Tigernut Bread

We all want to participate in breaking bread over the holiday season. Metaphysically sharing meals with family and friends is essential to our spiritual well-being. Unfortunately, the holidays pose eating and food stress for many of us. If you are trying to maintain your health and eat foods that make you feel good, holiday eating can be a nightmare. That’s why we can’t emphasize enough the importance of taking charge and creating a positive experience for everyone.

Bread is a great place to start. Everyone loves it, but unfortunately, the quality of bread in our culture has really been overlooked + alternatives just don’t hit the spot.

The art of alternative baking seems to have improved. Or maybe we’re getting better. Or maybe it’s because of our new favorite ingredient, TigerNut Flour from Organic Gemini, that I’m really starting to fly high on the baking vibes.

The thing that bums us out about substitute baking is that it’s easy to end up with a lot of processed ingredients. Rice flours, vegetable oils, and sugars are a far cry from wholesome. There is something to be said about whole grains, gluten-filled or not, that you really miss in gluten-free baking. The texture is often doughy, like cardboard, or just really flat in flavor. In comes tigernut flour to the rescue—seriously!

Tigernuts are a misnomer because they’re not nuts at all—they are a starchy tuber vegetable.

The flavor is nutty, rich, and slightly sweet providing a really complex flavor profile in baked dishes. I was a bit skeptical at first, but tigernuts have changed the way I feel about the whole baking thing. Not only are tigernuts a great gluten-free baking substitute, but because they aren’t a grain (aka grain-free), they also fall into the paleo camp of traditional eating.

This bread recipe is beyond good—and beyond easy. It’s grain-free, gluten-free, sugar-free, paleo + high in protein—whether you choose to use eggs or not!

Our recipe is an adaptation from the Organic Gemini Recipe.


| Ingredients |

  • 6 pastured eggs (or flax eggs – 1 tablespoon ground flax + 3 tablespoons water)
  • 3-4 drops Omica liquid stevia
  • ¼ cup coconut oil
  • ½ tsp apple cider vinegar
  • 1 cup + 3 tbsp TigerNut Flour**
  • ¼ cup ground flax
  • 1 tsp baking soda
  • Generous pinch of sea salt

| Directions |

  1. Preheat oven to 350°F.
  2. Beat the eggs, stevia, coconut oil and vinegar together in one bowl.
  3. In a separate bowl, combine flour, flax, baking soda, and salt.
  4. Mix dry ingredients slowly into the wet ingredients.
  5. Pour batter into a parchment paper lined loaf pan and bake for 35-40 minutes. (We baked for the full 40 minutes).

Makes 1 loaf.

** We recommend grinding tigernut flour in a coffee or spice grinder. Tigernut flour still contains some shells so the texture can be a bit grainy if you don’t thoroughly grind.




17 responses to Tigernut Bread

Hi Angie!
Yes you can substitute Maple Syrup for the stevia. We recommend 1-2 teaspoons of Maple Syrup.
Happy Baking!

Just made this and it’s awesome! Beautiful bread with a nice consistency. I added a bit of cinnamon and nutmeg. Thanks 🙂

I want to try this recipe. I recently learned I am allergic to eggs. Can I substitute 6 eggs, for 1 Tbsp Chia egg or do I need to do 6Tbs Chia egg? Seems like that using that much egg substitute will greatly change the recipe. Have YOU tried using the chia eggs in this recipe? How much chia did you use?

Thanks for the easy and tasty recipe. It has a nice consistency and doesn’t fall apart. My substitutions were minor: 2 Tbl Lakanta Powdered Monkfruit/Erythritol instead of Stevia; MCT oil instead of coconut oil (for convenience since liquid); 1/2 tsp Himalayan salt instead of pinch. Instead of lining the pan with parchment paper, I greased it with coconut oil and then dusted it with tigernut flour. The loaf came out of the pan easily. I will definitely be making this again and will also try to make it taste like gingerbread by adding ginger, cinnamon, and clove as I think it will lend itself well to those flavors.

Lesley, nope, a grinder is needed. I haven’t made this recipe but I have recently been experimenting with Tigernut flour. It actually kinda lumps together it is slightly dampish on it’s own because it a ground up tuber not a ground up grain. It even clumps in my Magic Bullet when I am grinding it.

Olive oil or any oil would work in place of coconut oil. The flavor is what will be altered. I am going to try this recipe out with butter because that is always my favorite oil to add to bread recipes.

Can you give me a weight for the tigernut flour pls as the 1 cup, 3 tbsp doesn’t compute for me!
Also, I had tiger nut & rice flour bread recently- it was the best thing I’ve tasted since having to go gf. It was like the freshers straight up tiger bread (not nut) you could devour… Any suggestions how to combine these? Thanks x

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