Paleo AIP Bread

By ROBandSEAN

note about substitutions: In the words of the concerned bartender from Back to the Future 3, I ain’t your papa, I just don’t want to see you doin’ the wrong thing. In other words, I’m not going to command you not to substitute things in this recipe, but just be aware that AIP baked goods are FINICKY. I really don’t recommend making changes to this recipe. Use Otto’s Cassava flour and Organic Gemini tigernut flour. Don’t use ripe plantains and no, you cannot substitute bananas

Ingredients

• green plantains (or very slightly yellow) - 2, peeled and sliced
• coconut oil - 1/3 cup, melted
• unflavored gelatin - 1 tablespoon
• tigernut flour - 1/2 cup
• cassava flour - 1/4 cup
• salt - 1/3 teaspoon
• baking soda - 1/2 teaspoon
• apple cider vinegar - 1/2 teaspoon

Details

Preparation time 20mins
Cooking time 70mins
Adapted from cookituppaleo.com

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit and grease a baking sheet with some coconut oil.
In a high-speed blender or food processor, combine the plantains, coconut oil, and gelatin. Process until very smooth. SMOOTH is the magic word here; make it look like smooth batter!! Scrape into a mixing bowl.
Stir in the flours and salt.
Stir in the baking soda and apple cider vinegar. Let sit a minute to firm up.
Form into a baguette shape on the baking sheet. Make a few decorative slashes on the top with a bread knife.
Bake for 45-50 minutes.
Let cool most of the way to firm up before slicing. Enjoy!