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Gluten Free AIP Baguette Bread made with tigernut, green banana, and sweet potato flour on rustic board with olive oil and parsley. Free of grain, eggs, soy, sugar, nightshades.
AIP Wellness Journey

Gluten Free AIP Bread

Soft Gluten Free AIP Baguette Bread made with tigernut, green banana, and sweet potato flour. Free of grains, eggs, soy, dairy, and nightshades, perfect for autoimmune wellness.
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Prep Time 15 minutes
Cook Time 45 minutes
Rise Time 3 hours 55 minutes
Total Time 4 hours
Servings: 25 slices
Course: Appetizer, Breakfast, Dinner, Lunch, Main Course, Snack
Cuisine: American, Gluten free
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups tigernut flour 125 g
  • 1 1/4 cups green banana flour 150 g
  • 1 cup sweet potato flour 120 g
  • 1/2 cup arrowroot starch 60 g for lighter crumb
  • 1 tbsp sea salt
  • 1 tbsp honey to feed yeast
  • 1 tbsp + 1 tsp active dry yeast about 10 g
  • 3 tbsp avocado oil
  • 1 1/4 cups warm water 300 ml, 100–105°F — adjust as needed for dough consistency

Method
 

  1. Mix warm water, honey, and yeast. Let foam for 8–10 minutes.
  2. Combine all flours, starch, and salt in a large bowl.
    Gluten Free AIP Bread dry ingredients in a glass bowl with spatula, free of grains, eggs, soy, dairy, cassava, tapioca, and nightshades.
  3. 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.
    Gluten Free AIP Bread dough mixed by hand in a glass bowl, free of grains, eggs, soy, dairy, cassava, tapioca, and nightshades.
  4. Cover and let rise in a warm place for 45-50 minutes. Dough will puff but not double.
  5. Place a glass container with water on the lower rack in the oven. Preheat oven to 450°F.
  6. Divide dough into 2 equal pieces. Shape into baguette logs. Score tops. Let it rise for another 15-20 minutes.
    Gluten Free AIP Bread baguettes baked on a perforated tray, free of grains, eggs, soy, dairy, cassava, tapioca, and nightshades.
  7. Bake for 20-25 minutes, until golden brown on the outside.
  8. Remove the glass container, close the oven door and bake for another 25-30 minutes, until golden brown and hollow
  9. Cool 20–30 minutes before slicing.
    Gluten Free AIP Bread baguette sliced on wooden board, free of grains, eggs, soy, dairy, cassava, tapioca, and nightshades.

Notes

This Gluten Free AIP Bread is soft rather than crusty and works best sliced and toasted.
Store leftovers in the refrigerator for up to 3 days or freeze slices for longer storage.
Enjoy with soups, spreads, or as the base for simple AIP-friendly sandwiches.
The recipe is free of grains, eggs, nuts, soy, dairy, cassava, tapioca, and nightshades, making it a gentle option for those following the autoimmune protocol.