Home ยป bread ยป Soft ‘N Fluffy Sandwich Bread ๐Ÿž gluten free, keto & paleo

Soft ‘N Fluffy Sandwich Bread ๐Ÿž gluten free, keto & paleo

774 comments

  1. Maggie says:

    I made this bread today. I followed all the suggestions for turning the meal into flour, had great looking yeast, and my loaf is only two inches high! It taste good, nice crumb, I’m betting it will toast up nicely, maybe make it into croutons. I live at sea level, so no altitude probs. Any suggestions? PS I have tried a bunch of “bread” recipes, and even tho it’s a flat loaf, it is the most like conventional bread.

  2. Kate says:

    My family is coming for a visit in a couple weeks. I want to make this bread early. Does the bread freeze well?

  3. Barbara says:

    Hello. I’d like to start making this bread, but as I’m reading through the recipe and, toward the end of the directions, I see you’ve said to “place the loaf pan over a baking tray and transfer to oven”. I can’t envision what his means. Should I place my loaf pan ON a baking tray and put it in the oven? What is the purpose of this step?
    Thank you for the wonderful work you do.
    Barbara

    • Anne says:

      I don’t do this step, and it turns out fine. I do drape foil over the bread the last 15 minutes to keep the top crust from turning too dark, but I have not found the need to place the loaf pan over baking tray.

  4. Leigh says:

    Is there anything I can substitute for the protein powder. None where I live and shipping is insanely expensive.

    • Anne says:

      You can get plain Whey protein powder at Amazon for about $15/lb – free shipping if you are a Prime member. That’s what I use for the protein powder and the bread turns out great (best recipe by far that I have tried, and I have tried a lot). I have found that many ingredients my low carb recipes call for are difficult to find in stores, for example plain whey powder or psyllium husk powder, and Amazon has been a great resource. You can get this stuff at health food stores, but it will cost you an arm and a leg, and like you, I don’t have any close by to me. A pound of Whey powder will make a lot of bread as the recipe only call for what amounts to about a half scoop.

  5. Scharmaine says:

    Good morning,

    My search for a keto bread continues and so it brought me to this post. My question is can I make this in my bread maker?

  6. Jeff Soon says:

    I made this bread today and everything was rising well (initial rise and in the over) until it cooled. After taking the loaf out of the oven to cool, it collapsed. Is there a way to prevent this? Incorporate flours faster/mix them less?

    • Anne says:

      Make sure to mix at as high of a speed as possible for at least 2 minutes for your final mix when you add the almond flour mixture. I had the same problem the first time I made this bread, then after that I increased the mix speed and time and it turned out great. I think the faster mixing speed and increased time helps to activate the Xanthan Gum. The first time I attempted making hamburger buns (divide dough into 6 parts) with this recipe they turned out flat. Tried it again using the faster speed and longer mix time and they turned out nice and fluffy and did not collapse.

      • Beks says:

        Thanks for this! I just made the bread last night, and it COLLAPSED. I’m going to try to mix it on high for 2 minutes when I try it again this weekend. ๐Ÿ™‚

  7. Elaine says:

    Great recipe, and works perfectly for toasted sandwiches!! I have a big bag of oat fibre i don’t know what to do with, and was wondering if i could use it in the place of the psyllium husk. Thoughts?

    • Anne says:

      I wouldn’t – almond flour and coconut flour do not react the same and are definitely not a 1:1 substitution. I think you will find the texture will not be the same, likely you will end up with a heavy dense loaf and I would be surprised if it even rose for you as it will be so dense.

    • Anne says:

      Just tear a sheet of foil and drape it over the bread in the last 15 minutes of baking. At that point, the crust is already formed and it won’t hurt the bread if the foil touches it. It’s just an extra layer to protect it from browning too much while the middle of the loaf finishes baking.

  8. Jacinda says:

    Absolute fan of your recipes here!! One question…would molasses be ok instead of maple syrup? just curious ๐Ÿ™‚

    • Kelly says:

      Using the keto yeast bread recipe with the flaxseed, vital wheat gluten and oat fiber from youtube to make hotdog buns. I made them too big… :/. But at least the carb count is way less than reg. Bread buns. ๐Ÿ™‚

      Keto Bread

      Hello Friends!
      Here it is- Part 2 of the low carb bread recipe with a standard mixer!! Its basically the same recipe- place it on a well greased loaf pan or make rolls, let that rise and bake at 375ยฐF for 20-25 minutes!
      ENJOY!!

      Blessings,
      Diedre
      ****************************************
      Ingredients used:

      1 C. Water
      2 Eggs, slightly beaten (organic)
      2/3 C. Ground Golden flax meal
      1/2 C. Oat Fiber
      1 1/4 C Vital Wheat Gluten
      2 Tbsp. Soften butter (grass fed)
      4 Tsp. Swerve, Sukrin ( powdered)
      1 tsp. Salt
      1/2 tsp. Xanthum gum
      1 tsp. Honey (raw)
      1 Tbsp. yeast

      Directions for keto bread.
      In a large mixing bowl add the warm water. Not too hot or cold. Sprinkle in the yeast, Then drizzle in the honey. And gentle dissolve the honey.
      Let sit 2 minutes sit for 5-7 minutes You can see it bubbling * if it does not do this you had the wrong temp of water. Less than 110ยฐ Try again…. Add the rest of ingredients. I hand mix then put a mixer(dough hook) to it for at least 5 min. ( until it’s a solid lump, not all sticking to the sides. Place in one or two greased loaf pans or make rolls. Set in a warm place covered for at least 60 minutes. One way is to use the microwave.– Boil water for 3 minutes, then set it aside a put bread to rise in with it.
      Good Luck!

    • Anne says:

      No, as a matter of fact, it’s a little on the moist side, almost too much so. To resolve that, I remove it from the loaf pan when it is done cooking and place it on a cooling rack, then put it back in the still warm oven (on the cooling rack), turn the oven off, and keep it in there until the oven is cold. Turns out perfect – still moist, but not too moist.

  9. Kelly says:

    Hey there… I’m new to keto, so I’m hoping my questions don’t come across as really stupid. Your bread looks great, and if I can get bread again, then that’s simply awesome. The pictures remind me of banana bread. Is there a way of adding this flavor without going insanely overboard on the carbs? And without that artificial banana taste? Also, would this recipe work as muffins? Thanks, Kelly

    • Paola van der Hulst says:

      Hi Kelly! Iโ€™ve got a better one for you, search the blog for banana bread and youโ€™ll get one of our highest rarest recipes (using the extract it really does doll everyone!) xo and welcome to keto!

  10. Sarah says:

    Currently in the oven! I can’t wait to try it! I’ve been looking for a yeast bread that didn’t call for vital wheat gluten. We’re trying to stay gluten free!
    I was wondering, does this freeze well?

    • Anne says:

      Yes – that is what I use and the bread turns out great! I have tried dozens of low carb bread recipes, this one is by far the best. I have had my friends try it and then tell them it is flour free – they are amazed. It has the taste and texture of real bread.

  11. Dave says:

    How do we know that the yeast metabolises *all* the sugar/syrup and there’s none left?
    And when you add the vinegar, doesn’t that kill if off? I’d be inclined to keep it away from that (acid) as long as possible – maybe add yeast and vinegar separately to the mix?

    • Anne says:

      I was skeptical about adding honey or syrup too as I am type 2 diabetic. I tried it, and it did not note a spike in my blood sugar, and I am very sensitive to carbohydrates. I’m not on medication any more as I control my glucose levels with my low carb diet and exercise, so it doesn’t take much to spike my sugar levels, and this bread worked great. I sometimes substitute molasses for the honey or syrup, just because I like the flavor, and that works well too – the bread seems to rise just as well.

  12. Donna Nagel says:

    My bread tastes delicious but doesn’t rise line it is supposed to according to the recipe. I’ve tried using g different brands, mixing it exactly as the recipe states and differently, letting it rise only the hour and letting it rise for a couple of hours. Nothing seems to work. Since we live the texture and the taste, I simply cut the loaf in half across the width, flipped the halves on their side and cut them into even slices. Voila, sandwich sized bread. Don’t get as many slices as the recipe states this way so have to adjust the count take but very satisfying. Just wish I could get it to look like the pics.

    • Roxanne R says:

      I was having the same problem! And I did what you did flipping it on it’s side and cutting it.. lol. For me, third time was the charm. What I did differently was make sure my eggs and sour cream were warmer than room temperature. I warmed them to the same temp as the water for the yeast before I added them. It did the trick because this time it rose way above the pan. I also sat the pan on the back burner while the stove was heating. It absolutely needs more heat than regular wheat dough. Don’t sit it directly on the middle of the stove top that’s too hot. Those 2 things did the trick for me. Warming your “room temp” ingredients slightly and letting it rise on your heating stove. Hope this helps!

    • Sarah says:

      I 1-1/2 times the recipe, make sure all the ingredients are truly room temp, let it rise somewhere warm (for me, on top of the preheating stove with a towel over it). It rises up a little above my 9×5 bread pan before baking, then during baking it rises well above. When it is v close to done I turn of the oven and crack the door to let it cool more gently. It still falls from its top mid-bake height but is a nice domed loaf that makes slices of bread of a normal size. Then I like to have it sliced pretty thin for sandwiches/toast.

  13. Chocolette says:

    Baked this bread last night. It was fairly late into the evening so I let it cool and put it away. I removed a sliver of the loaf end this morning and ate it with a little butter. I must say I was pleasantly surprised. It was hesitant when I saw the recipe contained flaxseed meal because every bread or baked good I’ve tried before with flaxseed resulted in an unappealing slimy texture. I took the advice and threw the flaxseed meal into my Vitamix until it was a fine powder. I think that made all the difference. Taste AND texture are beautiful. Best keto bread I’ve made. Thanks for the recipe!

  14. Lory Clark says:

    The only whey protein isolate I am familiar with is my protein powder for my protein drink which is generally flavored. Can you educate me please?

    • Lori B. says:

      That’s the stuff, just get unflavored. It can be used to bake lots of things, or you can make shakes with your own flavors.

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