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


  1. 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

  2. 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.

  3. 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.

  4. 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?

  5. 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!

  6. Isabelle says:

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

  7. 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

  8. 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!! 🙁

  9. 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!

  10. 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?

  11. 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.

  12. 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 😉

  13. 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 🙁

  14. 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!!

  15. 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!

  16. 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!

  17. 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!!

  18. 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!!

  19. 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

  20. 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?

  21. 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.

  22. 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!!

  23. 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?

  24. 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!

  25. Danah Darwish says:

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

  26. 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.

  27. 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…

  28. 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!

  29. 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!!! ✨🍞✨

  30. 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

  31. 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.

  32. 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.

  33. 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.

  34. 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?

  35. 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,

  36. 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!

  37. 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(?).

  38. 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!

  39. 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.

  40. 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?

  41. 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. :/

  42. 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.

  43. 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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