Loaf Bread

Bread can be a hard thing to give up especially when you are transitioning to AIP. This is the first loaf bread I was able to successfully make on the AIP diet. It is soft and makes good sandwich bread but it is not great for toasting. It cooks like a quick bread and is not yeast risen (If you want more of a yeast risen bread check out my Bread 2.0 recipe.)

AIP Loaf Bread

AIP, Vegan Elimination Phase Loaf Bread

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Course: Bread

Cuisine: American

Keyword: AIP, bread, Gluten Free, Nut Free, vegan

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 113kcal

Ingredients

• 1/2 Cup Coconut Flour
• 1 Cup Cassava Flour
• 2/3 Cup Tigernut Flour
• 3 tsp Baking Powder AIP
• 1/4 tsp Baking Soda
• 1 Cup Coconut Milk Light works best but can use full fat
• 1 Cup Water
• 1 TBS Apple Cider Vinegar (ACV)

Instructions

• Mix all Dry ingredients together
• Mix all Wet ingredients together
• Pour wet into dry ingredients mix well
• Place mixture in small parchment lined loaf pan (4.8 cup pyrex works perfectly)
• Bake @ 350F for 1 hours until internal temp minimum 212F (start checking at 50 minutes).
• Allow to cool a few minutes and then remove from pan and cool completely on a wire rack.
• Cut, Eat, Enjoy

Nutrition

Calories: 113kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 172mg | Potassium: 53mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg