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!
Hi!
Do you think I could use whey protein concentrate instead of isolate? I accidentally bought the wrong type.
Thank you!
Can I substitute liquid whey from straining yogurt instead of water/powdered whey protein? I could not figure out how to search all the comments.
I make this bread every week, a staple in my house. This recipe is unbelievable!!
It cannot get closer to the “real” bread texture and feeling. I love love love this recipe. Thanks so much for sharing this with all of us!!!!
Hello Paola, i have to make this bread wthout the yeasta as i’m allergic to it a d i dont use cream of Tarter, please suggest- can i use about 4 tsp of B’Powder?
Can this be baked in a bread machine?
Oh my God! One of the best recipes ever! I was happily surprised when I cut the bread open, the slices were cutting well, not crumbly at all. It looked like the usual sandwich bread my son loves.
In our case our son with AdHd needs less carbs for his brain to function better so I’ve been trying some recipes and all were super crumbly, even if they said they werent, and they were so eggy taste. My son didnt like them.
So this bread tastes a lot like your usual over the counter bread. My son will decide if it passes the test (will update later).
My bread didnt grow that much, not as much as sandwich bread but still ok.
I followed the recipe to the line, except that I forgot the last 2 spoons of apple vinager with the sour cream, and I substituted the lanuline with maple syrup.
How do I post photos or videos?
Any advice on trying this recipe in a bread maker? I have a bread maker that I love (zojirushi) – I got it right before we started eating low carb. 🙂 I’d like to start using again now that I am playing with keto bread recipes.
This was absolutely delicious! I am new to the low carb world and it has helped my health in so many ways. This was alot of work but worth every minute. I did not make a bread loaf I made it into 8 hamburger buns. The only thing I will change next time is the cooking time as it was not as thick as a loaf and need less time to bake. Thank you for a wonderful recipe I will definitely do it again!
My hubby is actually allergic to whey protein isolate. What can I substitute that is dairy and sugar free to keep it fluffy and avoid collapsing?
I’m have problems getting my bread to rise. I’m following the instructions and have all the right ingredients. I’m keeping everything warm, but not too warm or too cold, so as not to kill the yeast. What could I be doing wrong?
I can’t find the video to watch….I tried flipping through, but it never came up. Is there another way to watch it?
Hi! I tried this recipe and it was delicious! Unfortunately I have had to cut out egg yolk from my diet, than this be omitted or subbed.
Also, I was hoping to try to make it a little fluffier, would extra psyllium husk and water have a negative impact on the outcome?
This is THE BEST recipe for gluten free Leto bread ever! My first try came out a little dense but I mistakenly used creamed coconut instead of coconut cream. Big difference! Even though my bread pan is a little bigger than the recommended size, my bread still rose over the top and came out so soft and fluffy! I’m usually a terrible baker, but I’m thrilled with these results! I added some herbs to the flour too, since I’m not crazy about the taste of flax, and they gave a nice savory note to the bread. Absolutely love it!!!! Thank you so much for all of your great recipes…. They are truly life changing!
I just baked my first loaf and ahhhhhhhh…… BREAD! Mine didn’t rise a whole bunch, but my pan was a bit bigger than what is recommended. It came out with a wonderful texture but a strong flax flavor. I realize that the flax is required, so I will be adding “everything bagel” seasoning or some other herbs to mask the flax flavor.
I love all of these fantastic recipes! Sooooo grateful for this website! Thanks and blessings of great health to you!
Can I use whey protein powder over whey protein isolate
First keto bread with yeast on the internet…? Damnnnnnn, you’re good😉
What does this bread taste like ?
Does it smell or taste like flax and psyllium?
Dows it taste and smell strong?
Thanks
Amazing, love this bread. Thank you 🙏
Omg! This is amazing! I was born and raised in Germany and just can’t live without bread but sadly most don’t agree with my stomach. They make me bloated and pack on the pounds.
I have tried several other low carb/keto breads before but they all are “slimy” on the inside.
This turned out amazing! It tastes delicious! My kids are usually skeptical when I serve low carb bread but they both screamed “woohoo” when I said we are having “German Dinner” which is open faced Sandwiches.
Thank you so much for this great recipe!
I am allergic to dairy- are there any substitutions for it? The bread sounds amazing and I’d like to try it!
Is the calorie count (174) per slice or for the whole loaf? Thx
Is there a difference between golden and regular flax seeds? I have the regular flax seeds and can grind my own meal with my spice grinder. But just wondered if it has to be golden flax seed?
Thanks!
Is there any way to make this recipe dairy free? Is there a substitute for whey powder?
Best Keto bread ever! Just made it today and it is AMAZING! Thanks so much for this. You have saved my live; this will be a staple in my home for sure 🙂
Hello! Thank you for this recipe.
About the nutrition info, one slice has 6gr of carbs or net carbs?
I must be dairy free. I can find dairy free subs for the sour cream and butter. But how can I sub for the whey protein powder? I have egg white protein powder and collegan peptides.
I love your recipes and help me. I made it before I had to be dairy free. Terrific!
Can I make this recipe in a bread machine?
I tried this recipe to the letter the first time and the loaf turned out superb. It did not sink. I tried it again today; the dough proofed perfectly and the rise during baking were perfect. However, 5 minutes after baking I took it out of the baking tin and placed it on the wire rack inside the oven with the oven door open and the loaf sank on one side. I allowed it to cool completely before slicing – the slices were slightly moist abd denser than the first time I baked. The only thing I did different was I added 1 tsp chia seeds as I ran out of pysillium husk to get the 18 gms and I let the loaf cool inside the warm oven. I am so pleased to have found this recipe as I can now eat sandwiches. The slices are divine when toasted!! Thank you so much for sharing the recipe.
I don’t get one thing. Is the sour cream + vinegar a substitute for the 1 tablespoon of vinegar above it?
Have you ever tried this in a bread machine?!!! I’d love to find a healthy sandwich bread that’s kept/paleo friendly!!! Lmk if you have any machine recipes that I must try!!!!