your husband liked it!! And thank you for mentioning the coconut flour; it’s good to know the tigernut flour is substitutable!
Yum Yum Yum! We made this bread last night for a potluck, and it was big hit! We made it again this morning and enjoyed with a rooibos coconut milk latte.
So good, thanks!!
This is delicious! Thank you for creating this!
Hi, I have question about gelatin egg. Should I mix it with plantains and coconut oil as a powder or should I prepare mixture with gelatin and water before?
Just add right to the plantains and coconut oil as a powder.
This bread is genious! Thanks so much for sharing it!
My daugther and i have recently changed into an autoimmune disorder diet and we both needed something to chew on.
I didn’t have the two flour types so gave it a go with green banana flour as sub for the tigernut flour and coconut flour with 1 tbsp of flax meal for the cassava flour and it totally came out fine and delicious! It’s easy to make and will definitely be a stable in our house! All the family liked it – even our picky kids ages 9 and 10! Thank you!
Sooo I finally got around to experimenting with this recipe to get closer to my goal of creating an AIP toast bread.
And I’m happy to report that I think I’ve pretty much nailed it
How?
I slightly adapted the original recipe by making a gelatin egg first before adding it to the plantain&economist oil mixture, plus I added cream of tartar to the baking soda (1 part baking soda and 2 parts cream of tartar).
Then I doubled the recipe and filled it into a rectangular cake mold and baked it at 335 for about 75 mins.
I could have baked it a bit longer, but considering I then later cut it up and will be toasting it anyways, it’s ok this way. It’s nice and soft on the inside but still holds together well 🙂
This is gonna go in the freezer today, then we can just take a slice or as many as we need and toast them and they’re ready
I took some pics but sadly can’t add them here. But it looks great 🙂
I just made this and eating it right now. OH. MY. GOODNESS. SO. DELICIOUS. I followed your advise, Sabrina, and made the gelatin egg first and added cream of tartar. I did however, make this with almost ripe plaintains (they were green and yellow but mostly yellow,) and it turned out a bit sweeter similar to banana bread. But it’s ok because I love banana bread. I’m going to make this again this weekend with green plantains.
I’ve tried them with green and more yellow, and love them both ways. The yellow makes me feel like I’m having a bit of a treat! 🙂
I agree – mine tasted kind of like banana bread too. It’s hard to find green plantains!
Is there anything that can be used in place of gelatin? Love this recipe and want to try…except I’m a vegetarian. 😉 Thanks so much.
I think someone did omit the gelatin and add a bit more cassava flour to thicken it; with good results 🙂
Just want to let people know this works with almond flour subbed for the tigernut flour. I also used 75% bacon fat instead of coconut oil just for fun, but don’t know what difference it made. It’s good with olive oil and raw honey! Thanks for experimenting for us. Also just fun to say I made bread out of plantains and gelatin…
Oh you totally made my day! Been doing AIP for a month and miss crusty, hearty bread and this did the trick. Followed directions to the letter and it turned out fantastic although the loaf was quite small and not sure why, but still was great. Thank you, thank you, thank you!!!
Quick head’s up – some of the measurements aren’t showing in the recipe. I can only see a square for the salt fraction and coconut oil fraction. I’m using Chrome as my browser.
Argh ok I’ll look at it; I think that’s a glitch in the EasyRecipe plugin. Thanks for the heads up 🙂
This bread works!!!!! I can cut it…put fruit spread on it, “butter” on it!!! About 30 years ago, I was diagnosed with a ton of allergies and I have blood sugar issues..this bread works! It is bread! So excited!! I had to sub a few things and it still worked:) tapioca starch instead of cassava flour, lemon juice instead of vineger, and Phyllis husk instead of gelatin. It is good!! Thank you so very much!!!
So glad you enjoyed it!
This is an amazing bread and I can’t thank you enough for sharing it!!! Being allergic to so many foods, I have not tasted nor baked bread in three years. I just baked this today after getting cassava flour and it’s fantastic on so many levels! Your recipe and entire site are super exciting to me and I have saved many recipes to try in the coming weeks. It’s as though a new world of food possibilities has opened up for me. Truly exciting. I commend your creativity and graciousness in taking the time to share!
A new huge fan, Amanda
Hi Amanda, I am so glad you liked the bread recipe and that I can help you eat the foods you love despite allergies! Thank you for the kind words and I hope you enjoy my other recipes too! 🙂 😉
I am sure I will, and thank s for writing back so quickly. That’s very nice of you and I hope you’re feeling great with all that you’ve created to live by as well
I know someone asked weight measurement on the plantains, do you know rough volume? I live where grocery pickings are slim so when I am able to buy the ‘exotic’ perishables i do so in bulk. So in my freezer i have jars of frozen green plantains in one cup categories….any guess on how many cups? Thanks.
Answered my own question….about one and a half cups is my guess from other recipes I’ve made.
Thank you for this recipe; it is SO tasty. We sliced and refrigerated the leftovers (in an airtight glass container) and it kept well in the frig for a week; toasted to warm the slices up.
As delish as this is as bread, it’s AWESOME as a pizza crust/flat-bread. Though so far, we only used it with EEVO in place of a sauce, and various AIP toppinngs. The crust held up well after re-baking for the toppings, (It did get crispier, to next time I’ll only bake it for 5 minutes before topping abd re-baking.) I refrigerated leftovers overnight, the crust didn’t remain crispy, however, it was not soggy but flexible; the crust held completely together, no breakdown, and was still tasty. So pleased with!
The first paleo loaf I`ve made & liked – a firm favourite in the family too. I doubled the quantity shown to keep the hungry ones happy& it worked a treat. I reccomended both site & recipe on my paleo FB page Rockin` In the Kitchen, Paleo lifestyle recipes & music.Thanks a big bunch!!
Thanks for your comment and so glad you liked it!!!
Can you provide instructions for making this bread in a bread making machine??
This recipe is more of a quick bread type thing and really would not work in the bread machine.
Hi, I recently found your blog looking for mug cake recipes (of course). I’m 11 by the way. Anyway, could I sub arrowroot for the cassava? My mom will definitely buy tiger nut flour because of all the prebiotics, so that’s not an issue, but we have giant bags of rice and tapioca flour from our gluten free days, and I don’t think she’d want a giant bag of cassava. I’m also hoping for some chestnut flour. I saw this recipe and was like YAAAAY a plantain recipe. We are obsessed with plantains. We were in Canada and bought some maple butter. We’ve been looking for bread recipes so that we can eat it on something other than a spoon:) Thanks so much for the great blog. P.S. your boiled egg tutorial is hysterical.
You know, I’ve only made it with cassava, so I am not sure. Someone commented and said they used coconut flour. I think arrowroot would be a reasonable substitution because there is so little of it in the recipe. Let me know if you try it!
Also, the 2 pound bag of cassava flour isn’t really that large; but it’s enough to try a few yummy recipes with.
This bread looks great! I’m planning on making it this weekend. Do the leftovers last or is it best eaten right away? We are going camping and I’m wondering if I could save a few leftover slices to have with dinner 🙂
Hope you enjoy it! It tends to go stale quickly because of the plantains, although you could try only slicing it when you are about to eat it, and I’ve heard that toasting it makes leftovers better. 🙂
I made this bread this past weekend and it was really tasty! I think it was best when fresh but I’ve also enjoyed toasting up a slice to have with breakfast the last couple of days. Thanks for replying and for the great recipe!
Hi Heather. I’m so happy to have this recipe. I made it once and loved it. It’s not regular bread. It’s not even paleo bread, but it still hits the spot for those of us avoiding eggs as well as grains. Mine came out reddish on the inside, which I think is just a plantain quirk. When I next make it, I will make half the recipe, because it’s really best on the first day. But toasting it on the second and third day really helped. Thanks for developing this!
I’m so glad you enjoyed it 🙂
Hi everyone, it’s hard enough to get either tigernut or cassava flour here, in Poland. In addition I’ve noticed I run out of gelatin, so I used coconut flour and agar instead. I’m not sure if that’s because of that flour and agar or proportions but I got bread more dense comparing to the photo. It’s still very good and can be combine with different tastes.
Thank you so much,Heather 🙂
You version sounds so yummy 🙂
Hi from Europe as well. Facing the same problem with tigernut and Cassva. How much did you put of coco and how much of agar? Thanks
Hi Heather,
unable to get tigernut flour here in asia. Any chance can be replace by other flour?
Thank you
It’s really hard for me to say because I don’t want you to tell you to try something that wastes your ingredients, you know? I know banana flour has some of the same kinds of starches that tigernut flour does, so you could try that, but I’ve never cooked with banana flour so I really can’t say if it will work or not.
I tried using only cassava flour, just replace 1/4 tigernut with same amount of cassava. And it worked beautifully!
I’m allergic to coconut. Any chance I could use lard instead?
Yea, I think that would work 🙂
Hi Heather. This recipe is highlighted as a reader favorite at this week’s Paleo AIP Recipe Roundtable. Thanks for linking up!
This looks amazing. I am making it today! I’m wondering if you’ve tried freezing the slices, with any success? Thank you so much for all of the yummy recipes 🙂
Hi Katie, you know, I haven’t tried it because the main ingredient is plantain which tend to go a bit stale when it is in cold storage.
OMG – I bought a plantain today and have everything else…..back to the store for one more plantain!!! DOH…I cannot wait to try this!!!!!
Lol I hope you like it!
Hi there, anything else I can use besides plantains? I really want to try this recipe, but with my candida diet Im not allowed to have any sweets 🙁
Thank you!
I wish I could give you a substitution but AIP recipes are so finicky. Can you have eggs? If you can, try my Low Carb Baguette: http://cookituppaleo.com/paleo-low-carb-bread/
I am so trying this!!! Thank you!
Wow!! AIP bread??? Can’t wait to give this a try!! Is there a weight measurement for the plantains? Thanks so much!
I didn’t weigh them but I used medium-sized plantains. As long as you don’t use ones that are obviously huge or tiny, you should be OK.
Hi Heather!
Thank you so much! It’s delicious!
I made it with 2 large green plantains and it was perfect!
So nice to have bread again!
Laura
I’m so glad you enjoyed it, Laura!
I would guess that it would be about one and a half cups mashed green plantain. I have a recipe that puts an average size plantain at roughly three quarters of a cup mashed. Hope that helps.