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!
Wow! Wonderful recipe! I made this yesterday and just had a piece toasted with butter. SO good!
Like a lot of others, mine didn’t rise as much as I had hoped, so the crumb is a bit more dense. Next time, I’ll give it longer than an hour and see if that helps. My loaf pan is also a bit bigger, so I think I’ll do 1.5 times the recipe next time for a larger slice of bread as mine was very short and squat, lol. Overall though, I’m thrilled. This is by far the best grain-free bread I’ve ever tasted!
Has anyone tried making croutons with this bread? I’d hate to waste it if it doesn’t work.
Croutons DEF work (check out the stuffing recipe!) xo!
Not quite sure what you mean by put loaf on baking tray
As in place the loaf pan on top of a baking tray and put the tray in the oven so it gets softer heat xo
I have the same question as Linda here. Is a “baking tray” a flat cookie sheet or a pan with sides?…just thinking the heat distribution might be different.
Thx,
Merry
Pan with sides… is that a UK terminology?! Thought it was standard baking!
Cookie sheets vs. Jelly roll pans (either of which can be called a baking sheet or tray.)
Note for the record, AFAIK, the word “cookie” does not exist in British English. It’s a purely American term. What the British call “biscuits” are the closest equivalent they have and are nothing like American biscuits.
Lol thank you Heather!!
Man, made my second loaf yesterday and still can’t get it to rise above the top edge of the pan. Good thing it tastes so good, LOL (and smells soooo good, just like normal bread cooking). One of these days, I will figure out the rising thing and be even happier, LOL.
Thank you for this recipe Paola. I am diabetic and had been looking for a good recipe that looked and tasted like bread. I previously found another bread recipe that only worked for me if I made buns and not loaves….so I was very excited to try this….and it has become a staple in our house….the kids always ask for this bread. I have found that it doesn’t always have the rise I am looking for…..but it always tastes great. I have made quite a few things from your site!!….it has also become my go to site for great recipes…so once again…thank you.
Hi Paola,
Can I sub anything for the Whey Pwdr because I’m Dairy free? I do eat eggs though. Also can you sell me a loaf possibly? Im not sure I have the energy to make this lol
A I so can I use sugar or coconut sugar instead?
I’m planning on making that for the stuffing recipe! Super excited 🙂 I was wandering what did you mean at step 5 then you wrote about adding the sour cream. Did I miss it in the ingredients list?
LOVE all you do,
A
What’s the purpose whey isolate ?
Is there a replacement for it?
Details are in the section on flours ikaika xo
I think I am following the directions, but my yeast/honey mixture (I used honey instead od maple syrup) is not getting foamy, even though I used a thermometer to check temp and the bread doesn’t have air bubbles in after being baked. It’s still pretty moist and needs to be toasted for better texture. Any tips?
Hi Jess! If your yeast doesn’t bubble at all it sounds like it may’ve died 🙁 Sometimes it happens if it’s stored at an incorrect temperature (or simply been open too long). xo!
I just made this bread. Yeast was nice and bubbly but once all the other ingredients were added it became very dry.
I did subway out flax meal for psyllium husk powder not sure if that was the problem, you did say that this was a ok to sub.
It also didn’t rise during during the proofing(?).
Hi I’m just trying this recipe for the first time. I’m currently proving my dough, but was a little confused at one point in the instructions. As I’m not much of a baker I really wasn’t sure what to do, after mixing the wet ingredients with an electric mixer. Was I meant to continue to put flour and sour cream in with the electric mixer, or switch to manual mixing? Or should I have used a dough hook? That seems to be a gap in the instructions, perhaps assuming that the reader will know what to do, but I really didn’t!
I ended up part mixing with the electric mixer and then switching to manual when it became too thick. However, I probably wasted a lot of time trying to get excess dough off the whisks and hope I didn’t spoil the recipe!
PS when using a tablet, the instructions are partially covered by the ‘share’ buttons Pinterest, Facebook and email) to the left. Is it possible to relocate these as it’s annoying having to read the instructions through these icons!
Thank you!
Hi Jane! I think you will be fine! I know that you’re learning to bake, but keep in mind that in recipe instructions I will tell you what you need to do and not what you don’t do. In this case I’ll tell you to mix with your hand mixer and it will thicken as you mix and then you stop (i.e. if I don’t tell you to knead it by hand or use a dough hook it’s assumed that you don’t need one!). There’s also a recipe video in this page of the methodology for my yeast doughs, and there’s no hand mixing or dough hooks etc ;). You just have to trust the process a little bit, but you’ll also get that with more baking 😉 xo!
Followed recipe exactly…measured not weighed. Yeast bubbled properly and everything as described in comments, but after an hour and half still did not rise above 8.5 x 4.5 pan:( was so looking forward to this bread:(
Mary the most important part of the rise is the temperature you’re proofing at. If it’s simply room temperature its probably not enough fro this grain free dough (VERY different behavior to a traditional bread). For instance, I proof it right on top of my oven when it’s warming up xo!
I keep my house VERY cold, so I have to proof anything yeasty IN my oven. I simply set it to preheat to any temp, turn it off after 2 minutes, and by the time my dough is ready to go in and proof, it’s just warm enough to get a good rise. It would never happen outside my oven since we have such a cold house.
Jen, I have never thought of doing that. Thank you for the idea.
I buy whole golden flax seeds. I grind them very fine to use them so my flax seed meal is always fresh and not rancid. I have never tried it in bread so am going to give it a shot with this recipe. Hope it turns out. There are so many glowing comments for this bread. I don’t eat grains and usually just use cloud bread which I love but my grandchildren would prefer a “slice” of bread. Do you think this would turn out in a pullman pan?
Hello!
I made this bread few days ago. It smells amazing but when I tried the bread, it tasted slimy. Could it be I didn’t grind the flaxseed meal longer? Had a really hard time grinding it without making my grinder really hot. :/
Ugh! It’s been an hour and it doesn’t look like my bread has hardly risen at all. I haven’t made any substitutions, my yeast was good, etc. I currently live in Italy, so it’s plenty warm here today. I’ve now warmed my oven up a bit, turned it off, and have the dough in there to see if I can get any kind of rise out of it before trying to cook. Fingers crossed!
Update on my own comment above. Putting it in the warmed oven helped, but it still didn’t rise very much. The taste was yummy. My husband thought it tasted like a nice multigrain bread.
I will definitely attempt again and make sure I use the oven for proofing.
the oven may be the best solution. I have a newer toaster oven with a “proof” heat and used it when making this bread. It rose just like it was supposed to! I then removed and baked it in my regular oven.
I think I’ll try my toaster oven for the proofing stage. It doesn’t have a proof setting, but then again, neither does my oven, LOL.
Cammi,
I checked my toaster oven and the temperature for “proofing” was 85o degrees, if that helps at all! Good luck.
If you don’t have a wood stove with a proper warming oven up top – who does these days? – then try my never-fail trick for proofing yeast: Turn on the oven light 10-15 minutes before you begin to proof your yeast. Once your yeast/water/maple syrup mix is stirred, pop the container in the upper half of your oven and close the door. It’s warm, draft free, and as long as your water is the correct temperature and your yeast is still viable, this works every time.
A fair trade for this fantastic recipe.
I just made my first loaf of this bread…OMG!!! so good, it didn’t rise well but i know the house was too chilly, but the taste, the smell, i can’t wait to make toast tomorrow morning!! thank you so very much! This is by far THE BEST keto bread out there.
OH. MY. GOSH.!!! The bread is so darn good I have to freeze it so I don’t just eat it all. I have been keto for only 6 weeks and I have missed bread terribly. Being a baker, I tried 3 other recipes for keto bread and they were ghastly…..ended up as slime in the trash. The second I read how few eggs were used in your recipe I knew that since you did use yeast this might be the ONE. I had to purchase about 5 ingredients so today was my first attempt and wow! I am bowled over and so thankful to finally have decent bread recipe. Will be making this over and over. THANKS so much for your diligence in creativity. I can hardly wait to try your other recipes………
Hey Paola!
I have tried this recipe 3 times to the letter, and followed the suggestion of several commenters that I should proof at a higher heat, but my loaf still will not ride enough past the top of the pan. I’m desperate to make this recipe work well! Can you think of anything I’m doing incorrectly? I’m baking at sea level.
What size is your loaf pan Alex?
If my loaf pan is a 9×5, how can I adjust the ingredients so that my bread rises higher higher/better for the recipe? I see that the loaf pan that you use is a bit smaller. Is there a way to adjust the ingredients to fit a 9×5 loaf pan??
I have the correct size pan and like to make 1.5 times the recipe. Maybe twice the recipe would work? I invested in a bread slicer that yields 20 slices per loaf with the smaller size pan. Even with doubling the batch, if you could get thinner slices the carb count would still be low because her calculations are for 12 slices per loaf. Good luck!
Linda, I just wanted to say thank you! You’re recommendation worked perfect (doing 1.5 times the recipe)! The bread came out perfectly and the size of what I expect bread to be. Thank you! Thank you! Thank you!!!!
You’re very welcome! I’m glad I could help!!
I see that I typed in your name incorrectly. Thanks again for the tip, Lidia!
No worries! I’m happy my recommendation helped!!
What is the correct pan size? And you still like to add 1/2 recipe? Thank you.
The correct size pan roughly 8”x4”. I use 1.5 times the recipe with this pan. I tried doubling the recipe and using a larger 9”x5” pan, but the bread rose then fell in the center as it cooled. Hopes that helps!
First off, i did this recipe totally every perfect way. Even had a warmer house. Everything was room temperature and even used the ginger and cream of tartar. I live in Kansas City so NO high elevation. My bread did not rise even near double. Maybe 1/3 it’s size and that took foreverrrrrr. Then after it was done, it sunk in half. Extremely flat bread. About 3” high. I’m so disgusted of all these new ingredients i bought for this. $75. All for nothing. I dont think i would waste my time again. I have used a few other recipes from gnom gnom and they turned out pretty good. This is a total fail. And I followed it perfectly. Even read all the other reviews. Very sad!
Hi Deena! Don’t be upset, particularly if it’s your first time making it! I think you can read from the comments that its a legit recipe that does work, and I can definitely try and help you to figure it out!
More important than everything you mentioned, is I need to hear about your yeast. Did it bubble up a lot? I know you said your house was warm, but this bread needs more warmth (as mentioned, think the top of your oven while warming up!). If you don’t insert more heat it won’t rise properly. Hope this helps xo!
My yeast did bubble a whole lot! My house was 74-75 degrees. The bread did raise after 2 hrs about 1/2 size bigger. I had the bread rising on top of my oven which was on and oven door cracked open for more heat. Then put it in. Then after it cooked and came out of oven it sunk to original size. Then after it cooled all the way it sunk to shorter than it started out. 1 1/4” high. I have a picture but i cant send it in this review. Ask me more questions so i can figure this out ok.
Then I’m fairly certain that the issue is that the bread was simply under-baked! The bread wasn’t fully cooked in the center and pulled the structure down 😉 xo!
Ok, i cooked it for 52 minutes. Foil dome was still on. So how am i to know the bread is done or not? What is the foil for anyway? And couldn’t i have beaten the egg whites maybe to help add some volume? I wish i could add my picture attachment. It is not making any since. I cooked it 2 mins longer than the longest time to cook it.
I’ve found egg whites don’t do much here…. the foil tent is to prevent the bread from over browning on top once it begins to brown. Keep in mind that oven times are used as guidelines in baking, as ovens vary a lot (probably the trickiest part when you’re learning how to bake is to know when cakes and breads are done and tbh it just takes a little practice). Try pushing the baking time 7-10 minutes more next time and see how it turns out. xo!
p.s. remember that baking is an art, and like any skill it takes a little practice and time
Hey Deena, I also live in Kansas City and I’ve made this bread 2 times, also making it right now. The first time it came out perfect. The second time it didn’t rise as mush as the first but the bread was still better then any other. I always make sure the house is (hot) and everything is done by the stove 😉 I make it when no one is home but me… You can do it!!
I made this bread last night. AWESOME! I didn’t get the rise I was hoping for, but the taste is so good. It tastes like whole wheat bread, just not as tall. I used inulin instead of the whey protein, and still used the honey, too. Too much for the yeast to eat? For getting the bread to rise, I preheated the oven 175 degrees Farenheit, then turned it off. After the oven was warm, I placed the bread inside. I will try leaving it a little longer to see if I can get more rise. Also, I’ve seen several ask about the bread machine. I have read through the posts, but haven’t seen anyone confirm. I’m just gonna try it and will let you know how it turns out.
Hi Becki! You likely didn’t get too much rise because of the sub of the inulin for the whey (which helps to create the structure so it doesn’t collapse post bake) xo!
I just want to add my two cents. I do 1.5 times the recipe in the same size pan, which I finally found at my local Dollar Tree. I calculated the macros and since I can usually get 20 slices per loaf, each slice is still only 2 net carbs. I use a bamboo bread slicer that helps me get such thin pieces. I also place the bread on top of my stove at the back while the oven preheats for about1 hour at least. Anyway, this bread is the BEST Keto bread, and I wish everyone luck in making it.
I don’t know how you do it, but this is just amazing! I’ve been circling this recipe since it was posted. I’ve never used yeast and have been really afraid of it so decided to try it whenever I got to a warmer climate. I finally got the spunk to try the recipe today and it was a colossal hit! I don’t have a food thermometer where I am so was really nervous about the water temperature. I think I got the water too cool so I warmed it for 5 seconds in the microwave then sat it on the stove close to a warm burner. It bubbled away! This bread is also so filling!! I had a heftly slice (about 1/6) of the loaf at noon along with some meat as that was well within my macros. It’s five hours later and I’m still stuffed! I’m supposed to be going out for dinner tonight so am worried about my appetite. I gave the same portion to my niece who is on one meal a day. She asked me what it was as it seemed like a little but she now feels like a sloth. I will be baking this again in the morning! Just amazing!!!!!!!!!
So this is several months later and this bread is THE staple. Funny, but I was never a big bread eater but transitioning to Keto made me crave it. This bread is so divine and I’ve become addicted to it… to the point that this is what I craved during a long fast! I bake a double batch every other day to feed my hungry mouths and I just love doing it. I’ve read some of the comments and I have these tips:
– To get a warm spot: Heat about 1 cup water in the microwave for about 1 minute (be careful about explosions!). I happened upon this workaround by chance as I had to use the microwave for storage while I was working with full counter tops… and I happened to do so after heating something up. The microwave gets so warm that it can be used to house the yeast (careful about that as it raises with Usain Bolt speed!) and the finished batter.
– My niece got purple colouring from the psyllium husk. I used the same batch but ground it in the blender with the flaxseed and got no discolouration.
– I’ve never gotten a doubling of batter but I always get a wonderful texture that can toast. I’ve found that the longer I leave it to rise, the lighter the texture is. For my last batch I actually rewarmed the microwave a couple times during the rising period and I got the best rise yet.
– I forgot to set the timer for the baking part once as I was distracted. I was convinced that it was ready when it wasn’t. It fell a lot once It cooled and the middle was a bit soggy. I put it back in the oven to try to dry it out but that didn’t work perfectly so I ended up having to toast each slice. It was still delicious but this experience enforced the importance of using the proper time.
– I always double the recipe and once baked a big loaf in a larger pan. That had some shrinkage as well and I suspect it was because it needed time in the bigger pan. Since there is no set way for me to know if it’s baked, I went back to baking in my small loaf pans.
This bread is AWESOME
Hi Paola,
I tried this recipe and my husband loved it but I found it tasted bitter even when toasted. I followed the recipe exactly and weighed everything what could have made it bitter?
Hi Roxann! Def shouldn’t be bitter, any chance one of your flours could’ve gone bad (flaxseed meal is notorious for going bad very quickly!). Tbh that’s the only thing I can think of right now
I’m excited to try making this bread! I miss toast so much! (Keto) Can you substitute bread machine yeast for the active yeast? If so would it be a 1:1 substitute?
I was scrolling to see if anyone else asked this but thought I’d ask.
Love your site! 🙂
Eventhough I only use Now Foods Psyllium husk powder, the bread always turns purple. Does anyone know why?
This bread is only one of your many amazing recipes I have tried. (My favorites are a three way tie between the chocolate chip cookies, amaretti cookies, and top secret granola!) The result was amazing – beautiful crumb and texture.
After reading some of the comments, I substituted 1 tbsp inulin powder for the maple syrup and still had a nice rise from my yeast. I did not re-grind my flaxseed meal and as you mentioned, the bread had just a hint of moisture from the flax, but it was very minor. All in all, the closest thing to real sandwich bread I have made since going keto almost 2 years ago. Thank you!
If my loaf pan is a 9×5, how can I adjust the ingredients so that my bread rises higher higher/better for the recipe? I see that the loaf pan that you use is a bit smaller.
Hello. I tried this bread today following the ingredients to the bullet. The dough was crumbly and did not rise. and did not rize during the baking. Looked like not enough wet ingredients. Any suggestions?
I’m nut sure Galina! Were your eggs possibly not large? I Know you said ingredients were followed to the bullet, but is there a chance something got weighed wrong (I’m saying because this is something readers haven’t reported back on before) xo!
Hi. What do you recommend I sub for golden flax meal? I’m not able to eat this. Maybe ground chia seeds or a little more psyllium husk? Your recipe sounds wonderful and I’d really like to give it a try.
Hi Mona….I tried subbing chia seeds for flax and it worked fine for me. The bread was just a little darker in color…I didn’t find any difference in taste.
Hi Debi. Thank you. I ended up trying it first with the biscuit recipe. Worked wonderfully. Now to try the loaf. I have the regular size loaf pan and know it won’t work. Do you know where can I find those smaller loaf pans? Or maybe I’ll try doubling the recipe to fit into a regular pan.
Hi love you…
You a genius… did the non eggy bread at it taste amazing…like to know if I could freeze my bread….and keep up the good work
Yay! Yeah you can definitely freeze it Tina (I freeze slices and use as needed) xo!
Hi Paola,
I am anxious to make this bread but do not have sour cream or coconut cream and wondered if there might be another substitution such table cream? thanks for your help.
Hi Rowena! Please pardon my ignorance, but isn’t table cream sweet?
Hi Paola,
It is 18% cream and no sweeter than half & half. I wondered with the vinegar if it would be similar to buttermilk and might
Replace the sour cream.
Mmm tbh I’m not sure! It should work to some extent, but I cannot guarantee the results xo!