Count on this gluten free and keto bread with yeast to be extra soft, fluffy and absolutely delicious with a killer crumb. Plus, with less than half the amount of eggs as your usual low carb bread recipe, this non-eggy sandwich bread will surely become a staple!
Note: this recipe was first published on April 9th 2018, but has since been updated to provide more deets ‘n tricks! And to my knowledge, it was also the first keto bread recipe with yeast on the internet! 😉
Gluten Free & Keto Bread With Yeast
Light, Fluffy & Not-Eggy (At All!!)!
Without a doubt the most requested recipe by you guys this year has been for a light and not-eggy keto bread loaf. And after quite a few takes, I finally nailed it. The resulting bread has awesome rise (nearly double it’s initial volume!!), killer crumb, and excellent taste.
And as previously mentioned, it’s not eggy, dense or crumbly. Think at least less than half the amount of eggs of your typical recipe, and a few other tips and tricks to ensure killer results. So while different from traditional wheat bread (because ahem, no wheat!), we’re still certain you’ll find this a keeper.
Plus, it keeps very well at room temp for 4 days and freezes beautifully. Oh, and you might also be surprised how good this bread is even without toasting.
The Deets
Making this paleo and keto bread is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.
And the one thing to keep in mind is that your bread will likely fall slightly post bake. Blame it on the lack of starch (keto flours are notoriously heavy and moist) and certain missing proteins (think gluten). Just keep in mind that I’m baking at ridiculously high altitude here, so if my loaf was still nearly double it’s volume after cooling- odds are yours will be even better!
Before rise
After rise
The Method
The yeast in this low carb and keto bread ensures a wonderful texture and taste. Now, how much your bread will rise (and fall!) post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, as mentioned, I’m baking at over 7,000 feet (Mexico City here!!), so if I can make this keto sandwich bread work so can you.
On that note, I’ve since baked it in LA (you know, sea level!) and can indeed confirm that the rise is much better- but it does take a little bit longer (about 15-20 minutes more).
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all).
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin (which is fully keto) or an actual sugar (think maple syrup or honey) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.
Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes (I baked the bread for 45 mins), but that may change from oven to oven.
The Ingredients & Possible Subs
This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your bread will turn out dense and oily. Super fine almond flour brands include Anthony’s (my personal favorite), WellBees and Bob’s.
Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour (1/4-1/2 cup) with arrowroot flour.
Golden flaxseed meal. You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread. You can technically substitute the flaxseed meal with psyllium husk powder, but we prefer the crumb much more with the flax. Just make sure its the golden variety and not the regular (VIP thing!!).
Psyllium husk powder. Same as with your flaxseed meal, you’ll always want to regrind your psyllium husk. We always favor NOW brand as it doesn’t turn bread purple. You can substitute it with more flax, but your bread may lose some elasticity and rise.
Whey protein isolate. This one is an absolute must, as it will ensure your bread doesn’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. Update: I’ve since tried this grass-fed whey protein isolate and it also works the charm (a bit pricier, but undoubtedly higher quality)!
Now, the cream of tartar and powdered ginger help to condition the dough to get an even nicer rise. Though note that you can skip them without too much detriment to the final results.
Looking for more keto bread recipes with yeast?! Be sure to check out our famous cinnamon rolls, extra fluffy pizza crust and rosemary focaccia!
Gluten Free & Keto Bread With Yeast
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here.
Ingredients
For the paleo & keto bread
- 2 teaspoons active dry yeast
- 2 teaspoons inulin or maple sirup, honey, to feed the yeast*
- 120 ml water lukewarm between 105-110°F
- 168 g almond flour **
- 83 g golden flaxseed meal finely ground
- 15 g whey protein isolate
- 18 g psyllium husk finely ground
- 2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal**
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon ground ginger
- 1 egg at room temperature
- 110 g egg whites about 3, at room temperature
- 56 g grass-fed unsalted butter or ghee, melted and cooled
- 1 tablespoon apple cider vinegar
- 58 g sour cream or coconut cream + 2 tsp apple cider vinegar
Instructions
For the paleo & keto bread
- See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and possible subs!
- Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
- Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
- Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
- Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.
- Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!
- Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!
I was pleasantly surprised. Very good bread!! Having a grilled cheese sandwich first thing in the morning!!
I made this bread but it was a little denser than I had hoped it would be. Works way better than any other recipe I have tried. I didnt get the rise I had hoped so maybe my temps were off.
yeah, my yeast was beautiful and bubbly, and this thing was a BRICK… bitter flax brick. followed this to a T
Did you use golden flaxseed meal or regular?
With the baking soda , I have found that you get Ammonia Taste , do you get thta with this Recipe …thanks David
baking powder, not soda David.
Question! Can you start out with the foil dome and then remove for the last 15 minutes? Hard to put on when hot.
No, otherwise the bread won’t rise properly. Doming is always done once the baked goods have some color in them 😉
Ok. Thanks!
I am allergic to flax can I leave that out? Or what should I use instead?
This is the best low carb bread ever. I tried a lot of recipes, but none of them gave this good result.
I didn’t use the whey protein powder and my bread didn’t fall.
Thank you so much for this recipe.
Did your bread rise well? I’m dairy free so I can’t use whey protein. Thanks
I made this bread, but I have a severe dairy allergy so I used vegetable oil instead of butter, Vega natural vegetable protein powder instead of whey, and coconut cream instead of sour cream. Followed the rest of the recipe meticulously. Delicious taste! Did rise nicely but fell back to pre-risen state. Nice crust but much denser than the photo. Still a great bread!
The last few times I’ve made this it has collapsed inside the crust and still feels quite wet. I leave the bread to bake for almost double the suggested time to try and avoid this but it still happens, I’ve measured everything, followed instructions, bought new yeast just incase. Anyone got any idea why this happens?!
This is by a far THE BEST KETO BREAD!! My husband said keep making this one!! I used exact recipe and worked out Perfect! However I had to bake it in 2 mini loaf pans. Baked it 10 minutes then added foil tented on top. Total baking time of 37 minutes at 350 degrees.
THANK YOU for giving me bread back!!! Not sick and I ate bread!!
Smelled so good while baking to!
I made this bread today after trying a few other recipes and this one is definitely the best! The flavor and texture are amazing! My only problem wad that if definitely deflated a little more thanI was expecting…I’m thinking maybe my measurements or technique was a little off since it was the first time I made it. I will try again! I bought your cook books and I’m excited to try the rest of your recipes!
Your conversion from grams to cups is wrong. I noticed it on the protein powder.
Has anyone tried subbing olive oil instead of butter?
I substituted vegetable oil for the butter. Still delicious, nice rise but fell a lot after baking and was denser than the photos.
Hi
I was so exciting your bread with Yeast.
And I’ve just done that bread. So sorry to have to leaving my result.
It is so bitter taste, and not so much fruffyness (maybe this part was my fault , I don’t know)
I didn’t toasting yet. But maybe better toasted and with butter on it.
It was same as usual (No Yeast bread ) Keto bread recipe . So I don’t know what I was wrong to do……
Thanks for this delicious recipe!
Is there any possible sub for whey protein isolate if I’m allergic to cow dairy and goat protein isolate is very $$ ? I tried to sub in egg whites gram for gram but it still collapsed.
Thanks!
Can you provide some guidance on how to make buns with this recipe? Couldn’t find it in all the text above. thanks!
Search the site for the burger buns 😉
Could plain greek or regular plain yogurt be substituted for the sour cream?
I haven’t tried, but don’t see why not!
I use grass fed plain yogurt and it works beautifully
😍!!
Can you add flavors to this recipe, such as making Pumpkin bread, or other derivatives?
I suggest you search the site for our pumpkin loaf etc! Those aren’t made with yeast 😉
You say you can lighten up the bread even more by substituting part of the almond flour (1/4-1/2 cup) with arrowroot flour. Are you aware of any lower carb options to achieve the same result? Maybe oat fiber or something?
I had all of my dry ingredients ready to go. My yeast was foamy and ready, but when I added the egg whites and egg, along with ghee and vinegar, it just curdled. I attempted my whisk on my blender and that didn’t work at all either. Does the butter/ghee have to be completely melted? Mine was warm but still in solid form. Also, the yeast mixture seemed a bit separated after mixing; like watery on the bottom and just the ghee butter on top. I chose to not continue as I didn’t want to waist my dry ingredients. I am super excited to see the end and taste the bread.
Could it have been too warm that it curdled the eggs? It should be melted and cooled xo!
I think my ghee was too cold, maybe? Is it supposed to be liquefied but room temp?
Ooooh gotcha! Yeah, then it didn’t curdle the eggs- just the bits of ghee never quite emulsified into the eggs! Yup, then you do want it melted but cooled so it blends nicely xo!
Hello,
I love this bread but it always took so long to make. I made it this time in my bread maker and it turned out really good! This will simplify my life!! I used the 1.5 basic bread setting and did the yeast, syrup and water first. I then added the liquids and then the dry mix. Thank you for all your great recipes!
Thanks so much for sharing this Michele. Im always hesitant to make bread this time of the year bc my house is old and drafty. Will def try
Did you proof the yeast in the water and sugar for any length of time before adding the remaining liquids and then dry mix into the bread maker ? Or did you add it all at same time I’m said sequence .., also wondering why bread maker recipes always say to add the yeast last ?
Thx!
Two things. Make sure all of your ingredients are measured before you start. Mix your powders ahead. Beat your eggs and whites the full two minutes. It does help with the texture. That being said. OMG. I haven’t had bread in 7 weeks. This will keep me on keto. Best keto bread I’ve tried. Thank you!
Sorry, this is NOT the best keto bread. Please check out Deidre’s Vital Wheat Gluten bread. I made it last night and it tastes as if you’re eating regular carby bread! without the carbs.
Not to say your recipes don’t have promise (I haven’t tried them yet), I just wanted to let you know that the bread I’m referring to rising like an enormous football and bakes that way, too. I am a professional cook, but am not in the field anymore and I still love creating sumptuous meals and discovering others who cook and create.
BTW, I purchased your cookbook, but I can’t find it. I sent you an email and even went to your Facebook page to contact you. Can you please resend the link so I can start cooking your recipes. I’m really excited about the tortillas. Thanks, Linda
Hi Linda! Thanks so much for your support! Regarding the bread, OBVIOUSLY your bread with gluten is going to be SO MUCH BETTER! Why? Because it has gluten lol! What I’m trying to do here is IMITATE gluten for those of us who cannot have it in our diet (I have Celiacs and my body literally attacks itself).
Also keep in mind that gluten is generally not part of a Keto diet. Though I always tell readers to do as they feel best as in the end you can do ‘dirty keto’ and still be fine. Just understand that gnom-gnom is a gluten free zone and will always be 😉 xo!
Gluten isn’t keto
Gluten is a protein therefore keto. Your body actually needs gluten unless you have a specific intolerance. Gluten free is not a weight loss diet.
While I advocate for readers to do as they wish, it’s avsolutely NOT true that bodies need gluten. There are essential amino acids yes, but gluten is completely different and in fact, it’s a known inflammatory for most people as the quality of the grain has been so genetically modified that it’s not even worth consuming. There are certain good quality grains, particularly in Europe, that even people with gluten sensitivity can consume (not Celiac people though) .. but standard gluten is not necessary, so don’t spread fake news xo!
That’s very true Paola! My husband has Celiac as well but I’ve known a few other people that cannot digest gluten even when they don’t have Celiac. Gluten is NOT needed by the body at all.
Exactly! I mean if peeps want to consume and it agrees with their bodies go ahead… but there’s no such thing as an “essential gluten protein” 🤷♀️
Well, isn’t Keto just keeping it under a certain carb limit? As long as it it fits your macros it’s keto. There is no rule that says keto has to be gluten free, it’s just that other products with gluten are usually high-carb as well and therefor a no.
There are many versions of Keto, though, so it depends on if you follow a spcific one where gluten is forbidden regardless of carbs.
Personally I’m going to try out both to see which I prefer. “Best” is usually highly subjective after all.
Who comes to review a recipe, says, “Sorry, it’s not the best bread,” then continues on to say they didn’t even make it? And you’re comparing it (if you can call it that) to something that’s obviously different (not gluten free or Keto). SMH.
I had high hopes for this bread especially considering I had to go the extra mile & order all these ingredients that are not that easy to come by.
I followed the recipe pretty accurately. Did not sub or leave out any ingredients. Used a scale to measure my ingredients, let the ingredients all get to room temp, freshly grinded my golden flax & phyllium, & Even warmed up a cabinet with a heating pad (that I use for making kombucha) to ensure I had a super warm place to let my dough rise.
— well although my dough did rise quite a bit, after baking/ cooling my final bread is about 1 1/2” to 2” high. Not at all as tall as the bread in the recipe photos. The taste is very bland. There is a “slimy” after taste (hard to describe). Not sure if it’s from the psyllium or from the golden flax.
I have the slices frozen in the freezer now bc I am not going to waste it. Every now & then I’ll eat one slice with some turkey or smoked salmon or something. It is edible, just not worth all the effort. I was really looking forward to making a regular sized sandwich with this bread, but the search continues.
I will try more recipes on this site, I appreciate all the effort & preciseness of all of the recipes here & they look delicious. 🙂
Try using 1/2 more of each ingredient as I did and that gives a bit more heighth to the loaf of bread.
I made this bread last night and it is delicious. My only complaint is its height is like half of a normal piece of bread. But the taste makes up for it if I truly want some bread. Thanks for the recipe. I also used a 9×5 pan instead of the 8.5×4.5 do you think buying a smaller pan will make the difference?
I used the smaller pan 8.5 x 4.5 pan and made the recipe 1 1/2 times the amount of each ingredient and it made a decent size slice of bread.
Hi Melissa,
I weighed all of my ingredients too and, although it’s not slimy it’s quite flat. It was only after that I ready someones comment about the metric conversion being wrong! Original recipe says 1/4 cup whey protein but metric says 15g which was only half a scoop. I think everything must be out so I’ll try again using cups.
Mine just came out of the oven. It smells SO GOOD and I can’t wait to try it. I didn’t have golden flaxseed so I just used my regular finely ground flax. It provably would have risen better if I had used the correct flax. I also accidentally added the sour cream to the egg mixture instead of waiting. I did add some liquid stevia because I like my sandwich bread VERY slightly sweet. Anyway, I am so excited to try it! Hopefully I don’t get impatient and cut it before it cools 🙂
OMG!!! Best Keto bread ever!!!!!!!!
After so many attempts at other recipes I finally found a recipe that is a total keeper. My bread did rise beautifully but after removing from the oven, it went back to its original size. Should I be leaving the bread in the oven after turning it off or should I removing it immediately? (first time baking with yeast so not sure how this works).
Thanks Paola.
Hi Paola
I would like to know if I can use coconut flour instead of the almond flour.
Thanks.
Thank you for this recipe. I have made this recipe several times and love it. My first did not rise much but I did not care…..it had the best texture and taste of any keto bread I have tried….size didn’t matter to me as much as flavor. I made a double batch for my large bread loaf pan last night and it came out beautifully ( I put the foil over it 15 minutes into the baking and baked an additional 5 minutes and it is perfect). I also, in the past, added a cup of shredded cheese to the standard recipe and baked it in my large bread loaf pan and it was great. I do not use the husk but put in the extra flax seed meal and I do quickly regrind my flax and almond flour. Thanks for sharing this!
Definitely the best keto bread !! I have been making 2 of this recipe bread a week for 5 months now….my question…if I wanted to make it a non dairy bread, would there be a way to substitute the whey protein and sour cream?
So far ,every recipe I tried from your website surpasses any other! Thank you for your work
I have celiac disease and have made lots of various gluten free recipes prior to starting a Keto Diet. This is one of the best bread recipes I’ve made since going gluten free 3 years ago – and for sure the only Keto bread recipe I’ve made that tastes good at room temp with just a little butter.
I did use regular flax rather than golden flax, which I ground in my Vitamix as The recipe instructs. Other than that I followed all instructions to the letter including using recommended brands. A good gf and Keto bread is worth all the TLC! My bread rose right up like a champ, browned nicely in the recommended time (about 40 minutes) and then fell when cooling by about 20 percent as noted in the recipe.
The bread has a slightly different texture from gluten-full bread, but it’s a pleasing texture with some chew and a good flavor! I might try adding a little bit of sweetener for more of a honey-wheat flavor in the future, and I’m curious if you’ve tried using this dough for other shapes (like bagels)?
Thanks for a great recipe!
I was wondering if this can be made in a bread machine. Does this bread toast well?