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 & dairy free
- Nut free: made with tigernut flour and tapioca flour
- Less than 10 ingredients
- Unsweetened: no sugar added
- 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
- baking soda
- salt
How to Make Tigernut Flour Bread
This 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 and place in the oven. 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.
How to Store Tigernut Bread
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.
More Tigernut Flour Recipes
Looking for more ways to use tigernut flour? Here are some great recipes to check out:
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Paleo Tigernut Flour Bread (Grain Free, Dairy Free)
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.
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 🙂
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
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!