Nut Free Paleo Blender Bread {GAPS Friendly}
This recipe is near and dear to my heart. After going gluten-free 7 years ago and realizing safe bread was hard to find, then 3 years later going into the GAPS diet and then Paleo, I thought bread would be a thing of the past for me. I am happy to say it isn’t! Bread is so comforting and can be made healthy and honestly, I think baking Paleo bread is so much easier than baking gluten-free bread! I created this bread to include no starch yet be extremely fluffy with excellent texture. It’s sturdy enough to hold up when used for a sandwich. It actually reminds me of whole-grain bread. You’re going to love it!
We make this for toast, french toast, breakfast and lunch sandwiches!
An important difference in the way this bread is baked is that I use a sheet pan rather than a loaf pan. I find that with Paleo breads, unless you make a HUGE batch of batter (often triple quantities, you will end up with a very teeny tiny loaf that ends up cutting into finger size sandwiches. What I really wanted were bread slices that I could actually stuff with delicious sandwich fillings that would provide a good bite in my mouth.
A Word (or more) About the Ingredients and Tools
One thing I love about this bread is that it’s quick and easy to make and simple to clean up because you use one blender and one pan!
To blend I use my Vitamix. I want to put in a good word about this blender. I have owned mine since I was a teenager (yes I have asked for kitchen tools for gifts since I was a little girl) and use it multiple times a week. It has lasted me over 20 years and was a great investment. It is one of the kitchen tools I would take if I was stranded on an island (that had power). It’s that important in my kitchen!
I get my palm shortening (glyphosate free) and coconut oil in bulk here. One of the things I love about the coconut oil I buy is that it doesn’t taste or smell like coconut. That way I can use it in all sorts of dishes without an overpowering coconut flavor.
I use this Tigernut flour and is amazing and won’t spike your insulin levels like cassava flour or tapioca starch can do. This bag will last a long time too.
I use heavy-duty sheet pans like this all the time in my kitchen. They are non-stick which means fewer toxins in your food and in your body.
Only use Apple Cider Vinegar with the Mother like this.
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Nut Free Paleo Blender Bread
- 8 pastured, organic eggs, cracked
- ¼ C. Organic Palm Shortening, melted
- ¼ C. Organic Coconut Oil, melted
- ¼ C. Coconut Flour
- ¾ C. Tigernut Flour
- 2 Tsp. Apple Cider Vinegar
- 1 Tsp. Cream of Tartar
- ½ Tsp. Baking Soda
- Preheat oven to 350 degrees
- Grease a 9 x 13 sheet pan with raised edges and line with parchment paper.
- Add all ingredients into a high speed blender. ({I love my Vitamix!}
- Blend until well mixed for about 1 minute at the highest speed.
- Pour bread batter into greased and lined sheet pan.
- Bake for 20 minutes or until set in the center and golden brown on top.
It will yield 12 slices of bread.
Will last two to three days and best stored in the refrigerator.
What can you replace tiger nut flour with??? I have almond flour and cassava flour. Barbara
Hi Barbara,
Tigernut Flour is a crucial ingredient in this Paleo Blender Bread. If you substituted it with something else, the texture of the bread wouldn’t be right. That being said, I haven’t tested any other flours together (except for what’s in the recipe) for this bread. If you try some other flour, let me know how it turns out.
Can you replace the eggs with flaxseed meal?
Hi Mollie,
I have not tried to replace the eggs with flax. Honestly, I don’t think it will work because there are 8 eggs. If there was only one egg, it might be an option but to replace 8 eggs with flax would probably change the texture big time. Sorry! If you do try it, I’d love to hear about your results.
Tigernuts are not GAPS allowed.
Hi Victoria, Tigernuts are allowed in the later stages of GAPS.
Another great recipe. It holds together much better than other gluten-free bread that I’ve made while still being moist. Mine didn’t rise as nicely, though. I baked it in a little larger sheet pan (11″x16″), which made it thinner to begin with. I don’t have 9×13 and I wanted thinner slices.
As for taste, it’s stronger than “normal” bread, but still good.
Hi Mike, It’s great to hear about your experience. You will definitely get thinner bread when baking in a larger sheet pan. That’s nice for sandwiches too! Good to hear from you. Blessings, Jennifer