I am not much of a bread person. To me bread is just something to hold the good stuff, however once in a while I just want a piece of bread slathered in butter with some parmesan cheese and a little garlic powder on it fresh and hot from under the broiler. That is what this is for. This is for the people who miss bread and feel the need for something to put on the outside of sandwiches. This bread fills that bill with it’s texture made to soak up all the butter and lend flavor to each and every bite.

This is for the people who miss bread and feel the need for something to put on the outside of sandwiches. This bread fills that bill with it's texture made to soak up all the butter and lend flavor to each and every bite.

Soft Fluff, Gluten Free, Keto & Paleo Sandwich Bread With Yeast

You can count on this gluten free, keto bread, which contains yeast, to be extra soft, extra fluffy and beyond delicious plus it has a killer crumb to it. Even so it has less than half the amount of eggs of your usual low carb bread recipe, this non-eggy sandwich bread will surely become a staple!

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Prep Time 15

Cook Time 30

Course #Keto 2.0 Bread, #Keto 2.0 Plus, #Sandwich

Cuisine American

Servings slices

Ingredients

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

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!

Notes

You can feed the yeast with either inulin or an actual 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.
**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 #Bread, #breakfast, #Brunch, #Keto 2.0 Plus Bread, #Toast

Tried this recipe?Let us know how it was!