Description
If you enjoy a good loaf of quick bread, this easy tiger nut flour bread is your answer! It’s super simple to make, bakes up beautifully, and a loaf is ready in under an hour! Perfect for sandwiches, or toasted with jam, or even eaten on its own! Totally gluten-free, dairy-free and yeast-free too!
Ingredients
- 4 large eggs
- 1/2 cup filtered water
- 1/4 cup sunflower oil
- 1 cup tiger nut flour
- 1 1/4 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease an 8″ x 4″ loaf pan.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs, water, and oil to combine.
- Sift Dry Ingredients: Combine the tiger nut flour, gluten-free all-purpose flour, baking powder and salt. Whisk well to combine.
- Add Dry Ingredients to Wet Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a smooth and homogeneous batter.
- Transfer Batter to Loaf Pan: Pour the batter into the prepared loaf pan and use a wet spatula to smooth out the top of the batter.
- Bake Until Ready: Bake the batter for 40 minutes until the loaf is golden on top and let the bread cool for 10 minutes in the pan before removing and allowing it to cool completely at room temperature on a wire rack.
- Slice and Enjoy: Once the bread has cooled, slice into pieces and serve.
Notes
Eggs: In this tiger nut flour bread recipe, eggs are essentially for binding the ingredients together and to give the batter lift. I have not tried this recipe without eggs, so I do not know how it will turn out. (If you do make it without eggs, please let me know how it goes in the comments below.)
Water: I used filtered water, but you may also use non-dairy milks (such as almond milk, cashew milk, rice milk, soy milk or even tiger nut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You can also use other types of vegetable oils such as olive oil, melted coconut oil, or avocado oil. Alternatively, if you are not lactose intolerant, you can also use melted butter.
Tiger Nut Flour: Since this is a recipe for tiger nut flour bread, I do not recommend that you replace it with anything else. You can either buy tiger nut flour or grind your own from peeled whole tiger nuts.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours and starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Baking Powder: Since this is a yeast-free quick bread, baking powder is the only leavening agent we’ll be using, so make sure you add it in. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
Storing/Freezing: To store, place the tiger nut flour bread in an airtight container or wrap it in plastic wrap and store it in the refrigerator to up to 1 week. To freeze, wrap the tiger nut bread in various layers of plastic wrap and freeze for up to 2 months in the freezer. Let the bread thaw completely overnight in the refrigerator before slicing into pieces and toasting/eating.
Adapted From: Bake it Paleo
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
