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

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. 
4.89 from 324 votes
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 40 minutes
Total Time 45 minutes
Course Bread, Side Dish
Cuisine American
Servings 12 slices
Calories 174 kcal


For the paleo & keto bread


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!  



*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. 


Serving: 1slice | Calories: 174kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 254mg | Potassium: 83mg | Fiber: 4g | Vitamin A: 165IU | Calcium: 60mg | Iron: 1mg
Keyword keto bread, keto bread with yeast, keto sandwich bread
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


    • 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!

  1. 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.
    Love your videos, also.

  2. Peter Andolfatto says:

    5 stars
    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

  3. 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!

  4. 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? I’m not so much concerned w/the carb count as I am w/it affecting blood sugar. Obviously, I’d check my blood sugar afterwards if I did need to use something w/sugar. However, thought I’d ask if Lakanto sugar free maple syrup would possibly work.


    • 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!

      • Carmen Chan says:

        I have Bob Redmill Whey Protein powder although it doesn’t say isolate anywhere. Does it matter if it’s whey protein or whey protein isolate?

  5. Milana says:

    5 stars
    Wow. I am really impressed. It actually tastes “bready”. It very strongly reminds me of Bread Alone spelt bread except that it’s a bit crumblier than Bread Alone but it’s totally fine. Just ate it toasted with a slice of ham. Yum

  6. Irene says:

    4 stars
    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!

  7. Neero says:

    Hi Paola, I was so ex tied to try out your bread recipe. Bought all the ingredients but couldn’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!

  8. Daphne says:

    Is it suppose to be kind of wet? I made it today, it looked BEAUTIFUL but after a few minutes, it deflated. 😢. 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!

  9. Nancy Primm says:

    This loaf looks delicious but I just can’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 😉 xo!

  10. 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!

  11. 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 🙂

      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!

  12. 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!!

  13. Kelly says:

    5 stars
    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 😉 hope this helps!!

    • 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:

        5 stars
        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… 🙂 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. 🙂

        • 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!

  14. Elaine says:

    5 stars
    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 😉

  15. Tina says:

    5 stars
    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.

  16. 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 🙂

  17. Gayle says:

    Hi. Two things. I have Tera’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

  18. Em says:

    5 stars
    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 🙌🏼 Thank you SO much.

  19. Tina says:

    5 stars
    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 😉

      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!

  20. Meg says:

    5 stars
    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 😉 xo

    • Hanne says:

      I just made this using collagen powder (the one that doesn’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. (I’m allergic) This is the best bread I’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 🙂 xo!

  21. 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!

  22. Martha says:

    5 stars
    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! 🙂

    • 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!

  23. 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

  24. Wendy says:

    5 stars
    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 🙂 And it’s my absolute pleasure, so happy to see you guys enjoy my recipes so much! xo!

    • teancum144 says:

      Interesting. I too use oat fiber (and Health Ranger’s rice fiber) in recipes. Any thoughts on substituting coconut flour for almond flour? I’m have an almond intolerance.

  25. 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 „ bready“ 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 can‘t post photos.

  26. Helios says:

    5 stars
    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!

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