This rustic vegan, paleo and AIP sourdough bread is made with a blend of grain-free flours and white sweet potato mash. It’s gluten-free, nut-free, and so good!
I’ve joined the sourdough baking craze with this grain free, AIP sourdough bread!
AIP friends, do you remember the last time you bit into a delicious piece of fresh sourdough bread? Not AIP Irish soda bread or flatbread (both delicious in their own right), but the real deal? I’m talking warm, soft bread with a great depth of flavour and a good crust.
Well, I’ve got you covered with this AIP Sourdough Bread recipe. It’s totally AIP-approved: grain-free, nut-free, vegan, gluten-free, egg-free and 100% delicious.
After scouring the internet for recipes, tips and tricks on AIP-sourdough bread, I had very little luck. While there are tons of gluten-free sourdough recipes, most have nuts and/or eggs, making this a problem for those of us following AIP lifestyles.
I’m so happy to share a contribution to the internet archive!
There’s something so satisfying about creating wild yeast out of just two ingredients, feeding it everyday, and watching it bubble and bloom. Getting the AIP starter going does take time and is likely the most challenging part of the process, but it’s worth it.
With a little love, and a week’s worth of your time, your starter will be the gift that keeps on giving. If you’re anything like me, you might even enjoy the process of keeping this baby alive!
Baking your Grain-free, AIP Sourdough Bread
Once your grain-free sourdough starter is active and ready, you are ready to begin the baking process.
- Begin by mixing the ingredients into a shaggy dough and allowing it to rest for two hours.
- After shaping the dough, let it proof for at least 8 hours before baking.
- Once out the oven, allow your bread to cool fully for at least 2 hours before cutting in to it. This part is key!
This AIP bread has a wonderfully crispy crust and a tender and soft crumb.
It won’t be like bread made with gluten, but it is super moist and soft and holds together well. It is also slightly sweet because of the white sweet potato mash as well as the tigernut flour.
Helpful Tips
Your sourdough starter
- Ensure your starter is well-fed and active before baking.
- Sometimes despite the best laid plans, your starter might not be ready to bake when you are. “Listen” to the starter and only bake if it’s actively bubbling and there is a clear sweet/sour smell to it. If your starter isn’t active, your bread will not rise.
- In my experience, 5 – 6 hours after feeding my starter it will be very active, slightly domed/puffy on top, and only then will I mix my dough.
Creating steam
- Ensure your oven and your dutch oven have preheated to 450F for at least 45 minutes before attempting to bake.
- Preheating your dutch oven with the lid on is super important for creating steam, and steam helps your bread rise.
- If you’d like to create some extra steam, you can throw a couple cubes of ice into the baking tray that I recommend placing on the rack beneath the dutch oven (see notes).
Looking for troubleshooting tips and more information on AIP Sourdough baking?
Check out my complete AIP Sourdough Baking Guide and Grain Free Academy – my self-paced grain-free baking school that takes the stress out of allergen-friendly baking.
Grain-free, AIP Sourdough Bread Recipe FAQs
Must I use white sweet potato?
In this recipe I recommend making your mash using either white sweet potato or Japanese Murasaki sweet potatoes. These similarly have a reddish-purple skin with a white interior. The texture of these sweet potatoes is drier and starchier than others.
Orange-fleshed sweet potatoes can get too soggy/watery (especially when boiled), and you don’t want that in your bread. That said, if you only have access to orange sweet potatoes, I would recommend baking them first rather than boiling them before mashing.
Can I use sweet potato flour in place of the sweet potato mash?
The sweet potato mash adds some moisture and binding in this recipe, so a flour substitute is unlikely to work in the same way.
I don’t have a Dutch oven. Can I still make this vegan, paleo sourdough bread?
I recommend a dutch oven for this recipe and have suggested this one here. This doesn’t have an enamel bottom and so can be preheated at a high temperature.
In lieu of a dutch oven, I would suggest using a cast iron pan or pizza stone. To create steam, you can fill a small oven-safe baking dish with ice or with water (~1 cup). Place it in the oven on a rack directly under your cast iron pan/ pizza stone 5-10 minutes before you place your bread in the oven.
Looking for more AIP Sourdough Recipes and tips ? You might also enjoy:
- Fluffy AIP Sourdough Pancakes
- Easy AIP Sourdough Flatbread
- AIP Sourdough Baking Guide
- Vegan, Grain-free Sourdough Starter
Try these other fluffy, grain-free, paleo/AIP bread recipes:
- Butternut Squash Biscuits
- Gluten-free Lemon Raspberry Bread
- AIP Banana Bread
- Sweet Potato Tortillas
- Gluten-free Lemon Blueberry Banana Bread
- Easy Vegan Gluten-Free Biscuits
If you tried this recipe, I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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AIP Sourdough Bread (paleo, vegan, grain-free)
- Total Time: 11 hours
- Yield: 1 loaf 1x
Description
This rustic grain-free, AIP sourdough bread is made with a blend of grain-free flours and white sweet potato mash. *This recipe was updated on May 22, 2020.
Ingredients
- 3/4 cup filtered water
- 2 TBSP avocado or olive oil
- 1 TBSP honey (use maple syrup if vegan)
- 1/4 cup well-fed, active grain-free sourdough starter
- 1/4 cup + 2 tbsp white sweet potato mash
- 1 TBSP apple cider vinegar
- 1/4 cup cassava flour
- 1/2 cup tapioca starch
- 1/4 cup green banana flour
- 1 1/2 cups tigernut flour
- 1 3/4 tsps salt
Instructions
- In a large bowl, add filtered water, oil, honey, well-fed sourdough starter, white sweet potato mash and apple cider vinegar. Stir until combined.
- In a separate bowl, sift together cassava flour, tapioca starch, green banana flour, tigernut flour and salt.
- Add dry ingredients to wet ingredients, stirring well to ensure all flour is incorporated into a shaggy dough. Dough should be tacky but not wet and shouldn’t impart on your fingers too much – add more tigernut flour by the TBSP until this consistency is achieved.
- Cover with kitchen towel and set aside for 1.5-2 hours.
- Dust a towel-lined bowl with cassava flour.
- After 1.5-2 hours, dough should feel quite spongy and moist. Be gentle with it and try not to over-manipulate/deflate as you shape into a round/boule about 5 – 5.5 inches in diameter. Dipping your hands in water if necessary, smooth out the surface of the bread.
- Place the shaped and smoothed dough into the towel-lined and floured bowl and cover with towel/plastic wrap.
- Place the covered dough in the refrigerator for 8 hours (or overnight up to 12 hours). It should rise about 1/2 – 3/4 inch. After this time, take dough out the fridge and allow time for it to warm a bit before the next step.*
- 45 minutes before baking, place an empty Dutch oven into the oven and preheat to 450 degrees F.
- While oven preheats, cut a piece a parchment paper slightly larger than your dough and transfer dough to paper.
- Lightly dust the dough once more with flour and score the top using a lame, scissors or a sharp knife.**
- Remove dutch oven from the oven and carefully lower your dough into the very hot dutch oven. Cover and place in oven.***
- Bake covered for 30 minutes.
- At the 30 minute mark, remove lid and bake for another 30-35 minutes or until internal temperature is 195°F.
- Resist the temptation to cut into the bread and allow to cool fully for 2 hrs before slicing.
Notes
* You might notice that your dough has cracked/split open a bit during the proofing process due to the moisture and lack of gluten that forms that smooth elastic surface on dough and keeps the bubbles inside. If this happens, simply wet your hands again and gently smooth the dough in an attempt to reduce further cracking while baking. Scoring your bread also helps direct the flow of air and expansion and so helps prevent further cracks.
**For more on scoring see this tutorial.
*** I like to place a baking sheet on the rack below my dutch oven once I place the bread in. This prevents the bottom of the bread from absorbing too much heat and browning too fast. Just before baking, I add a few cubes of ice to the baking sheet to create more steam that helps the bread rise.
- Prep Time: 10 hours
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
I baked, and failed! 🙁 feeling so defeated. It did not rise. I am assuming that is a starter issue? I fed twice a day for over 10 days, I don’t understand what happened.
Hi Chelsea, high altitude baking often requires a few adjustments including increasing baking time and oven temp. I suggest checking this post out for some troubleshooting: https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/
Finally ready to bake in the AM! Any certain baking directions for living in altitude?
Thank you!
I made my first loaf of bread and shaped it into a circle right after I combined the ingredients, was that a mistake? It just seems really dry
Hi Rianna, note steps 3-6 in the recipe card and the rest time required before shaping the dough. Nicole has created a Sourdough Baking Guide with additional recipes, sample baking scheduling and lots of tips and troubleshooting advice if you’d like further assistance than what’s offered in the post and FAQs: https://healmedelicious.com/product/aip-sourdough-baking-guide/
I’m making my first loaf today, I feel like the dough was not soft enough but there are no pictures to show what it’s supposed to look like, do you think you could add some pictures?
There are pictures of all the stages in the post
hello. Grain Free Sourdough Bread Baking Guide – is this an online book? I am from Ukraine and I would like to purchase, but it will probably take a long time to receive targeted delivery.
Hi Alona,
Yes, the Grain Free Sourdough Baking Guide is an online, downloadable eBook so you’d have instant access to it once the order is processed.
Still working on perfecting this. I’ve got the starter down, but the bread needs more work. I think I have done 4 now and love the crust and toasting does help with the gumminess of the inside.I’ve tried all your recommendations in your book, but it’s still gummier than the photo you show. What’s the longest you would recommend baking after the lid comes off the dutch over? Last time I went about 15 minutes past. The temperature was over what you recommend, but inserting a toothpick it never came out clean. I was wondering if I should use my cast iron frying pan and lid rather than the dutch over? I guess I don’t understand the mechanics of baking bread well enough to know what to try next.
What happens if I keep the lid on for longer or the whole time? What about putting the bread up on a rack inside the dutch over? Thanks for any advice you can give me.
Hey Nancy, there are so many factors at play it’s hard for me to troubleshoot individual bakers’ different situations. Oven could be one factor in terms of how much steam you’re creating. Are you using the tray with ice beneath to help create more steam? You could also try convention (and reducing the time) if you have that feature on your oven. I’ve experimented with longer baking time with the cover on and that essentially steams the bread for longer – you might try that!
Oh my goodness, this bread is divine! My apartment and kitchen are on the cool side so my starter was ready after about ten days. It was so fun to anticipate freshly baked bread while feeding the starter every day and night leading up to baking day. Happily, baking day arrived yesterday which means that my partner and I luxuriated in (cooled) warm slices after dinner and roasted chicken / watercress / avocado / pomegranate seed sandwiches for breakfast. We haven’t eaten sandwiches in so very very long that the novelty was definitely part of the fun but the taste was really just phenomenal. I can’t wait to make your pumpkin / chicken soup (https://healmedelicious.com/chicken-and-pumpkin-soup/) and to serve this bread with it! The hint of honey! Lovely! Nicole, thank you for sharing your work on this and all recipes! Life changing!
Wow, Amber! I’m so thrilled to hear you enjoyed the bread so much. Thank you as always for taking the time to leave a review. I appreciate you.
has anyone in this comment thread used Nicole’s bread recipe(s) to make bread-based stuffing? (bought the AIP Sourdough Baking Guide PDF: https://healmedelicious.com/product/aip-sourdough-baking-guide/ last year and am so happy for it). i have to admit to having never made a bread-based stuffing (just really not my thing) but I am cooking for people who love / miss it and I don’t want to disappoint them! I have Nicole’s AIP Holiday Eats PDF and am excited to try her stuffing recipe there: https://healmedelicious.com/product/aip-holiday-eats/ but am curious about using this bread recipe for stuffing as well? any thoughts appreciated + maybe I’ll try it in any case : )
Perfect recipe!
I made the 1x version and can’t wait to double it! Beautiful loaf. Good density and texture. I only wish the recipe was in grams and not cups since it is easier to bake with a kitchen scale than cups and spoons everywhere. Hopefully this means discard sourdough cinnamon rolls soon!
Yum! Thankks Jennifer!
Interesting recipe. I am going to put this in the try later folder. Always looking for new recipes that are gf friendly for the family.
I made this 3 times in a month, since 1) I need to keep the sourdough starter alive and of course 2) I use the discarded starter for this beloved sourdough recipe! It satisfies my bread craving from pre-AIP life, and it’s great as a side for breakfast or a snack. The only thing is I wonder if doubling the recipe would work, or if I would have to make two 5-inch bread still. I’m so glad I didn’t give up on the starter making progress. To be honest, it was quick a mundane task towards the later part of the AIP sourdough starter making due to crazy work schedule. Now, I have a baby, my god-send sourdough starter, to keep alive and haven’t looked back! I tried it with chestnut flour once, and the texture of the crust wasn’t as crisp as the original recipe. The original version’s a keeper. And as always, thank you from the bottom of my autoimmune disease warrior heart, Nicole!
Can you share a bit of how you prepare the white sweet potatoes? Do you boil, steam, or bake them and do you slice or dice them prior to cooking or cook them whole and then mash? I’ve got my starter going and am excited to try this recipe out! Thank you for sharing!
Hi Susy, you can boil or bake them. You just want to use the mash as it’s done cooking because storing it in the fridge, in my experience, causes it to release a lot more water and you don’t want to add that to the dough.
Can something else be used in place of white sweet potato? Those are not available by me.
Hey Jody, you can use orange. Check out the blog post for more info on my recommendations and other FAQs
This sounds ah-maz-ing!!!I have a 5 or 6qt ceramic coated Dutch oven. Would that work?
Hi Amanda! Size wise that’s more than big enough but I don’t personally put my enamel coated Dutch oven to preheat empty in the oven for that length of time or at such high heat as it’s not advised by le creuset.
Hi Nicole,
Thank you for this great recipe and all the others! I purchased your sourdough guide and noticed that the starter needs to be fed even when it’s not being used. I stored mine in the fridge but haven’t fed it for over 2 weeks now. Otherwise, it seems totally fine. Can it be brought back to life at this point?
Hi meagan, thanks so much. In my experience, yes it should be. I feed mine about once a weeK. I recommend setting an alarm or keeping a note on the fridge to remind you to feed it once a week!
This bread was delicious! Even though the middle was gummy it didn’t taste gummy. The crust was perfectly crunchy. I noticed you don’t have any pictures of the inside of your bread. I was hoping to compare mine to yours. Anyway, what is the reason for using the sweet potato mash? Have you made this loaf without it?
I will definitely be making this again. I only wish it was bigger.
Hi Julie, thanks so much! I’ve edited the post to include pictures of the crumb for you to see. The sweet potato mainly helps with the binding but also adds flavor!
Thank you for your reply and for adding the pictures.
I purchased your sourdough guide and made the other recipe. It was good but I like the flavor of this one better. I’ve already made my 2nd loaf. Toasting the bread is phenomenal! Thanks for sharing with us.
Have you made crackers with your starter?
This recipe is great! I felt a little in over my head, but it is worth all the work of the weeks worth of preparation for the starter, gathering all the ingredients, and the dedication to making the bread. Mine turned out a little dense and gummy too, but I think practice makes perfect! The taste of this sourdough is amazing. I bet I will be making this bread often! Thank you so much for creating it Nicole!
Hi Nicole! Where do you get your green banana flour from? We recently moved from the states to Sudbury Ontario, and I am so so glad I found you as a resource! Thanks so much!
Hi Leah! check well.ca!
I’m so grateful and excited for this recipe! I am nearly ready to bake and wondered if it was ok to leave the dough in the fridge prior to baking for longer than 12 hours? Like closer to 20 hours.
Thanks
Hey Karen! I’m excited for you! I would say that’s too long, the dough can over proof, get a bit too sour and more seriously lose the air bubbles causing the texture of the dough to change too much and it won’t bake the same.
Ok thanks Nicole! I am popping it in the oven now 🙂
Made this again after having my sourdough starter fed for about a month. It’s a decent bread option. However, it’s denser and sweeter than I would like. I think I may have read you have a book out on other options? I’d love to try something else given I’ve invested in the starter.
Also, turning the sourdough discard into pancake batter and then putting them in my electric donut machine was a great hit with the boys.
Just made this and I’m waiting for it to cool. It turned out okay from the look, though in my experience you really want to ferment your starter for 30 days. It may be active around 7, but it’s mature much later. Thanks for the tip!
Mine ended up dense and slightly gummy. My starter was alive and kicking. I got a great rise in the fridge. Not sure what happened.
Hey Samantha! Sorry to hear that. A bread too dense could mean it was too cold when you baked it. Did you use a Dutch oven and create steam using ice? Trying to think of what would have prevented you from getting an optimal result!
So, I’m pretty sure I skipped the part where I was supposed to let it warm up before going in my Dutch oven. Hahaha. I will try it again.
Omgosh…you’re local! Yay! On my list to
bake!!!! I cannot imagine what it took to
not only, get it to look like that,how many
tosses you must have gone through.
I can’t wait to taste.
Cheers
North Bay
Hi Nicole! My starter is ready and I’ve managed to find all ingredients but one. I’m having problems with Cassava flour. Is it similar to tapioca starch, can I use that instead? I understand it’s made from the same plant but starch is starch… would it ruin the bread?
Thanks!
Hi Santa! The cassava flour is a pretty key ingredient here that can’t be substituted with the starch because it will be way too gummy. Where are you located!? If you’re in the US I’ve linked to some affiliate links in the recipe where you can purchase cassava flour.
I’m in The Netherlands. Will order online 🙂 Thanks flr your response, can’t wait to try this!!!
Thank you, Nicole, for creating this recipe! I love sourdough and all of the ones I’ve found have eggs or something in them that is off limits for me. Although I didn’t use the green banana starter ( I had already started one ), your recipe worked! It rose and looked beautiful!! It tasted delicious! My husband loved it too! It’s so exciting! I’ll be making this again!! And again!!! And again!!!!
Hello! Would a bread machine work with this recipe?
Hi Elaine! I have never tried and wouldn’t begin to know how to advise you. My guess is no. The dough is delicate and you want as little manipulation as possible as well as maximum steam and heat which the dutch oven provides.
An absolute game changer for me. Been gluten free for 7 years and AIP for 6 so no bread has passed these lips in all that time. Was so excited when these sourdoughs appeared in the AIPosphere and immediately started my sourdough starter. The first tigernut sourdough was a huge hit and my hubby loved it too. I now make a tigernut and a green banana loaf every week. My starter hasn’t had a “rest” as yet – it’s just too busy!! Who’d have thought there would ever be an AIP sourdough but there it is. Kudos to you Nicole
Thanks so much Amanada!!
I can’t have cassava or tapioca unfortunately. Did you just add more banana/tiger nut? Can I sub arrowroot for the tapioca?
I started AIP at the beginning of COVID quarantine, so it was upsetting to pass on the sourdough trend with all the time at home. BUT THIS WAS AMAZING!!! Thank you Nicole for spending time (I cannot even imagine how much) to create this recipe for all of use AIPer’s. It is super easy to follow and the hands on time is fairly quick too! I think the first time I made this, either my starter was not quite ready yet or my husband mixed the wet ingredients too vigorously, so I did not get a great rise and it was still quite gummy inside. But the second batch yesterday was INCREDIBLE. I think the key is to mix lightly and to go on the lighter side with the flours. I can’t wait to see how the future batched turn out as the starter get better and better. We also tried the sourdough pancakes for dinner a couple of nights ago, and again, TOO GOOD FOR WORDS!
Thanks so much Courtney!! So happy you enjoyed and that it keeps getting better 🙂
Hello again! A little mortified to be asking this, but if a white, fuzzy substance (probably mold) shows on the inside of the container, not on the actual starter, do we have to throw the whole batch away? I’m at the very end, and I’m having a hard time stomaching throwing away all that money. ?? If I make sure to carefully wipe down the sides and take the top layer off, so it doesn’t continue to grow, do you think it could be used, or will it actually ruin the bread I was hoping to use it in tomorrow? Again, mortified to ask, but desperate here.?
Hi Melanie! If it isn’t on the starter itself it might be okay still. I’d clean the container and transfer it to a clean one to be extra sure.
This tastes great! I think I should’ve waited longer to make it – it didn’t rise so I’m assuming my started need more time, but I was too impatient! How long does this bread keep, and would you recommend storing in the fridge or on the counter?
Hi Mikaela! Yes, patience with the starter pays off 🙂 It won’t rise like a bread with gluten but you will definitely notice a difference if you wait until the starter is very active and then only bake after you’ve fed it and it’s ready to go (5-6 hrs after feeding). I also suggest using ice in the oven to create some extra steam! I usually store the bread on the counter in a bread bag for about 2 days and whatever I don’t finish I slice and freeze. It freezes really well and is excellent toasted.
I love sourdough but don’t tolerate gluten very well, so I was super excited to see this AIP option!!! GF sourdough starter and bread is tough to do, but Nicole’s instructions are spot on. I still have work to do with developing my GF sourdough intuition, but the flavor of this bread is to die for. Mine didn’t rise as well as the recipe pictures, but I wasn’t as good about feeding my starter as the instructions tell you to do and I subbed the sweet potato with apple sauce. Haha I definitely plan to try again while better following the guide to a T because the bread flavor hit every bread craving I have without the digestive upset. Seriously worth the effort and tasted amazing even with my failure to follow the recipe 100%.
Thanks for reviewing this recipe Brigette. I’m so glad to hear that you loved it and were able to digest it without issues. Good luck in the continued sourdough journey!
I had such a fun time growing my sourdough starter for this recipe and the build up of anticipation! It’s definitely not a recipe for the laid back AIP type because it demands being committed and consistent. I followed the recipe exactly as written but never got the 3/4 inch rise during refrigeration. Also, after the initial 30 minute covered bake my bread was already at 195 degrees internally (tested with thermometer & laser) but I continued to bake uncovered another 30 minutes (internal temp at that point was 288) After 3 hours of cooling the bread was still a little doughy. Not too gummy just very moist. I wonder if I needed to wait a couple more days growing my starter. However, it’s retained it’s texture for 3 days now and not become dried out which is usually a big problem with gluten free bread.
The flavor is DELICIOUS! My husband and kids who don’t have to eat AIP really enjoyed it as well. I’m waiting now to try it with a purple sweet potato mash (we grown them here and they are not dry) and see if it works. I’m also wondering if I’d get a better rise by letting sit on the counter overnight as opposed to the refrigerator.
I can see myself playing around with this recipe a lot because it has enormous potential! I’m an AIPer for life so investing time for a delicious bread isn’t a sacrifice.
Thank you Nicole for this delicious, fun and healthy bread recipe!!!
Any updates on that purple sweet potato substitute?
Love this recipe
Hi! I’m excited to try this recipe! Have you tried using sweet potato flour in place of the cooked sweet potato!? I have some and thought that might be a more “convenient” ingredient. ?
Hi Julie! No I haven’t tried. The sweet potato mash adds some moisture and binding here so I’m not sure a flour substitute would work. But do let me know if you try!
Thank you, Nicole, for helping me troubleshoot my first loaf on insta. Even considering the adjustments I want to make on my next loaf, this is the best AIP bread I’ve ever tasted. It’s a gift. I can’t wait to make a sandwich ?
What size Dutch Oven is needed for the bread? Is there a minimum size?
Hi Sara, mine is 3.5 quarts which is about 9 inches in diameter and this fits the bread well. You can of course go bigger!
Hi Nicole!
This bread looks so great, just as the crunchy bread we traditionally bake here in Austria. When I had to go glutenfree some years ago I stopped eating so much bread, but sometimes I definitely DO miss it!
I’ve been baking bread for years, but never baked it a covered pan (dutch oven). I haven’t got a dutch oven, neither a pizza stone, so I’d like to know if it would also work using a baking tin and covering it – maybe with a bigger oven proof pan upside down – to help create the steam?
Any experience this way? Thanks!
Hi Monika! Do you have any cast iron skillets you could use? I’m thinking the heavier the base the better – so that the bottom of the bread doesn’t burn or cook too quickly at such a high temperature. I do not have any experience with this but your idea to use a bigger oven proof pan upside down to help create steam seems great, and I would also suggest filling an oven-safe baking dish with water (~1 cup) and placing it in the oven on a rack directly under your bread a few minutes before you place your bread in the oven. Do let me know if you try!
Living in South Africa, tigernut flour is absolutely impossibly expensive.
Is there another flour I can use instead?
Hi Marelize. I haven’t tried other flours in this recipe so I can’t say for sure, but am working on another sourdough recipe that’s almost ready that uses coconut flour. Hopefully that’s a less expensive alternative in SA.
How is that sourdough recipe that uses coconut flour coming along?
Hi Sally! It’s exclusively available in my AIP Sourdough Baking Guide.
Happy to answer any questions re: ingredients if you’re working with specific additional restrictions.
This is exciting! Definitely going to give it a try… this was a homemade sourdough house before having to go AIP and I really miss it. I’m in Toronto too, any chance you could let me know the bakery you mentioned with the AIP compliant goods?? Thanks!!
Hi Cheryl! It’s called Delish Kitch. They make lots of grain free and what they call “aip friendly” baked goods. They have a few grain-free sourdough breads as well, though they contain psyllium husk which is known to aggravate some gastrointestinal or autoimmune conditions and so is not considered AIP compliant.
Would the starter work with tigernut flour?
Hi Marisa. Tigernut might work, but I can’t say with certainty as I haven’t tried myself. I first tried using cassava flour to make my starter but that wasn’t successful. Do let me know if you try!
This is so exciting!!!
I hope you try it and love it. Let me know!
Hi Nicole! This looks amazing, I’m going to work on my starter immediately! I don’t have a Dutch oven. Would it work on a tray in my regular oven?
Hi Nicole, in lieu of a dutch oven I would suggest using a cast iron pan or pizza stone that you’d preheat as the instructions state before placing the dough in. To create steam, you can fill a small oven-safe baking dish with water (~1 cup) and place it in the oven on a rack directly under your cast iron pan or pizza stone 5-10 minutes before you place your bread in the oven. Let me know how it works!
Thank you for the advise! I followed your instructions, and it made a delicious bread! Definitely the best AIP bread I’ve tasted so far, and closest to the real thing. It was still a little gummy in the middle after 2 hours cooling, but perhaps I could have cooked it a little longer, maybe reduced the temperature? And I might have to invest in a Dutch oven so I can see what difference it makes. The slices toast up nicely in the oven also, which reduced the gumminess. I crave crunchy and savoury things, and this bread filled both of those requirements! Considering the amount of tigernut flour, I expected a sweeter bread, so I was delighted to have the savoury taste. Pairs well with smashed avo!
Thanks again for the great recipe!
Yay, that’s great news and I completely agree re: toasting the slices. A dutch oven is wonderful for creating steam naturally and that really helps with the rise of the bread. If you have time, I would love if you could also rate the recipe. Cheers, Nicole