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

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


  1. Pris says:

    Can I use lupin flour instead of the flax?
    Actually, where can I sub lupin flour for? I bought a lot and there’s not many recipes that use it…

  2. Sonia says:

    This bread was very moist, I used no substitutions. The flavor was ok though. I’m not sure how you got that moisture out but this doesn’t look like it will get any drier.

  3. Lorelei says:

    I finally took the time to procure all the ingredients and bake this bread. My husband was thrilled to eat a sandwich after joining me on my Keto journey two weeks ago. The bread has it’s delicious! Mine did not rise very much. My yeast was fresh and proofed well. I’m at sea level and I let it do it’s thing for about an hour. No big deal, I just expected more height – could have been pan size. I didn’t break out a measuring tape, just eye-balled it. Not too dense – and toasts well. Sliced plain with butter is not my favorite way to eat it, but toasted and smeared with fresh ground peanut butter and berry jam… Oh my word, it scratches the itch! 🙂 Tomorrow I’m going to make French toast with part of the loaf and see how it holds up. Definitely worth trying.

  4. Judy says:

    You call for protein isolate but I only have Jarrows unflavored whey protein…concentrate, not isolate. Does it matter?

  5. Shane says:

    I have cooked this about 5 times and cannot get it to rise at all. I’ve followed, to my knowledge, all of your suggestions, and other suggestions in the comments to no avail. I’m around sea level, bring everything to room temperature, putting all dry ingredients into the food processor, proofing in oven’s proof state (also tried on top of stove), and this thing will not rise at all. Do you have any extra suggestions to help ensure it’ll rise?

    • Hi Shane! I do promise that the bread does rise, so let’s see if I can help! Honestly it could just be that your yeast isn’t good? Have you considered that? Does it foam a lot when activated? Other than that I swear all it needs to rise is a little heat (a bit more than regular yeast bread). Anything else you can think of that could’ve gone differently? Sour cream at room temp? Eggs at room temp? Xo!

      • Dan says:

        I have the exact same problem as Shane. I have tried the hamburger bun recipe and the bread recipe and I got almost no rise on either. The flavor is there, but I need it to rise more. I bought ALL new ingredients, eggs and sour cream at room temperature, they yeast proofed great lots of foam and I let it rest for at least an hour in a warm oven. My whole family has went Keto so I am hoping I can get this figured out and make big batches, but I really need to figure out why its not rising. Also I am close to sea level so altitude is not an issue and I am measuring everything out in grams with my scale.

        The yeast is active, so I cannot figure out what is going wrong…considering doubling the yeast and honey just to see if that has any impact…not sure what else to try

  6. Julie says:

    I’m so incredibly bummed! I also had high hopes for this bread. I had all ingredients on hand. This is the 7th keto bread recipe I’ve tried and was very hopeful for a yummy tasting bread. The consistency was great but it tasted bitter and almost rancid. It’s inedible! Any suggestions or ideas on what could have happened? I did use the last bit of my baking powder but its only a few months old and not past expiration. I thought the amount of FLAX (86 g) was an a lot but I followed the recipe to a tee! Please give me some feedback.

    • Hi Julie! The bread should in no way taste rancid… that is caused by one of your flours being rancid (smell each one, particularly the flax!) and like you mentioned, the baking powder. Remember that baking powder can go bad waaaaay before the expiration date on the package (I throw mine out every 6 months to guarantee peak potency!) xo!

  7. Vicki Simpson says:

    Recently discovered your site- Big fan of your recipes! Wonder if you have experimented making this bread recipe in a bread machine? If not, do you think it would be feasible?

    • So nice to hear Vicki! Tbh I haven’t tried, but I do remember someone did and gave the details in the comments (I know there are A LOT… but you can search the comments using your browser for ‘bread machine’ and you should find it!) xo!

  8. Andrea says:

    Hi – could I substitute the whey protein powder with egg white protein or other protein powder? I am dairy intolerant (not just lactose). Thanks.

  9. Nancy says:

    Amazing ! Finally a good low carb bread !! Good texture and taste. I use yogourt instead of sour cream. Thanks for sharing !

  10. Bethany Zavala says:

    Okay….WHOA! I had HIGH high hopes (for this bre-ad) Didn’t know how but this bread made a killing! Okay I’m done panicking at the Disco lol. This will definitely be a bread I do again. Even better than Dr.Bergs best bread ever recipe! Im gonna had some flavorful herbs next time. Some key things that I think helped:
    1) All ingredients were room temp
    2) Used my food processor for mixing
    3) Ground ALL dry ingredients (no purple bread here!)
    4) Proofed the bread with damp towel in my garage (I live in Florida so very warm) for 60 minutes.
    5) Baked for 55 minutes, I live at normal altitude, close to sea level
    6) Let cool for 2 hours out of pan on cooling rack. CRUCIAL!!!! Dont touch that bread or cut it! I put a thermometer probe to monitor temp. When it was close to room temp, 86°, I called it done. Cutting any sooner and you risk the bread being gummy. The cooling process is just as IMPORTANT as the proofing.

    • Mary White says:

      Thanks for the reminder about only cutting after bread is at full room temperature.
      When I made -flour bread (so long ago) I remember the recipes said to cool out of pan for many hours (4, 5, 6?).

      • Judy says:

        You call for protein isolate but I only have Jarrows unflavored whey protein…concentrate, not isolate. Does it matter?

  11. Bethany says:

    Is there a difference between golden flaxseed and regular flaxseed? My local store has Bobs ground whole organic flaxseed and didnt know if it would make a difference. If it will then, i will have to order online.

  12. Leo says:

    Is there any substitute fir the whey powder? I can’t get zero carb no flavor whey in my country. Maybe white egg protein?


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