Home » bread » (Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo

(Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo

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! 😉 

Slicing keto bread with yeast
Gluten Free & Keto Bread With Yeast

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

Keto bread with yeast before rising
Gluten Free & Keto Bread With Yeast

After rise

Keto bread with yeast after rising
Gluten Free & Keto Bread With Yeast

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.

Slicing keto bread with yeast
Gluten Free & Keto Bread With Yeast

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.

Keto sandwich bread on a cooling rack
Gluten Free & Keto Bread With Yeast
Bitten slice of keto bread with butter
Gluten Free & Keto Bread With Yeast
Gluten free and keto bread slices
Gluten Free & Keto Bread With Yeast

Looking for more keto bread recipes with yeast?! Be sure to check out our famous cinnamon rolls, extra fluffy pizza crust and rosemary focaccia!

Slicing keto bread with yeast

Gluten Free & Keto Bread With Yeast

Course: Bread, Side Dish
Cuisine: American
Keyword: keto bread, keto bread with yeast, keto sandwich bread
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 40 minutes
Total Time: 45 minutes
Servings: 12 slices
Calories: 174 kcal

Count on this gluten free and keto bread with yeast to be soft, fluffy, absolutely delicious and 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!

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. 



For the paleo & keto bread


For the paleo & keto bread

  1. See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and possible subs!

  2. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside. 

  3. 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). 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 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. 

  8. 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. 

  9. 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!

  10. 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!  

Recipe Video

Recipe Notes

*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do 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.

**If paleo (or in keto maintenance), feel free to sub 1/4 to 1/2 cup of almond flour with arrowroot flour for a lighter crumb. 

Please note that nutrition facts were estimated per slice, and we found the recipe to yield 12 generous slices. Though you could easily get 16-18 thinner slices. 

Nutrition Facts
Gluten Free & Keto Bread With Yeast
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 26mg9%
Sodium 254mg11%
Potassium 83mg2%
Carbohydrates 6g2%
Fiber 4g16%
Protein 5g10%
Vitamin A 165IU3%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Hi, I made the bread as directed, the dough rose great and all was well until I opened the oven and placed the tin foil tent over and then it started to deflate??
    Really deflated after I took it out of the oven
    What did I do wrong?

    With regards,

  2. Victoria says:

    Hi. Is it possible to replace the almond flour with rice flour? I can’t have gluten, nuts or coconut products. I am not keto, I just need a bread I can eat!

  3. Do u have to use the whey protein mixture? I dont want to purchase a whole lb. Of something if I can’t use it goes several recipes. Your recipe sounds great,, but I’m reluctant to try it as many of these keto ,gluten free foods are expensive.

  4. Georgiana Salter says:

    Do you think it would be at all possible to omit egg by increasing flax or psyllium husk or by sone other method? My husband is allergic to eggs but has celiac so is also grain free which is why this recipe is so appealing..

    • Kris says:

      Yes. Just add to the dry ingredients and skip the “proofing” step. Add sweetner (to feed the yeast) to the appropriate wet or dry ingredients.

  5. Roxanne R says:

    I’ve made this bread several times. I’ve tried different sweeteners to activate the yeast, such as, honey, molasses, and sugar. I recently used inulin(microingredients brand). I’ve gotten good results with all the previous ingredients but inulin, by far, was the absolute BEST. The color, taste, and rise were all better. The post bake collapse was very minimal comparatively speaking. If inulin is available where you live.. GET IT!

  6. Dayna Horner says:

    I made the loaf and it didn’t rise well, but smelled amazing and did taste good. I think i know why it didn’t rise, wanted to ask a different question. The longer the bread sat, the more “fermented” it smelled and tasted. Day 2 it smelled alot like beer YUCK! Anyone else have that issue?

    I also realized I used ground up regular flax meal instead of the Golden Flax meal, but I’m ordering!!! Thank you so much for all of your work to give us delicious recipes!

    • Lol Dayna! Well, by leaving the dough to rise for 2 days you essentially ended up with a sort of sourdough starter (congrats!!). It should definitely smell like beer and very pungent 😉

      But I haven’t yet been successful with incorporating a starter well into a keto bread. So I suggest not leaving your bread to rise for longer than 2-3 hours (really depends on your room temp, as you also don’t want to overproof or it will collapse completely post bake) xo!

  7. ELAINE SMITH says:

    Not being gluten free and not really a inventive baker, if I add a teaspoon or two of vital wheat gluten, do you think it would throw off the recipe too much. Should I just add or maybe sub it for part of something? I use VWG in even regular breads that I have to make for the allegric hubby.

      • Penny Neech says:

        Hi Paola
        I’ve always enjoyed cooking and baking . New to Keto and missing bread 🥖 I searched for recipes and generally they were too eggy and tasted nothing like bread. I too thought what’s the problem with yeast? The yeast eats all the sugar. Right?! That lead me to your site and and I am soooo happy ! I made the bread yesterday and while it didn’t rise too well the taste is fabulous. I will keep on trying till I get it right. Here’s a big thank you!

    • David says:

      When I’m baking low carb breads, I usually add 2 to 3 teaspoons of vital wheat gluten per cup of “flour”, except when a recipe has coconut flour in it, in which case I will add 2 tsp for every third cup of coconut flour. In this recipe, the flaxseed meal and psyllium husk powder act as the “gluten” substitute, helping to bind the almond flour together in a way that traps the CO2 generated by the yeast during the rising process.

  8. Esther says:

    If I’m going to use all flax seed meal instead of psyllium husk, how much additional do I use? I’m very new to Keto and I miss bread so much. Love your site.

  9. Silvia says:

    Es increíble!! lo hice y estoy sorprendida su olor es a pan de trigo y su textura es muy buena y la altura del pan se mantuvo de principio a fin, el sabor es perfecto, gracias por compartir tantas recetas!!

  10. Lisa says:

    Is it possible to make the dough ahead of time and freeze, so it can be made in larger quantities? If so what adjustments would need to be made? I can’t wait to make this. I love love love your website!!! Thanks so much!

    • Shaay Gallagher-Starr says:

      I find the finished (baked) loaf freezes well for about a month if well wrapped.

      The other thing I do to make it easier is measure out the dry ingredients ahead of time, and bag them. Then I just need to proof the yeast and pull my wet ingredients together. I used to bag my flaxmeal and psyllium separately and grind just before mixing, but I’ve found it doesn’t really make any difference. So now I grind each in advance, measure it into my bags, and store them. Doing it this way has made it much easier for me to bake weekly.

      Other tips – little containers of pre- measured sour cream in the fridge, and cartons of commercially separated egg whites, make even pulling the wet ingredients together super fast.

  11. Lara says:

    Can’t wait to make this! I like making Croque Madame for Sunday morning breakfast and the toast is the one thing that’s been hard to nail. Very Keto! Some ham, a little Dijon mustard, Keto Mornay sauce, a fried egg……..bliss!

  12. Liz says:

    I was so excited to try this- the photos look so fluffy and amazing like real bread! I followed the directions with the exception of not mixing bit by bit so maybe thats why mine didn’t rise at all? I proofed the yeast and it got nice and bubbly. I did notice that when I added the vinegar to the yeast mixture- it completely collapsed. Doesn’t the vinegar kill the yeast with the low pH? Anyway- I mixed it all and put in the oven (not turned on) and let it rise but it didn’t rise at all. And only rose a tiny amount during baking. Should I have added the vinegar to the flour mixture instead? Oh- and I used Inulin to feed the yeast. Please anyone give me pointers on how to make this rise!!! Thanks in advance!

    • Liz says:

      Also- where’s the video for this recipe? I was hoping it would show me what I did wrong… I tried multiple ways of searching but when i click on the video from Google, it just takes me back to this page with no video?

    • Shaay Gallagher-Starr says:

      I’ve found that my bread really loves moisture and heat to rise.

      I turn my oven on to its lowest setting to warm, and turn on my kettle to boil water while I make the bread. When it’s time to rise, I turn off the oven, place an extra bread pan next to the rising loaf and fill it halfway with boiling water. Then I close the door and walk away for an hour.

      At the hour mark, I gently pull the bread out, leave the hot water in the oven, preheat it to 375. Then I put my bread in the preheated oven, turn it down to 350, and close the door to bake without peeking for 50 minutes. I get a lovely rise every time.

    • Cathy says:

      don’t add the vinegar to the yeast mixture. I’ve found it kills the yeast. I added mine at the end of the mixing with the sour cream. Turned out great. Another tip for rising – put the loaf in your microwave with a very hot cup of tap water. The temp will help it rise!

    • John says:

      Salt will kill yeast. I don’t know about vinegar but I wouldn’t add anything other than the honey and maybe egg once it bubbles. Then after you add dry ingredients do everything else

  13. Mary says:

    Buenos Dias Paula from Victoria BC, Canada – definitely sea level! I hope you can help sort me out. I do not know what I am doing wrong. I make good wheat bread…? Let me describe my efforts, ok? (I’ve also tried to find your video for this bread recipe, to troubleshoot my problem, but I cannot find it.

    Today is my third try making this bread. Your photos look so wonderful of it. My scale battery was dead, so these attempts have been with careful measuring (Next I will try the scale). Each time I changed up to fresh ingredients, grinding the golden flax longer, stirring less with my KitchenAid mixer. So, this time, I have ALL new ingredients, made sure the ingredients were room temperature, still used the thermometer to check the water and used inulin to feed the yeast. I left the yeast to proof for 20 minutes and got much better result.. I now have the bread in the oven, after trying to get a full rise, but it did not happen. This one is a better rise with perhaps 2/3 full of this smaller pyrex bread pan.

    I’ve covered each step of way, and am now going to go tent the baking loaf.

    Now I’m not sure what the role of the baking tray is under the bread pan? This time I’ve taken it out. What is it needed for?

    The previous two loaves were about an inch and a half in height. Their colour was quite dark, and not at all what your pictures display. All the ingredients were finely ground. I ended up using sea salt and iodized white salt as I cannot find my Kosher salt… weird. Also, I used salted butter.

    I’m trying to give you as much detail as possible so you might have something to suggest. I SO want a lovely, light, yeasty keto bread! 🙂 Thanks in advance for all your help!

    • ken lightfoot says:

      Funny you should ask.. I have been meaning to leave a comment about how GREAT!! This recipe is and that I am making it all the time, especially since I started making it in my bread machine! After a few trys with the original measurements, which all came out good, I decided to double the recipe to get a bigger loaf and it worked great! I have an Emeril by T-fal and I use the gluten free setting. When it is first mixing I help it along by scraping down the edges with a spatula and pushing the flour on top down into the paddles. Not sure if this is necessary but I felt like with the recipe doubled it was having some trouble mixing all the ingredients well just by itself. I hope this helps and Good Luck! If you haven’t tried it yet you will love it! 😁

        • Ken says:

          Hi Carol,
          I just put all the liquid ingredients in first, then all the dry and finally I put the yeast on top. Not sure if this matters, but I check the temperature of all the liquids once in the bread machine pan and I heat up the water until it’s about simmering in anticipation that once added to the other liquids it will drop into the appropriate range for the yeast.So far that has produced a great bread! I hope this helps!

          • ken lightfoot says:

            Hi Susan,
            No I don’t proof the yeast first. The bread machine will take care of everything! 😉

          • Carol Rhodes-Rice says:

            Hi Ken, with the addition of inulin, since it’s dry, do you put it with the yeast or the wet ingredients?

          • Teresa says:

            Ken do you still add the same amount of water (as called for in the recipe) to the bread machine that you would have used to proof the yeast?
            I hope that makes sense.

      • ken Lightfoot says:

        I have not used inulin when I make my bread…I have been using maple syrup…so I am not 100% sure. If I were to use it I would first try to dissolve it in the water after heating it up and then incorporate it with the rest of the liquid ingredients. If you give this a try please let me know how it turns out. If I get around to trying it I will let you know. Deal?

      • Colleen Bojanowski says:

        Hi Ken,
        I have been thinking about using my bread machine to make this for awhile, so glad you did this. My question is, my machine does not have a gluten free setting, do you think that will make a difference?

  14. Nicole Evans Bentham says:

    I just made it and I’m SO pleased with how this bread turned out! I’ve been buying a keto-friendly bread at my local health food store and it’s been breaking the bank. This recipe is fantastic and will become a weekly staple for us.

    Thank you so much for posting this recipe!

  15. Monica Haas says:

    I have to say that this is very delicious bread! I can’t wait for my tomatoes to ripen so I can
    enjoy bacon and tomato sandwiches. And tomato, cucumber and onion sandwiches.
    Thank you.

    • Nicole Evans Bentham says:

      Super newbie here! I hear ya! I had to switch to keto for health reasons, so had to buy the stuff and I’m so glad I did. I made it today and substituted finely ground up chia seeds instead of the psyllium husk and it came out absolutely perfect. I actually can’t believe how nice it is.

  16. Erina says:

    Hey, I just made a bread with this recipe today and it tastes great! I did not have any whey protein so the bread did collapse quite a bit. any other way to not let it collapse? also i noticed it’s really dense at the bottom (seemed like it absorbed a lot of moisture).

    Also wondering if I double the portion (as I have a bigger loaf pan), will it affecting the baking temperature or time?

  17. CW says:

    Why do you specify Kosher salt? Is it nutritionally different from non-Kosher salt?

    (sorry of this has been answered before, but there are 851 comments and, well, you know 🙂

    • KC Texan says:

      Different salts are ground differently. Table salt is ground fairly fine while kosher salt is usually ground fairly coarse. Therefore, they measure differently. To replace one teaspoon table salt with kosher salt, you would use between 1 1/3 and 2 teaspoons kosher salt, depending on brand and who you listen to.

  18. Michelle G says:

    I cannot have dairy at all, so I am wondering about straight pea protein powder as a substitute for the whey or maybe that mixed with some egg protein powder? I’m worried about it tasting to eggy if I add full egg protein powder as a substitution (not sure if it would, I’m just concerned it Might). I realize the pea protein would add a different taste. Also, since I can’t do butter, would Olive or Avocado oil work, or should I stick to Palm Shortening because of texture at room temp?

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