Home » bread » (Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo

(Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo

Count on this gluten free and keto bread with yeast to be extra soft, fluffy and absolutely delicious with a killer crumb. Plus, with less than half the amount of eggs as your usual low carb bread recipe, this non-eggy sandwich bread will surely become a staple!

Note: this recipe was first published on April 9th 2018, but has since been updated to provide more deets ‘n tricks! And to my knowledge, it was also the first keto bread recipe with yeast on the internet! 😉 

Slicing keto bread with yeast
Gluten Free & Keto Bread With Yeast

Gluten Free & Keto Bread With Yeast

Light, Fluffy & Not-Eggy (At All!!)!

Without a doubt the most requested recipe by you guys this year has been for a light and not-eggy keto bread loaf. And after quite a few takes, I finally nailed it. The resulting bread has awesome rise (nearly double it’s initial volume!!), killer crumb, and excellent taste.

And as previously mentioned, it’s not eggy, dense or crumbly. Think at least less than half the amount of eggs of your typical recipe, and a few other tips and tricks to ensure killer results. So while different from traditional wheat bread (because ahem, no wheat!), we’re still certain you’ll find this a keeper.

Plus, it keeps very well at room temp for 4 days and freezes beautifully. Oh, and you might also be surprised how good this bread is even without toasting.

The Deets

Making this paleo and keto bread is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.

And the one thing to keep in mind is that your bread will likely fall slightly post bake. Blame it on the lack of starch (keto flours are notoriously heavy and moist) and certain missing proteins (think gluten). Just keep in mind that I’m baking at ridiculously high altitude here, so if my loaf was still nearly double it’s volume after cooling- odds are yours will be even better!

Before rise

Keto bread with yeast before rising
Gluten Free & Keto Bread With Yeast

After rise

Keto bread with yeast after rising
Gluten Free & Keto Bread With Yeast

The Method

The yeast in this low carb and keto bread ensures a wonderful texture and taste. Now, how much your bread will rise (and fall!) post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, as mentioned, I’m baking at over 7,000 feet (Mexico City here!!), so if I can make this keto sandwich bread work so can you.

On that note, I’ve since baked it in LA (you know, sea level!) and can indeed confirm that the rise is much better- but it does take a little bit longer (about 15-20 minutes more). 

Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).

Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all). 

Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin (which is fully keto) or an actual sugar (think maple syrup or honey) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact. 

Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.

Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes (I baked the bread for 45 mins), but that may change from oven to oven.

Slicing keto bread with yeast
Gluten Free & Keto Bread With Yeast

The Ingredients & Possible Subs

This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.

Almond flour. You truly need a super finely ground almond flour here, as if you use meal your bread will turn out dense and oily. Super fine almond flour brands include Anthony’s (my personal favorite), WellBees and Bob’s.

Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour (1/4-1/2 cup) with arrowroot flour.

Golden flaxseed meal.  You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread. You can technically substitute the flaxseed meal with psyllium husk powder, but we prefer the crumb much more with the flax. Just make sure its the golden variety and not the regular (VIP thing!!). 

Psyllium husk powder. Same as with your flaxseed meal, you’ll always want to regrind your psyllium husk. We always favor NOW brand as it doesn’t turn bread purple. You can substitute it with more flax, but your bread may lose some elasticity and rise.

Whey protein isolate. This one is an absolute must, as it will ensure your bread doesn’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. Update: I’ve since tried this grass-fed whey protein isolate and it also works the charm (a bit pricier, but undoubtedly higher quality)!

Now, the cream of tartar and powdered ginger help to condition the dough to get an even nicer rise. Though note that you can skip them without too much detriment to the final results.

Keto sandwich bread on a cooling rack
Gluten Free & Keto Bread With Yeast
Bitten slice of keto bread with butter
Gluten Free & Keto Bread With Yeast
Gluten free and keto bread slices
Gluten Free & Keto Bread With Yeast

Looking for more keto bread recipes with yeast?! Be sure to check out our famous cinnamon rolls, extra fluffy pizza crust and rosemary focaccia!

Slicing keto bread with yeast

Gluten Free & Keto Bread With Yeast

Course: Bread, Side Dish
Cuisine: American
Keyword: keto bread, keto bread with yeast, keto sandwich bread
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 40 minutes
Total Time: 45 minutes
Servings: 12 slices
Calories: 174 kcal

Count on this gluten free and keto bread with yeast to be soft, fluffy, absolutely delicious and with a killer crumb. Plus, with less than half the amount of eggs as your usual low carb bread recipe, this non-eggy sandwich bread will surely become a staple!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here. 

Print

Ingredients

For the paleo & keto bread

Instructions

For the paleo & keto bread

  1. See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and possible subs!

  2. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside. 

  3. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 

  4. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside. 

  5. Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture. 

  6. Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top. 

  7. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 

  8. Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread. 

  9. Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!

  10. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!  

Recipe Video

Recipe Notes

*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.

**If paleo (or in keto maintenance), feel free to sub 1/4 to 1/2 cup of almond flour with arrowroot flour for a lighter crumb. 

Please note that nutrition facts were estimated per slice, and we found the recipe to yield 12 generous slices. Though you could easily get 16-18 thinner slices. 

Nutrition Facts
Gluten Free & Keto Bread With Yeast
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 26mg9%
Sodium 254mg11%
Potassium 83mg2%
Carbohydrates 6g2%
Fiber 4g16%
Protein 5g10%
Vitamin A 165IU3%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

1,059 comments

  1. Sherri says:

    I have tried this bread recipe several times and still having a problem getting it to rise much at all. The flavor is there, but would love to get a loaf of bread taller than 2 inches. Even tried proofing in a warm garage hoping that would help. I have been reading about others using wheat gluten, which is pretty low in carbs still and I am considering putting 2 teaspoons into this mix as a rising agent? Just wondering if anyone has had any help with any particular rising agents that still keep the carbs low?

    I am also just about at sea level. Not sure if this makes a difference I just wanted to add that since I am doing everything else the same including weighing on the scale. Thanks

    • Colleen Bojanowski says:

      Hey Sherri,
      I had the same problem. I reduced the apple cider vinegar to a teaspoon and let the bread rise in my oven that I had heated to 170 degrees and then turned off. Then I let it cool for a bit until it was like a hot day. I also put a bowl of hot water underneath the bread like my Grandma used too. Works like a charm for me. Hope it helps you. I was so excited when it finally rose!

  2. Sherri says:

    I have tried this bread recipe several times and still having a problem getting it to rise much at all. The flavor is there, but would love to get a loaf of bread taller than 2 inches. Even tried proofing in a warm garage hoping that would help. I have been reading about others using wheat gluten, which is pretty low in carbs still and I am considering putting 2 teaspoons into this mix as a rising agent? Just wondering if anyone has had any help with any particular rising agents that still keep the carbs low?

    I am also just about at sea level. Not sure if this makes a difference I just wanted to add that since I am doing everything else the same including weighing on the scale. Thanks

  3. Jacky says:

    I made this bread in the past and did not rise past mid-pan. I ran out of vinegar and got a cheap one at the supermarket and tried to bake this bread again……it raised past the pan! The apple cider vinegar had the “mother” that prevented my bread from rising! Check your vinegar and get it without the mother, it helps tremendously….

  4. picklenugget says:

    Surely u ve no idea about keto
    You suggest using rice flour as substitute ?
    Rice flour is no keto and whey may spike massive insulin level
    You need to learn more

  5. Aubree says:

    I made this tonight with a few substitutions and it turned out wonderful!
    I ran out of flaxseed at only 1/4 of what the recipe called for, so I subbed it for ground hemp seed. I used Isopure vanilla protein powder since that’s what I had on hand. I didn’t have ground ginger so I used a bit of allspice instead. I also used full-fat Greek yogurt instead of sour cream. Despite my numerous substitutions, this bread was still wonderful!

  6. Iman J says:

    Can these be converted into buns, rolls, and/or heroes? If so, how would one alter the instructions? So eager to try this recipe!! Thanks!!

  7. Amy F Makson says:

    Second try… still only rose about half way ( brand new yeast… it bubbled, etc). Perhaps not warm enough… placed it in the oven with the light on as someone suggested. Ended up about 2 1/2 inches tall.
    Question: When adding the flours/sour cream… do you continue beating with mixer or by hand?

  8. Mary Jo says:

    Your recipes are wonderful and I am eager to try this bread. However, my husband cannot have whey. What role does the whey protein isolate play in this recipe and is there an alternative that will work as a substitute?

  9. Haleigh Adams says:

    Ok, I just found your site 2 days ago. I tried your bread recipe and my whole family, including 3 kids loved it! My hubby thinks it tastes like actual REAL bread! And my 8 year old said it’s BETTER than regular bread!!! So I say that is a HUGE win!!! I have tried 2 more of your recipes and ask of them have been hits at it house! So I just bought your books! You have had the BEST low carb recipes from any site I’ve seen, BAR NUN!!! Thank you SO much for these Freaking’ Good recipes! We are all super impressed! Even my husband has asked me to try all of your recipes, he was not really sure about the low carb way of eating till these recipes! Now he believes!

    • Juliet says:

      The video included is very similar in terms of the basic recipe template, but I’ve never seen a video for this particular recipe (I looked!). The only thing I haven’t tried is looking for an archived version of the website before the recipe was updated. A google search suggests there was a video of this bread being made at one point but I don’t know for sure and the search I described for an archived version is beyond my skill set! The hamburger buns, cinnamon buns, panettone, and this bread are all variations on the same winning formula so I’d consult them all. This recipe is finally working for me after realizing I had to measure my water too and after I made a make shift bread proofing box and surrounded it with extremely hot water.

  10. Beverly says:

    I received a scale for Christmas, so I decided to finally try this bread. It came out wonderful! I used two slices and made a grilled cheese sandwich. First bread I have found I liked! Can’t wait to try more recipes.

  11. Juliet says:

    She is risen! 😆 This bread is freaking miraculous!! It took me a million tries – only because I was working with a faulty Pyrex measuring cup of all things and my liquids were all off until the day I had the Pyrex zero’d out on the scale set to “ml” (completely by accident) and lo – I realized that my water measurement was off by about 80ml! Anyway this bread is so good that I have spent the morning singing “now that we’ve got bread what are we gonna do, with iiiiiiiittt” to the tune of the ‘73 O’Jays classic. THANK YOU BREAD GODDESS

  12. Nora G says:

    Hi Paola!! I live overseas and the only whey protein I’m able to find is the “concentrate” (not the “isolate”)…. can I just substitute…. do I need to “tweak” anything … amount, or other ingredients? Thanks!

  13. Michelle says:

    I have made this recipe twice and both times it has not risen for me at all. Yes, my yeast is good, I make bread on a regular basis and use the same yeast AND I proofed it. I just dont understand it. I followed the instructions in mixing (though, I felt I should have whipped the egg whites separately ) even alternating the flour- sour cream additions. I am at sea level, used room temperature ingredients, and let bread the rise in my oven with the light on. (Oven temp says 70 ish degrees). Didnt rise at all. Saddening because the ingredients arent cheap.

  14. Becky says:

    Hey Beautiful Brilliant Paola!!! I sure wish I could spend the time in the kitchen that You do!!! WOW!! I can’t and I’m not a regular yeast bread maker. A few things in this have thrown me for a loop :-/
    At end You say “Place the loaf pan over a baking tray and transfer gently into the oven” I wrestled with it for several minutes and decided with the word transfer You must mean put it ON a baking sheet; I thought maybe it was put a baking sheet on the rack under the loaf in the oven, then it would be ‘over’… Sorry. I am very black and white.

    Also I don’t remember reading in any of Your recipes whether You use or advise convection oven winds at all or not?? I did turn off convection just in case. Opinion?

    The other thing is the foil top… it must NOT rest on the loaf – how do I make a tent of foil that does not touch the loaf?? I am very perplexed! I was praying there was a video to watch and searched youtube and then came back to the site to see what that looks like but there is no video!! Is there another video where You demonstrate this technique?

    It is in the oven and I don’t know how to do the tent so I guess I will have burnt bread on top… but I am confident if I did all else correctly, I will have DELICIOUS bread anyway!!!

    I am very sure of Your mad skills Paola!! I had to sub collagen peptides and powdered coconut milk for the dairy product…. should be fine right? EXCITED!! Will report back with review.

    Please let me know how to do a tent that does not touch bread. Many holiday blessings upon You & Yours!!!

  15. Amani Elhusseini says:

    This bread tastes absolutely amazing and the texture is spectacular even though I stupidly forgot to put the vinegar. I still can’t believe how close it tastes to real bread!!!! You have once again not failed to amaze me Paola! The only negative I found is that it doesn’t crisp when toasted but then again no keto breads that I have tried do either. Thank you so much keep up the good work!

  16. Sarah says:

    I made this today and it tastes so good! One thing tho: it didn’t rise as much as I hoped. The dough rose just past the pan but while baking it did not rise at all so it came out slightly dense. Not as fluffy as I hoped.
    I followed the recipe to the t so I’m not sure where I went wrong. If I while up the eggs before adding them to the proofed yeast, would not help the dough rise more? Should I leave the dough to rise more before baking?

  17. Jen Anderson says:

    I’ve used this bread to make the stuffing recipe two years in a row, and my non-keto, non-stuffing-loving husband says it’s his favorite stuffing ever. The bread has a wonderful texture and flavor. I’m a sourdough junkie (well, used to be, pre-keto) so I add about 10 drops of the One on One Flavors sourdough drops to the wet ingredients. Perfection!

  18. Laurie Piekarsky says:

    I was so excited to make this soft and fluffy sandwich bread but it didn’t rise much while sitting in the loaf pan before baking or in the oven either. I used these substitutions to make it dairy free: brown rice flour for the whey protein isolate, olive oil for the butter, and the coconut cream plus apple cider vinegar. My yeast proofed beautifully with maple syrup but it didn’t really get frothy with the addition of the other wet ingredients, I suspect the oil. What should I do differently next time for a better rise?

  19. Laurie says:

    Hi!! So excited to try your bread recipe as I have been following keto successfully but am dairy free. What do you recommend in substitution for the whey protein isolate and butter? I had read rice flour and olive oil possibly. Wanted to double check before I bake for the best results. Thank you

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