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

243 comments

    • Jolene Reynolds says:

      This bread and the focaccia recipe are incredible. Finally, we “Followers of the Keto Grail” can have our bread and eat it, too! Thank you so much for creating such delicious recipes, Paola! So glad that sandwiches (with really good yeast bread) are no longer a “no-no”.

      • Paola says:

        So wonderful to hear Jolene! And definitely yes, those two recipes are personal favorites of mine ๐Ÿ˜‰ xo!

  1. Angela says:

    Do you measure the psyllium husk and flax after further grinding or do you measure first in grams and then grind?

    • Paola says:

      Hi Angela! If you go by weight it doesn’t matter (and it’s HIGHLY suggested that you do weigh!). But if you’re doing cups, measure after grinding. xo!

      • Pam says:

        I always produce my own raw, organic Kefir Cheese so get liquid whey from this.
        Can I use this in the bread instead of highly processed dried whey protein from goodness knows what type of fed cows?

        • Paola says:

          Hi Pam, as stated in the comment I tried to do this and it didn’t work at all (they really behave quite differently in baking). There are grass-fed organic whey proteins. xo

        • Rachel says:

          Think about the different form here. Dry whey protein functions as a flour substitute – it is dry, powder-y, absorbs liquid, and the protein is similar to gluten. it’s a pretty good flour. Liquid whey is . . . a liquid. Not flour-y, not absorbent, SOOPER dilute protein content . . .

  2. Paola says:

    Hi Tami! Do you actually think I would install a browser hijacker in my blog to make extra money?! Oh lol, no need to make threats here! This happens from time to time in ANY blog, but THANK YOU for the heads up and I’ll have my host look into it ๐Ÿ˜‰ xo

    • Shannon says:

      Iโ€™m here All. The. Time. And Iโ€™ve never encountered that problem.
      Canโ€™t wait to try this! So sick of fat head bread ๐Ÿ˜ฌ

      • Paola says:

        I think it’s a problem limited to a small number of users (I haven’t seen it either)- but already looking into it! Hope you enjoy the bread Shannon! xo!

    • Leslie says:

      Hi Paola, while I’m not getting what Tami is about downloading the latest version of chrome I AM getting a malicious content blocked from your site… not sure what’s going on but not getting that w/ any other site I’m visiting… I certainly want to continue coming to your site bc it’s amazing! And, I can’t wait to try this delicious looking bread as I hate those eggy breads!! Thought you may want to know this is going on… Many thanks!

      • Paola says:

        Hi Leslie! Thanks so much for giving me a heads up about this as well (about 6 of you have reported back on an issue of some sort). My host is already running scans on the entire site to see what’s up, so thanks so much for always letting me know of issues! MUCH appreciated!

        And hope you enjoy the bread xo!!

      • Karen McClamrock says:

        I’m looking at this from my work computer that has loads of tight security on it and I am not getting any warning at all. Wonder what is going on that causese others to have issues?

        • Paola says:

          I honestly have no idea Karen (not very techy here!). There have been a few complaints, so it is a real issue for a small number of readers- but the first couple of security scans from yesterday were clear. Doing an in-depth overnight one and lets see what comes up!

  3. Carla says:

    You are a genius in the kitchen! My stomach appreciates all your efforts to make an extraordinary product! Now that you have bread mastered can you PLEASE work on edible keto pasta๐Ÿค“๐Ÿค“

    • Paola says:

      Hi Carla! Have you checked out the ravioli and keto pasta recipes? The ‘pasta’ recipe is a lot like fried gnocchi. Unfortunately as there are no grains, its impossible to cook them in boiling water though ๐Ÿ™ xo!

  4. Judi says:

    I don’t usually purchase powdered whey protein. Is there a reasonable substitute. Shall I try to just omit it? Looking forward to making this!

    • Paola says:

      Hi Judi! In all honesty I wouldn’t skip it. Without it my bread simply collapsed after baking, so you don’t get that nice and fluffy texture. xo!

  5. Jenn says:

    Is there any substitute for whey protein? i do not have it and where I live (Costa Rica) it is extremely expensive

    • Paola says:

      Hi Jen! In all honesty there’s no proper sub for the whey protein unfortunately. You can try substituting with more psyllium, but when I tried that the bread collapsed after baking… ๐Ÿ™ taste was still great though (a bit more ‘whole wheat’), but you didn’t get that fluffy texture.

      p.s. I get you on the price, I live in Mexico City! But I actually got it at 50% off last week at GNC- so maybe worth shopping around for discounts? xo!

  6. Devyn davidson says:

    Hi Paola!

    I immediately made this bread (like within an hour of you posting it) and while my bread did not double in volume it was phenomenal!!! I only made one alteration and pressed some pumpkin and sunflower seeds into the top of the loaf to get the “Dave’s killer bread” vibe. ๐Ÿ™‚

    I really like this recipe, I’m guessing my eggs were too cold and that is why it did not rise because everything else in the recipe went smoothly. I’m still gonna gobble this loaf down though. Thanks for everything you do, this is the only (and I mean ONLY) keto website that I’ve had every single recipe turn out well. Your effort, and hard work truly shows in these recipes. From the bottom of my heart, thank you for your attention to detail.

    • Paola says:

      Hi Devyn! That’s SO wonderful to hear! And I LOVE your idea of pressing down some seeds on top! And yup on the cold eggs, I’ve found that grain free breads are super temperamental to cold ingredients. I generally keep my flaxseed meal in the freezer and I forgot to take it out during a trial and my bread barely rose… :-S

      And thank you for your lovely comment- means a lot!! xo!!

      • Matt wild says:

        I’ve made this twice now and unable to get it to rise. I’m assuming the eggs as well. It is amazing even without the rise. Unfortunatly…i have to make it more often because of my thieving, non-keto wife!!! Lol

        • Paola says:

          LOL!! ๐Ÿ™‚ Is your yeast fully activated? Bubbly like in the video? You might need to place it in a warmer spot to get it to rise. Hope this helps xo!

  7. Manny says:

    This bread is more elaborate than the quick breads I’m used to, but definitely worth it! It was very painful to wait for the bread to cool, but it’s the first recipe I make that actually tastes like bread. A bit more moist maybe than normal bread, but I can confirm that it’s not eggy at all. So very pleased with the results thank you!

    • Paola says:

      Hi Manny! So happy you enjoyed it! And yup, yeast breads are def more elaborate than quick breads- but in the end there really is no comparison in taste and texture ๐Ÿ˜‰ xo and thanks so much for reporting back!

  8. Debi says:

    I cannot wait to try this recipe. I have been trying all kinds of different keto/paleo bread recipes for a few years now. My favorite current recipe never works for a loaf, for me, but it works great as buns. the bread looks great while in the oven, rises wonderfuly…….then totally deflates when taken out of the oven…..and now I know what caused that……when the eggs/egg whites aren’t room temperature. ….and also that whey protein isolate is needed. So thankful for all the recipes you share…….and all the great tips you have given.
    PS – – I tried your tortilla recipe, and although the taste was great, I couldn’t get the temperature correct….so I called them crackers…….tasted great, and they disappeared!!! I’m going to try making them again soon…..and maybe I’ll actually end up with soft tortillas!!! ๐Ÿ˜‰

    • Paola says:

      Hi Debi! For the tortillas you want the skillet/pan to be VERY hot so they cook in under a minute. Otherwise yes, you’ll end up with tostadas (i.e. tortilla crackers!).

      And hopefully you enjoy this bread! The issues you have with a loaf with your current bread recipe could also be used because of excess liquid in the dough. Couldn’t tell you for sure though without trying it myself. xo!

  9. Aganitha says:

    I currently have this in the oven and it looks and smells amazing! I forgot the cream of tartar, it’s mentioned in the ingredients but not the instructions. Had I read more carefully I would have caught it! Just thought I’d let you know!

    • Paola says:

      Hi Aganitha! I just double checked and I do see it in the instructions? It’s the second to last ingredient listed when mixing the flours. It doesn’t make a huge difference, so your loaf should still come out good. And yup, it does smell great! Let me know! ๐Ÿ˜‰๐Ÿ˜˜

  10. Julie says:

    For those of us eating low carb but needing to avoid almonds, any chance a coconut flour substitution could work? Thanks for all you do.

    • Paola says:

      Hi Julie! Unfortunately coconut flour doesn’t work here, but sunflower seed flour should be a good nut free alternative. It would need to be very finely ground though (and I can’t get that in here in Mexico). Hope this helps xo!

  11. TheaMaria says:

    Do you think it would work to make this in a bread machine? I would probably still proof the yeast and pre-mix the dry ingredients.

    • Paola says:

      Hi TheaMaria! In all honesty I don’t know…! I sold my bread maker once I was diagnosed with Celiacs, and I know that there’s a setting in some new ones for gluten free breads. BUT (and this is a big but!), grain free breads behave quite differently from usual grain-gluten free breads (garbanzo, rice etc)- so I really wouldn’t be able to say here. xo!

  12. Karen says:

    Wondering if anyone has tried this recipe in a bread machine. I have a bread machine recipe that is pretty good. This recipe looks like it would be even better. Wondering what adjustments might need to be made if any. thanks!

    • Paola says:

      Karen is your recipe for a grain-free bread? There was another question about this a couple comments before you, but I honestly have no idea…! Grain free breads behave very differently from normal gluten free breads (with garbanzo, rice etc), so I’m not sure if the outcome would be ideal or what adjustments would need to be made. Sorry I couldn’t be more help xo!

      • Karen says:

        Thanks for the reply. No, my recipe uses Bob’s RM baking mix, Arrowroot, and sorghum. I am still going to try this recipe as I am reducing grains from my diet and would love to one day be grain free.

        • Paola says:

          I think you’ll find that grain free breads are much less wet than the grain gluten free breads (took me a while to get used to it!). I have celiacs, and staying grain free helps me a lot with inflammation. xo and hope you enjoy!

  13. Amanda Morrison says:

    True story: I made the loaf yesterday and served it to my husband this morning toasted with eggs, bacon and avocado. He has been resisting to do keto because “he would miss bread too much”. Well, he devoured the entire plate without saying a peep and even asked where I bought the bread!! After he finished I told him that that was a keto meal and he couldn’t believe it! You may have just converted my hubby with this bread

    • Paola says:

      Whaaaat?! That’s an awesome story Amanda lol! So happy the bread worked out so well for you guys ๐Ÿ™‚ xo and thanks so much for sharing with us!

    • Amber says:

      Hahahah love this!!! I canโ€™t wait to make this. Waiting on some ingredients to get here from Amazon ๐Ÿค—

  14. Jeannine says:

    Hi! Super excited to try this! When you instruct to tent the bread at minute 10-15, do you mean the first 10-15 minutes or last 10-15 minutes? Thanks!

    • Paola says:

      Hi Jeannine! First 10-15 minutes (just don’t open your oven door before 10 minutes!). And only tent it once you see it begins to brown (will vary from oven to oven). xo!

  15. Dunia says:

    By golly this is the best keto bread Iโ€™ve made/tried and Iโ€™m so glad I have found you for outstanding recipes. I look forward to your emails on new recipes to try.
    Thank you so very much!

    • Paola says:

      It’s my absolute pleasure Dunia! So happy you enjoyed the recipe so much ๐Ÿ™‚ xo and than you for your lovely comment!

  16. Karen says:

    I made this tonight! Awesome! I had forgotten what yeast bread baking smells like. YUM! I let it cool but had to cut into it while it was still warm enough to melt butter. OMG! Delish! ! ! Still going to try this in the bread maker. The worst that can happen is I get a batch of gluten-free breadcrumbs!

    • Paola says:

      That’s awesome Karen so happy you loved it! ๐Ÿ™‚ let me know about the bread maker, would def be interested in hearing the results! xo!

  17. Lana Kirtley says:

    Hi
    so just found out a number of food sensitivities.
    No Almonds – can I likely substitute coconut flour?
    No Eggs – can I use chai seed “eggs” instead?

    Thank You!!

    • Paola says:

      Hi Lana! Sorry about your sensitivities. Unfortunately those subs don’t work for this bread ๐Ÿ™

      • Lana Kirtley says:

        Thank You! Don’t be sorry about the sensitivities … Yes I’m still adjusting BUT there is power in this information! For that I am ever grateful. Thank You for your honest answer!

        • Paola says:

          I just know what it’s like when you’re starting to adjust to new food sensitivities and that it can be a bit hard in the beginning. xo!

  18. karen g says:

    Will be making this very soon. Will try it with my current whey protein isolate brand while waiting for isopure to make a comparison. I was also wondering if you have a recipe that would be similar to a french brioche (like at trader joes), though low carb. i was just hoping as the other family members are gaga about that. If not then i guess i would slather some real good amount of grass-fed butter and sprinkle erythritol/stevia blend on top…Thank you for this bread recipe, everything on your site looks so good!

    • Paola says:

      Hi Karen! I would be very interested to hear about your results with the other brand. And on the brioche, I’m actually working on it as I type (yesterday had a very successful outcome!). Still needs some work though, but I’m hopeful! Just keep in mind that it’ll never be ‘the same’ (because ahem, no wheat :-S!) xo!

  19. Ellen says:

    Made this yesterday and turned out very well. I would say the best keto bread since I started this locarb life 10 months ago! Today I made my first real grilled cheese sandwich with it, was sooooo good. Will be a bit dangerous to have in the house so am going to cut into slices and keep in freezer to use. It reminds me a bit of oatmeal brown bread in flavor and texture. Next time am going to experiment a bit, add a b it more salt, throw in some caraway seed and a little extra vinegar to make it more โ€œgermanโ€ tasting eg sourdoughish, will try to bake it oval or boule freeform , crisscross the top and roll in some potato flour to give it that artisanal look, Excited to see if that works out, if not- croutons! I think this bread will also be much better for making french toast, bread pudding, croutons and maybe even dried breadcrumbs! The possibilities are endless! Thanks for your hard work! Your site continues to be my favorite and is making LCHF/keto sustainable for me.

    • Paola says:

      Hi Ellen! That’s so awesome to hear!! And I LOVE your ideas! Please do let me know if you’re successful with the boule (just be careful about adding in to much flour). I’m experimenting now to see if it’s possible to have some sort of sourdough mother dough to get that proper taste :-S (a bit intense, so for the hardcore bread makers lol!). And guess what? The first thing I made with it was also grilled cheese…! xo and so happy to hear you’re still enjoying the recipes so much!!

      • Ellen says:

        Going to try this today again and see if I can make rolls with the recioe as is, possibly in a muffin tin. Will report back.
        Day 3 , keeping bread in a tun on the counter and is keeping well, fantastic toasted, Really reminds me of brown bread. A little but dangerous to have around. Having said that I got about 18 5-7 mm slices out of it so the nect carb count should be even better!
        I wonder if beating the eeggwhites even oartially and adding a bit more sweetener wld make it more Brioche like?

        • Paola says:

          Happy to hear it’s keeping well! And yup on the danger, I freeze right away!! I’ve tried it in a muffin tin and it works great (deflates even less than in a loaf). What I’m not sure yet is if more protein is needed for a boule.

          This recipe will probably be a good base for a brioche (more butter and using the whole eggs). But I’ve actually been experimenting on a brioche this week, and it looks like working with the choux pastry method of the churros and donuts works great to get an awesome rise and texture. But I’m still working out the kinks (i.e. flavor mainly!). Will update!

  20. Patty says:

    Wonderful, wonderful bread! I send air kisses your way! Thank you for sharing this keeper of a recipe. It will be a staple bread in my home.

  21. Ellen says:

    Re the boule, wouldkeep proportions eg recipe much the same, just not use the loaf pan and maybe just roll it in a bit of Pofibre ( scored fr Sweden, potato fibre) make it look more โ€œ Euro bakeryโ€ and do a crisscross score on top. Am now just thinking may try to bake it in a preheated dutch oven like I used to do with my noknead bread. So many possibilities!
    Just to let you know I used leftover churro batter that i had frozen in the pastry bag and thawed to make Danish Aebleskivers and they were the closest i have come to those. Will share with my Danish keto friends. Best recipe for that so far, seems to be very adaptable!

  22. Jane Ritchuk says:

    I absolutely love all your recipes. The only challenge I have is that I am not able to print them out so I have to transcribe by hand a very time consuming exercise. Am I the only one having this problem? I know you are not a techie but just wondering if you have any suggestions.

    • Paola says:

      Hi Jane! Does the ‘Print Recipe’ button at the top of every recipe not work for you? Let me know, transcribing is definitely no fun!

      • Jane Ritchuk says:

        no sadly not! It may be the printer and nothing to do with your site. Just wondering if anyone else had the same problem. LOVE your recipes!

        • Paola says:

          So happy you’re enjoying them Jane! Have you tried clicking on print, then saving as a PDF and then printing from the PDF? I’m honestly not very techy (at all!), but I just tried and it’s working for me :-S

          • Jane Ritchuk says:

            I will try that. Have to ask hubby to help but I am sure he will co-operate eventually, LOL

        • Suzanne says:

          instead of transcribing, try using the cursor to select the recipe then copy/paste into a word processing doc and save that way? I do that a lot on recipe sites where I can’t save as PDF. I don’t actually print anything until I’m ready to use it to cut down on wasted paper. I have a Keto recipe folder on my computer that I save everything to. Paola’s recipes are taking over the folder! Very high marks for detail and effort to create outstanding Keto options!

          • Paola says:

            That’s an awesome tip Suzanne thanks so much for sharing! And LOL on my recipes taking over, thats beyond great to hear ๐Ÿ˜‰ xo and have a wonderful weekend!

    • Paola says:

      Lol! I’ve added it to the list of breads to tackle ๐Ÿ˜‰ And thank you so much for your lovely comment Vanessa, so happy you’re enjoying the recipes!

  23. shelley says:

    Hello, I was wondering what we can us as a substitute for psyllium? I have an anaphylactic allergy to it. So many recipes call for it. ๐Ÿ™ . Thanks in advance.

    • Paola says:

      Hi Shelley, try subbing it with flax (it’s stated in the flours and possible subs section). ๐Ÿ˜‰ xo!

  24. Patti McTee says:

    I made this today and must say I am so impressed! Taste great and didn’t fall apart. I made burgers for dinner and it still didn’t fall apart. This is a keeper. Thank you so much.

    • Paola says:

      Lol that’s awesome Patti so happy it worked out so well for you (and YUM on the burgers!!). xo and thanks so much for reporting back!

  25. Wendy says:

    Amazing bread!! I’m going to bake more Monday everyone in my family loved it finally I had toast again thank you.
    I was wondering if I could subsitute out some of the almond flour with Oat fiber??
    If so what would you recommend for the amounts of almomd flour and Oat fiber??. I use Trim Healthy Momma brand of oat fiber.

    • Paola says:

      So happy you and your family enjoyed it Wendy!! Regarding the oat fiber, in all honesty I wouldn’t be able to tell you as it’s an ingredient I’ve never used (oats and derivatives cause inflammation for me, so I cannot experiment with it unfortunately). xo!

  26. Gabrielle Yoder says:

    Have you tried cooling this bread upside down and/or adding a spoonful of tapioca starch to keep it from collapsing?

    Thinking about when you make an angel food cake you cool it upside down to keep the structure without it collapsing on itself due to gravity before it’s cooled and stiffened.

    Just thought I’d ask before I try that.

    • Paola says:

      Hi Gabrielle! I haven’t tried tapioca because it does raise my insulin a bit too much (so I use arrowroot if I want to lighten up something). And on the cooling upside down I don’t know, but it definitely sounds like an idea worth trying! Also keep in mind that mine collapses roughly only a finger, so it really isn’t too bad ๐Ÿ˜‰ Could also probably add a bit more protein, but I wanted to keep the texture soft for this one. xo!

      • Gabrielle Yoder says:

        I tried it with 6 grams tapioca starch and cooled the normal way. It collapsed a lot but I suspect that I didn’t cook it quite long enough. Surprisingly it tasted better when it dried out just a little so the day old stuff was the best.

        I have another load proofing now without the starch and I’m going to invert the pan to cool so we’ll see what happens.

        If I wanted to make several loaves at once would I just continue with the weighed measurements and multiply it or do I need to alter it another way?

        • Paola says:

          Hi Gabrielle! How long did you cook it for? And yup, if it collapsed too much it likely needed a bit longer baking time! Let me know how the second one went ๐Ÿ™‚

          You can definitely just multiply out and then divide the dough into loaf pans to proof- no problem. xo!

          • Gabrielle Yoder says:

            So tried that new batch last night. No starch in this one. Baked for longer. Cooled it upside down. Collapsed like crazy. Trying to figure out where to go from here because we LOVE the taste. The kids even like it. But the collapsing is making me crazy. I’m thinking perhaps adding more protein. I would try pre-whipping the whites but I don’t think that would make a difference to keep the structure up. Suggestions? This has come the closest to true bread in taste than even the gluten free bakery in town that uses almond flour and starches. I want to make this one work and it looks like you did it just fine. lol.

          • Paola says:

            If normal baking is finicky, grain free is honestly a bit of a pain. This is mostly because the ingredients vary so much and they’re very temperamental, so don’t worry if you don’t get it completely right at first. It’s also a bit hard for me to diagnose the problem without being in the kitchen with you, but let’s go through a few things.

            Is it collapsing completely (this used to happen to me without the protein)? Is it collapsing while still in the oven or while cooling? Are you regrinding your flaxseed meal and psyllium husk? Are you using golden flaxseed meal? What type of oven (regular or convection?) Are you weighing your ingredients?

            If all else fails do add a bit more protein powder, but be careful of not adding more than 1-2 tbs because I found the bread becomes less soft (too much protein = hockey pucks!).

  27. Helios says:

    Just wanted to leave my results and tweaks…
    After reading through comments, I decided to add 2 teaspoons of dry active yeast for flavor/aroma, and 2 tablespoons of psyllium husk powder for texture. I didn’t alter any other ingredients (aside from pan prep…I used parchment paper without greasing the pan) and was pleasantly surprised at the breadlike outcome!
    We weren’t crazy about cloud bread, and I’d tried a different keto bread with a far more intricate mix of flours, meals, powders (including protein and xanthan), but we found it denser and more undeniably “healthy” tasting, especially to my SO. We much prefer the taste, texture, and look of this bread, and I love the no rise time…just adding yeast for the bread flavor suggestion of an earlier commenter…I think that really covers the egg taste, as I didn’t detect any.
    I must confess I used a food processor (first time using this particular one) and I didn’t quite lock in the blade, so had some denser dough at the bottom…I folded it in a bit with a spatula to save the egg white loft and had good results. The bread had some darker (and denser, I guess) spots when you cut it, but no discernible difference in mother, so I think lumps in your final mix should be tolerated quite well with this recipe.
    This will be my go to keto bread…had two turkey sammies today! Thanks!

    • Paola says:

      Hi Helios! I’m so happy you loved it and thanks for reporting back with what you did. Though I’m not sure you subbed anything as the recipe itself does call for 2tsp of dry active yeast? Did you just skip the rising time and just put it in the oven after mixing? Keep in mind that you’ll get MUCH more of that yeast bread flavor if you do let it rest and rise (as this is what develops the flavor, not just adding in the yeast). xo and thanks so much for reporting back in such detail!

  28. Ellen says:

    Made 12 rolls in muffin tin this evening sprinkled with poppy seed and some with sesame seed, let rise for an hour, they came up nicely and baked for 12 min or do then out of oven popped out of muffin tin and gave them a couple more minutes.
    The consistency is not as โ€ž breadyโ€œ as the bread was more like regular almon bread or rolls, however, still good, nice sl crispy crust and good flavor. I will try again but plan to handroll them and make only 6, maybe flatten a little, bake on parchment and see if good as hamburger rolls . Still planning on trying a freeform boule as well. Too bad we canโ€˜t post photos.

  29. Wendy says:

    I tried it with half oat fiber and half almond flour and it works great. I’m so excited about this. Best bread ever. Thank you for your help and support in getting us some of the best recipes we’ve ever tried.

    • Paola says:

      That sounds great for those who can do oat fiber Wendy! Thanks so much for sharing your experiment, always super helpful to the growing gnom-gnom community ๐Ÿ™‚ And it’s my absolute pleasure, so happy to see you guys enjoy my recipes so much! xo!

  30. Jacky says:

    I loved the taste of this keto bread but Did not rise. It rose about 2 inches. I used milled ground flaxseed But does not have a powder consistency. I left the bread rest a a table but the environment was not warm. Is this why this happened?? I really need a sandwich in my life lol

    • Paola says:

      Hi Jacky! I’m not exactly sure what you mean by milled ground flaxseed, but you want the golden flaxseed meal (I use Bob’s). This one’s already flakey, and you want to re-grind it until it’s powdery. If your flours are too heavy your bread won’t rise or collapse.

      You also do want to rest it in a warm place (next to your oven heating up etc). Yeast thrives in warm and humid temperatures, so this could’ve been the other reason. xo!

    • Wendy says:

      I’ve had nothing but great success with this bread and I love it. Here’s my tips:
      Re-grind all your dry ingredients such as almond flour, phyllium husk and gold flaxseed meal then weight them out for better out come. I also sift all dry ingredients before I add it to my wet. I use a kitchen aid mixer. I also use honey to activate my yeast. I preheat my oven to warm setting for about 5 minutes then turn off my oven once I get it all mixed and put into my loaf pan I place my loaf pan on a cookie sheet with 4 large cups on each corner of the pan and drape a light kitchen towel over the cups to tent the loaf of bread dough I love a good large white thin flour towel for this. Place in warm not hot oven that’s turned off for at least 10 minutes after a warm up. Let the bread dough rise for 1 hour or two before carefully removing it from oven and then turn up oven to 350 degrees once your oven is at 350 put the loaf of bread back into oven without the towel and cups and bake as instructed. You’ll love this bread

  31. Martha says:

    Hi Paola,
    Can I use Bob’s Red Mill – Paleo baking flour in substitution of all the flours in your recipe??
    How do you think it would turn out?
    Thanks! ๐Ÿ™‚

    • Paola says:

      Hi Martha! Unfortunately I cannot tell you for sure as I’ve never baked with it, but keep in mind that grain free recipes are very finicky and they work best using the flours listed. xo!

  32. Gabrielle Yoder says:

    Yeah I went to culinary school so I understand most of the science behind things but it’s still making me nuts.

    – am weighing
    – am ensuring all ingredients are at room temp
    – regular home oven
    – yeast is highly active when I add it in
    – using leftover invert sugar I made at christmas to feed the yeast since it is the ONLY sugar in my house
    – collapses when cooling only
    – using xanthan gum and ground psyllium husks (I ground them in the vitamix)
    – I’m going to use your mixing method instead of mine since I have been making a well in my dry ingredients, mixing the wet in the center, and folding the dry in. Maybe it’s making a difference?

    I’m going to try purchasing maple syrup to feed the yeast with instead, as well as adding a touch more protein powder. I’m going to purchase the one you recommend because it might be that.

    If none of this works, we still have a really delicious bread (it’s actually better WITHOUT the extra starch, I found) so maybe I’ll roll it into french loaves or something to make sandwiches with. lol.

    • Paola says:

      I figured I was talking to someone who knew their baking lol! OK so from your detailed description it could be two things, the protein powder (they really do vary a lot) or your mixing method.

      You want to beat the dry ingredients into the wet with your hand (or stand) mixer and keep on mixing them until they are thick. Think of this as the equivalent of activating the gluten (you’re activating the xanthan gum, so it becomes elastic). Fingers crossed this is it!

      You can also of course try as loafs or in a muffin tin, they’ll always collapse less. xo!

  33. Meg says:

    Ok. I know you’ve addressed this multiple times… But I want to beat a dead horse. Even other protein powders, like bone broth protein won’t work? It has to be Whey? Would Whey substituted for water work? I have TONS of whey from my goat milk that I make cheese with… Or am I missing something with the isolate part of it? I’m not techie or super scientific, so I’m just trying to figure out why there would be absolutely no substitutes for this. Maybe it can’t be explained more than, “I just know it didn’t work without it” and if that’s the case, I’ll live. But if there is more of a scientific reason I would love to know what that is as well! Thanks!

    Again…Please forgive my beating this horse again….. (no horses were actually harmed…)

    • Paola says:

      Hi Meg! You actually need the whey protein isolate. It’s simply a common ingredient in commercial baking to help whole wheat breads maintain a decent rise (so it’s perfect to help replace the lack of structure in grain free breads!). And I actually tried with my leftover homemade whey and it didn’t work (they simply behave very differently). Hope this helps, and no worries at all! Always happy to help ๐Ÿ˜‰ xo

    • Hanne says:

      I just made this using collagen powder (the one that doesnโ€™t gel) and it worked beautifully. I used 1/3 cup instead of 1/4. So the collagen does work in place of the whey. (Iโ€™m allergic) This is the best bread Iโ€™ve tried since going Keto for this past year. Gosh probably even since being paleo for several years now. Thank you for this!

      • Paola says:

        Hi Hanne! That’s seriously AWESOME to hear! Regarding the type do you mean collagen peptides. Do you have the brand? I would LOVE to try it out myself before rolling it out as a sub! Either way thanks so much for reporting back and happy to hear you loved it ๐Ÿ™‚ xo!

        • Hanne says:

          Yes. I used the Bulletprood brand because thatโ€™s what I had but I will try another brand today.

  34. Tina says:

    Hi Paola, Thank you so much for your bread recipe I’m definitely going to try it!! Love all your recipes; do you have a science background?? How do you figure these recipes out?? I don’t know: but they are D E L I S C O U S ! ! I’ve made your brownie recipe 3 times and have not gotten tired of it yet! ! And best of all I’ve been losing weight since it’s KETO. I do have a question though why do you put apple cider vinegar in some of the recipes?? Very curious

    • Paola says:

      Hi Tina! OK mystery solved thanks to you! A few comments were going to spam after we had to tighten security on the site last week (so I just fished out 50 thanks to you!!). Regarding your question, I don’t have a science background (past high level chemistry in highshool). I studied math and Econ in college ๐Ÿ˜‰

      But I did get heavily into gluten baking during college, then much to my dismay was diagnosed with Celiacs a few years back and had to do a LOT of experimenting with gluten free baking. So most of the recipes you guys are getting on the site this year have evolved from a lot of experimenting from the past 5 years.

      And on the apple cider vinegar, its usage depends a lot from recipe to recipe. In the tortillas for instance it helps the baking powder react so you don’t get a soapy taste. While in breads it helps to improve texture and rise.

      Once again thank you for your insistence in the comments! Big kiss and hope you have a lovely weekend Tina!

  35. Em says:

    Paola… THANK YOU! It looks like bread, it behaves like bread and it tastes EXACTLY like bread – finally, after years of living LCHF and trying to find a good enough substitute… This. Is. It! Amazing ๐Ÿ™Œ๐Ÿผ Thank you SO much.

    • Paola says:

      Wow what a complement Em! So happy you enjoyed this bread so much, it’s my absolute pleasure ๐Ÿ˜‰

  36. Gayle says:

    Hi. Two things. I have Teraโ€™s Whey protein powder; can it be used? And, I have a baking blend of almond flour, psyllium, and ground flax seed; possible to sub for the individual ingredients or would structure change? Thank you

    • Paola says:

      Hi Gayle! I haven’t tried Tera’s, but if its a whey protein isolate go ahead and use it. Otherwise I’m not sure how well your blend will work as I don’t know the ratios of the flours. Though keep in mind that grain free recipes leave little room for wiggle. xo

  37. Tina says:

    Don’t know why I have to moderate; had a complement and a question; what do you want me to change??

  38. Tina says:

    Hi Paola. That is what your website has told me I need to do is moderate my comment; I had a question and complement.

    • Paola says:

      Hi Tina! I do moderate comments on the blog (to make sure I don’t miss any and because there’s quite a bit of spam), but I don’t see yours? Would you mind asking (and complementing!) again, always happy to help ๐Ÿ™‚

  39. Tina says:

    Ok I asked do you have a science background? How do you decide what ingredients goes into your recipes, because they come out so well?( thinking of your bread recipe) And why do you use the apple cider vinegar in the bread? What does it do? And I said I loved your brownies so much I’ve made them 3 times. Every recipe is so well thought out; I feel very comfortable using any of them and feel absolutely assured it will turn out perfectly if I follow your directions to a T.

  40. Elaine says:

    Hi Paola,
    I made this bread exactly as you described and it is the BEST keto bread out there. Thank you for all your hard work at developing keto and gluten free recipes that are totally wonderful, tasty and make keto eating enjoyable!!!!!

    • Paola says:

      Elaine that’s so wonderful to hear! Happy to hear you’re enjoying the recipes so much, it’s my absolute pleasure ๐Ÿ˜‰

  41. Gayathri says:

    Hi Paola! Would whey protein concentrate (instead of isolate) work? I have that on hand at the moment. Thanks!

    • Paola says:

      In all honesty I’m not sure Gayathri! It should work to some extent, but I’m not sure if it will be a perfect sub :-S

      • Gayathri says:

        Hi Paola! It came out great with the whey protein concentrate. Maybe I’m celebrating too soon, but it’s been 15 minutes of cooling and so far it’s not deflating.
        Other details: I added 20g of arrowroot powder and reduced the almond flour accordingly. Left out the cream of tartar, and forgot the vinegar! But remembered at the very last minute and mixed the vinegar in a very dense dough. Probably over mixed it somewhat because of this. The dough didn’t rise that much, but doubled in the oven beautifully. I’m so impressed, it looks great and tastes great too! (I know I know… ๐Ÿ™‚ Supposed to let it cool, but I couldn’t resist!)
        Thank you so much….

        Now a request, if I may. Tangzhong “milk’ buns. I love them, they are so soft and tender. Hope you can check them out and create a keto version. ๐Ÿ™‚

        • Paola says:

          Oh YAY! And lol on not resisting it while warm ;). And on the rising of the dough, I would suggest placing it in a warmer place next time (for e.g. I place it next to my oven while it’s warming up). I’ve noticed it gets a much nicer rice that way.

          And milk buns have been added to the request list. I’ve been experimenting a bunch with yeasted breads, so you guys will be getting some fun recipes this year! xo!

  42. Kelly says:

    I’ve made my third loaf now, one test and then two at a time (two bowls of everything) because I make a huge mess, so figured I might as well get two loaves out of it. Mine doesn’t rise very much or at all, even though yeast is active and I weigh everything. Might be my brand of protein. I’m going to keep trying but even if it never rises , I’ll be baking this every week because it is AH-MAZING. My husband loves it and he’s a bread-snob. I just make “little” sandwiches with it. It’s great toasted with butter and Joseph’s sugar-free syrup. Tomorrow I’m making French toast with it. Thank you, thank you Paola for this recipe. I can only imagine how much work and how many trials you went through to perfect this! The Keto community thanks you. (And I can’t wait to share this with a celiac friend).

    • Paola says:

      Kelly so happy this bread is working so well for you! Regarding the rise, maybe try a warmer place to proof? For e.g. I leave it next to my oven while it’s warming up. As I have noticed it needs an extra nudge to rise nicely ๐Ÿ˜‰ hope this helps!!

  43. Tina says:

    Hi Paola, Thank you so much for answering my questions; I’m glad you figured that all out, it was puzzling me too!!

  44. Tina says:

    Hi Poala, With making the keto bread ; will the bread turn out the same if I double the recipe? (Just nice not to have to repeat the process too often). A N D Will it freeze ok? And if you use the arrowroot flour the measurements would be 1 cup and 1/4 of arrowroot flour and 1/2 of almond flour O R 1 cup of arrowroot flour and 3/4 cups of almond flour????? Thank you for answering in advance.

    • Paola says:

      Hi Tina! Yup, you can double the recipe no problem ๐Ÿ™‚

      And on the arrowroot, you can either do 1 1/2 cups almond and 1/4 arrowroot or go for 1 1/4 almond and 1/2 arrowroot. Depends on your macros too, as even though arrowroot is low GI it still has more carbs.

      Hope this helped xo!

  45. Mary says:

    Hi Paola,

    I use San Titanium Isolate and my bread didn’t rise well. I also added a bit of coconut flour to absorb some moisture but the outcome is gummy. Could you help me? I really want to be successful in this recipe. Thank you in advance!

    • Paola says:

      Hi Mary! The gummy outcome was a result of the coconut flour (this recipe isn’t meant to be made with it at all). I would suggest you make this recipe without any subs at all first xo!

  46. Nancy Primm says:

    This loaf looks delicious but I just canโ€™t get my palate to like the taste of flaxseed meal. Can this be substituted without ruining the loaf?

    • Paola says:

      Unfortunately no Nancy, the flax is a key ingredient to get the crumb nice. You don’t get a distinct flaxseed taste here though ๐Ÿ˜‰ xo!

  47. Daphne says:

    Is it suppose to be kind of wet? I made it today, it looked BEAUTIFUL but after a few minutes, it deflated. ๐Ÿ˜ข. Wondering if I should have baked it longer.

    • Paola says:

      Hi Daphne! It isn’t supposed to be wet, so I’m thinking it was under-baked or too much liquid was added. Did you weigh your ingredients? xo!

  48. Neero says:

    Hi Paola, I was so ex tied to try out your bread recipe. Bought all the ingredients but couldnโ€™t find the Isopure whey protein. Can I substitute it with a Vegan protein which is mad with flax and chia seeds and fiber from vegetables.. pls help. I really want to try this recipe. TIA

    • Paola says:

      Hi Neero! Unfortunately a vegan protein won’t do the trick. Even with all the flax in the bread it still collapsed on me before I added in the whey. xo!

  49. Irene says:

    I made this recipe yesterday and it completely deflated when it came out :/. The taste is there but how do I get it to stay closer to risen?

    • Paola says:

      Hi Irene! I’m sorry it didn’t work out for you, but the usual culprit here is under-baking (for any bread really). It’s too moist inside when you take it out and it collapses while cooling. Other things that could’ve gone wrong (and keep in mind I’m not in the kitchen with you and I don’t know details!) are not weighing your ingredients (so you have altered ratios) or not re-grinding your flax and psyllium. Hope this helps!

  50. Milana says:

    Wow. I am really impressed. It actually tastes โ€œbreadyโ€. It very strongly reminds me of Bread Alone spelt bread except that itโ€™s a bit crumblier than Bread Alone but itโ€™s totally fine. Just ate it toasted with a slice of ham. Yum

  51. Melina says:

    Hi Paola,
    Quick question on the maple syrup or honey use for the bread. I have Lakanto maple syrup (which is sugar free) would that work or does it need the sugar to feed? Iโ€™m not so much concerned w/the carb count as I am w/it affecting blood sugar. Obviously, Iโ€™d check my blood sugar afterwards if I did need to use something w/sugar. However, thought Iโ€™d ask if Lakanto sugar free maple syrup would possibly work.

    Thanks

    • Paola says:

      Hi Melina! You do want some actual sugar to feed the yeast (be it maple syrup, honey etc). And keep in mind that even if the yeast doesn’t consume any of the sugar (not possible though), given that it’s just 2 tsp divided by the entire loaf you would consume more sugar by eating a strawberry. xo!

  52. Jamie says:

    Hello Paola,

    I would assume whey protein isolate isn’t dairy-free? I can’t eat dairy for various reasons…

    • Paola says:

      Hi Jamie! It’s a bit of a gray area ingredient (kind o like ghee), as the lactose has been removed. It really varies from person to person xo

        • Paola says:

          Hi Jamie! It’s stated in the post- keeps the bread from collapsing. Soy or pea proteins don’t work, though someone did say they tried collagen powder (the type that doesn’t gel) and got good results (cannot guarantee it, as I haven’t tried it myself yet). xo!

  53. Peter Andolfatto says:

    Hi Paola — My entire family *loves* this bread! A question about substituting Arrowroot though. Arrowroot and almond four differ in density quite a bit, so do I remove 1/2 cup of almond flour and add 1/2 cup of arrowroot, or do I try to match weights? Many thanks! Peter

    • Paola says:

      Hi there Peter! So happy to see you’re still cooking the recipes :)!! For the arrowroot I’ve found that it’s generally a good sub for almond in terms of volume (so you just sub 1/4 to 1/2 cup of almond for arrowroot). Enjoy! xo

  54. Donna says:

    When the instructions #8 say.. “Place the loaf pan over a baking tray”? Is that like a cookie sheet?? Sorry for the dumb question.
    Thanks,
    Love your videos, also.

    • Paola says:

      Hi Donna! It’s my understanding that egg whites from a carton are real egg whites? Just check that they don’t have anything else added (and just weigh them out!) xo!

  55. Donna says:

    I can’t believe how good this bread turned out!! It didn’t rise much, but the taste is out of this world. I’ll put it in my dehydrator next time to rise. I think the room was too chilly, You would not believe how many breads I’ve tried and none have come close to being this delicious. Thank you so much

    • Paola says:

      That’s awesome to hear Donna! And yup on the temperature for the rise, it needs a bit more help than gluten yeast breads (as in you actually need a warm spot!). xo and thanks for your comment ๐Ÿ™‚

  56. April says:

    I have made this bread 4 times and I just can’t get it to rise… So, when do you think you will have a video out so it can be compared? Maybe I need to switch to the exact same brands as you, but I don’t want to waste what I have already as the ingredients can become rather expensive.

    • Paola says:

      Hi April! I had surgery in my wrist so it may take a month or so before new videos begin to pop up again. And on the rise, I think the problem if it isn’t rising at all is with your yeast/rising situation.

      Is your yeast nice and bubbly when activated (you can use the focaccia video as a reference)? And you really do want to rest it in a warm, draft free place. For e.g. you can place a pot with boiling water in the bottom of your oven and place the rising loaf in the middle rack (just don’t forget to take it out when preheating!). I hope this helps xo!

      • April says:

        The first time the yeast was not activated, but these past 3 times I know it was as it was bubbly and similar to the video’s yeast. I just ordered some more ingredients so i can use the exact same brands as you. I was using a different brand of yeast and I think maybe my flaxseed has thrown this off as well, which also a different brand. Plus, I didn’t weigh my ingredients, but i just bought a scale and I am going to give it another go as soon as I get my ingredients.

        • Paola says:

          OK let me know! The flaxseed could be the issue, it needs to be golden and flaked so it ends up finely ground. xo and fingers crossed!

  57. Tanya says:

    Hi there! Just wanted to thank you SO MUCH for this recipe. It tastes delicious and is the first rise in Keto Bread that has been even satisfactory for me.

    I did make a couple alterations and figured I would post them if they could be of any help to anyone else.

    I subbed half the flaxmeal for chia meal for flavor reasons, not a big fan of flax, used Kite Hill Unsweetened almond yogurt + 1 tsp of ACV in place of sour cream and used Earth Balance vegan butter, as I avoid dairy. Also used Hemp Pro 50 in place of Whey Protein. The rise was still fantastic.

    Was wondering if youโ€™d ever tried to do a second proof for more rise? I was thinking of trying it out next time?

    Thank you again, itโ€™s wonderful!!

    • Paola says:

      Tanya it’s SO awesome that you report back on the Hemp Pro (I use it too!)- thank you so much for taking the time, I’ll definitely be trying it!

      Regarding the second rise, every time I’ve tried to do it doesn’t seem to rise as much as the first one. But I am experimenting on getting a sourdough-type mother culture running. xo!

  58. Tanya says:

    Also, had another questionโ€”could this recipe be turned into bagels? And/or do you have a recipe for bagels? It seems like this could potentially work.

    • Paola says:

      This one’s a bit too fluffy for bagels in my opinion, but you can do buns. Working on a bagel recipe xo!

        • Paola says:

          Hi Sharon! In all honesty I haven’t tried myself, but since the dough is relatively firm you could probably get away with free forming them. Otherwise could try a muffin pan? xo!

  59. Meghan Trail says:

    This is my absolute favorite keto bread recipe. I can’t stop making it!! I just made a double batch tonight. Do you know if it freezes well, and if so for how long? Does it keep longer in the fridge too?? Thanks!

    • Paola says:

      Thats awesome to hear Meghan! It does freeze great in slices (say 2 months?), I wasn’t a big fan of it in the fridge though. xo!

  60. Andrea says:

    I’m gathering the ingredients to try making this. New ventures in gf baking! Have you tried using Guar Gum in place of xanthan gum?

  61. Judy says:

    Thank you, Paola, for your wonderful recipes! This is becoming the only site that I use for Keto recipes. I have been a bread baker for over 50 years, so obviously I am missing real bread since going Keto. Can’t wait to try this! I make a bread dough enhancer that has changed my bread baking life. And yes, I still bake regular bread for family. It is like one you’d get from King Arthur Flour. I’m sure you must be familiar with it. Do you think that I could use it in this bread? I don’t believe it would add much in the way of carbs to each slice. In any case, I would be willing to deal with an extra carb or two just to have an occasional slice of real BREAD! Would very much appreciate your input. Thank you!

    • Paola says:

      Hi Judy! That’s awesome to hear! I get you on the bread-baking, I had a sourdough culture going for years before I was diagnosed with Celiacs (it was SO sad to let it go… tear lol!).

      Regarding your question on the enhancer, it would definitely help to make it more bread like (they have vital wheat gluten right?). Unfortunately I can’t help you much as in amounts etc as I haven’t experimented with adding enhancers to gluten free breads as it would defeat the purpose in my case :-S

      If you do give it a go though please report back though, I would love to hear how it turns out and I’m sure would be helpful to others too! xo!

        • Judy says:

          Hi Gayle, I found this recipe for bread dough enhancer in one of Diane Mott Davidson’s books. It works wonderfully for regular bread. I haven’t had time to try it yet in Paola’s Soft and Fluffy Sandwich Bread, but it’s on my calendar for tomorrow. I’ll report back with the amounts I use and how it turns out. Since starting to eat Keto, I was fine till about week 3 …..then I wanted BREAD! I don’t need to be gluten-free – just low carb. Recipe follows:
          1 cup Vital Wheat Gluten (available in health food aisle& health food stores)
          2 Tbsps. lecithin (available in health food stores)
          2 Tbsps. powdered pectin (canning aisle & health food stores)
          1 tsp. ground ginger
          2 Tbsps. unflavored gelatin powder
          1/2 cup nonfat dry milk
          In a large bowl, stir all ingredients till well mixed. Place in a zipped plastic bag in the refrigerator. It will keep well for 6 months. Recipe can be halved or doubled, depending on the amount of baking you will be doing. Most regular breads with 4 cups of flour will call for 2 Tbsps. Recipes with 6 to7 cups of flour may use up to 1/4 cup.
          When I bake Paola’s bread tomorrow, I will be winging it with amounts, but I’ll own up to however it turns out. I’ll be letting you know. Judy

  62. Judy says:

    Oops….. Sorry, I didn’t mean to imply that this recipe wouldn’t be like real bread. My thinking was, that the enhancer might help the bread hold it’s rise better. It surely does improve the rise and texture of regular bread. Wonder if I should include a 1/4 cup or so of vital wheat gluten for it to work on. Again, thanks for your thoughts.

    • Paola says:

      Oh lol! No worries! Anything without gluten is not like real bread ;). So yes, the enhancer would definitely help rise better. I missed this comment before answering your other one, but as I said I really can’t help you with the amounts :-S. What I’m thinking is that you can skip the xanthan gum and sub 1/4 cup of vital wheat for the whey protein (it’ll be redundant too). Hope this helps!

  63. Judy says:

    Thanks so much for your input, Paola. I’ll be making this on Saturday for use on Sunday. 1/4 cup vwg is just what I was thinking and I’ll leave out the xg and wp. Will definitely let you know how it turns out.
    Btw, I have a sourdough that is at least 55 years old that I know of. Don’t know how old the mother might have been that it came from. Still has the clean, sweet sour smell that we love. I named it Ruth, because she has been with us wherever we have lived.
    Thanks for your great recipes!

  64. Anna says:

    Apologies if this has been asked previously, but for the psyllium husk and the flaxseed meal, do you weigh first and then grind fine or grind fine and then weigh? Or does it matter? Thanks!

    • Paola says:

      No prob! The weight doesn’t change (volume does), so it doesn’t matter if you’re weighing (which I highly recommend!) xo!

  65. Kendra says:

    This recipe is…well in the words of my 2 year old “so good gnom, gnom, gnom” LOL I’ve tried at least 6 other grain free recipes and all 4 of my kids have strongly disapproved. This is the first time making it and it got a 3 out of 4 kids approval rating (don’t be too hard on yourself for not getting a 4 out of 4. This kids is impossible to please and doesn’t even like kraft mac n cheese). This batch didn’t double in size probably because the eggs weren’t at room temp and I probably should have put it in a warm oven to rise or in the sun since I had the A/C on. Regardless I’m not afraid to try this again and anticipate that the more it rises next time the less dense and more fluffy it will be. Thank you from a very happy mama with happy kids.

  66. Caitlin says:

    I just discovered your blog so I earmarked a few recipes to try. This was the second recipe I did. I studied your instructions for like 2 days! I really wanted to make sure I got it right.

    The best thing about this recipe is that I already had every single ingredient in my pantry (except sour cream–I have a question about that in a minute). So, even though it is a bit more involved than your typical keto-blog bread loaf, most keto households should have these things on hand or be accustomed to buying them. I really appreciate that about this recipe.

    I weighed and measured everything carefully, I blended the flax and psyllium like you suggested, I used GOLDEN flax (I wouldn’t have known the difference so thanks for specifying) , I was so careful and methodical….and my f*ing bread didn’t rise! I’m devastated. I did a test of my yeast (which I should have done before baking–rookie mistake) once I realized it wasn’t rising and I think it’s the yeast. I’m so sad.

    That being said, I threw that shit in the oven because almond flour is expensive and there’s no way I’m throwing it in the bin!

    The taste, crust, and crumb are magnificent. You’ve really hit the jackpot on this one. Seriously you could sell this recipe to a bread-making company and make so much money on keto people. I would buy the shit out of this. Ketoers are desperate for bread recipes and all the sad scrambled egg loafs floating around in the blogosphere should hide in shame!

    I will make another loaf soon. I will eat the sad one, and try again!

  67. Cat says:

    Can you use home made Greek yogurt instead of sour cream or coconut cream? This bread looks so yummy, I can’t wait to try it!

    • Paola says:

      Hi Cat! In all honesty I haven’t tried, but I also don’t see why it wouldn’t be a good sub! xo!

  68. Judy says:

    Hi Paola,
    Made this bread yesterday, leaving out the xanthan gum and whey protein, per your suggestion. I used 1/2 cup vital wheat gluten and 1/4 cup bread dough enhancer. My favorite bread pan is rather narrow and 3 1/2″ deep. The dough had crested the top of the pan by about 1/2″ when I put it in to bake. It rose beautifully and it smelled heavenly. However, by the end of the baking time, it did collapse a bit in the center. We resisted slicing into it till it had cooled. It slices well, has a fine, even crumb and withstands handling and toasting without breaking. It is tasty and the most bread-like recipe that I have tried. for those of us who do not have to be gluten free, but wish to remain Keto, this is a close second to bread. However ……we are not fans of flax seed. Would it be possible to substitute coconut flour for all or part of the flax seed meal/flour? Would appreciate your thoughts. Love your site! Thanks so much for all the creativity & work that you must put into all your recipes!

  69. Carrie says:

    The flavor on this is amazing, but mine hardly rose at all, so it was very dense.

    My eggs were on the counter for 12 hours, so they were definitely room temperature, and the yeast bubbled up beautifully. I used a Kitchen Aid mixer to bring everything together — perhaps I didn’t mix long enough?

    I would love to try this again, as your pictures above are deliciously tempting, and everything else I’ve tried on your site has been FANTASTIC (we had Puerto Rican style pork carnitas tonight using your tortilla recipe, in fact)!!

    • Paola says:

      Hi Carrie! That’s awesome to hear thank you! And on your bread, did it rise at all before popping it in the oven? Because it could just be that it needs a warmer spot to rise. This one needs a little more help to thrive than regular yeast bread. I hope this helps! xo

      • Carrie says:

        My oven actually has a “proof” setting, and it was in there — nice and warm and draft-free — for almost an hour. It rose a tiny bit, but nothing like yours!

        I’m definitely going to give it another go, though.

  70. Karen Roberts says:

    I have never left a comment in my life! This bread is A-MAZ-ING!! I canโ€™t imagine the experimenting it took to perfect this recipe. I had to calculate the macros myself because I couldnโ€™t believe this was low carb after I tasted it. Thank you so much for sharing the fruits of your labor๐Ÿ’•

    • Paola says:

      Wow Karen thank you very flattered ;)!! It’s my absolute pleasure, thank you for taking the time to leave a comment!

  71. Casey says:

    I see in your photos that you used a metal loaf pan. I have a Pyrex clear glass loaf pan in the recommended size. Do you have any thoughts on how this may affect the final product?

    • Paola says:

      Hi Casey! I’m not sure in all honesty? I don’t frequently bake in ceramic/glass (I prefer light-hued metal for best browning) xo

  72. Marcelle says:

    Hi Paola!

    Just wondering if it has to be ACTIVE DRY YEAST or will Rapid Rise Instant yeast work as well? If I need to buy different yeast I will definitely do that since the Rapid Rise I have in the cabinet is close to expiration anyway. Don’t want to go through all the steps and have the yeast not work for this recipe.

    Thanks so much!

    • Paola says:

      Hi Marcelle! In all honesty I’m not sure as I’ve never worked with rapid rise- but it should work to some extent. I’m not sure about different timings etc as it’s not something I use :-S

  73. Lori Kaumans says:

    I tried this bread and the flavor is amazing! Mine didn’t have any rise at all and I’m not sure if I didn’t have it in a warm enough spot or what. My yeast was definitely active but after I made it, I realized I didn’t put enough egg whites. I also measured everything. I’ll definitely try it again though because I loved the flavor. Question, can the flax be omitted and if so, would I put in the more psyllium husk? I’m trying to avoid flax because of it’s estrogen properties.

    • Paola says:

      Hi Lori, you can make it with psyllium too (comes out more ‘whole wheat’). If it didn’t rise it could be that the spot wasn’t warm enough and also the lack of egg whites. Fingers crossed it works great next time xo!

  74. Gabrielle says:

    Hi there,
    I am a little confused by the whey protein isolate. Does this mean a flavourless whey protein powder ? Thank you very much for your answer !

    • Paola says:

      Yeah definitely! You don’t want to add vanilla/chocolate ๐Ÿ˜‰ check out the isopure one I use xo!

  75. Mary N. says:

    You are a goddess. My kitchen smells amazing. I have tried several other Keto bread recipes and they were failures. This recipe is going to make Keto sustainable. Thanks so much!

  76. Marcelle says:

    OH HEAVEN! OH JOY! OH.MY.GOD! Finally, after I don’t how HOW MANY tries at Keto bread recipes there is a yeast recipe that WORKS and tastes awesome!!! Just the smell of the proofing yeast had my mouth watering! Ok, it did deflate a few minutes out of the oven (and I was deflated when that happened because it was soooo gorgeous when it came out of the oven) but since you said to expect that I let it go. I let it cool completely and then wrapped it in cling film and had to wait a full 24 hours before I had a piece (meals already planned out for the day). And now I want to eat the entire loaf! The ONLY thing I am wondering is if it might be possible to add a tiny bit of sweetener, maybe some liquid Stevia. I just think it might taste even more like real wheat bread if there was just a hint of sweetness. Do you think I would ruin the rise or anything?

    • Paola says:

      Oh my you have some serious willpower Marcelle! I’m not sure I could wrap my bread for 24 hours lol! You can definitely add some sweetener yes, but I would go more on the route of sugar alcohols (swerve or xylitol). I’m not sure stevia would result in the sweetness you’re after (but it wouldn’t affect the rise). xo!

  77. JenS says:

    This was a really good bread! We loved it. My only comment is that my hubby and I thought it was a tad gummy from the flax. I know flax can taste a little nutty and good, but this much flax made it seem a little much. I would prefer a slightly lighter taste. I wonder if I could use the Focaccia recipe (with the option to use no flax) and make it into a loaf? I really loved the focaccia recipe and used it for paninis (cut in half and baked). Fantastic!

    • Paola says:

      Hi Jen! Are you guys using pre-ground golden flax? I’ve noticed that one doesn’t make it slimy like regular one? You can also try decreasing it and subbing with more almond flour, because in all honesty the flour mixture from the focaccia won’t give you optimal results here (it lacks structure and comes out wet if baked as a loaf). I hope this helps though! xo!

  78. NatBe says:

    Hi Paola!
    I was so excited to find a keto bread recipe that actually looked like bread. I am trying to move my family to a much healthier (sugar free) lifestyle. Anywho… I made your bread the other night but it didn’t rise, and according to previous messages I will assume that it was because my eggs were too cold.

    The other thing was that I found it way too yeast-y, unbearably yeast-y! Could this be the kind of yeast I am using? or maybe letting it rise too long? Pretty sure I followed all instructions to a T.
    I used maple syrup to feed the yeast and it was foamy but not overly foamy. I want to try this bread again tonight if you have some advice on fixing the overly yeast-y taste.
    Thanks in advance!

    • Paola says:

      Hi NatBe! What yeast are you using? This is the first comment on it being overly yeasty so I’m thinking maybe it could be brand/type related?

      If it didn’t rise it could be because you used cold eggs, and also check that your maple syrup isn’t cold (I keep mine in the fridge!). You do want your mixture to be very foamy, so it could also be that your yeast isn’t very active anymore?

      Otherwise make sure you rest your bread in a very warm place so it rises while proofing. xo!

      • NatBe says:

        Hi Paola,
        I can’t imagine that it would be your recipe with all the raving reviews! I used Fleischmann Traditional Dry Active Yeast and yes… my maple syrup was cold… Straight out of the fridge.
        Well, thanks for replying so quickly! I’m going to try again tonight!
        Thanks

        • Paola says:

          I’ve used Fleischmann’s so I don’t think that’s the issue. Let me know if a bit more warmth tonight solves it! xo!

  79. Wiebke says:

    I made this bread yesterday and it turned out really good even though i made some alterations because i was missing some ingredients. – I made a double batch using almond meal – but i only used 1/2 the amount of the butter so it would not be oily.I always bake with fresh yeast… so i used a 42,5 g. cube of fresh yeast. (Never have any luck with dry yeast). I used greek yoghurt instead of the sour cream. (We dont get american sour cream in Germany) and i used (even if it is not strict keto) soy protein isolat. My bread was moist but not oily. It rised really good. And the taste is a little sweet, but not too much and not eggy at all. – For the double batch i used 3 whole eggs and 4 egg whites. From the leftover egg yolks i made your keto coffee creamer recipe – wich i love very much too. So thx again for another great recipe ๐Ÿ™‚

  80. I made this yesterday and it didn’t rise much. I live in California. At sea level. I didn’t have whey protein isolate so I used wheat protein isolate. Would that make a difference? Also the water temp was just over 105. Maybe it should have been warmer?

    • Paola says:

      Hi Carol! Most likely you just need to rest the bread in a warmer spot next time (as in you actually want the place to be warm, not just room temperature warm). This seems to solve the problem for most peeps xo!

  81. Janine says:

    First paleo or keto bread I’ve tried which actually doubles in size! I left it next to my oven while I was warming it up and it rose to the top in about 1 hour. Tastes and feels like actual bread!

  82. Christina says:

    Can you use a vegan protein powder? Like that made from pea protein? Or does it have to be whey protein powder?

    Thanks! I love all your recipes!!!

    • Paola says:

      Hi Christina! I tried pea protein and it didn’t work… but run a search on the comments for hemp protein, as a reader did sub with it. I haven’t tried myself, but maybe worth a shot?

  83. LIDIA says:

    I donโ€™t have donโ€™t have whey protein isolate. Would basic unflavored whey protein work? Whatโ€™s the difference?

  84. Amy says:

    I seriously want to cry this is so good! The hardest part about the keto diet for me has been giving up bread. This tastes amazing! So happy it doesn’t taste eggy AT ALL! Thank you so much!

  85. Conny says:

    Hello Paola
    What should I say. Iโ€™m 9 years on a low carb Diรคt and this is the best bread what I made in this time . My 3 year old loves it. Iโ€™m really glad to find your blog.
    One question I do my own almondmilk . Any ideas what to do with the pulp.
    Thanks so much

    • Paola says:

      So awesome to hear Conny! Regarding your almond milk question, I actually make my own too but just by blending almonds with water in my bullet. It blends everything so well that nothing goes to waste ๐Ÿ˜‰

  86. Kathleen Brown says:

    Hi Paola, thank you for the recipe. It is quit involved and my first try didn’t raise well, but it was good anyway!
    I will be trying this again,(and again) because if I could gain weight on keto I would, because, sandwich.
    Now I can have them, I have tried other bread recipes ( years and years!) but haven’t come across one that worked. This. Well. It seems silly that I never tried yeast in a recipe before, because it eats all the sugar. As the kids say, duh. (I don’t even deserve upper case duh).
    And best of all, after taste, it does not fall apart. If I could underline that I would.
    I have missed sandwiches so much! I like tomato sandwiches and cucumber sandwiches, meatloaf sandwiches and, well, yeah. I see many BLT’s in my future. thank you! thank you.

    • Paola says:

      This is wonderful to hear Kathleen! And on the rise, just play a bit with different levels of warmth- this one needs a little extra cuddling than traditional wheat breads to rise more. xo and it’s my pleasure!

  87. Cat says:

    I made this bread this weekend and, while delicious, I ended up with a very flat, dense loaf. I forgot to turn it on it’s side to cool so that probably accounts for some of the deflation, tho in an hour and a half it barely rose to the top of the pan. I used the correct size loaf pan, I live in the hot, humid south and I have baked regular flour yeast bread and rolls for years so I’m not an inexperienced bread baker, just new to low carb bread making. Would the addition of 1/4 cup vital wheat gluten help since it is low in carbs (3 grams net carbs per 1/4 cup)? And which of the “flours” should I use it in place of? I don’t know enough about the science for this type of bread to be able to make the proper adjustments so any advice would be appreciated. Thanks so much!

    • Paola says:

      Hi Cat! I’m sorry this one didn’t’ work out, just keep in mind that grain free baking is SO different from traditional gluten breads that it can take a time to learn the behavior of the new dough. Search the comments for adding vital wheat, since I have Celiacs I cannot help you here. xo!

  88. Janine says:

    BLESS YOU!! This bread is stellar! As many others have said, this is easily the best keto/paleo/low carb bread I’ve tried in my 7 years in this woe! I’m also leaving a comment to say that I followed everything to the letter and had absolutely no problems with it rising. I read all the comments before making the recipe and saw a few people said theirs didn’t rise. I placed my loaf pan on top of my stove/oven and it rose beautifully in less than an hour. The pan itself was nice and warm, maybe that’s teh trick? THANK YOU! thank you thank you thank you!

    • Paola says:

      Oh yay! That’s awesome to hear Janine! And yup on the rising, the top of my stove is also my sweet spot ๐Ÿ™‚ xo!

  89. Kay says:

    This was the longest most challenging recipe I’ve ever done in life…(I did a black forest cake before so almost) But it was so WORTH the effort. I followed everything to a tee even measuring in grams, had no cream of tartar, and just enough almond flour and arrowroot to make this bread…and holy yes batman it is worth every minute! I got 22 slices of thin bread(I am a fan of thin sliced bread) that are absolutely perfect and taste great! Yes, it settled a bit after baking, but it will still suit my needs perfectly! Already made a PB and honey sandwich YUM!

    Thank you love!

    • Paola says:

      Oh lol! SO happy the effort was worth it Kay! And in all honesty, it gets MUCH easier as you get some practice with these doughs ๐Ÿ˜‰ Thanks so much for your comment per usual!

      And PB sandwiches?! You’re definitely team gnom-gnom! xo!

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