Soft ‘N Fluffy Sandwich Bread 🍞 gluten free, keto & paleo

384 comments

  1. Frai says:

    Can you use regular white vinegar or any other kind of vinegar other than ACV, or is there a reason why it has to be ACV?

  2. teancum144 says:

    Step 8 says, “Place the loaf pan over a baking tray and transfer gently into the oven.” Do you mean place loaf pan on a cookie sheet and then place cookie sheet (with loaf pan on top) into the oven? Or, in the oven place the cookie sheet on a lower rack and the loaf pan on an upper rack?

  3. Jennifer says:

    So I’m pretty familiar with the science of baking, and I also understand there’s significant differences when omitting gluten. The recipe calls for sour cream, and vinegar, both acids that work best as leaveners when combined with baking soda, then baking powder (1 part soda 2 parts cream of tartar (another acid) and straight cream of tartar. So it calls for acid in four separate forms. In standard baking that calls for baking powder you add soda when adding additional acid such as sour cream, buttermilk etc… when a small amount of acid is added to bread dough it increases the yeasts ability to give lift by creating gluten, but to much kills the yeast entirely. So in the absence of gluten, isn’t the acid used here excessive? I wonder if a reduction would cause greater rise? What is the purpose of the baking powder combined with the yeast? Can you please explain the science behind this? P.S. the flavor of this was excellent but it didn’t rise as expected despite an excellent yeast test, fresh powder, and 1 hour in the proof box.

    • Paola says:

      Hi Jennifer, I understand all the science behind gluten baking, but honestly when it comes to keto baking (no starches, gluten, etc) the rules change completely. The bread also needs a SUBSTANTIAL amount more heat to rise than with a regular gluten bread (so while you would leave a gluten loaf on the counter and it would rise beautifully, with this one you actually need to introduce a bit more heat to get a proper rise). The bread will also only rise so much without collapsing, so the acidity doesn’t affect the rise believe it or not. But of course, you’re free to test around yourself as you clearly have the knowledge- just keep in mind that behavior varies a lot xo!

  4. Kristina says:

    I cannot adequately share my enthusiasm for this bread. I’m not much of a bread maker so the tips were very helpful. I went through the effort to get the recommended ingredients and the cost was well worth it. I’ll be making several loaves. I’ve only recently switched to a keto diet and have been disappointed over and over again when I try new recipes as replacements for my favorites. THIS WAS THE FIRST SUCCESS!! Tastes great. I dont question that its bread, no tricking myself to like it. Thank you so much! I can’t wait to try more of your recipes!

  5. Lidia says:

    Has anyone had success using this for breadcrumbs? I made a loaf that tasted amazing, but it didn’t rise very nicely 😕

    • Paola says:

      For most peeps a lack of rise just means you need a little more warmth. And yup! Feel free to use as bread crumbs too 😉

  6. Rachel says:

    Urgent question!!!

    I’m making 14 loaves of this bread tomorrow for a big keto event I’m hosting, and everyone LOVES your keto bread recipe because it’s the best. So with a mass baking (I have official bread pans and a bread oven) would the time for allowing to yeast to proof change? And do you have any other tips for mass making this bread?

    Thank you! Thank you! Thank you!

    • Paola says:

      Hi Rachel! Wow what an honor! Don’t change any of the timings etc- just be sure to let them rest in a warm place so they rise nicely xo!

  7. Haley says:

    Hi,
    I’m excited to try this recipe! What would you substitute butter if one doesn’t eat dairy? Would coconut oil change the flavour?

    Thanks!

  8. Stacey Dunn says:

    This bread has changed the game on my Keto lifestyle!!!! I have tried so many different Keto breads that I just gave up! They all have to much egg taste or they’re so gritty I cannot even swallow it! This bread was more detailed to make but it is the best tasting (real) bread. It actually smelled like home made bread before I baked it! It has gotten much easier each time. I cut the loaf into 3 large pieces. I freeze two and leave one out to enjoy! I’ve made stuffing with this bread and it was amazing! Just slice thin and leave it out to dry completely until it will easily crumble. It makes amazing french toast! I had French toast with 2 eggs and bacon for breakfast today! Make sure you use sugar free syrup and your in heaven! Lots of melted butter on top!!! Thank you so much for this incredible recipe!

    • Paola says:

      Super awesome to hear Stacey! And I get you, I’m keto/grain free for life so bread was super important 😉

  9. Novella says:

    The best bread I’ve made yet! The best bread ever! I read your post and you have great tips on all your recipes. I gave up using yeast because it never worked for me. I took your advise, no drafts here. Actually turned off the fans and air. My yeast turn out Perfect!! and the bread did Rise really fast!! I think it made all the difference and I was so surprised. It smells like bread in the air and look just like your photo. I wanted to see the inside so bad but I waited until the next morning, it was hard. When I did, the inside was Beautiful just like your photos. Problem is I Hate flax seeds texture…really don’t like them. I don’t know how to explain it, it always turns into mush in my mouth after awhile?? My sister pointed out the same thing when she tried it. I still think you have the best bread ever and ever. So I was thinking about adding more husk and take away some flax. Have you tried it with less flax and more husk? Trying to figure out how to take away some of the mushy.

  10. Thamy says:

    I made this recipe and the flavor is good, and mine looked like the picture with how much rise I had. I used all ingredients and same brands without subs, and yet it came out humid and kind of slimy? Is it supposed to be like that?

    • LLOYD G MARCOM says:

      I find that when I use pre-ground flax (rather than grinding it myself) I get a less moist texture with no trade-off in taste / consistency.

      • Paola says:

        Def! And I then go ahead and re-grind it myself from flakes to powder (and it must be golden flaxseed!)

  11. Tiffanee says:

    I can’t get my dough to rise. I swear I’m following the recipe exactly. But maybe I’m doing something small that I don’t realize would ruin it? I can’t afford a scale to weigh my ingredients, but I’m extra careful with my measurements and level them with a knife and everything to be as precise as possible.
    What are key things that I have to do perfectly/exactly that otherwise would prevent the dough from rising?

    Thank You.

    • Paola says:

      Hi Tiffanee! Let’s try and figure it out! More importantly- is your yeast proofing well (bubbling a lot?). And how and where are you proofing your bread? For instance, I place mine on top of the oven when its heating up (so the tray does get slightly warm). Be careful though not to overheat it as the yeast would die (it thrives between 79-100F to give you an idea). xo!

  12. Erika says:

    I made a loaf of this today. It is amazing! Thank you so much. I know have a bread that is a bread without tasting like eggs. The recipe can be time consuming but SO worth it!

    • Paola says:

      That’s awesome to hear Erika! And don’t worry, it gets easier (and quicker!) the more you do it! xo!

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