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!
Have you tried this in a pan di mei pan? I like seeing your solutions to the collapsing issue, I’m having that issue specifically.
This has become my daily breakfast standard. I toast 2 slices, load them with cream cheese and layer with salted cucumber slices. Hearty, creamy, and crunchy is a great way too start the day. Also, since there are so many Ingredients to gather, I make better use of the time by preparing 4 ‘bread mixes’ at a time. I combine all the dry Ingredients and store in Mason jars until I am ready to bake. Then I just follow the recipe for the yeast and wet ingredients when I am ready for a fresh loaf.
Has anyone tried this recipe with Bone broth powder? I’m sensitive to milk. 🙁 Thanks.
I am looking forward to trying this recipe. I’ve tried to make a yeast bread from another site, but it was always a fail. However, I have a question. I have rapid rise yeast. Since this doesn’t have to “bloom,” how do I adjust the recipe? Do I still use the sugar or honey or inulin? I would assume that I would use it so the loaf can rise? Please help. I don’t want to use all these products and have bread that resembles my Kindle.
I have made this twice and it didn’t rise. I used INSTANT yeast and “bloomed” it first – which may have been the wrong thing to do. I will have to try ACTIVE yeast next time or not proof the instant yeast.
Hi Paola, I love your yeasty bread and other recipes and I was hoping you would have some advice. I’ve made the yeasty bread 3 times now and every times it rises well but sinks as it cools down and becomes very dense, like a brick. Any idea where I’m going wrong?
Thanks for this recipe!
Following Paola’s instructions and some tips in the comments, my dough rose more than an inch above the edge of the loaf pan.
On top of ensuring the yeast is active and that the dough rests somewhere warm,
reading 20 pages of comments gave 4 tips that helped me get this dough to rise.
1. make sure all ingredients, especially the eggs, egg whites, and sour cream are at room temperature. Paola mentions this and it is CRITICAL to achieving rise.
2. use white vinegar instead of cider vinegar.
3. decrease the amount of vinegar to 1 1/2 tsp
4. mix thoroughly to activate the xanthan gum.
Great tips KB, I’ll try these next time too!
If you dont have whey protein isolate what can i use instead
It didn’t rise very well, I think either the dough was too dry or I should’ve tried kneading it, from my experience with normal wheat bread. Since it didn’t rise well, the final result, well, it is too dense, but still super, super tasty. I can’t taste the eggs if I tried to, and when I toast it, it’s just amazing. This recipe is worth it.
Has anyone tried to freeze this? I can’t wait to make it this weekend, but I won’t eat a whole loaf before it goes bad.
Hi! I just love your bread! Every Thursday is bread day! I have made a few changes as I have made so many loaves. I too live at high altitude and one day I accidentally put in all the four eggs whole! So was worried I’d ruin it but actually got a much better rise!!! So now I add the eggs whole and also add poppy seeds, caraway and chia seeds. They give the bread a great flavor. Using different kinds of seeds gives the bread a different taste! Thx again for a great recipe!
Not sure if it is the flaxseed or the phsyllium husk but it had a strong flavor that I didn’t like. I think it is the flaxseed – any suggestions for a substitute?
Hi Susan – it could be the flax had turned rancid. Lots of oil in flax. I make sure I grind whole flax seed right before I use it. I also store my whole flax seed in the freezer. I have many times when I didn’t keep it cold and it went rancid. I also use whole psyllium husk and grind as needed. No need to keep cold as the oil content is very low.
Hi, I just made this recipe but only swap the whey protein isolate for pea protein out of fear of insulinogenic whey. However I found my dough doesn’t rise at all…. Just can’t figure out since we’re not using vital wheat gluten, why can whey protein isolate still rise but not the others? This will determine whether I can have that fluffiness of yeast bread back into my life, so huge huge thank you for answering!!!
Best recipe if you want to get something that is the most close possible to bread.
Really good, thanks for such a great recipe! Think this’ll be a staple 🙂
Wow! I have been craving bread and this is the best I’ve tried! Made the one with 12 egg whites and it was awful threw it out but this with butter and some home made keto strawberry jam is yum! Thank you so much for this recipe! It’s definitely my new go to bread recipe❤️! Actually tasted like real bread without all the carbs! I followed recipe and weighed the grams as stated! Turned out so well! Can’t wait to try more of your recipes! Going to have toast with bkf tomorrow!
Thank you SO much for this recipe Paola! I appreciate all your hard work to get this just right! I made it this past weekend and it is absolutely the best non-gluten bread I have ever tasted! I followed the recipe exactly, except….. I did not have Whey Protein Isolate. I used a Whey Protein powder I already had. My bread rose beautifully, but upon cooling it sank. Bummer.
I have a couple question.
1. Is it the protein content that makes a difference? My protein powder only has 9g of protein per scoop vs. Isopure which has 25g. The serving size is about the same for both mine and the Isopure brand.
2. On the final mix, when adding the last half of the sour cream, how long should I mix it? Does over mixing it cause any adverse reactions that I want to avoid? (I’m paranoid about over mixing! lol)
Thanks in advance for your reply.
Haven’t tried this recipe yet but it sounds awesome. I was wondering if it would work as well if I replaced the whey protein with egg white protein.
Thanks
Whats the ration for subbing more psyllium husk for golden flax meal?
We love the taste and the texture of this recipe, it’s definitely one of the better keto breads imho. I’m wondering if you’ve ever made this into a sweet bread by adding sweetener, cinnamon and maybe maple extract to make a cinnamon bread? I was thinking something like that might be awesome to make french toast with!
Also, wanted to tell you that I have successfully subbed in 42g of coconut flour and 42g of oat fiber for half of the almond flour, and it turned out great!! And instead of butter, I used bacon grease, which added a great flavor too.
Can i use a bread maker to bake this recipe? Thanks
Made this last week and just starting to do keto recipes. I have tried a couple keto yeast recipes except mine did not raise near to the top of the pan and I am sure my measurements of ingredients and temperatures were exact. I have read in the comments a few suggestions that I am wondering if I should try the next time as follows:
1. Add a couple tablespoons more water?
2. Use the hole egg in lieu of just egg whites and 1 egg. That would also add more liquid?
3. Put the oven on low and let it rise from oven heat sitting above oven on burners?
4. Mix everything longer?
5. Adding more yeast?
My bread though flatter than expected tasted good, kept well as I froze half the loaf. It also freezes well and is good after freezing.
What size loaf pan are you using Ralph? I find that Keto breads benefit from smaller pans (so if you used a ‘traditional size’ it wouldn’t rise to the top, and the bread would come out flatter).
Everything went great till I put bread into oven, the dough sunk, it had risen to just over top of pan. What would have caused this?
Love this bread! I’d like it to be taller though so that I can use it for sandwiches. Has anyone tried to double the recipe. How much longer would it need to bake?
I’ve been baking my own g/f bread since 2003, but this is by far the nicest recipe I have found, and it’s low carb to boot! I replaced the psyllium husk with oat fibre, swapped out 20g of the almond flour with tapioca starch, and used coconut flower sugar instead of inulin. I used a sachet of yeast (about 7g?), as that’s all I had, which was 3 years past its “best before” date, but it still worked perfectly. Hubby is not g/f, but he was seriously impressed with the flavour and texture!
Thank you for creating this recipe and making it available online! <3
So I let it rise for 50 minutes or longer it’s not rising at all. I used Ghee instead of butter and Vital Wheat Gluten in place of Whey Protein. Hoping it still tastes good even if it doesn’t rise.
I decided to try the Keto diet and as I am pretty sure the first thing I will find difficult is not to have my morning toast. I read lots of good comments here so decided to make it. It rose quite good and it didn’t dip after cooling so feeling very positive. However, after slicing, there’s a hollow part from the top about an inch down. The texture is not exactly as shown in the pictures and it tasted bit slimy though It’s not under baked. I am so disappointed and I wonder what did I do wrong?
I can’t wait to make this, I love experimenting with keto breads, especially ones with yeast, it adds such an incredible flavour! As advised, I will need to replace the flax with more psyllium husk though, due to a personal food sensitivity, I hope that doesn’t ruin the recipe…
One question, please – Can I use a silicone loaf pan, or will that be too flimsy/unstable to hold the dough as it proves? I have regular loaf tins too, but silicone is so much easier to clean and the bread doesn’t stick! Thanks 🙂
I can’t eat almond flour so I use cashew flour. Any suggestions for this substitute?
I just made this today and so far the best keto bread out there. Cant wait to try it toasted. I had my first peanut butter and jelly sandwich today with it after a long time without it. Grateful!
I’m so glad you commented! I’ve been craving a PB&J for almost a month, so I’ll be making this as soon as Amazon delivers the ingredients I don’t have on hand!
That’s it. That’s the one. Thanks for working hard at it and sharing it.
😉
I am curious about the whey protein. My understanding is that is a milk protein. So how is this considered a dairy free recipe?
Thanks in advance for helping me to understand.
Well, this isn’t a dairy free recipe, just keto and paleo and its gluten free. I have seen dairy free bread recipes, just goggle that and hopefully you will find what you are looking for. Good luck!😁
Hi!
The recipe doesn’t claim to be dairy free. Its gluten free, keto and paleo.
Sour cream is also on the list of ingredients so it’s definitely not dairy free.
Paola thank you so much for this recipe. My take 2 was perfect wish I could share the pic. I did little alteration by using all four eggs and well beating them also used coconut flour instead of flax seed as I didn’t had golden flax seeds also batter was a bit runny so I added 2 tbs of sesme flour too. But it turned out great and tasted awesome. Thanks again. 😊