Gluten Free AIP Bread, the Baguette I missed
When I began the AIP diet in 2021, the list of restrictions felt overwhelming. Over time, it became easier and I started to enjoy the health benefits. Still, bread was the one food I missed the most. Finding a recipe that could replace the texture and taste of wheat bread is a challenge, especially since I wanted to avoid cassava and, if possible, tapioca flours.
This Gluten Free AIP Bread is as close as it gets. I knew it wouldn’t turn out like the crusty French baguette from the bakery, but I was happy to have something I could slice, toast, and even use for simple sandwiches. It is soft, mild in flavor, and satisfying with AIP-friendly spreads or alongside meals. Made with tigernut, green banana, and sweet potato flour, it gives back a sense of comfort while staying true to AIP. Beyond being gluten free, it is also free of grains, eggs, soy, nuts, and nightshades, making it a safe choice for those living with autoimmune conditions.
Why You’ll Love This Gluten Free AIP Bread
The beauty of this Gluten Free AIP Bread lies in its simplicity. It is free from grains, dairy, eggs, cassava, and tapioca, which makes it gentle for digestion. It is soft enough to enjoy with soups, spreads, or simply warmed with a drizzle of olive oil. If you’ve been searching for a bread option that holds together without crumbling, this recipe will give you that sense of stability. It is not about perfection; it is about creating something reliable you can enjoy during elimination.
Gluten Free AIP Bread Health Benefits
Each flour in this Gluten Free AIP Bread brings unique nutritional support. Tigernut flour offers resistant starch and natural sweetness, which helps with gut health. Green banana flour is rich in prebiotic fiber that supports beneficial bacteria in the gut. Sweet potato flour adds beta carotene, an antioxidant linked with reducing inflammation. Together, these flours make a bread that is not only safe for AIP but also nourishing for anyone looking to reduce immune triggers. Using yeast instead of baking soda adds mild flavor and helps the dough rise without harsh leavening.
Ingredients and Nutrient Highlights
This Gluten Free AIP Bread combines tigernut flour for its subtle nutty sweetness, green banana flour for its earthy stability, and sweet potato flour for natural moisture. Arrowroot starch can be added if you want a lighter crumb. Avocado oil contributes healthy fats that improve texture while keeping the loaf from drying out. A touch of honey feeds the yeast but does not make the bread sweet, and the yeast itself gives a pleasant aroma and soft rise. Warm water helps activate the yeast, while sea salt balances flavors. Each element plays a role in creating bread that feels grounding yet safe for sensitive digestion.
Gluten Free AIP Bread Serving Suggestions
This Gluten Free AIP Bread works best sliced and lightly toasted. It pairs well with soups, stews, or as a side to a simple salad. You can spread it with AIP-friendly dips like hummus made from cauliflower or drizzle it with olive oil and herbs. Another way to enjoy it is as open-faced sandwiches with toppings like avocado or cooked vegetables. Because the texture is soft, warming the slices before serving makes them more satisfying.
Storage Instructions
Store your Gluten Free AIP Bread in an airtight container at room temperature for one day. For longer storage, wrap it tightly and place it in the refrigerator for up to three days. If you want to keep it beyond that, freeze individual slices and reheat them in the toaster or oven as needed. Freezing helps preserve the texture better than refrigeration alone.
Optional Add-Ins or Variations
This Gluten Free AIP Bread is versatile. You can fold in finely chopped fresh herbs like rosemary or thyme for added flavor. Another option is to add grated cooked sweet potato to the dough for more softness. If you prefer a sweeter version, add a spoon of maple syrup instead of honey. Arrowroot starch can be left out if you want the bread denser or used if you want it lighter.
Allergen Notes
This Gluten Free AIP Bread is free from gluten, dairy, soy, nuts, eggs, cassava, and tapioca. It does contain tigernut flour, which comes from a tuber and not a nut, but people with nut allergies should still confirm tolerance. Yeast is included, which is generally well-tolerated on AIP, but anyone with sensitivities should test carefully.
Nutritional Information (per slice, 1/25 of recipe)
Calories: ~50
Carbohydrates: ~9 g
Protein: ~1 g
Fat: ~1 g
Fiber: ~2 g
Values are approximate and depend on the flour brands you use.
If you try this Gluten Free AIP Bread, let me know how it turned out for you. Did you enjoy it toasted, or did you pair it with a comforting soup? Share your thoughts and tag me so I can see your creations.
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Gluten Free AIP Bread
Ingredients
Method
- Mix warm water, honey, and yeast. Let foam for 8–10 minutes.
- Combine all flours, starch, and salt in a large bowl.
- Stir in yeast mixture and avocado oil. Work until dough forms — soft and tacky but not runny. Add a spoon of water if too dry.
- Cover and let rise in a warm place for 45-50 minutes. Dough will puff but not double.
- Place a glass container with water on the lower rack in the oven. Preheat oven to 450°F.
- Divide dough into 2 equal pieces. Shape into baguette logs. Score tops. Let it rise for another 15-20 minutes.
- Bake for 20-25 minutes, until golden brown on the outside.
- Remove the glass container, close the oven door and bake for another 25-30 minutes, until golden brown and hollow
- Cool 20–30 minutes before slicing.
