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


  1. Ginny Sanders says:

    Two things. Make sure all of your ingredients are measured before you start. Mix your powders ahead. Beat your eggs and whites the full two minutes. It does help with the texture. That being said. OMG. I haven’t had bread in 7 weeks. This will keep me on keto. Best keto bread I’ve tried. Thank you!

  2. Linda Love says:

    Sorry, this is NOT the best keto bread. Please check out Deidre’s Vital Wheat Gluten bread. I made it last night and it tastes as if you’re eating regular carby bread! without the carbs.

    Not to say your recipes don’t have promise (I haven’t tried them yet), I just wanted to let you know that the bread I’m referring to rising like an enormous football and bakes that way, too. I am a professional cook, but am not in the field anymore and I still love creating sumptuous meals and discovering others who cook and create.

    BTW, I purchased your cookbook, but I can’t find it. I sent you an email and even went to your Facebook page to contact you. Can you please resend the link so I can start cooking your recipes. I’m really excited about the tortillas. Thanks, Linda

    • Paola van der Hulst says:

      Hi Linda! Thanks so much for your support! Regarding the bread, OBVIOUSLY your bread with gluten is going to be SO MUCH BETTER! Why? Because it has gluten lol! What I’m trying to do here is IMITATE gluten for those of us who cannot have it in our diet (I have Celiacs and my body literally attacks itself).

      Also keep in mind that gluten is generally not part of a Keto diet. Though I always tell readers to do as they feel best as in the end you can do ‘dirty keto’ and still be fine. Just understand that gnom-gnom is a gluten free zone and will always be 😉 xo!

  3. Melissa says:

    I had high hopes for this bread especially considering I had to go the extra mile & order all these ingredients that are not that easy to come by.

    I followed the recipe pretty accurately. Did not sub or leave out any ingredients. Used a scale to measure my ingredients, let the ingredients all get to room temp, freshly grinded my golden flax & phyllium, & Even warmed up a cabinet with a heating pad (that I use for making kombucha) to ensure I had a super warm place to let my dough rise.

    — well although my dough did rise quite a bit, after baking/ cooling my final bread is about 1 1/2” to 2” high. Not at all as tall as the bread in the recipe photos. The taste is very bland. There is a “slimy” after taste (hard to describe). Not sure if it’s from the psyllium or from the golden flax.

    I have the slices frozen in the freezer now bc I am not going to waste it. Every now & then I’ll eat one slice with some turkey or smoked salmon or something. It is edible, just not worth all the effort. I was really looking forward to making a regular sized sandwich with this bread, but the search continues.

    I will try more recipes on this site, I appreciate all the effort & preciseness of all of the recipes here & they look delicious. 🙂

    • Joanne M Pinette says:

      Try using 1/2 more of each ingredient as I did and that gives a bit more heighth to the loaf of bread.

    • Kay Alameen says:

      I made this bread last night and it is delicious. My only complaint is its height is like half of a normal piece of bread. But the taste makes up for it if I truly want some bread. Thanks for the recipe. I also used a 9×5 pan instead of the 8.5×4.5 do you think buying a smaller pan will make the difference?

      • Joanne M Pinette says:

        I used the smaller pan 8.5 x 4.5 pan and made the recipe 1 1/2 times the amount of each ingredient and it made a decent size slice of bread.

  4. Bree says:

    Mine just came out of the oven. It smells SO GOOD and I can’t wait to try it. I didn’t have golden flaxseed so I just used my regular finely ground flax. It provably would have risen better if I had used the correct flax. I also accidentally added the sour cream to the egg mixture instead of waiting. I did add some liquid stevia because I like my sandwich bread VERY slightly sweet. Anyway, I am so excited to try it! Hopefully I don’t get impatient and cut it before it cools 🙂

  5. Katy says:

    So I made this yesterday and it’s pretty fantastic–thanks for developing the recipe! My question: has anyone tried making a baguette shape with it? Would it work on a baguette pan?? I’m just dreaming of crostini here…

    • Paola van der Hulst says:

      Hi Katy! I’ve sorta tried but haven’t gotten lucky with keto flours coming out crisp from the oven 🙁

  6. Raquel says:

    I’ve made this twice, and the first time it was unbearably salty. I cut the salt less than half this time, and it still tastes quite salty. Has anyone else had issue at all? Or is there a different ingredient in it that is salty? The texture is amazing

  7. Ana says:

    Hello Paola

    I wanted to try your recipe and I found almost all the ingredients here where I live. But I’m still stuck on the isolate whey protein. Could I skip to another protein, like pea protein? Do you think it alters rising/taste? I’ve never baked anything with this powder proteins, and since this pea protein happens to be the one easily on reach, I was wondering if you could help me sorting this out.
    Another question is room temperature, as it happens to be really cold here, what would you advise?

    I’m sorry if you get this questions often, I did try to to read the comments though to prevent double questioning you, but couldn’t find anything that suited me.

    I wanna desperately bake some of your recipes!

    Thank you!

  8. Julie says:

    I made two batches of this bread today. I have to say that different from most, my dough rose beautifully. However, the taste was not what I expected. It was pretty much tasteless and extremely dry. No idea what went wrong, but I am deeply disappointed as I was counting on using this bread for my son’s sandwich at school tomorrow…

  9. Nasir says:

    I bought the same exact powdered Psyllium husk (NOW brand) with the link, and my bread turned out purple. I did not put the powder in the blender as you suggested (because I felt like the powder was as fine as can be), and I was just wondering how I could solve this? Thanks! I love the recipe!

    • Maxine says:

      Had you put it in the blender, this would not have happened. I don’t think the brand matters as I’ve seen complaints/comments about this for all the good brands. My niece used the same Now brand and had purple rolls. I used the very same pack about two weeks after and ran it in the blender along with the flaxseed meal (as that’s usually not fine enough) and salt (as my grains are quite large) and everything came out just fine. I continued to use the same pack until it was finished and had no issue.

      This happens because of a chemical reaction (oxidation) with ground psyllium husk that is solved by regrinding it. I guess the reason why this does not happen with Paola is because she always grinds. There’s lots of information on this online that you can find if you just google it.

      I cannot stop talking about how much I love this bread. It’s now the staple at my home (I have a loaf in the oven as I type!).

      • Paola van der Hulst says:

        Interesting! I’ve been hearing about regrinding preventing the purple so much this week, so happy you guys are helping figure out the oddities in keto baking 😉

  10. Jenny says:

    I just used this bread for grilled cheese to go with soup……UH-MAZ-ING. grilled up beautifully. xoxoxo

  11. Andrea says:

    If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.

    • Wendy says:

      Can you tell what recipe you are using for your husband. Looking for one with vital wheat gluten for my hubby.

  12. Graham Clift says:

    Hi Paola

    I made this recipe exactly per instructions and result was great taste and texture. The only concern I had was when adding the vinegar to the whisked bubbly yeast and egg white /butter mixture it went from smooth and fluffy to thick and lumpy. Further whisking didn’t improve. Wondering what the vinegar is for and if the rise would be even better without it. Also, any idea what curdle (ie butter or eggs). Also wondering if add the cream of tartare directly to the eggs as being whisked would also improve it.



    • Paola says:

      Hi Graham! The only thing I can think of is the butter was too hot and it curdled the eggs? The mixture should def not go lumpy (I do it all the time with the vinegar and it never curdles) xo!

  13. Melissa Baer says:

    Just got a bread machine and want to try this recipe out in it. Do you think it will work if I bloom the yeast first?

  14. Clint says:

    No clue how to make bread rise. Second time. Changed out the flax seed. Added to oven slightly preheated. Went from US to metric. Same result.
    I cut it in half and slice long ways. Tastes good but not light. It is very dense.

    • Jill Symes says:

      I’m having the same problem. I followed the recipe exactly and put it my airing cupboard to rise but no its still the same as when i put it in. The yeast is a new tub too. I don’t know where I’m going wrong. The same happened with the bagels I made too.

  15. Theresa says:

    Hi Paola,
    I’m wanting to try your bread recipe out and I have a question. In the recipe it says “18 g psyllium husk finely ground” when I click on the product link it shows psyllium husk powder. Do I need to regrind the powder or do I use whole psyllium husk and grind it.
    Thanks in advance.

  16. Sheila says:

    This looks and sounds amazing, but I can’t use whey protein. Is there something one can sub for that?


    • Sabrina says:

      Dear Paula!!!!!!!!!
      OMGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG I have just rizen from the ketodead lool cannot believe the taste/smell/toastability/non eggy/crust it has, i am in love with your website thank youuuuuuuuuuuuuuuuuuuu would be cool to have these receipes in thermomix translations 🙂

    • Amber says:

      I’m the same as you. Even tho I can’t get mine to rise as hers has its still the best. When I slice it thin and toast it it’s hard to tell your not cheating. I just wish I could figure out how to get the rise as hers looks in the pics.

    • Maxine says:

      Yeast should not get that ineffective even when it’s old. How long do you let the bread rise for? I usually let it go for an hour. My house is cold so I came up with the idea of leaving it to rise, covered, in the microwave with the light on underneath. This is after I heated up water for some time (be careful to not leave it in until the water explodes!) in the microwave. This creates a warm environment. For the last couple of batches I warmed the oven to 170 and turned it off then left the bread in, covered, for an hour. It rose like a champion. Good luck!

        • Stormy says:

          I’ve done the same thing (with the oven) but I can only get it to barely rise, at best. It’s an amazing bread though. Reminds me a bit of Rye by the taste. I just wish I could get it taller so that it could stand up to a real sandwich. Right now, I can only get it about half as tall as a normal slice of bread. I even tried increasing the amount of yeast and honey to 1 T each. The only thing I can think of is to increase the recipe so that it better fills my 9×5 pan? Any thoughts?

          BTW, I absolutely ADORE your recipes. Thank you so much for everything you do!

          • Joanne M Pinette says:

            The recipe says to use a 8.5 x 4.5 pan and I use that size pan and make 1/2 more of the recipe and it makes a nice size slice of bread = 1 1/2 of the recipe. IF you use a 9×5 pan I would suspect that you would easily make 2 X the recipe or even 2 1/2 X the recipe. BIG difference in size.

  17. Meghan Williams says:

    Hi Paola, just tried your bread recipe yesterday. I proofed my dough in a Brod & Taylor proofing box at 88F for one hour. My dough rose, but not by much, not by 100%. I used Bob’s Redmill Fine Almond flour but might change to Anthony’s or King Arthur Flour super fine almond flour because my bread came out similar to a brick. Should I let my dough rise for more than one hour? Thank you Paola….love your site and recipes and think you are a genius!!

  18. Lisa says:

    Just finished making my first loaf. First let me say it’s absolutely delicious.

    I did, however, run into some issues. Following all of the instructions as described my results prior to baking looked really good. No substitutions. I even let the loaf proof on top of the stove while my oven was in use roasting your parmesan “potatoes”. It was pretty cold in the house so I didn’t want to chance it not proofing well.

    The baked loaf was pretty flat. Not sure was went wrong. My guess is that I forgot to oil the loaf pan itself (the ends specifically). So I’m wondering if it was stuck and not able to rise. The rest of the pan was covered with parchment.

    In any case, I was finally able to have a little sample of bread and butter which was thrilling and so yummy. I originally intended to make turkey sandwiches with the loaf, but may end up repurposing it. It would make some great croutons for the Gnom-Gnom stuffing recipe. But I can also see some bruschetta in my near future. By cutting the loaf horizontally, I think I can still manage to get at least one turkey sandwich out of it this week. That’s if I don’t keep sneaking little slices for bread and butter 😉

    Definitely going to try this recipe again in an attempt to match the pics. I know it can be done!

  19. Jj says:

    I followed this recipe to a T and used all the same brand ingredients listed. But my bread looks darker pre backs then the one pictured. It also didn’t rise much. Tried a warmer area and it didn’t work. Maybe the ingredients are off? I even ran the flax seed meal thru my ninja for like 10 min

  20. Dorothy Voreis says:

    I have also been disappointed about the bread not toasting except at the very top and bottom….guess I have just accepted the problem. Both my regular toaster and my toaster oven have had the same (non) results. Ah well, until someone else figures this out it is still the better non eggy bread out there.

  21. Joanne M Pinette says:

    I use a regular stand up toaster with 2 sides – don’t know what else to say about it. Maybe the slices aren’t thick enough but I think they are probably 1/4″ thick.

  22. Joanne M Pinette says:

    Does anyone have trouble toasting this bread? Mine will toast on the top and bottom crust but not on the bread itself. It remains pure without any toasting at all. Don’t know what I’m doing wrong.

    • Paola says:

      How are you toasting it Joanne? I haven’t had problems with this (see the stuffing recipe!), and readers generally report back that it toasts well?

  23. Joanne M Pinette says:

    I guess the “elephant in the room” is the fact that these ingredients aren’t on the cheap side and require lots of hunting for them because they aren’t always available. Then you want it to turn out perfect after all that – it’s a journey that’s for sure. Thanks so much for the recipe and all these comments help to make the bread perfect.

    • Paola says:

      Def agree! I’m working on a few things to hopefully make keto baking more affordable (and easier!) stay posted!

  24. Isabelle says:

    Hi Paola
    In the description of your recipe you wrote dairy free, but there is whey protein. Any alternative?

  25. Emily says:

    Back in the day when Inuse to bake regular bread, I would batch bake it because we have 5 kids. I know you can’t treat GF baking the same. When I used coconut flour I would just do the same recipe in two different bowls. Is that hownInwould have to batch bake this or isnthere an easier way? Thx!

    • Paola says:

      Hi Emily! I’m probably having a case of the Friday’s, but I don’t quite understand your question? You can’t use coconut flour here

  26. Sarah says:

    I am Keto but am sugar, wheat and yeast intolerant. Do you have any alternatives that would still work? After being Keto for the last 3 years I have yet to find a non eggy bread!! 🙁

    • Mona says:

      You should try her 90 second bread. I just do 60 seconds because of my microwave but it’s wonderful. Recipe is very close to this one.

  27. Crystal Wallace says:

    Hey, I’ve made this recipe twice now, and both times it was delicious ; however, it didn’t rise very much at all either time. I’m not a novice baker, not as experienced with bread as with cakes, but am familiar with procedure. Both times the yeast bloomed, but I feel like when I mix the other elements into the yeast, it doesn’t get to the right consistency, i.e., light and fluffy. Any tips would be greatly appreciated!

    • Paola says:

      Hi Crystal! What I generally suggest to readers is that they place it in a warm spot that actually warms up the try a bit (not hot, but warm to touch)- I’ve found that keto yeast breads need a lot more warmth to proof than regular dough which can just hang out at room temp. I hope this helped!

  28. Lisa says:

    I made this bread yesterday, the only substitution was using regular whey protein powder. Although the bread tastes good. it did not rise as much as shown. Could using the regular whey protein power be the cause?

    • Paola says:

      It shouldn’t have made such a difference Lisa… usually the lack of rise is solved by proofing it with a bit more warmth xo!

      • Lisa says:

        Thank you! I’m trying it a second time. Its already been rising for 1 hour…how much longer would it continue to rise with no detriment to the finished product?

  29. Sarah Z says:

    Hey Paola!

    New here, but loving your recipees so far (totally game changer for my diet and life)! I’ve tried this bread a few times now, but am struggling with it a little bit and was hoping that you could help me try to figure out what to try next. The taste is fantastic, but I’m having trouble with the rise. My yeast is bubbling and I’ve had it proving on my oven (which is pretty hot! –too hot?). The structure inside looks like there were air bubbles, but they got knocked out or something (sort of squished), but your picture looks incredible so I’m hoping that I can change something. The taste seems a little dense and chewy so far. I’m very new to baking, so it might also be a bake problem. I’m in Chicago.

    Thanks so much!!!

  30. Julyane says:


    I have recently started doing keto and I miss bread so much!! I came across this website and I am really looking forward to try this recipe!
    However, we do not have sour cream and coconut cream (surprisingly) in Brazil, could I replace it for heavy cream or another ingredient?

    Thank you.

  31. Rena says:

    Paloa, my dear woman! You need to be recognized as a saint! I just made this bread and holy smokes. It. Is. Awesome! I will make a few tweaks the next time I bake it – I baked it for high altitude (I’m at 5800 ft) but apparently my oven is on steroids – it was to hot and the top was over brown – I checked it about 20 min in and it was already dark. But, I have a plan for next time. When I pulled it out of the pan, a corner came off – which was great because I didn’t have to wait to try it! I’ve also tried your chocolate sour cream cupcakes and the cream cheese frosting this week – holy smokes they are delicious! I’m so glad I found you and can’t thank you enough for sharing your knowledge and recipes with all of us! Have a great week! –Rena

  32. Amber says:

    Hey quick question. I’m not sure if you’ve answered this before, but I have made this bread numerous times successfully. Thank you. The question being, what do you think about using Greek yogurt? I’ve started buying a Greek yogurt that is advertised to be used the same as sour cream. It’s in a squeeze pack. It’s thick just like sour cream. Full fat. Anyway just curious to see if you think I could possibly use this.

    • Suzanne McKay says:

      I used greek yogurt instead of sour cream and it worked well. Same as many of the other comments, I did not get as much rise as I was hoping for (after 90 minutes), but the bread is very tasty with a nice crumb. I cut into 16 slices. One thing I was wondering, your recipe for cinnamon buns has 2 packets of yeast, this has only one. Would adding more yeast help rise better?

      • Paola says:

        I’ve found that with this bread the trick to the rise (and you’ll also see it in comments throughout), is to get the heat right! For instance, I proof it on top of my oven while its warming up. So you need to definitely add some warmth, not just let it hang out in your kitchen 😉

  33. Hannah Chynoweth says:

    my Psyllium husk powder just came in the mail and i was all excited to make this today and then realized i don’t have any yeast 🙁 And its blizzarding outside so i can’t go to the store right now 🙁

  34. Pattie says:

    I’ve been looking for a great gf, low carb, yeasted bread recipe and this one is perfect! I didn’t have enough flaxseed meal so subbed chia seeds and didn’t grind them but it turned out fine. Didn’t have whey protein isolate so used collagen powder. I like a lot of texture so added 1/4 rounded cup of pumpkin seeds and same amount of sunflower seeds. My loaf rose to only about 2 1/2″ high but it has a nice crumb and wonderful flavor. Definitely my bread of choice now!!

  35. Andrea says:

    Wow this bread is fantastic!! Amazing flavors and the texture is just like homemade bread! I’m very pleased and will be making this on the regular. Thanks so much!

  36. Jessica says:

    I tried to grind my flaxseed in the vitamix and it turned rather mushy. It looks like the dough is very elastic and smooth now that everything is together, but I’m a little nervous. It’s my first try. As with bread-baking in general, it takes time, practice and patience! We’re so used to quick breads in Keto baking.

    • Paola says:

      Hi Jessica! Grinding flaxseed is a little like almonds, if you go to far you end up with a butter 😉 hopefully it works out, but I agree that yeast baking in general takes a little practice!

  37. Fayrooz says:

    I must admit that when I read all the comments for this recipe I was so nervous to try it even though I’ve been hand-kneeding and baking my own breads without a recipe (an ancient family tradition) for over 20 years. Since I don’t have any background in gluten-free baking but recently changed to a low-carb lifestyle, I didn’t know what to expect. I noticed that a lot of people seemed to have issues with the proofing and resting of the bread dough. In order to eliminate the possibility of this happening, and since I know I understand yeast proofing really well, and knew that I won’t have an issue with dead yeast, I made sure that my kitchen temperature would be really warm so I placed a space heater on my kitchen counter facing the yeast and then later the dough as it rested. In the end, the bread turned out near perfect. The smell and taste was fabulous. The only thing I can say is that my bread pan is a 9X5 so next time I will make 1.5 the recipe. Otherwise, all I can say is this recipe is a winner!!!!

    • Paola says:

      Fayrooz thank you so much for sharing your experience in such detail! So happy to hear that such a bread connoisseur like yourself approves 😉 xo!!

  38. Nidia says:

    Hi Paola!

    I’m wondering if you could share the nutrition facts of the almond flour you use. I can’t find any of the almond flour you recommended here, but I found 2:
    – one suuuper fine (they state the oil was extracted, so just 8% fat content);
    – one very fine (full almonds, no oil extraction).

    Which one do you recommend me?

    Anyway, I bought the two… But I would really appreciate your advise 🙂

    Keep up the good work!

    • Paola says:

      I use the regular full fat one…. but can you let me know which brand is the defatted variet?! I’ve been looking for one since I tried the peanut flour 😱

      • Nidia says:

        Hi Paola!

        Thank you for the reply 🙂

        The website isn’t available in english, but portuguese is very similar to spanish, so here it goes:

        They also have defatted pine nut flour and hazelnut flour!

        I bought the almond flour here: (they do ship worldwide, but OMG the cost!)

        If you want it and can’t find a similar one anywhere, we can arrange a way to ship it to Mexico 😉

      • Nidia says:

        Thank you for the reply!

        The defatted almond flour I bought is from (can’t paste the link)

        The website isn’t available in english, but portuguese is very similar to spanish 🙂 They also have pine nut flour and hazelnut flour, both defatted.

        I bought it from (they do ship worldwide, but OMG the cost!).

        If you want it, but can’t find a similar one anywhere, let me know and we could arrange a way to ship it to you 😉

      • Nidia says:

        Paola, thank you for the reply!

        The defatted almond flour I bought is from Diese (a portuguese brand), and I bought it at a local store (Lisbon, here!). Diese also produces pine nut flour and hazelnut flour, both defatted.

        Diese’s website isn’t available in english, but portuguese is very similar to spanish…

        Let me know if you need any help 😉

    • Nidia says:

      Thank you for the reply!

      (Don’t know why, but I can’t leave a reply in your reply 🙁 )

      The defatted almond flour I bought is from Diese (a portuguese brand), and I bought it at a local store (Lisbon, here!). Diese also produces pine nut flour and hazelnut flour, both defatted.

      Diese’s website isn’t available in english, but portuguese is very similar to spanish…

      Let me know if you need any help 😉

      • Paola says:

        Hi Nidia!! Thanks so much for being persistent!! I think what happened was that with the links you added (thank you!!!) your comment got flagged as spam by the system. Sorry this happened bit thanks so much again for sharing it I’m definitely excited to try it!!

  39. AP Nguyen says:

    I just want to send the biggest thanks to Paola and the team at Gnom-Gnom for creating these magical recipes!! Since finding this site, I’ve made this bread recipe (twice!!), the carrot cake cupcakes, salted caramel sauce, and no-churn vanilla ice cream and needless to say, they’ve all turned out incredibly successful. I have absolutely no complaints at all. I hardly ever repeat substitute keto bread recipes since I’ve never found one that has been satisfying enough but this. THIS recipe. It’s a complete game changer and has become a staple in my weekly prep and daily eating. The carrot cake cupcakes are delicious, tender and moist- unlike any of the other substitute recipes I’ve tried. And as for the ice cream and salted caramel sauce- I actually think I’ve gone to food heaven. It’s as good, if not better than the real deal. I don’t know how Paola came up with these recipes. She’s a true magician. I have so much admiration and adoration for her. Hoping that she keeps up all the amazing work and that Gnom-Gnom continues to thrive. Sending virtual hugs. x

  40. Claudia says:

    Hi Paola,
    I’m really exited to try this awesome bread recipe, but I was wondering if there is any subs for the whey protein isolate. Can I used a different kind of protein powder instead? Perhaps vegan protein powder?

  41. Angela Greene says:

    Is there anyway to make this in a bread maker? I made this and just like the others it didn’t rise very much. I know understand what I didn’t do correctly.

    • Lily Heffern says:

      I’ve tried with bread machine. It didn’t rise and taste like eggy. I will try without bread machine next time.

  42. Aimee says:

    I made this tonight for myself and my husband. It is outstanding! Thank you for the amazing bread that actually tastes and feels like bread!!

  43. Sarah D. says:

    Made this today and it is delicious! I’m so excited to have bread again!

    Is there anyway to adjust this recipe to make dinner rolls or hamburger buns?

  44. Leslie says:

    Hello Paola, I was wondering if you could comment on what type of bread pan you use. I have both glass and steel and I used the glass on another recipe for bread. Great rise, great browning but it was gummy inside. Wonder if the glass may have been part of the problem. Thank you for taking the time to answer.

    • Paola says:

      Hi Leslie! I use a metal pan (the golden ones from William Sonoma to be exact… their lighter color keep the bread from over browning and gives a nice crust. Drawback is they are a little more pricey). Did you bake it on a tray?

      I’m not sure about glass tbh as other than pies (ceramic), I bake everything in metal? Sorry I couldn’t give you an exact answer!

  45. Danah Darwish says:

    I can’t find golden flaxseed meal anywhere I am (currently overseas working). Can I use just more almond flour?

  46. Kellye Taylor says:

    This sounds awesome! Do you think I could make a dinner roll using this recipe? I’ve made gluten free rolls (daughter allergic to wheat), but now I’m Keto and want to try for Thanksgiving.

  47. Adriane says:

    UGH! Thought everything was so perfect until I cut into the loaf after cooling. Only the crust cooked. When I cut a slice, the inside was empty and hollow with all the mixture sitting in the bottom of the pan. The mixture was still wet. Le sigh…

  48. Jenni says:

    Hi Paola, just wanted to say OMG thank you so very much for this no eggy bread recipe! It’s the best! Had to stop myself from eating the whole lot lol lucky it’s filling . Gave my partner a slice who is so sceptical , it was a hit! He keep saying you sure you didn’t put flour in it? I followed your recipe to a “T” wanting it to be a winner ( except the ginger ( didn’t have any). It rose to perfection! I was so worried that it would flop after taking it out of the oven….. nope kept it’s shape. The taste is exceptional, no eggy after taste , not slimy ….. yeasty perfection! A real winner! Thank you again I love your recipes ….. big hugs from Australia!

  49. Sunshine says:

    This is my second time making this bread! First time I didn’t use golden flaxseed meal so the color was little darker ( and I didn’t like the one I got from Trader Joe’s ) . Second time I used Bob’s golden flaxseed meal and color and flavor was much better!!! But both time it didn’t rise like your bread. My yeast was nice and bubbly. Only thing I can think of is my Psyllium Husk was whole not power. Does that make a difference? I did grind it up but it wasn’t powder like. Another thing I read in the other comments was the kitchen not being warm enough. I don’t think my kitchen wasn’t warm enough so next time I’ll try it on top of my oven!
    Even the bread didn’t rise like yours, my son and I live this bread!!! Thank you for sharing the awesome recipe! I’ll keep trying!!! ✨🍞✨

  50. Ethne Fergusson says:

    Made the bread last night..yum…an absolute winner. Also made pumpkin spice latte muffins. Both great recipes. Enjoy the great variety you share. Thank You

  51. Vicki says:

    Wow! Wonderful recipe! I made this yesterday and just had a piece toasted with butter. SO good!
    Like a lot of others, mine didn’t rise as much as I had hoped, so the crumb is a bit more dense. Next time, I’ll give it longer than an hour and see if that helps. My loaf pan is also a bit bigger, so I think I’ll do 1.5 times the recipe next time for a larger slice of bread as mine was very short and squat, lol. Overall though, I’m thrilled. This is by far the best grain-free bread I’ve ever tasted!
    Has anyone tried making croutons with this bread? I’d hate to waste it if it doesn’t work.

    • Paola says:

      As in place the loaf pan on top of a baking tray and put the tray in the oven so it gets softer heat xo

      • Merry says:

        I have the same question as Linda here. Is a “baking tray” a flat cookie sheet or a pan with sides?…just thinking the heat distribution might be different.

  52. Cammi says:

    Man, made my second loaf yesterday and still can’t get it to rise above the top edge of the pan. Good thing it tastes so good, LOL (and smells soooo good, just like normal bread cooking). One of these days, I will figure out the rising thing and be even happier, LOL.

  53. Debi says:

    Thank you for this recipe Paola. I am diabetic and had been looking for a good recipe that looked and tasted like bread. I previously found another bread recipe that only worked for me if I made buns and not loaves….so I was very excited to try this….and it has become a staple in our house….the kids always ask for this bread. I have found that it doesn’t always have the rise I am looking for…..but it always tastes great. I have made quite a few things from your site!!….it has also become my go to site for great recipes…so once again…thank you.

  54. Helen B. says:

    Hi Paola,
    Can I sub anything for the Whey Pwdr because I’m Dairy free? I do eat eggs though. Also can you sell me a loaf possibly? Im not sure I have the energy to make this lol
    A I so can I use sugar or coconut sugar instead?

  55. Aloe says:

    I’m planning on making that for the stuffing recipe! Super excited 🙂 I was wandering what did you mean at step 5 then you wrote about adding the sour cream. Did I miss it in the ingredients list?
    LOVE all you do,

  56. Jess says:

    I think I am following the directions, but my yeast/honey mixture (I used honey instead od maple syrup) is not getting foamy, even though I used a thermometer to check temp and the bread doesn’t have air bubbles in after being baked. It’s still pretty moist and needs to be toasted for better texture. Any tips?

    • Paola says:

      Hi Jess! If your yeast doesn’t bubble at all it sounds like it may’ve died 🙁 Sometimes it happens if it’s stored at an incorrect temperature (or simply been open too long). xo!

  57. Tina says:

    I just made this bread. Yeast was nice and bubbly but once all the other ingredients were added it became very dry.
    I did subway out flax meal for psyllium husk powder not sure if that was the problem, you did say that this was a ok to sub.
    It also didn’t rise during during the proofing(?).

  58. Jane Robinson says:

    Hi I’m just trying this recipe for the first time. I’m currently proving my dough, but was a little confused at one point in the instructions. As I’m not much of a baker I really wasn’t sure what to do, after mixing the wet ingredients with an electric mixer. Was I meant to continue to put flour and sour cream in with the electric mixer, or switch to manual mixing? Or should I have used a dough hook? That seems to be a gap in the instructions, perhaps assuming that the reader will know what to do, but I really didn’t!
    I ended up part mixing with the electric mixer and then switching to manual when it became too thick. However, I probably wasted a lot of time trying to get excess dough off the whisks and hope I didn’t spoil the recipe!
    PS when using a tablet, the instructions are partially covered by the ‘share’ buttons Pinterest, Facebook and email) to the left. Is it possible to relocate these as it’s annoying having to read the instructions through these icons!
    Thank you!

    • Paola says:

      Hi Jane! I think you will be fine! I know that you’re learning to bake, but keep in mind that in recipe instructions I will tell you what you need to do and not what you don’t do. In this case I’ll tell you to mix with your hand mixer and it will thicken as you mix and then you stop (i.e. if I don’t tell you to knead it by hand or use a dough hook it’s assumed that you don’t need one!). There’s also a recipe video in this page of the methodology for my yeast doughs, and there’s no hand mixing or dough hooks etc ;). You just have to trust the process a little bit, but you’ll also get that with more baking 😉 xo!

  59. Mary says:

    Followed recipe exactly…measured not weighed. Yeast bubbled properly and everything as described in comments, but after an hour and half still did not rise above 8.5 x 4.5 pan:( was so looking forward to this bread:(

    • Paola says:

      Mary the most important part of the rise is the temperature you’re proofing at. If it’s simply room temperature its probably not enough fro this grain free dough (VERY different behavior to a traditional bread). For instance, I proof it right on top of my oven when it’s warming up xo!

      • Jen says:

        I keep my house VERY cold, so I have to proof anything yeasty IN my oven. I simply set it to preheat to any temp, turn it off after 2 minutes, and by the time my dough is ready to go in and proof, it’s just warm enough to get a good rise. It would never happen outside my oven since we have such a cold house.

  60. Theresa (whisper645) says:

    I buy whole golden flax seeds. I grind them very fine to use them so my flax seed meal is always fresh and not rancid. I have never tried it in bread so am going to give it a shot with this recipe. Hope it turns out. There are so many glowing comments for this bread. I don’t eat grains and usually just use cloud bread which I love but my grandchildren would prefer a “slice” of bread. Do you think this would turn out in a pullman pan?

  61. Sheila says:


    I made this bread few days ago. It smells amazing but when I tried the bread, it tasted slimy. Could it be I didn’t grind the flaxseed meal longer? Had a really hard time grinding it without making my grinder really hot. :/

  62. cammi says:

    Ugh! It’s been an hour and it doesn’t look like my bread has hardly risen at all. I haven’t made any substitutions, my yeast was good, etc. I currently live in Italy, so it’s plenty warm here today. I’ve now warmed my oven up a bit, turned it off, and have the dough in there to see if I can get any kind of rise out of it before trying to cook. Fingers crossed!

    • Cammi says:

      Update on my own comment above. Putting it in the warmed oven helped, but it still didn’t rise very much. The taste was yummy. My husband thought it tasted like a nice multigrain bread.

      I will definitely attempt again and make sure I use the oven for proofing.

    • Dorothy Voreis says:

      the oven may be the best solution. I have a newer toaster oven with a “proof” heat and used it when making this bread. It rose just like it was supposed to! I then removed and baked it in my regular oven.

      • Cammi says:

        I think I’ll try my toaster oven for the proofing stage. It doesn’t have a proof setting, but then again, neither does my oven, LOL.

        • dorothy voreis says:

          I checked my toaster oven and the temperature for “proofing” was 85o degrees, if that helps at all! Good luck.

          • George says:

            If you don’t have a wood stove with a proper warming oven up top – who does these days? – then try my never-fail trick for proofing yeast: Turn on the oven light 10-15 minutes before you begin to proof your yeast. Once your yeast/water/maple syrup mix is stirred, pop the container in the upper half of your oven and close the door. It’s warm, draft free, and as long as your water is the correct temperature and your yeast is still viable, this works every time.

            A fair trade for this fantastic recipe.

  63. Kim says:

    I just made my first loaf of this bread…OMG!!! so good, it didn’t rise well but i know the house was too chilly, but the taste, the smell, i can’t wait to make toast tomorrow morning!! thank you so very much! This is by far THE BEST keto bread out there.

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