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 mins
Cook Time 30 mins
Resting Time 40 mins
Total Time 45 mins
Course Bread, Side Dish
Cuisine American
Servings 12 slices
Calories 174 kcal

Ingredients
 
 

For the paleo & keto bread

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!  

Video

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

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!

1,309 comments

  1. Marcelle says:

    5 stars
    OH HEAVEN! OH JOY! OH.MY.GOD! Finally, after I don’t how HOW MANY tries at Keto bread recipes there is a yeast recipe that WORKS and tastes awesome!!! Just the smell of the proofing yeast had my mouth watering! Ok, it did deflate a few minutes out of the oven (and I was deflated when that happened because it was soooo gorgeous when it came out of the oven) but since you said to expect that I let it go. I let it cool completely and then wrapped it in cling film and had to wait a full 24 hours before I had a piece (meals already planned out for the day). And now I want to eat the entire loaf! The ONLY thing I am wondering is if it might be possible to add a tiny bit of sweetener, maybe some liquid Stevia. I just think it might taste even more like real wheat bread if there was just a hint of sweetness. Do you think I would ruin the rise or anything?

    • Paola says:

      Oh my you have some serious willpower Marcelle! I’m not sure I could wrap my bread for 24 hours lol! You can definitely add some sweetener yes, but I would go more on the route of sugar alcohols (swerve or xylitol). I’m not sure stevia would result in the sweetness you’re after (but it wouldn’t affect the rise). xo!

  2. Mary N. says:

    5 stars
    You are a goddess. My kitchen smells amazing. I have tried several other Keto bread recipes and they were failures. This recipe is going to make Keto sustainable. Thanks so much!

  3. Sami says:

    5 stars
    Hey, I tried making this tonight and it tasted great! Definitely one of the best keto breads ever!! I did find that it didn’t rise near as much as you talked about in the post, and was still a little more dense then I’m use to in my pre keto bread days. I made sure my ingredients sat out for several hours so that they were room temp and followed the directions and ingredients to a T. Our elevation is almost exactly the same as yours! Do I need to leave the eggs and sour cream out over night? Also, we leave our house around 70 degrees so do I need to find a warmer spot to let it rise?

  4. Gabrielle says:

    Hi there,
    I am a little confused by the whey protein isolate. Does this mean a flavourless whey protein powder ? Thank you very much for your answer !

  5. Lori Kaumans says:

    I tried this bread and the flavor is amazing! Mine didn’t have any rise at all and I’m not sure if I didn’t have it in a warm enough spot or what. My yeast was definitely active but after I made it, I realized I didn’t put enough egg whites. I also measured everything. I’ll definitely try it again though because I loved the flavor. Question, can the flax be omitted and if so, would I put in the more psyllium husk? I’m trying to avoid flax because of it’s estrogen properties.

    • Paola says:

      Hi Lori, you can make it with psyllium too (comes out more ‘whole wheat’). If it didn’t rise it could be that the spot wasn’t warm enough and also the lack of egg whites. Fingers crossed it works great next time xo!

  6. Marcelle says:

    Hi Paola!

    Just wondering if it has to be ACTIVE DRY YEAST or will Rapid Rise Instant yeast work as well? If I need to buy different yeast I will definitely do that since the Rapid Rise I have in the cabinet is close to expiration anyway. Don’t want to go through all the steps and have the yeast not work for this recipe.

    Thanks so much!

    • Paola says:

      Hi Marcelle! In all honesty I’m not sure as I’ve never worked with rapid rise- but it should work to some extent. I’m not sure about different timings etc as it’s not something I use :-S

  7. Casey says:

    I see in your photos that you used a metal loaf pan. I have a Pyrex clear glass loaf pan in the recommended size. Do you have any thoughts on how this may affect the final product?

    • Paola says:

      Hi Casey! I’m not sure in all honesty? I don’t frequently bake in ceramic/glass (I prefer light-hued metal for best browning) xo

  8. Karen Roberts says:

    5 stars
    I have never left a comment in my life! This bread is A-MAZ-ING!! I can’t imagine the experimenting it took to perfect this recipe. I had to calculate the macros myself because I couldn’t believe this was low carb after I tasted it. Thank you so much for sharing the fruits of your labor💕

    • Paola says:

      Wow Karen thank you very flattered ;)!! It’s my absolute pleasure, thank you for taking the time to leave a comment!

  9. Cat says:

    5 stars
    Hi Paola,

    I’ve tried this recipe twice now with no luck 🙁

    I am very diligent about weighing everything, making sure everything is room temp, doing the extra grinding you suggest etc.

    There are two factors I can think of that may be happening: either the almond flour I’m using is wrong, or could it be that the baking powder is somehow not working?

    The first time, I used Bob’s Red Mill blanched fine almond flour. My recipe didn’t work out, I assumed, because the yeast wasn’t reacting properly. So, I tried again, but almond flour is very hard to come by in my country. My local store had Hodgson mill raw almond flour….the grain size is similar but the texture is different.

    I got new yeast, tested it before baking, and tried again. It DID rise a LITTLE BIT but not at all like the photos here….and in the oven it basically didn’t rise any more.

    I’m so sad. The flavor of the bread is really very nice.

    Any ideas? I am afraid to try again with the almond flour I have even though I replaced my baking powder. It is very expensive as I am sure you can relate!

    Did you run into any issues when developing the recipe?

  10. Carrie says:

    The flavor on this is amazing, but mine hardly rose at all, so it was very dense.

    My eggs were on the counter for 12 hours, so they were definitely room temperature, and the yeast bubbled up beautifully. I used a Kitchen Aid mixer to bring everything together — perhaps I didn’t mix long enough?

    I would love to try this again, as your pictures above are deliciously tempting, and everything else I’ve tried on your site has been FANTASTIC (we had Puerto Rican style pork carnitas tonight using your tortilla recipe, in fact)!!

    • Paola says:

      Hi Carrie! That’s awesome to hear thank you! And on your bread, did it rise at all before popping it in the oven? Because it could just be that it needs a warmer spot to rise. This one needs a little more help to thrive than regular yeast bread. I hope this helps! xo

      • Carrie says:

        My oven actually has a “proof” setting, and it was in there — nice and warm and draft-free — for almost an hour. It rose a tiny bit, but nothing like yours!

        I’m definitely going to give it another go, though.

  11. Joanne says:

    Could you use the soup cups to make round buns in the oven from the recipe? This recipe looks so good. Are all your other bread type recipes like this one and not eggy?

  12. Judy says:

    5 stars
    Hi Paola,
    Made this bread yesterday, leaving out the xanthan gum and whey protein, per your suggestion. I used 1/2 cup vital wheat gluten and 1/4 cup bread dough enhancer. My favorite bread pan is rather narrow and 3 1/2″ deep. The dough had crested the top of the pan by about 1/2″ when I put it in to bake. It rose beautifully and it smelled heavenly. However, by the end of the baking time, it did collapse a bit in the center. We resisted slicing into it till it had cooled. It slices well, has a fine, even crumb and withstands handling and toasting without breaking. It is tasty and the most bread-like recipe that I have tried. for those of us who do not have to be gluten free, but wish to remain Keto, this is a close second to bread. However ……we are not fans of flax seed. Would it be possible to substitute coconut flour for all or part of the flax seed meal/flour? Would appreciate your thoughts. Love your site! Thanks so much for all the creativity & work that you must put into all your recipes!

    • Judy B says:

      5 stars
      I left flax, psyllium, whey & xanthan out. Used a little more almond, 2Tbs coconut fl, 1.5 tp glucomannan, 1Tb acacia and 1/4cup non gmo corn starch. I can’t follow an exact recipe and they’re still turned out amazing!

  13. Cat says:

    Can you use home made Greek yogurt instead of sour cream or coconut cream? This bread looks so yummy, I can’t wait to try it!

  14. Caitlin says:

    5 stars
    I just discovered your blog so I earmarked a few recipes to try. This was the second recipe I did. I studied your instructions for like 2 days! I really wanted to make sure I got it right.

    The best thing about this recipe is that I already had every single ingredient in my pantry (except sour cream–I have a question about that in a minute). So, even though it is a bit more involved than your typical keto-blog bread loaf, most keto households should have these things on hand or be accustomed to buying them. I really appreciate that about this recipe.

    I weighed and measured everything carefully, I blended the flax and psyllium like you suggested, I used GOLDEN flax (I wouldn’t have known the difference so thanks for specifying) , I was so careful and methodical….and my f*ing bread didn’t rise! I’m devastated. I did a test of my yeast (which I should have done before baking–rookie mistake) once I realized it wasn’t rising and I think it’s the yeast. I’m so sad.

    That being said, I threw that shit in the oven because almond flour is expensive and there’s no way I’m throwing it in the bin!

    The taste, crust, and crumb are magnificent. You’ve really hit the jackpot on this one. Seriously you could sell this recipe to a bread-making company and make so much money on keto people. I would buy the shit out of this. Ketoers are desperate for bread recipes and all the sad scrambled egg loafs floating around in the blogosphere should hide in shame!

    I will make another loaf soon. I will eat the sad one, and try again!

    • Ginny says:

      Hey Caitlin!

      Ok, so here’s my 2 cents.. When letting the bread rise, it needs serious heat. I left mine covered in a towel on the counter and NADA..Nothing.. I have a gas oven, so I preheated the oven, covered the loaf pan in a towel, and put it right under the out vent on top of the stove. Got a beautiful rise (and didn’t change anything else)! If you have an electric oven, maybe try preheating it up to about 200, then turning it off and letting it proof that way? Maybe that will help!

      • Judy says:

        5 stars
        THANK YOU for this suggestion. I’ve made this loaf three delicious times now, but the bread hasn’t risen (yeast proofed, was super careful with measurements, yet, flat bread). No complaints, it’s STILL AMAZING and I’ve eaten every single crumb but darn it, I want it to rise!! I’m trying this tonight. Thanks for the great idea!

      • Judith says:

        5 stars
        THANK YOU for this suggestion. I’ve made this loaf three delicious times now, but the bread hasn’t risen (yeast proofed, was super careful with measurements, yet, flat bread). No complaints, it’s STILL AMAZING and I’ve eaten every single crumb but darn it, I want it to rise!! I’m trying this tonight. Thanks for the great idea!

  15. Kendra says:

    5 stars
    This recipe is…well in the words of my 2 year old “so good gnom, gnom, gnom” LOL I’ve tried at least 6 other grain free recipes and all 4 of my kids have strongly disapproved. This is the first time making it and it got a 3 out of 4 kids approval rating (don’t be too hard on yourself for not getting a 4 out of 4. This kids is impossible to please and doesn’t even like kraft mac n cheese). This batch didn’t double in size probably because the eggs weren’t at room temp and I probably should have put it in a warm oven to rise or in the sun since I had the A/C on. Regardless I’m not afraid to try this again and anticipate that the more it rises next time the less dense and more fluffy it will be. Thank you from a very happy mama with happy kids.

  16. Anna says:

    Apologies if this has been asked previously, but for the psyllium husk and the flaxseed meal, do you weigh first and then grind fine or grind fine and then weigh? Or does it matter? Thanks!

    • Paola says:

      No prob! The weight doesn’t change (volume does), so it doesn’t matter if you’re weighing (which I highly recommend!) xo!

  17. Judy says:

    Thanks so much for your input, Paola. I’ll be making this on Saturday for use on Sunday. 1/4 cup vwg is just what I was thinking and I’ll leave out the xg and wp. Will definitely let you know how it turns out.
    Btw, I have a sourdough that is at least 55 years old that I know of. Don’t know how old the mother might have been that it came from. Still has the clean, sweet sour smell that we love. I named it Ruth, because she has been with us wherever we have lived.
    Thanks for your great recipes!

  18. Judy says:

    Oops….. Sorry, I didn’t mean to imply that this recipe wouldn’t be like real bread. My thinking was, that the enhancer might help the bread hold it’s rise better. It surely does improve the rise and texture of regular bread. Wonder if I should include a 1/4 cup or so of vital wheat gluten for it to work on. Again, thanks for your thoughts.

    • Paola says:

      Oh lol! No worries! Anything without gluten is not like real bread ;). So yes, the enhancer would definitely help rise better. I missed this comment before answering your other one, but as I said I really can’t help you with the amounts :-S. What I’m thinking is that you can skip the xanthan gum and sub 1/4 cup of vital wheat for the whey protein (it’ll be redundant too). Hope this helps!

  19. Judy says:

    Thank you, Paola, for your wonderful recipes! This is becoming the only site that I use for Keto recipes. I have been a bread baker for over 50 years, so obviously I am missing real bread since going Keto. Can’t wait to try this! I make a bread dough enhancer that has changed my bread baking life. And yes, I still bake regular bread for family. It is like one you’d get from King Arthur Flour. I’m sure you must be familiar with it. Do you think that I could use it in this bread? I don’t believe it would add much in the way of carbs to each slice. In any case, I would be willing to deal with an extra carb or two just to have an occasional slice of real BREAD! Would very much appreciate your input. Thank you!

    • Paola says:

      Hi Judy! That’s awesome to hear! I get you on the bread-baking, I had a sourdough culture going for years before I was diagnosed with Celiacs (it was SO sad to let it go… tear lol!).

      Regarding your question on the enhancer, it would definitely help to make it more bread like (they have vital wheat gluten right?). Unfortunately I can’t help you much as in amounts etc as I haven’t experimented with adding enhancers to gluten free breads as it would defeat the purpose in my case :-S

      If you do give it a go though please report back though, I would love to hear how it turns out and I’m sure would be helpful to others too! xo!

        • Judy says:

          Hi Gayle, I found this recipe for bread dough enhancer in one of Diane Mott Davidson’s books. It works wonderfully for regular bread. I haven’t had time to try it yet in Paola’s Soft and Fluffy Sandwich Bread, but it’s on my calendar for tomorrow. I’ll report back with the amounts I use and how it turns out. Since starting to eat Keto, I was fine till about week 3 …..then I wanted BREAD! I don’t need to be gluten-free – just low carb. Recipe follows:
          1 cup Vital Wheat Gluten (available in health food aisle& health food stores)
          2 Tbsps. lecithin (available in health food stores)
          2 Tbsps. powdered pectin (canning aisle & health food stores)
          1 tsp. ground ginger
          2 Tbsps. unflavored gelatin powder
          1/2 cup nonfat dry milk
          In a large bowl, stir all ingredients till well mixed. Place in a zipped plastic bag in the refrigerator. It will keep well for 6 months. Recipe can be halved or doubled, depending on the amount of baking you will be doing. Most regular breads with 4 cups of flour will call for 2 Tbsps. Recipes with 6 to7 cups of flour may use up to 1/4 cup.
          When I bake Paola’s bread tomorrow, I will be winging it with amounts, but I’ll own up to however it turns out. I’ll be letting you know. Judy

  20. Emma says:

    5 stars
    This bread is absolutely amazing! I had a bit of a hard time with so many ingredients, but it is oh-so-worth-it! Mine didn’t rise very much but I think I need to play with the temperature of the ingredients a bit more and where I leave my bread to rise. Anyway, the taste is delicious. Thank you so much for sharing this recipe; I am ecstatic to be able to have bread again since going keto. Thanks a million!!!

  21. Andrea says:

    I’m gathering the ingredients to try making this. New ventures in gf baking! Have you tried using Guar Gum in place of xanthan gum?

  22. Brian says:

    Hi Paola,
    First time on your website and I tried out your recipe last night and have to say it’s the best low carb bread I’ve tried so far (and I’ve tried many of those other ones that all taste terrible)! It didn’t come out perfect (didn’t rise very much) so I’ll have to try again. I used egg whites in a carton so when I mixed them they didn’t froth up much and my maple syrup was cold, so I think the yeast didn’t rise as much either.

    I also left out the psyllium since I didn’t want to buy so much to use such a small amount here if it didn’t come out good. What does this do?

    Also, I’m not really concerned about being keto, just lower carb since I’m borderline diabetic, but I wonder about adding some sweetener like Stevia or erythritol or Splenda?

    Also thinking about adding seeds for extra flavor and texture.

    Thanks!

  23. Meghan Trail says:

    This is my absolute favorite keto bread recipe. I can’t stop making it!! I just made a double batch tonight. Do you know if it freezes well, and if so for how long? Does it keep longer in the fridge too?? Thanks!

    • Paola says:

      Thats awesome to hear Meghan! It does freeze great in slices (say 2 months?), I wasn’t a big fan of it in the fridge though. xo!

  24. Tanya says:

    5 stars
    Also, had another question—could this recipe be turned into bagels? And/or do you have a recipe for bagels? It seems like this could potentially work.

    • Paola says:

      This one’s a bit too fluffy for bagels in my opinion, but you can do buns. Working on a bagel recipe xo!

        • Paola says:

          Hi Sharon! In all honesty I haven’t tried myself, but since the dough is relatively firm you could probably get away with free forming them. Otherwise could try a muffin pan? xo!

  25. Tanya says:

    5 stars
    Hi there! Just wanted to thank you SO MUCH for this recipe. It tastes delicious and is the first rise in Keto Bread that has been even satisfactory for me.

    I did make a couple alterations and figured I would post them if they could be of any help to anyone else.

    I subbed half the flaxmeal for chia meal for flavor reasons, not a big fan of flax, used Kite Hill Unsweetened almond yogurt + 1 tsp of ACV in place of sour cream and used Earth Balance vegan butter, as I avoid dairy. Also used Hemp Pro 50 in place of Whey Protein. The rise was still fantastic.

    Was wondering if you’d ever tried to do a second proof for more rise? I was thinking of trying it out next time?

    Thank you again, it’s wonderful!!

    • Paola says:

      Tanya it’s SO awesome that you report back on the Hemp Pro (I use it too!)- thank you so much for taking the time, I’ll definitely be trying it!

      Regarding the second rise, every time I’ve tried to do it doesn’t seem to rise as much as the first one. But I am experimenting on getting a sourdough-type mother culture running. xo!

  26. April says:

    I have made this bread 4 times and I just can’t get it to rise… So, when do you think you will have a video out so it can be compared? Maybe I need to switch to the exact same brands as you, but I don’t want to waste what I have already as the ingredients can become rather expensive.

    • Paola says:

      Hi April! I had surgery in my wrist so it may take a month or so before new videos begin to pop up again. And on the rise, I think the problem if it isn’t rising at all is with your yeast/rising situation.

      Is your yeast nice and bubbly when activated (you can use the focaccia video as a reference)? And you really do want to rest it in a warm, draft free place. For e.g. you can place a pot with boiling water in the bottom of your oven and place the rising loaf in the middle rack (just don’t forget to take it out when preheating!). I hope this helps xo!

      • April says:

        The first time the yeast was not activated, but these past 3 times I know it was as it was bubbly and similar to the video’s yeast. I just ordered some more ingredients so i can use the exact same brands as you. I was using a different brand of yeast and I think maybe my flaxseed has thrown this off as well, which also a different brand. Plus, I didn’t weigh my ingredients, but i just bought a scale and I am going to give it another go as soon as I get my ingredients.

        • Paola says:

          OK let me know! The flaxseed could be the issue, it needs to be golden and flaked so it ends up finely ground. xo and fingers crossed!

  27. Donna says:

    5 stars
    I can’t believe how good this bread turned out!! It didn’t rise much, but the taste is out of this world. I’ll put it in my dehydrator next time to rise. I think the room was too chilly, You would not believe how many breads I’ve tried and none have come close to being this delicious. Thank you so much

    • Paola says:

      That’s awesome to hear Donna! And yup on the temperature for the rise, it needs a bit more help than gluten yeast breads (as in you actually need a warm spot!). xo and thanks for your comment 🙂

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