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Last Updated on April 30, 2025
Ok, I don’t know how exactly to explain the texture of this aip bread. It kinda reminds me of an elephant ear marries a roll and then they had this as a baby.
I know.
It makes no sense but I seriously found it hard to stop eating.
It was like, hrmm. .. I think I need to eat all of them to make sure the recipe came out ok.
Ugg, it’s tough doing what I do when you have very little self control.
Anyhow, this bread is vegan and safe for the Paleo Autoimmune diet. I really like the addition of sweet potato because it gives the recipe another dimension. It also is a dream aip breakfast recipe.
Here’s some testimonials on HOW FANTASTIC this AIP Bread recipe is:
“I just made this and wow! I love this recipe. I sweetened it up with a pinch of xylitol and when they were still hot I sprinkled more xylitol and put a drizzle of ghee on top. I’m in trouble. The chewy texture was perfect.” Karyn
“I have been dreaming about bread and thought, ok, it’s only $1 for the recipe so if it sucks, I’m only out $1. After my first bite, I thought I would pay $20 for this recipe. It’s THAT GOOD. Thank you!!” Annie
Ingredients
- ½ cup of sustainably raised palm shortenting
- 1 cup of water
- 1 cup of mashed sweet potato
- 1 cup of cassava flour
- 1 teaspoon ofsea salt
- 2 tablespoons of coconut flour
- ½ cup of tapioca flour
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet wiht parchment paper and set aside.
- Combine all the ingredients in a bowl and mix until you have a soft dough. If the dough is very wet, continue to add tapioca flour unilt you have a soft dough.
- Take a large spoon and drop the dough on your baking sheet and spread/press into a circle.
- Repeat until all the dough is gone.
- Place the baking sheet in the oven for 55 to 60 minutes until the golden brown.
- Remove from the oven and let cool
Phew, since I have started trying to follow Paleo principles I get ever more frustrated that I never have all of the correct ingredients in my cupboards. Despite the fact that I have now got five different flours in my cupboard I do not have cassava. Can I use something else to make these delicious looking little breads?
Hi Steve, Cassava is, well, a totally different beast. It truly reminds me of traditional flours and there isn’t anything that I’ve found that is similar. If you have an asian market in your area, you can grab some from there.
It’s available online 🙂
Every resource I have seen says cassava and tapioca are the same thing……????
Cassava is the unprocessed flour of the cassva root. Tapioca is highly refined from cassva flour.
I just made this and wow! I love this recipe. I sweetened it up with a pinch of xylitol and when they were still hot I sprinkled more xylitol and put a drizzle of ghee on top. I’m in trouble. The chewy texture was perfect.
Yum! Yes, I love the texture also. I just can’t explain it completely.
This recipe looks so delicious. Unfortunately, I’m allergic to cassava (and of course, tapioca). I have plantain flour on hand. Have you ever used it before? Any thoughts on whether it would be a decent sub? Methinks I need to try it and I’ll let you know how it goes. Thanks for your recipes!
I’ve never used plantain flour so I’m not sure if it would work Jen. Sorry!
Hi there, could you use arrowroot?
Have you tried shallow-frying these? Amazing!!!
No but that sounds like the bomb! Try it and share.
So, my oven baked ones came out pretty crisp. I’m wondering if maybe I baked them too long. But also it made me wonder if this dough wouldn’t be a good base for cookies!
Yes, you could tweak them to make them work that way
Am I missing something? I don’t see the actual recipe. Or do I have to buy something first? Not really keen on getting a membership to a club for one recipe……
It’s part of my Joyful Kitchen Club hun so yes, you do need a membership to grab the recipe.
Kelly, I tried to join the membership but it says it is temporarily closed? Is there another way to get the recipe or the membership? thanks so much! Jill
You can now purchase it for .99 hun. The link is in the post.
Hi Kelly – thanks for all your great recipes (LOVE the garlic rolls!). I want to try the AIP bread, but since I sometimes don’t feel well after consuming palm shortening, I would like to try it with coconut oil. I noticed that the amount of coconut oil is the sme no matter how many rolls you make. I just wanted to verify that the amount shown is the correct amount for making 6 rolls. Thanks, Patti
Yes Patti, it makes 6 rolls 🙂
Any chance this also doesn’t have coconut? Always looking for alternatives for my egg, nut, coconut, and seed allergic DH! Looks fabulous though! 🙂
There are 2 tablespoons of coconut flour but you could easily just skip and add more tapioca flour.
Hi I want to try this recipe however with multiple allergies and sensitivities, I would like to ensure that I can have all of the ingredients. Can you tell me just what the ingredients are before I purchase the full recipe? Thank you
Sweet potato, cassava, coconut oil and flour, cassava flour and sea salt.
Hi Kelly,
I just tried your AIP Bread recipe for the first time yesterday and the results weren’t great. I used coconut oil over shortening because that’s what I had on hand. I had to add extra water to get the dough to come together. I baked them for 65 minutes and the centers were gluey. This continues to be my struggle baking with cassava flour. Can you tell me what I’m doing wrong?
I’ve found that cassava flour varieties really matter when baking. Please make sure you are using Otto’s because that is what I created the recipe with.
Would love to try these! Do you think I could sub coconut milk ( or water or extra sweet potato) for 1/2 the oil? TIA!
You can try but I’m not exactly sure how it will turn out.
I’m excited to try this. I’ve failed my AIP Diet for Bread. AIP Bread scares me because I’m a bread person. Its my Kryptonite. But my health has continued to go down hill. So I Know I have to Waman Up and Start making my own AIP Breads. My first is this.
I hope you enjoy it Molly!
I have a question. Are these little breads supposed to be crispy or soft?
Hi Ila! They should be soft with a bit of chew—not crispy. If yours turned out differently, let me know and I can help troubleshoot!
I made this bread and its amazing! Instead of Coconut Flour I used Plantain Flour b/c my husbands allergic to coconut. It turned out so good, hard to not eat all of it at once!
Yay, Mary! I’m thrilled it turned out so well with plantain flour—that’s a fantastic swap for coconut allergies. Love hearing that it was hard to stop eating. Thanks for sharing!
Hi Kelly,
I wanted to tell you that I make your bread every other week. It is my staple breakfast. I have altered it with apples, cinnamon, raisins, blueberries, lemon zest, dried cherries, and more. Of course in any combination. I am feeling that day. I would say lemon blueberry is probably my favorite but apple cinnamon is second. Thank you so much for this amazing recipe. I do find that I have to cook it for 1 hour and 15 minutes as they don’t dry out enough for my liking. They toast up so well nice and crunchy on the outside and chewy in the center.
So glad you enjoy it Tamara!