AIP Crusty Bread

I know I am not alone! The first thing that came to mind when I realized I really needed to get serious about transitioning to the Autoimmune Protocol was ‘What about bread? I love bread! Giving that up is going to be torture!’ Well, I have discovered that there are lots of recipes out there for breads of all kinds, bagels, biscuits, muffins and more that are AIP-compliant. Some turn out well, others… not so much!  When I saw the photos for this recipe, I had to try it!  Here are the results:

Look: (5.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.4 / 5)

AIP Crusty Bread by Cook It Up Paleo

Click the links to source the ingredients for this recipe:
Coconut oil
Unflavoured gelatin
Tigernut flour
Cassava flour
Salt
Baking soda
Apple cider vinegar

Paleo/AIP Test Kitchen likes to use a baguette pan like this one to make well formed baguette style loafs of bread.

Summary:  This recipe has become a favourite at our house. It slices nicely, especially after being refrigerated, and is delicious toasted in a toaster oven. Like most plantain baked goods, it stores best in the freezer. I like to slice it before freezing so I can pull out as many slices as I need to toast or include in my lunch with soup or a salad.

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