This study investigated the effects of partially replacing wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types. The replacements was done at WF: TNF ratio of 100:0, 90:10, 85:15, 80:20, 75:25 and 70:30 for Butter bread (B_b), Tea bread (T_b) and Sugar bread (S_b). Partially replacing WF with TNF increased bread brownness, color saturation and decreased lightness, showing the highest impact on S_b, followed by T_b and B_b. Also, bread specific volume decreased significantly after 20 % (B_b), 25 % (T_b) and 30 % (S_b) TNF replacements. Furthermore, replacements using 30 % TNF increased crumb hardness from approx. 1.87 N to 3.64 N (B_b), 3.46 N to 8.14 N (T_b) and 6.71 N to 11.39 N (S_b), and caused significant increases after 3 d storage to 17.80 N (T_b) and 21.08 N (S_b). Only a minimal effect on hardness of B_b (4.32N) was observed after storage. Replacement of WF with 10 % TNF for B_b or 25 % TNF for T_b led to significantly higher consumer (N=56) scores for all attributes and overall acceptability, but no significant effects on the overall acceptability of S_b was observed. Flash profiling showed frequently used descriptors for B_b as firm, moist, buttery, smooth and astringent. After 10 % TNF replacement, descriptors were chewy, firm, sweet, porous, dry, caramel whilst that of 30 % TNF were grainy, chocolate, brown, nutty and flaky. Partially replacing WF with TNF increased the lipids, fiber and minerals but decreased the protein and carbohydrate contents of bread. Replacements using TNF led to different physical and sensory changes depending on bread type, showing higher consumer acceptability for B_b, followed by T_b and S_b. The study is relevant for utilizing tiger nuts as an ingredient in bakery products.