This rustic vegan, paleo and AIP sourdough bread is made with a blend of grain-free flours and white sweet potato mash.It’s gluten-free, nut-free, and so good!
AIP friends, do you remember the last time you bit into a delicious piece of fresh sourdough bread? Not AIP Irish soda bread or flatbread (both delicious in their own right), but the real deal? I’m talking warm, soft bread with a great depth of flavour and a good crust.
Well, I’ve got you covered with this AIP Sourdough Bread recipe. It’s totally AIP-approved: grain-free, nut-free, vegan, gluten-free, egg-free and 100% delicious.
Aip Bread Stuffing
After scouring the internet for recipes, tips and tricks on AIP-sourdough bread, I had very little luck. While there are tons of gluten-free sourdough recipes, most have nuts and/or eggs, making this a problem for those of us following AIP lifestyles.
There’s something so satisfying about creating wild yeast out of just two ingredients, feeding it everyday, and watching it bubble and bloom. Getting the AIP starter going does take time and is likely the most challenging part of the process, but it’s worth it.
With a little love, and a week’s worth of your time, your starter will be the gift that keeps on giving. If you’re anything like me, you might even enjoy the process of keeping this baby alive!
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It won’t be like bread made with gluten, but it is super moist and soft and holds together well. It is also slightly sweet because of the white sweet potato mash as well as the tigernut flour.
Check out my complete AIP Sourdough Baking Guide and Grain Free Academy – my self-paced grain-free baking school that takes the stress out of allergen-friendly baking.
In this recipe I recommend making your mash using either white sweet potato orJapanese Murasaki sweet potatoes. These similarly have a reddish-purple skin with a white interior. The texture of these sweet potatoes is drier and starchier than others.
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Orange-fleshed sweet potatoes can get too soggy/watery (especially when boiled), and you don’t want that in your bread. That said, if you only have access to orange sweet potatoes, I would recommend baking them first rather than boiling them before mashing.
The sweet potato mash adds some moisture and binding in this recipe, so a flour substitute is unlikely to work in the same way.
I recommend a dutch oven for this recipe and have suggested this one here. This doesn’t have an enamel bottom and so can be preheated at a high temperature.
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In lieu of a dutch oven, I would suggest using a cast iron pan or pizza stone. To create steam, you can fill a small oven-safe baking dish with ice or with water (~1 cup). Place it in the oven on a rack directly under your cast iron pan/ pizza stone 5-10 minutes before you place your bread in the oven.
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* You might notice that your dough has cracked/split open a bit during the proofing process due to the moisture and lack of gluten that forms that smooth elastic surface on dough and keeps the bubbles inside. If this happens, simply wet your hands again and gently smooth the dough in an attempt to reduce further cracking while baking. Scoring your bread also helps direct the flow of air and expansion and so helps prevent further cracks.
Rosemary Cassava Bread (paleo, Gluten Free)
*** I like to place a baking sheet on the rack below my dutch oven once I place the bread in. This prevents the bottom of the bread from absorbing too much heat and browning too fast. Just before baking, I add a few cubes of ice to the baking sheet to create more steam that helps the bread rise.I have yet to find a good AIP store that bought bread brands, so I figured I would make my own! These AIP Bread Rolls are seriously to die for. They are nice and soft, flakey and just so delicious. They only require 20 minutes of hands on time which makes them super easy to make too!
These rolls can be eaten alone or go great with any meal! You could make a batch on the weekend to have them for your week ahead.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Cassava Sourdough (paleo, Aip, Keto Cycling)
First, preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Then, sift the coconut flour, tapioca starch, and baking soda together until well combined. Next, stir in the garlic, herbs, and green onions. Now add in the olive oil and stir well. Next, make the gelatin “egg” by mixing water and gelatin in a bowl. Add it in the big bowl with the other ingredients and mix.
Yes! Let the rolls cool down after baking. I suggest storing them with wax paper between them so it is easier to pull out the desired amount to reheat.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 5 to 6 servings.
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Serving: 1 roll | Calories: 407 kcal | Carbohydrates: 14 g | Protein: 2 g | Fat: 39 g | Saturated Fat: 20 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Cholesterol: 77 mg | Sodium: 224 mg | Potassium: 33 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 26 IU | Vitamin C: 1 mg | Calcium: 9 mg | Iron: 1 mgI 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.
This Best Easy AIP Bread Recipe is a wonderful, quick-to-make bread recipe to use for sandwiches, toast or a side dish! You’ll love the mini loaves and having an easy grain-free, egg-free bread recipe!
Food sensitivities-wise, Easy AIP Bread is cassava-free, can be made coconut-free and is always nut and seed-free. Also no arrowroot, tapioca or sweet potato.
Rosemary And Thyme Focaccia From The Autoimmune Protocol Made Simple
I wanted to create a recipe for you that’s free of a lot of the most commonly used AIP ingredients, for those of you who have food sensitivities.
I personally love some of the flours I avoid in this recipe, but the point is: have a variety of recipes with different ingredients so ALL of you have a bread you can eat.
So, Best Easy AIP Bread Recipe is cassava-free, can be coconut-free; also: no arrowroot, tapioca or sweet potato. Plus, no veggies or fruits that need to be purchased at a certain ripeness and/or mashed or puréed.
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Firstly, I’d like to say that this dough is a dream to work with: the batter mixes together nicely, and then when you go to transfer, scoop it all together. You’ll find you have a nice soft dough that isn’t sticky.
It is very easy to shape however you’d like. So it’s versatile for making various shaped loaves and rolls. Lastly, it releases from your baking dish beautifully after cooking.
Storage: Leave baked bread out on the counter in a sealed container, or refrigerate if you plan to toast it — both for a total of 2 to 3 days.
Pumpkin Spice Banana Bread (aip, Paleo)
To freeze: Seal in airtight container for up to 3 months. If you wish, slice first, so it’s easy to just break apart a piece or two to defrost for single servings.
This Best Easy AIP Bread Recipe is a wonderful, quick-to-make bread loaf to use for sandwiches, toast or a side dish! You'll love the small loaves and having an easy grain-free, egg-free bread recipe!
Food sensitivities-wise, this recipe is cassava-free, can be made coconut-free and is always nut and seed-free. Also no arrowroot, tapioca or sweet potato.
Ingredient Aip Paleo Flatbread Recipe (vegan, Coconut Free)
Please ignore ALL that butter in the photo on the right ? (not AIP). That's my husband's bread at work! đŸ™‚ Great to have fresh warm bread at work, btw! I thought it would be fun for you to see a real life photo of the bread after being microwaved.
Calories: 208 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Sodium: 142 mg | Potassium: 177 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 9 mg | Iron: 5 mg
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