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!


  1. Jennifer says:

    4 stars
    So I’m pretty familiar with the science of baking, and I also understand there’s significant differences when omitting gluten. The recipe calls for sour cream, and vinegar, both acids that work best as leaveners when combined with baking soda, then baking powder (1 part soda 2 parts cream of tartar (another acid) and straight cream of tartar. So it calls for acid in four separate forms. In standard baking that calls for baking powder you add soda when adding additional acid such as sour cream, buttermilk etc… when a small amount of acid is added to bread dough it increases the yeasts ability to give lift by creating gluten, but to much kills the yeast entirely. So in the absence of gluten, isn’t the acid used here excessive? I wonder if a reduction would cause greater rise? What is the purpose of the baking powder combined with the yeast? Can you please explain the science behind this? P.S. the flavor of this was excellent but it didn’t rise as expected despite an excellent yeast test, fresh powder, and 1 hour in the proof box.

    • Paola says:

      Hi Jennifer, I understand all the science behind gluten baking, but honestly when it comes to keto baking (no starches, gluten, etc) the rules change completely. The bread also needs a SUBSTANTIAL amount more heat to rise than with a regular gluten bread (so while you would leave a gluten loaf on the counter and it would rise beautifully, with this one you actually need to introduce a bit more heat to get a proper rise). The bread will also only rise so much without collapsing, so the acidity doesn’t affect the rise believe it or not. But of course, you’re free to test around yourself as you clearly have the knowledge- just keep in mind that behavior varies a lot xo!

  2. Kristina says:

    5 stars
    I cannot adequately share my enthusiasm for this bread. I’m not much of a bread maker so the tips were very helpful. I went through the effort to get the recommended ingredients and the cost was well worth it. I’ll be making several loaves. I’ve only recently switched to a keto diet and have been disappointed over and over again when I try new recipes as replacements for my favorites. THIS WAS THE FIRST SUCCESS!! Tastes great. I dont question that its bread, no tricking myself to like it. Thank you so much! I can’t wait to try more of your recipes!

  3. Jack says:

    5 stars

    Thank you for this recipe and all of the details. I purchased an organic active dry yeast that states to mix in with flours. Any advice for how to modify the recipe to guarantee a good rise? I just took the loaf out of the oven unfortunately it didn’t lift much :-/

    Thank you!

  4. Jani says:

    5 stars
    Hi Paola, once again another excellent recipe! Is it possible to use instant yeast instead of active dry, and if so what adjustments would need to be made?

    Thanks again. This bread is great for grilled cheese too!

  5. Rachel says:

    5 stars
    Urgent question!!!

    I’m making 14 loaves of this bread tomorrow for a big keto event I’m hosting, and everyone LOVES your keto bread recipe because it’s the best. So with a mass baking (I have official bread pans and a bread oven) would the time for allowing to yeast to proof change? And do you have any other tips for mass making this bread?

    Thank you! Thank you! Thank you!

    • Paola says:

      Hi Rachel! Wow what an honor! Don’t change any of the timings etc- just be sure to let them rest in a warm place so they rise nicely xo!

  6. Haley says:

    I’m excited to try this recipe! What would you substitute butter if one doesn’t eat dairy? Would coconut oil change the flavour?


  7. Stacey Dunn says:

    5 stars
    This bread has changed the game on my Keto lifestyle!!!! I have tried so many different Keto breads that I just gave up! They all have to much egg taste or they’re so gritty I cannot even swallow it! This bread was more detailed to make but it is the best tasting (real) bread. It actually smelled like home made bread before I baked it! It has gotten much easier each time. I cut the loaf into 3 large pieces. I freeze two and leave one out to enjoy! I’ve made stuffing with this bread and it was amazing! Just slice thin and leave it out to dry completely until it will easily crumble. It makes amazing french toast! I had French toast with 2 eggs and bacon for breakfast today! Make sure you use sugar free syrup and your in heaven! Lots of melted butter on top!!! Thank you so much for this incredible recipe!

    • Daniel Bombard says:

      5 stars
      Stacey thank you for that, I am trying out keto stuffing for Thanksgiving. Paola thank you for this recipe. I have made it twice. First time was a bit slimy as I didn’t grind my flours (lesson learned). 2nd one was perfection. My bread rises wonderfully. I put it out in my garage or on my back porch to rise…of course Yuma Arizona gives me a warmth advantage. Not sure how it will work in winter.

  8. Novella says:

    5 stars
    The best bread I’ve made yet! The best bread ever! I read your post and you have great tips on all your recipes. I gave up using yeast because it never worked for me. I took your advise, no drafts here. Actually turned off the fans and air. My yeast turn out Perfect!! and the bread did Rise really fast!! I think it made all the difference and I was so surprised. It smells like bread in the air and look just like your photo. I wanted to see the inside so bad but I waited until the next morning, it was hard. When I did, the inside was Beautiful just like your photos. Problem is I Hate flax seeds texture…really don’t like them. I don’t know how to explain it, it always turns into mush in my mouth after awhile?? My sister pointed out the same thing when she tried it. I still think you have the best bread ever and ever. So I was thinking about adding more husk and take away some flax. Have you tried it with less flax and more husk? Trying to figure out how to take away some of the mushy.

  9. Thamy says:

    I made this recipe and the flavor is good, and mine looked like the picture with how much rise I had. I used all ingredients and same brands without subs, and yet it came out humid and kind of slimy? Is it supposed to be like that?

  10. Tiffanee says:

    I can’t get my dough to rise. I swear I’m following the recipe exactly. But maybe I’m doing something small that I don’t realize would ruin it? I can’t afford a scale to weigh my ingredients, but I’m extra careful with my measurements and level them with a knife and everything to be as precise as possible.
    What are key things that I have to do perfectly/exactly that otherwise would prevent the dough from rising?

    Thank You.

    • Paola says:

      Hi Tiffanee! Let’s try and figure it out! More importantly- is your yeast proofing well (bubbling a lot?). And how and where are you proofing your bread? For instance, I place mine on top of the oven when its heating up (so the tray does get slightly warm). Be careful though not to overheat it as the yeast would die (it thrives between 79-100F to give you an idea). xo!

      • Tiffanee says:

        My yeast bubbles a lot. It usually has bubbles completely covering the top. (i’ve tried making the recipe 4 times now changing little things here and there. I.E. leaving my eggs out the whole day instead of just a few hours before using. Letting my butter cool a little longer in case it was too hot the first time.)

        I usually put the dough in my microwave so that my cat can’t get to it. Would that affect the rise process at all?

  11. Patricia says:

    OMG, I have NEVER written a recipe review before (shame on lazy me) but this bread is UNBELIEVABLE! Having to surrender decent bread was always my downfall when eating low carb, and now I no longer have to slip on that banana peel, thank you so, so much–your wonderful work is helping me achieve my health goals, and I know I am one among ever so many, you are a wonderful cook and generous soul, thank you again!

  12. Justin H says:

    5 stars
    I have made this bread four times, and they have come out as flat bricks every time. I can’t figure out what I am doing wrong. The yeast bubbles just fine.I make sure the ingredients are room temp. I proof it in the oven, but it doesn’t rise. Do I need to knead it? Do I whisk the eggs separate from the yeast? What’s the secret?

  13. Erika says:

    5 stars
    I made a loaf of this today. It is amazing! Thank you so much. I know have a bread that is a bread without tasting like eggs. The recipe can be time consuming but SO worth it!

  14. Bradley Pineda says:

    Hi, why doesn’t my wet mixture become frothy? When I bake it, it seems fine, but it’s a bit wet. Like there are water droplets on the bottom of the loaf

    • Paola says:

      It just sounds like either your yeast is dead or your water temperature is off and the yeast isn’t proofing. Unless it’s frothy and alive, unfortunately you won’t get proper results xo!

  15. Chandana says:

    Hey Paola,
    I tried the recipe and just added finely chopped jalapeños to add some
    Spice and noticed that the bread did not rise and it turned out over moist little watery to touch although it was baked well. I microwaved eggs to bring it to room Temp and used Luke warm water for proofing the yeast. Any tips? Jalapenos were dry so I don’t think it should add to the additional moisture. Plus, if I want to make muffins with the same recipe, how do I do it? I love the recipe that I have to use lesser eggs.

  16. LLOYD G MARCOM says:

    For those of you with issues with the rise of this bread, I suggest doing the second proofing the way you do regular bread (just leaving it on the counter generally isn’t enough). Boil a pot of water. While that’s boiling, turn your oven on low (like 100 degrees) and leave it on for 2-3 minutes at that temp to warm your oven and then shut it off. If your oven seems overly warm you can crack it open a bit to let some heat escape. When the water is boiled, pour it into a cake pan and place that pan on the bottom of your oven. Yeast thrives in warm, moist environments. Put your loaves in the oven on the baking rack for 55-60 minutes covered in a towel (keep the towel from resting on the bread). The combination of a warm oven (that’s draft free) and the steam from the boiled water will make the yeast rise very well. When I used to bake non-keto bread I always did my second proof this way and it’s just as effective with this version. I’m curious for anyone who’s tried this recipe (or you Paola): do you have a preference on the almond flour? I have tried both blanched and unblanched and tend to favor the blanched flavor-wise. I also have to suggest using the pre-ground golden flax (rather than grinding it yourself) as you get a less oily result.

  17. Mony says:

    5 stars
    ive tried the bread and i just love it. Have you tried adding in herbs or for example olives, sundried tomatoes etc. i would love to do that.
    what can i use as an alternative to egg whites?

  18. Lisa says:

    5 stars
    Hi, Paola! Thank you SO MUCH for your INCREDIBLY AWESOME recipes!!! Yours are the BEST!
    I was wondering about substitions for xantham gum. I read somewhere that it’s not considered safe for children under 2 years old. Being that I have a 9 month old granddaughter, I need to use something else (she LOVES everything I make for her!!)
    I’ve tried arrowroot flour but it did not work. My things were very runny & didn’t hold together.
    Can you please help?
    2nd question: are you aware of any sugar substitutes being unsafe for babies?
    Thank you so much!!

  19. Hanni Rosenzweig says:

    5 stars
    First of all I want to say that I prepared the bread today and it is delicious. However, it hardly rose, if at all. I did serious research on the internet for the best Keto bread. I came across your recipe and read all the comments. A decision was made – I am going for your bread. I am not an experienced baker, therefore studied your recipe in depth, read it many times, saw the focaccia video, so to know how to prepare the yeast mixture. I then prepared all the ingredients, weighed each one, did everything exactly as written. No subs, I had everything, besides Cream of Tartar, that was omitted. The yeast mixture was standing for more than 7 minutes (closer to 12), could that be the problem? I let the dough rise in the oven, at some stage by chance and by mistake I turned on the oven!!!, which I noticed after 5 minutes and turned it off again, but even that heat did not make the dough rise! Nevertheless, I baked the bread, it is very tasty, it is dense, but not too much, however, I would really like to understand why the bread did not rise. Any thoughts?

  20. Michael S says:

    Hi Paola,
    Thanks so much for sharing all of these great recipes! I was curious if you’ve ever made the bread with 3 or 4 whole eggs instead of 1 egg and 3 egg whites? Would that just make a more “eggy” bread, or does it affect the texture as well?

    • Paola says:

      Hi Michael! I have and while it’s good, I find it a bit too rich. The thing is that all the other ‘flours’ are super fatty, so when you add in the yolks it’s a bit too much in my opinion. xo!

  21. kim says:

    5 stars
    Oh WOW! I made this loaf last night and it was delish. I sub the psyllium with flax, I did not have golden Flax, so i used finely ground Flax seed, is that the same thing? My loaf rose but not as much as I think it should have, but the taste was amazing. The texture and the crust OMG the crust was so awesome. I am very pleased with how the first loaf turned out. Any advice on the psyllium husk? I would like to see if that makes big difference in my next loaves.
    Most dif making this again Thank you muchly! 🙂

    • Paola says:

      Hi Kim! Awesome to hear! You definitely want to try and get some golden flax rather than regular. And you can get away with subbing the psyllium for the flax, but I do find the psyllium to give it more elasticity and so better rise. xo!

  22. Toni L McFadden says:

    I’m looking forward to trying this. I don’t eat flax, can I leave it out or substitute something else for it?

  23. Cara says:

    4 stars
    I made this and it came out pretty good but I’d prefer it not to be quite so almond-y tasting. Is it possible to substitute *some* of the almond flour for coconut flour? Thank you!

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