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(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.

1,249 comments

  1. Christina Odysseas says:

    Hi I have been making this bread for some time now and my family love it 😍
    I have to go away to work for 2 weeks has anyone tried making batches and freezing to then be baked when needed or can I freeze after making when it’s cooled?
    Thank you for your help and recipes 😊

  2. Linda says:

    So I’m not a baker, please, how do I measure fractions of teaspoons, etc such as 0.67 tsp? And what the heck is .33 eggs?! And is that large eggs, extra large, jumbo, small? I know, stupid questions.

    Also, have you tried this in a bread machine?

    Thanks so much for the recipe and please pardon my “non baker” questions…LOL

  3. Kristine J. says:

    Hi Paola. It is my firsy time to bake and I will be trying this tomorrow.

    Just a couple of question though, in which oven rack should I position my pan, top, middle or bottom? How long does is take to put the foil dome? Lastly, can I use Instant yeast instead of Active yeast?

    Thank you and looking forward to trying your recipes as they look amazing!

  4. Monica says:

    I have a question about whey protein. Some recipes call for concentrate and others call for isolate. What is the difference when baking keto recipes between the two and are they interchangeable?
    Also, do you have any plans on creating a regular keto cookbook? I prefer hard copy over ebooks. Thank you

    • Alexandra Abraham says:

      Overall, the processing steps used in the production of whey isolate result in higher protein content and lower fat and carbohydrate content per serving, than there are in whey Concentrate.

    • Alexandra Abraham says:

      You can’t. If you read the recipe notes prior to the actual recipe, it’s an absolute must, and you have to add it.

    • Alexandra Abraham says:

      No. Read the recipe notes. Protein isolate is an absolute must, and milk powder is a different product altogether.

  5. Juliet says:

    This is a terrific recipe! It’s so good I served it for Christmas Eve dinner along with a beautiful soup. I can’t believe how long I struggled with the recipe given how easy and foolproof I find it now. In the hopes of helping anyone else who is struggling, what it came down fo for me was water and water alone. I simply wasn’t using enough for my climate, ingredients, measuring tools, scale… who knows. As soon as I gave myself permission to play with the water I was baking gorgeous bread. You don’t want to firehose the recipe with water, but think about getting the dough loose enough that it’s actually able to stretch and move when the yeast starts doing its thing! Given how convoluted my compensating for failures got with this recipe, it’s truly a head slapping realization that all I needed was to be a little more generous with water! Start with 2-3 tablespoons more and increase as needed. I do it by feel now. I just know. But I was so terrified to experiment in the beginning. I did go too far and that resulted in another hilarious failed attempt, but once I got it right and realized the consistency my dough needed to be it was smooth sailing. Best of luck everyone! And thank you Paola for changing my whole family’s life with your wonderful recipes.

    • Kathryn says:

      Thank you for this valuable tip, Juliet. I haven’t tried this recipe yet; and your guidance will help with its success.

  6. Monique says:

    This is the best keto bread I ever tried! I tried a lot of bread recipes even the ones with Vital Wheat Gluten and this recipe wins in taste, crust, and texture! Love it! I’ve been reading your blog since we started doing keto at home and I’m so amazed at how you came up with your brilliant recipes. I like how you put the weight measurements because I get confused with how almond flour is measured. I use superfine almond flour and sometimes when I follow recipes, it becomes too thick. So the measurement helps a lot.

  7. Ashaw says:

    Do you have to use the whey powder? I’ve read the whey can cause inflammation and I’d prefer not to use it. Is there an alternative or can you leave it out? Thanks!

  8. Fred says:

    Have you tried this in a pan di mei pan? I like seeing your solutions to the collapsing issue, I’m having that issue specifically.

    • Judy Carda says:

      This has become my daily breakfast standard. I toast 2 slices, load them with cream cheese and layer with salted cucumber slices. Hearty, creamy, and crunchy is a great way too start the day. Also, since there are so many Ingredients to gather, I make better use of the time by preparing 4 ‘bread mixes’ at a time. I combine all the dry Ingredients and store in Mason jars until I am ready to bake. Then I just follow the recipe for the yeast and wet ingredients when I am ready for a fresh loaf.

  9. Anita Sue Coleman says:

    I am looking forward to trying this recipe. I’ve tried to make a yeast bread from another site, but it was always a fail. However, I have a question. I have rapid rise yeast. Since this doesn’t have to “bloom,” how do I adjust the recipe? Do I still use the sugar or honey or inulin? I would assume that I would use it so the loaf can rise? Please help. I don’t want to use all these products and have bread that resembles my Kindle.

  10. Marsha says:

    Hi Paola, I love your yeasty bread and other recipes and I was hoping you would have some advice. I’ve made the yeasty bread 3 times now and every times it rises well but sinks as it cools down and becomes very dense, like a brick. Any idea where I’m going wrong?

  11. KB says:

    Thanks for this recipe!
    Following Paola’s instructions and some tips in the comments, my dough rose more than an inch above the edge of the loaf pan.
    On top of ensuring the yeast is active and that the dough rests somewhere warm,
    reading 20 pages of comments gave 4 tips that helped me get this dough to rise.
    1. make sure all ingredients, especially the eggs, egg whites, and sour cream are at room temperature. Paola mentions this and it is CRITICAL to achieving rise.
    2. use white vinegar instead of cider vinegar.
    3. decrease the amount of vinegar to 1 1/2 tsp
    4. mix thoroughly to activate the xanthan gum.

  12. Celeste says:

    It didn’t rise very well, I think either the dough was too dry or I should’ve tried kneading it, from my experience with normal wheat bread. Since it didn’t rise well, the final result, well, it is too dense, but still super, super tasty. I can’t taste the eggs if I tried to, and when I toast it, it’s just amazing. This recipe is worth it.

  13. Ginny Pucci says:

    Has anyone tried to freeze this? I can’t wait to make it this weekend, but I won’t eat a whole loaf before it goes bad.

  14. Beth Brown says:

    Hi! I just love your bread! Every Thursday is bread day! I have made a few changes as I have made so many loaves. I too live at high altitude and one day I accidentally put in all the four eggs whole! So was worried I’d ruin it but actually got a much better rise!!! So now I add the eggs whole and also add poppy seeds, caraway and chia seeds. They give the bread a great flavor. Using different kinds of seeds gives the bread a different taste! Thx again for a great recipe!

  15. Susan says:

    Not sure if it is the flaxseed or the phsyllium husk but it had a strong flavor that I didn’t like. I think it is the flaxseed – any suggestions for a substitute?

  16. Lucia says:

    Hi, I just made this recipe but only swap the whey protein isolate for pea protein out of fear of insulinogenic whey. However I found my dough doesn’t rise at all…. Just can’t figure out since we’re not using vital wheat gluten, why can whey protein isolate still rise but not the others? This will determine whether I can have that fluffiness of yeast bread back into my life, so huge huge thank you for answering!!!

  17. Maryann Allen says:

    Wow! I have been craving bread and this is the best I’ve tried! Made the one with 12 egg whites and it was awful threw it out but this with butter and some home made keto strawberry jam is yum! Thank you so much for this recipe! It’s definitely my new go to bread recipe❤️! Actually tasted like real bread without all the carbs! I followed recipe and weighed the grams as stated! Turned out so well! Can’t wait to try more of your recipes! Going to have toast with bkf tomorrow!

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