AIP bread recipe

AIP Bread from Plantain Flour

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I managed to obtain this nice AIP bread by using only 4 ingredients. I’m so proud of the recipe I could scream for joy! That’s because I needed a new bread replacement that I could use as basis for appetizers (I used to eat a lot of bread before, so I’m constantly researching and testing the AIP bread sector :).

Here are the ingredients I used:

  1. 1 cup plantain flour
  2. 1/2 cup filtered water
  3. 5 Tbsp olive oil
  4. pinch of salt

 

And here’s how I made the small breads:

  1. I first mixed the dry ingredients in a medium bowl (flour and salt) and then poured in 3 Tbsp of the olive oil. I mixed everything well and added in the water bit by bit and mixed continuously, until I obtained a dough that is ready to mold.
  2. I then formed small round shapes about the size of a nut, and used a parchment paper to flatten them in a shape that was as round as possible and the thickness of a straw (they need to be as thin as possible to make sure they cook well in the middle).
  3. In a larger frying pan, I put in another Tbsp olive oil and let it heat for a bit. I placed in the round dough breads and let them cook for 3 minutes on each side.

They’re very tasty to serve while still hot (warm) or at least the same day you make them. I used them for making bruschetta with prosciutto crudo but you can top them up with just about anything AIP compliant (guacamole, bacon, liver paté, etc).

They took me a total 20 minutes to prep, including frying.

Note! I tried to save them for the next day but they hardened a bit and were not so tasty like when I had cooked them. I suggest you eat them the same day you cook them. 

Enjoy! 🙂

 

2 thoughts on “AIP Bread from Plantain Flour”

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