This Paleo tigernut flour bread is grain free, dairy free and nut free. It's made with tigernut flour and has no added sugar - perfect with sweet or savory toppings. In addition, this healthy Paleo bread recipe is soft and moist, yet holds together well. It is an excellent bread for making sandwiches or toast.
Have you tried making bread with tigernut flour yet?!
Maybe a better question is have you tried tigernut flour? As, it's one of my favorite Paleo baking flours and I use it in many of my recipes.
What are Tigernuts?
As confusing as it may be, tigernuts are not actually nuts, but small root vegetables. They are naturally sweet, with a nutty flavor - perfect for baking!
Tigernut flour is made from finely ground, peeled tigernuts. This flour is Paleo, Vegan and allergy friendly. From my experience, it bakes similarly to almond flour. They both have a fine texture and slightly sweet flavor.
I like using tigernut flour in my baking because I like having nut free Paleo recipes. Personally, I think it's easy to over-consume nuts when going grain free. Using alternative flours like tigernut flour, cassava flour and plantain flour are great ways to still bake Paleo but avoid overeating nuts.
Back to this easy tigernut flour bread recipe! Here are some recipe highlights...
- Paleo: grain free, gluten free & dairy free bread recipe
- Nut free: made with tigernut flour and tapioca flour
- Less than 10 ingredients
- Unsweetened: no sugar added paleo bread
- Soft and moist, but holds together
This loaf has many great qualities. My family and I especially like toasting a slice and topping it with sunflower seed butter or a fried egg, or making French toast on the weekends.
Ingredients in Paleo Tigernut Flour Bread
Here's a list of what you need to make this tigernut bread. Please note, no substitutions have been tested. So, for best results, use the ingredients listed.
- olive oil (or avocado oil)
- apple cider vinegar
- tigernut flour
- tapioca flour (or arrowroot)
- baking soda
How to Make Tigernut Flour Bread
This tigernut flour bread recipe is made in two bowls, baked in an 8" x 4" loaf pan and then cooled on a wire cooling rack. Here are the step-by-step instructions:
First, preheat your oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper and set aside.
Next, combine all of the wet ingredients in large mixing bowl. This includes the eggs, water, olive oil and apple cider vinegar. Whisk until smooth.
Combine all of the dry ingredients in a separate mixing bow. This includes the tigernut flour, tapioca flour, baking soda and salt. Then, pour the dry mixture into the wet mixture and whisk until smooth.
Pour the batter into the lined baking pan.
Place the bread in the oven and bake at 350 degrees for 40 minutes.
After baking, remove the loaf from the oven and cool in the pan for 10 minutes. Lastly, transfer to a wire cooling rack and cool to room temperature.
This nut free Paleo bread is best stored in the fridge. Slice the bread and keep it in an air-tight container for up to one week.
You can store the bread if the freezer, but it tastes best from the fridge. For freezer storage, slice the bread and keep it in an air-tight container or baggie for up to one month.
What to Eat with Tigernut Bread
This nut free paleo bread recipe does not contain any added sugar and has a pretty neutral flavor, meaning it's great with sweet or savory toppings.
Toast a slice and top with butter, jam, nut/seed butter or mashed avocado. Make French toast or use the bread for making sandwiches. Pair it with a bowl of soup or make grilled cheese. The options are endless!
More Tigernut Flour Recipes
Looking for more ways to use tigernut flour? Here are some great recipes to check out:Print
This tigernut flour bread recipe is Paleo, nut free, grain free and dairy free. It is soft and moist, but holds together well. Perfect for making toast, sandwiches or dipping into your favorite soup.
- Preheat oven to 350 degrees F.
- Line an 8" x 4" baking pan with parchment paper, set aside.
- In a large mixing bowl, whisk together the eggs, water, olive oil and apple cider vinegar.
- In a separate bowl, combine the tigernut flour, tapioca flour, baking soda and salt.
- Pour the dry mixture into the wet mixture and whisk until smooth.
- Pour the batter into the lined pan and place the loaf in the oven.
- Bake at 350 degrees for 40 minutes
- Remove loaf from oven, cool 10 minutes in pan, then cool on a wire cooling rack.
- Best stored in the fridge up to one week.
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