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...
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.
- eggs
- water
- olive oil (or avocado oil)
- apple cider vinegar
- tigernut flour
- tapioca flour (or arrowroot)
- baking soda
- salt
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.
Storage
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
Paleo Tigernut Flour Bread (Grain Free, Dairy Free)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8" x 4" loaf 1x
Description
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.
Ingredients
- 4 large eggs
- ½ cup water (room temp)
- ¼ cup olive oil (or avocado oil)
- 1 tsp apple cider vinegar
- 2 cups tigernut flour (172g) sifted, spooned & leveled
- ¼ cup tapioca flour (30g)
- ¾ tsp baking soda
- ¼ tsp salt
Instructions
- 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.
Keywords: tigernut flour bread, paleo bread recipe, nut free paleo bread, tigernut flour recipe, how to use tigernut flour, grain free dairy free bread, paleo breakfast ideas, nut free paleo, no sugar added recipe
Katie says
My family and I adore this tigernut bread. It's great for toast, sandwiches and french toast. We hope you all love it too!
★★★★★
Traci says
So I got my first bag of tigernut flour and attempted some simple bare muffins and the taste was great, even the texture was soft and good, except when chewing it was a bit grainy/ sand-like 🙁 I want to try this bread recipe I just don’t want it to have that same grainy issue! Does a sifter help with that? Or maybe a coffee grinder to really make it fine? Just curious if you’ve experienced this with tigernut flour too. Thanks for your help!
Katie says
I don't notice the grainy-ness with the tigernut flour I use (I use Anthony's tigernut flour) but I know some brands aren't as fine. I think further processing the tigernut flour in a coffee grinder would help with that issue, but I haven't tried it myself.
Traci says
Thanks so much for letting me know Katie, I just ordered Anthony’s brand, it says ‘extra fine’ on it so hopefully you’re right, and that means it’s more finely ground. I was going to use your affiliate link but it’s to the Gemini brand not Anthony’s finely ground one, just to let you know in case you’d like up update your link! I saw reviews on Gemini that it could be a bit grainy too, so I’m hoping since Anthony’s says ‘extra fine,’ that’ll solve the problem. I’ll make your bread in a couple days when I receive the Anthony’s tigernut flour, and I’ll be sure and leave you a fabulous review! 😉 Thanks so much for your help! Can’t wait to make this bread! 🙂
Katie says
Thank you Traci! I must have used Gemini for this recipe (there was a while when Anthony's was out of stock and I couldn't get it), but I definitely prefer Anthony's. I hope you like baking with this brand 🙂
Ruth says
Best Paleo bread recipe I have ever made! Thanks for making one without added sugars and sweeteners, and it is still moist and slightly sweet!
★★★★★
Katie says
Wow, thank you so much! I'm glad you like it 🙂
Mary Pichotta says
Making my second loaf today. So easy to make and it's so soft and delicious. My second loaf is going to my mom tomorrow. She'll be 88 tomorrow and I thought she would like the bread too. Thanks for an easy bread recipe.
★★★★★
Katie says
You just made my day! So glad you like it 🙂 Happy birthday to your mom!!
Mary says
Hi Katie,
My mom loved it and asked for the recipe. I got her some tigernut flour so she can make some too.
★★★★★
Katie says
That's great to hear! Thank you for sharing Mary 🙂
Donna says
Made this for the first time today. Excellent, soft texture yummy flavor and so easy. This will become a go-to for sure
Katie says
So glad you like it!
Donna says
How did you get to to rise big like yours
Katie says
I have a small, 8"x4" pan. If you follow the directions and use the ingredients listed your loaf should turn out similar.
Lu We says
This bread looks absolutely amazing. Only problem is I'm on an AIP diet and have to stay away from eggs. Any suggestions? Can I just mix psyllium husk power with the dry ingredients instead of the egg with the wet?
Also curious, is the batter wet like pancake batter rather than a more dough texture like traditional bread? I'm just surprised with the amount of liquid vs dry ingredients that it's so liquidity. I'm really excited to try it. It's so hard to find a legit bread like recipe that is autoimmune paleo friendly.
Katie says
Hi! I haven't tested this recipe without eggs and I've never used psyllium husk in my baking so I can't offer any suggestions. Yes, the batter is pretty runny but it creates a fluffy, tender bread.
Lu We says
Yeah it really does look so fluffy. Which is why I’m so drawn to it! Psyllium is supposed to be an egg replacement. I use it when I make salmon cakes and fake doughnuts. Since it absorbs water it encourages of a more dough/dry like consistency. I’ll have to try it and report back!
Kbanaa says
I would love to hear if the psyllium just worked. Or if anyone has tried applesauce or a gelatin egg to make this AIP compliant. I want to make the recipe this weekend, so I am hoping one of those works out!
Pam says
Katie,
The bread is absolutely wonderful! It just couldn't be any better.
Could you give me an idea of pan size if I double/triple the recipe?
Also, would that increase the baking time/temp?
The ingredients are too expensive to make a mistake so I wanted to be sure.
Thank you so much!
★★★★★
Katie says
Hi! I'm so glad you like this bread 🙂 I have only made this recipe in an 8"x4" pan so I can't say for sure what alterations you would need to make to double the recipe.
Elizabeth says
Delicious bread!! So excited to have a non-sweet slicing bread for sweet or savory use. This bread is great toasted with some ghee and jam. Or topped with avocado and flaky salt. I halved the recipe and used a mini loaf pan (baked 30 minutes) It rose beautifully and made a high loaf. Thank you for another winner! 🙂
★★★★★
Katie says
Thank you Elizabeth! I'm so glad you enjoyed it 🙂
Pelin says
Hi thanks for the recipe! What can i use instead of tapioca flour, would you have a tip?
Katie says
Hi! Arrowroot starch or potato starch will work in place of the tapioca flour.
B says
Hi there! Can lemon juice be used instead of the apple cider vinegar?
Katie says
Hi! I haven't tried lemon, but I think it would work as a substitute.
Kim says
I haven’t made this yet but have a bag of tiger nut flour so need to use it. Is there a keto replacement for tapioca that can used?
Katie says
There isn't a keto substitute for the tigernut flour.
Emma says
Just made this. It turned out quite well. Now that I've reintroduced eggs, I can have it on the aip diet. So nice to finally have a bread, some days you just need toast 😂 mine was a little gritty but I can only seem to get fine tigernut flour here in the UK and not extra fine. But I can live with it 😂
★★★★★
Katie says
Thank you so much for the review! I'm glad you enjoyed the bread 🙂 I've had a few people say they think tigernut flour is gritty. If you can get Anthony's tigernut flour it's my favorite - I don't notice a gritty texture.
Phil says
Does this bread turn out to be a bread bread, or more like a cake bread?
★★★★★
Katie says
It's definitely different than your average store-bought bread, but I wouldn't call it cake-like.
Sherrie says
Hi-This recipe was my first attempt at using Tigernut flour and it turned out great. As others have mentioned I'd like to make without eggs. Possible flaxseed eggs? Has anyone tried it like this?
★★★★★
Katie says
I don't think this bread would work well without eggs, but if you give it a try then let me know the results. So glad you enjoyed the bread 🙂
Nicole says
I'm waiting for tigertnut flour to arrive and wanted to ask which makes for the best recipe, tapioca or arrowroot in your experience? Thank you!
Katie says
Hi! I think they both work well for this recipe, but I usually use tapioca flour.
Sabetha says
I made this and it turned out GREAT. I'm new to this type of cooking and was looking to substitute a traditional loaf bread, and this really held together for my sandwich. I had to make it with 5 eggs, though, because my eggs were very small! It's a delicate crumb but the slice still kept its height in the sandwich with finger handling and didn't smush down or break apart. The raw batter was very thin, so I wasn't sure if I was on the right track, but I put it in the mold with a prayer and "oh well, here goes nothing," and lo and behold, 40 minutes later, ta-da! The tigernut flour gave it a natural, pleasant sweetness too. Definitely a keeper. Thanks for sharing the recipe, Katie.
★★★★★
Katie says
Thank YOU! I'm so glad you enjoyed the bread and I appreciate you leaving a review 🙂
Glynis Habin says
I haven't made this yet, can you make this in my bread maker as it does have a gluten-free setting?
Katie says
Hi! I'm not sure - never used a bread maker.
Karen says
I just made a 2nd loaf. We ❤love this bread! Thank you!
★★★★★
Katie says
So glad you love it! 🙂
Fiona says
Due to my pre diabetic diagnosis, needed to reduce carbs,this recipe was perfect,the results was better than I expected, never tried tigernut flour,the bread had a delicate light sweetness & moist.thank you so much for your recipe.
★★★★★
Katie says
I'm so glad you liked the bread! Thank you for leaving a review 🙂
MIssy says
This is a wonderful recipe that you can easily change up to make cinnamon raison bread. I started adding 1 cup of organic raisons, 2 tsp of ceylon cinnamon, increased the salt to 1 tsp., and used melted coconut oil instead of olive oil. Put if in a loaf pan and wow this is phenominal!
★★★★★
Katie says
Oh I'm so happy to hear that! Thank you for sharing your substitutions 🙂
Julia says
I made the bread today but my batter was quite dry when I added it to the pan to begin with and my loaf is a bit dry, also a little gritty because of the tigernut flour in the UK as another person mentioned. I see others said the batter was runny and the bread was moist. Would I add more water next time or more oil, or less flour? Not sure how to adjust for the different tigernut flour brand or if I possibly did something wrong.
Katie says
Hi! One idea is to grind the tigernut flour in a coffee grinder to get it fine. I also suggest measuring the tigernut and tapioca flour by weight. If the batter is too runny, add a little more tigernut flour. If it's too thick, add a little more water.
Sandy says
I would like to see the nutritional stats. Thanks
Bonnie says
My daughter brought this to our home for Thanksgiving dinner. We all loved it! Unlike so many GF breads I purchase at the store, this one did not fall apart when we spread butter on it…and it tasted so good.
★★★★★
Katie says
I'm so glad you enjoyed the bread! 🙂
Sharon Seymour says
Wow. This bread has it all: simple ingredients, straightforward method and delicious results! Okay, I didn't totally enjoy sifting the tigernut flour, but the results told me that was an important step. I like the tigernut flour from Iya Foods - fine grind, tasty, and comes in up to 5-pound bags. Looking forward to toast in the morning!
★★★★★
Katie says
So glad you love it!
Lana says
I tend to react to tapioca flour. Is there a good substitute that would work for that?
Katie says
Arrowroot starch or potato starch should work as a replacement, but I haven't tried them myself.
Lisa says
Tapioca flour/starch has a high glycemic index - not good for my diabetes because it spikes sugar. Will try your recipe with arrowroot to substitute for tapioca flour. Thanks!
Vivian says
I’ve been making all of your tigernut recipes and loving them! This bread has such a lovely natural sweetness. My oven temp must be off because I found the loaf needed nearly a full hour to bake. I have celiac, pcos, and hereditary porphyria — I developed a lot of sensitivities around turning 30 and miss “normal” food so much. So happy to have found your page!
★★★★★
Katie says
Hi! I'm so glad you have been enjoying my recipes! Thank you for taking the time to leave a review 🙂
Barbara Kwok says
Excellent recipe! I added 2 tbsp of hemp seed hearts and it was delicious. This is a bread I will make all the time!
Jill says
Followed the recipe exactly and it came out perfect!! This was my first time baking with tigernut flour so I was nervous on what I was going to think, but the flavor was nice and neutral so it was exactly what I needed for an easy sandwich bread. I am on a super restricted diet due to allergies and intolerances so I’ve been searching for and trying several bread recipes over the years. I’m definitely going to be saving this one to make again and again!
★★★★★
Katie says
I'm so happy to hear that! Thank you so much for commenting and leaving a review 🙂
Susanna says
Since I first made this recipe a couple of months ago, I've not let myself be without this bread! It's absolutely delicious, the first bread I've truly enjoyed, even with nothing at all on it and without toasting, since going gluten free (I have celiac). Since I live alone, I freeze half the loaf and keep the other half in the frig. Can't tell the difference between fresh baked and thawed frozen bread. I did add 1/4 cup raw sesame seeds to my first loaf, just because I had them. The bread was so good that I've continued to add the seeds to every loaf since.
★★★★★
Katie says
Thank you so much for leaving a review! I'm so glad you like this bread - adding sesame seeds sounds amazing!
Jillian says
I’ve made this recipe once and plan to do it again here soon! I’m unfortunately on a really restricted diet (celiac, no grains, no tree nuts) so finding bread at the store is almost impossible. I was able to make my first real PB&J sandwich in over 5 years with this bread and I wanted to cry! The bread holds up great for sandwiches/burgers/etc. If tigernut flour was only just a little bit cheaper I would be making this recipe weekly!
★★★★★
Katie says
I'm so happy you like this bread! Ugh, yes I wish tigernut flour was cheaper too.