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!
I made this bread tonight and it did not rise well but the taste was great. My yeast did proof well so I know that was not the problem. I did accidentally omit the cream of tarter but will try again with that ingredient. After reading many of the comments I think I should have let the bread proof more. It did not rise much after 50 minutes but I needed to get it baked before bedtime so did not let it proof any longer. I also wonder if it was warm enough in the location I placed it. Next time I’ll be sure to let it proof longer and find a warmer place. I do have a question about separating the liquids. Wondering if beating the egg whites to stiff peaks with the cream of tarter then folding them in last if that would help with the rising. Just worry dough would be very stiff and incorporating the beaten egg whites would be hard.
Hi, Paola,
What size eggs do you use in this recipe? Do you use the same size in all of your recipes?
I use large across the board!
Can this recipe be done in a breadmaker? I made the bread, but mine didn’t rise as much as it should have so I’ll have to tweak; however the taste is still awesome.
This question has been asked at least twice before. Try scrolling, or use Ctrl + F to do a keyword search before posting.
HI,
I finally have all the ingredients and and my loaf is rising ( I hope 🙂 ). Has any one sliced and frozen this bread? I’m looking for a bread to make stuffing with at Thanksgiving and of course like to get things baked ahead of time. I have 5 peeps who are doing low carb, yet everyone wants a traditional tasting stuffing.
Thanks so much
Freezes great for sure Dee! xo!
I made my first loaf today and it turned out perfectly. It’s delicious! One thing – I could not get the yeast to proof using honey so I just used a generous pinch of sugar. Worked great. My house is not overly warm this time of year so I put my pizza stone in the oven and set it to warm then turned it off a little while before the dough was ready to rise. Seemed to do the trick. I imagine the stone helped to keep the oven warm enough. The dough rose like a champ. Oh, I also left the ginger out. I’m not sure if it would have been obvious but I’m not a lover of the stuff so just didn’t take the chance. Thanks for a great recipe!
Question about butter. How do i measure it? Measure first, then melt? Or melt first, then measure?
Thanks!
Measure first 😉 xo!
Hi Paola, I. Ade it tonight. Amazing taste, if a little salty perhaps. One thing is it didn’t quite double in size, and I wondered, could we kneed the dough to help it rise like other doughs?
Good recipe. I would make a few changes for myself.
First, instead of Whey Protein Isolate, I would use Wheat Protein Isolate.
Second, instead of psyllium husk, I would use vital wheat gluten (I like the taste of wheat)
Third, instead of butter, I would use olive oil
Fourth, would reduce the salt to 1/4 tsp and use pink salt
Fifth, don’t think I will use ginger in recipe
Not sure if you need baking powder if you using yeast. Or eggs if you are using vital wheat gluten. Will try both ways. Also, I would suggest you first mix the egg whites until frothy with stiff peak. Then mix with the rest. At least that is what I have done in other recipes.
Thanks George! Yeah, just keep in mind that your suggestions are not suitable for a gluten free diet (I have Celiacs, which is why all the recipes on the blog are gluten free as well as keto!). xo!
True. But, I am doing Keto diet and don’t mind gluten. Before Keto, I avoided white bread and ate wheat bread. One other suggestion. If you add Oat Fiber you can reduce the Almond Flour a bit. Also, reducing the Carbs.
I always tell readers to use ingredients as they feel best, I’m just pointing out for other readers that they should note that those ingredients aren’t gluten free (particularly important for peeps on the keto diet for inflammation and autoimmune diseases). Oat fiber is also unfortunately out for the same reason 🙁
Sorry George, but the majority of your suggestions are NOT part of a ketogenic diet. Wheat products are most definitely not keto. No grains is like rule #1. Lol
And you’re making suggestions before you’ve even tried the recipe as is.
I made this recipe EXACTLY as stated, and I’m strict keto and it was AMAZING. Hands down the best bread I’ve made thus far.
The only thing I might play with is adding some herbs for different flavors. I’m a sucker for an Italian blend.
Actually, I m not talking about Wheat flour. I suggested Vital Wheat Gluten and Wheat Protein Isolate. Which are low in carbs. Vital Wheat Gluten is 4g carbs per 1/4 cup and Wheat Protein Isolate is 2 to 3g per 1/4 cup. There is actually Low Carb bread being sold out there with these ingredients now. And, Oat Fiber actually has zero carbs. So, it is Keto. Especially, that you really don’t need to use much during baking. Most used would be Almond or Coconut Flour. I am doing Keto to loose weight and get back in shape. I have no Gluten allergies. So, for those that do, this isn’t a good choice, but it is for me.
I made a loaf a couple days ago and added a couple tablespoons of Italian Blend. It is TASTY!!
George, I’m interested in your suggestions! How did they come out?
Came out great! Bread usually collapses when you take it from the oven. And, it did a little. But not as much as with other recipes.
George–I agree with you re the Vital Wheat Gluten and Wheat Protein IsolateI am eating Chompies bread from Netrition and it is made with these same ingredients. A slice of this bread is one gram and it is delicious–but terribly expensive so I’ m planning on using your recipe! Did you use the same measurements as the recipe calls for with your substitutions?
I’ve been low carbing for about 17 years and have tried every bread recipe that’s come down the pike–gluten filled and gluten free. This is the best low carb bread I’ve ever had! I used all weight measures and made buns with it. I put them in a very warm oven to rise and they rose beautifully and baked up high and fluffy. You have hit it out of the park with this one, Paola!
Hello Paola!
I live in Mexico City too! (I’m mexican :D) I love your page!
Where I can get the active yeast, the tartar and the psyllium here in CDMX?
Thanks!
I responded to your email Martha! xo!
Hi,
I just made this bread tonight and all I can say is WOW! I have had the ingredients for a couple of weeks but have been afraid that it wouldn’t turn out. I should have made it the day I had everything. Thank you for the detailed instructions…I just have a couple of questions…I did find that it was a little salty, can i reduce or leave out the salt? Second, you say in the narrative before the recipe that you can you arrowroot flour for a lighter crumb…do you mean the bread will not be as dense? Thank you, Thank you for your recipes….I’m on to try the ravioli’s for tomorrow nights dinner…
Hi Michele! You can definitely reduce the salt (which type did you use?). And yes, if you add arrowroot you will get a fluffier crumb (but keep in mind higher carbs… so its generally for the peeps on a maintenance stage) xo!
Thank you Paola! I used kosher salt but it was course as I couldn’t find fine. Would fine sea salt work as well? Ok, so higher carbs is not what I’m after but might just try it to see the difference. Do you pre-grind a bunch of your psyllium and golden flaxseed meal or grind it as you need it?
Thank you for your time!
Paola, you hit it out of the ball park with this recipe! This bread is soft and delicious, with a real yeast bread aroma and flavor. In the 15 years I’ve been doing low carb I’ve probably tried over a hundred low carb and keto breads and I think this is by far the best.
I made 6 buns with today’s batch of dough. I let it rise in a very warm oven, and it doubled in about 30 minutes. The baked buns were so big that I sliced each one into 4 hearty slices–the outer two pieces I’ll use for bbq and burgers and the inner two slices are perfect for sandwiches and toast (and wow, does it toast up beautifully!)
Thank you for these wonderful recipes—I look forward to each new one that you post!
Hello Paola,
I tried this receipe yesterday and unfortunately it does not rise at all, I suppoed it’s because my egg whites was not at the room tempurature.. I will try again tonight 🙂 As my familly didn’t like the flaxseed teast at all, can I substitute all the required quantity by the psyllium husk? like in the Foccasia receipe?
Thanks a lot for your all wonderful recipes
Sorry to hear Francisca! Is your flaxseed the golden variety or the dark brown one? The dark brown one generally leaves a slimy texture and makes the loaf very dense. Also in my experience with this one you do need the golden flaxseed meal as it just comes out incredibly slimy with pure psyllium xo!
Hello Paola,
Yeah.. like you said, it’s slimy.. My Flaxseed meal was the golden one. I bought a big bag at costco and kept it in the fridge but I think (after 8month in the fridge) the meal has rancid. I will try to buy a smaller bag and test a 3rd time 🙂 I’m persevering lol!
Oh man fingers crossed! But yeah, flaxseed meal is notorious for going rancid quickly (I keep mind in the freezer, just keep in mind you need to thaw it out our your bread won’t rise) xo!
just wondering is there a max amount of time you can leave the bread to rise? for example….can I leave it for 2 hours?
Depends a lot on the temperature, if it’s slowly rising then yes you can do 2 hrs (if its warmer you risk over proofing) xo!
Hi Paola! Vivo en la ciudad de México también y tengo muchos problemas para conseguir los ingredientes más especializados, como: flaxseed meal, cream of tartar, psyllium husk y la goma xantana. Me podrías orientar acerca de donde conseguirlos? Gracias!!!
Paola, you hit it out of the ball park with this recipe! This bread is soft and delicious, with a real yeast bread aroma and flavor. In the 15 years I’ve been doing low carb I’ve probably tried over a hundred low carb and keto breads and I think this is by far the best.
I made 6 buns with today’s batch of dough. I let it rise in a very warm oven, and it doubled in about 30 minutes. The buns were so big that I sliced each one into 4 hearty slices–the outer two pieces I’ll use for bbq and burgers and the inner two slices are perfect for sandwiches and toast (and wow, does it toast up beautifully!)
Thank you for these wonderful recipes—I look forward to each new one that you post!
Paola, you have hit it out of the park with this recipe!
I made this batch today into 6 buns and added sesame seeds to the top before baking. They are unbelievably soft and flavorful, with an aroma like real yeast bread. I sliced each bun horizontally into 4 hearty slices and will use the top & bottom slices for burgers & bbq, and the inner slices for sandwiches and toast.
I put them in the oven on the “keep warm” setting and they rose beautifully–almost double–in about 30 minutes. I baked them for 25 minutes and they were perfectly done. The smell nearly drove us crazy, it was so heavenly.
Thanks so much for this recipe–wish I could send you a picture!
I saw your recipe on thekitchn website, and it was disappointing. Definitely not the best bread.
Ummm so I’m fairly certain they didn’t like it either (they subbed vanilla whey etc) 😂. But if YOU don’t tell me what went wrong, I can’t help out to see where you went wrong! And please note that there are over 400 comments on this post with (mostly!) glowing reviews, it’s not me who dubbed it ‘the best keto bread ever’ 😜
Great site! Thanks for all the fabulous recipes!
This bread is the answer to my DH’s love for toast in the mornings! I LOVE the flavour of this bread, although it is a little salty for me (I’m cutting back a little with each loaf I make). My only issue is rising…but reading through the comments I think it’s the temp of my home (Canada) and I need to give it a warmer environment to actually double in size. I tried my oven (heat off), and the top of my oven as it was pre-heating….no luck. Any other colder-climate-cooks suggest options? TIA! XO
Thank you Katrina! So yeah, grain free yeast doughs do need substantially more heat. By any chance to you have an electric heating pad? I haven’t tried it myself, but a reader wrote on instagram just this weekend that she placed it under the baking tray with the loaf on top and it rose beautifully. Makes sense and you could adjust the temperature?
I just made this bread today (as buns) and put them in my oven on the “keep warm” setting and they doubled in size in 30 minutes.. If you don’t have this setting, you could heat your oven for a few minutes and put the bread in to rise.
Yes! Just don’t forget to turn it off or it’ll kill the yeast!
BTW, I’ve tried to submit a comment on this bread (how wonderful it is!) 3 times now and it hasn’t shown up in the comments section. Hopefully you’ll get it eventually!
Diana I’m SO sorry this happened! I’m digging in, but I think because two similar comments were submitted you were marked as ‘spam’ (we had to tighten security as we are getting about 1k spam commends a day!). Again SO sorry!!
Thanks! I’ve been telling the world (all the low carb Facebook groups) how good this bread is for the past week or so. So far, I’ve made bread, and buns with this dough, and sweet rolls with your sweet roll dough. All amazing!
BTW, been trying for days to put a comment here on how good this bread is, but it never shows up. Any ideas? I tried a pm on Facebook and the contact me button on this site, but still no response. If this gets through, just want to say that this bread is absolutely spectacular!
Made it today. It did fall quite a bit in the center after coming out of the oven. I used one tsp of baking powder and one of baking soda. It’s good…it’s just hard to get over the texture…don’t know if I get past it. It’ll be avocado toast tomorrow, maybe that will work…
Why did you add the baking soda Jolie? It also sounds like the bread was unfortunately undercooked (wet and collapsing center are the results…) 🙁
Giving it a good toast will help quite a bit xo!
I made this bread. I tried to get the yeast to bubble 3x but couldn’t…probably my fault. Proceded with the recipe anyways. I sifted all dry ingredients into a bowl. The bread turned out fantastic. I would give this a 5 ⭐️!
How far did your bread rise?
Maybe about half of what it should have. It still turned out great and did not fall once removed from the oven.
I made this bread and the taste and texture were super delicious but I couldn’t get near the rise despite that. I didn’t use bob’s yeast as its not available near me, but I wondered are all active dry yeasts created equal? I have also since gone and purchased the golden flax meal as I understand that would make an impact too. Thanks for the great share!
I’m assuming we can use inulin in place of honey or syrup for this recipe too?
Def!
I tried to make this bread twice, following the recipe exactly to the letter including the correct sized bread pan, and weighing everything precisely, and both times it did not rise even close to the loaf in your photos. Any thoughts?
Are ALL the ingredients are room temp? Is your yeast proofing correctly? Where are you leaving it to rise? Is it actually a warm spot? xo
I’ve tried this recipe 3 or 4 times and had the same barely rising results. I’ve tried several ways. Most recently proofing in the instant pot where it’s a controlled warm environment. Yeast activates. All ingredients were room temperature. I don’t really feel that my yeast/egg/butter/acv mixture gets very “light and frothy” despite mixing for several minutes but other than that everything should be spot on. But if it’s the yeast that is responsible for rising then I’m not sure how that would be connected. I really wish I could see a detailed video on how this is done instead of a semi related one for a different bread. It’s too complicated a process it seems….I literally need step by step video apparently.
Hi TH! Keep in mind that if your yeast isn’t bubbling up no matter what you do, the simple explanation is that it’s gone bad. Unfortunately this is a known situation when baking with yeast as it’s a live being xo!
I’m allergic to whey protein, can i use a plant based protein or egg white protein?
Katie,
Can you use collagen? That is not usually a dairy product (altho’ still animal protein). I haven’t tried it personally, but I understand that others have successfully sub’d collagen for the whey protein in this recipe (and is what I intend to use myself when I make this recipe).
Have you tried goat whey?
Hi there! I haven’t tried this recipe but it sounds lile it would really be a winner.
I am very accomplished at making lots of artisan breads but the thought of making a yeast keto bread kinda scared me at first. Im so looking forward to trying this! Question though, do you think I could successfully make these into dinner rolls? Thanks!
Hi Amy! Yeah def! Search the site (upper right corner) for burger buns ;). Just be sure to put them in a warmer proofing spot than you would with regular bread (it really does need quite a bit more cuddling!) xo!
Can this be made in an automatic bread maker?
If so, how does the methodology change?
TBH I haven’t tried Mark
Congratulations on this recipe. It does have a great texture and it toasts well. I just couldn’t get past the flavor. I know I have a really sensitive pallet and I can clearly taste the ginger, but what I miss is the yeast flavor. I was so bummed because this is the first Keto Bread I have found that uses yeast and it did rise well and like I said, the texture is great. I think most people will love this. I wish I could turn my taste buds down because all I could taste is the ginger mixed with a weird “seed” flavor that I could not get past. I might try upping the yeast and see if that adds more of that yeasty goodness. Thank you for all your hard work.
Hi Cashina! The ginger shouldn’t be prevalent at all, so maybe add just a pinch next time (or skip it!). I wouldn’t add more yeast tbh, as this is already a larger amount than usual per flour weight. Maybe try letting rest a bit longer at a lower temp so the yeast goodness develops a bit more though 😉 xo!
Can you use regular white vinegar or any other kind of vinegar other than ACV, or is there a reason why it has to be ACV?
Nope! You can use white wine too
Step 8 says, “Place the loaf pan over a baking tray and transfer gently into the oven.” Do you mean place loaf pan on a cookie sheet and then place cookie sheet (with loaf pan on top) into the oven? Or, in the oven place the cookie sheet on a lower rack and the loaf pan on an upper rack?
Ahem… same difference? 😉
I’m curious, too. Is the loaf pan right on the tray or is the tray on the bottom shelf and the loaf pan on a higher shelf?
Paola, I think the confusion stems from the instruction to place the loaf pan “over” a baking tray. Am I correct in assuming that you intend for the pan with the bread dough to be placed directly onto a baking sheet, both of which together will be put into the oven for baking?
Also, my own question: is this instruction just for ease of gentle transfer to the oven, or is there a mechanical purpose in doubling up (loaf pan + baking sheet) that affects the baking process?
I haven’t made this recipe yet, but am gearing up to do so! I have my own yeast-risen keto bread recipe that I love, but yours looks fluffier, so eager to see how it compares! 🙂 Thanks for all your hard work and generously sharing it with us! I hope you are seeing improvement as you heal!