Keto Almond Yeast Bread

197 Comments

1. Hi Jen! I have not tried it with instant yeast so I can’t help with the specifics but I would love to hear what you figure out so it can possibly help others. Cheers, Brandy

2. Hi Jen,
   I am not sure about the instant yeast but would love to know what happens when you try it again.

3. Hi! I made this bread coz I wanted to try one with yeast in it so I bought the ingredients you listed which I don’t have in my pantry like the wheat gluten and dry yeast. I made sure to follow your instructions until I realized that the dry yeast I used was instant (I realized late that the instructions in the box says to put directly with the dry ingredients). I already mixed the yeast with water and sugar so I just thought might as well use it. The result wasn’t that good. Next time that I use the instant dry yeast, do I have to change the recipe, like not dissolve the yeast anymore in water and sugar? Do I still need 1 1/8 cups warm water without the sugar? Do I still need to proof it? Thank you.

4. Any of the options for almond flour will work.

5. Hi. What type or brand of almond flour did you use ? Fine, extra fine, regulars, deoiled ?

   Thanks

6. Best keto bread I have ever baked. I once forgot about the baking powder, and it was still perfect. I rise it in my oven, then increase the temperature and add another 10 minutes to the time, and perfect! Today I made it with bits of bacon and it is absolutely delicious. Will experiment with cheese and herbs next time.

7. Hi there! The oil goes in the dough in step three of the recipe. Thanks for reaching out. Cheers!

8. You list oil in the recipe but the directions don’t specify if the oil is for oiling the pan or putting in the dough. Could you please comment?

9. Hi Bonny, You are probably using too much water. Not sure why you would get a cornbread texture but you should try this again…something went wrong. The texture is chewy because of the gluten. Let me know if you need help or have specific questions – follow the recipe exactly in US cups and you should be able to get it. Cheers!

10. 
    Rose and then fell while baking. Did not like cornbread texture and flavor was bland.

11. 
    I couldn’t be happier. After trying a bunch of eggy breads I was disappointed and craving for a “real bread”. I tried this one and woow… it tastes sooo goood!!!. far better than expected. I used a good amount of butter on the mold and gave it an extra of good taste in my opinion. My son and my husband tried it and loved it as well as me… Thank you so much.

12. 
    I have never commented on a recipe in my life but I love this bread so much I thought it deserved a shout out. It is soooo good. I like it better than most other breads I have ever had, Keto or not! I have been doing Keto for 3 weeks and have made it 3 times. I plan on making it once a week until who knows when! It keeps me going, and that yeasty taste is what I was missing in my life. THANK YOU!

13. Thanks Ange! It’s actually 1 1/8 cup water but I wonder if people are using UK cups instead of US. If you have trouble you can definitely reduce the water to see if that works better for you.But, it’s how we have been making it for years. Check out the video in the post of you need guidance.Cheers!

14. Hi, as far as I’m aware, one cup is 237ml – not 266ml so maybe this is why people have had issues with adding too much water?

    I’m about to try this recipe today and my cup measure has 237ml written on it so that’s what I’m using. Might I suggest providing weights in grams for all wet and dry ingredients as with non-keto bread making, helps with all the conversions 🙂

15. Hi Oli! I honestly don’t know if you would quadruple the yeast but I’m not sure it will work either way. Are you making one enormous loaf of bread lol?

16. Do I need to quadruple the yeast amount if I quadruple the Recipe?

17. Hi Emma! I haven’t tried adding cheese but I don’t know any reason that it wouldn’t work. Let us know if you try it. Cheers!

18. Hi

    Just wondering if anyone has tried adding cheese to the bread?

    Thanks

    Emma

19. Hi Carol! In my experience there are a couple of reasons why this (or any yeast bread) may fall. 1) too much water. 2) too much salt. 3) Maybe the oven was not all the way pre-heated? 4) Maybe it rose too much and the cell walls were too weak at that point. I hope this helps. Try again, once you get it you’ll never forget it. Cheers!

20. 
    I tried making the bread it rose nicely but when I cooked it it fell like a cake. I didn’t open the oven while cooking. What do you think I did wrong. It smells good though!

21. Hi Lysette! I don’t know why you couldn’t use instant yeast. Go for it!

22. Hi, can instant yeast be used in this recipe?

23. Hi Divleen, great idea using this for pizza crust. I would bake it a little bit before adding the toppings so it doesn’t get soggy. I would think starting with 15 minutes and then checking it to make sure its just barely getting browned should suffice. Don’t forget to poke holes in it or it’ll bubble up. Cheers!

24. 
    Thanks for this amazing recipe, I have used it a few times now, mainly to make burger buns. I want to use the same recipe to make pizza and am wondering if I need to bake the pizza base for a bit before adding the toppings or should I cook it all together? Thanks again for sharing

25. Hi Lesley! I have had people comment that you can. However, this dough only needs to be kneaded for two minutes. I think it would be easier to make it by hand if you can. Cheers!

26. 
    Can I make this bread in a bread machine .x

27. Hi Karee! I am so glad you like the bread and sorry you are having trouble with it sinking. Try using less water next time. Yeast breads are finicky and if all else is going well it must be that too much water is being used. I hope this helps. Cheers!

28. 
    We really love this bread but it falls every time-doesn’t stop us from eating it though. It rises just like it should. I have double ovens so I take it directly from a warm oven where it rises and directly into 350 preheated oven. About 10 minutes into baking it starts to fall. I use Wellbee’s almond flour and wonder if is too fine for the bread. Any suggestions will be appreciated.

29. Hi Raymund! I am not sure if it would work or not. But It sounds like it may make a nice “sour” taste it the yeast could survive overnight. If I get a chance to check it out I will definitely update everyone. If you try it first, please let us know what happens. This is an interesting idea! Thanks!

30. 
    Made it and the texture reminds me of an artisan style bread. Awesome!

    Quick question though, has anyone tried an overnight fermentation in the fridge like one would do to a regular bread dough? Would it even work?

31. Hi Erlean! Thanks! Yes, it’s important to follow the directions in this recipe to get it to work. I understand why people don’t though…I was one of those kind of cooks my whole life. In fact, I don’t always follow my own recipes just because I like to experiment with spices and whatnot. But, you are right. This recipe is 90% science and it won’t work if you willy nilly just do whatever. Cheers!

32. OMG! This is the best bread I have even made since starting Keto. It rises perfectly all the time and I sort of laugh at the questions. ” I followed the directions ‘except’ I blah, blah blah.” You have to follow the instructions and it will come out perfectly every time.

33. 
    I finally had to write in and tell you how much I love this bread. I have made it 6 times so far and each time I get a little better at it. Thank you for helping me when I was stuck. I’m glad I tried again because the last five loaves have saved me from cheating on my diet.

34. Hi Angelo, If you are not a fan of gluten I would suggest trying other bread recipes that don’t include it. Gluten doesn’t contain starch so I am thinking it’s the gluten that you don’t like. There are TONS of gluten free breads but they usually don’t include yeast. Check them out here. Cheers!

35. Every recipe I’ve tried so far has this noticeable ‘starchiness’ to it. And while I haven’t tried this, the ratios of flour to wheat gluten is similar to other recipes I’ve encountered. Is there a way to mitigate that starchy taste?

36. Hi Karyne! The water was to keep the dough moist since I live in such a dry area (our humidity is at 3% this morning). But as far as the problem with not rising, I’ll be happy to help. In a nutshell, you are killing your yeast with the high temp rising. Anything over 105F – 110F will kill the yeast organisms and the bread won’t rise any further. I know it’s hard when the oven won’t cooperate. I wonder if you have an oven thermometer and can heat the oven to 100F and turn it off before it goes any higher??? Or, you can cover the dough with a clean kitchen towel and set it near a heater in your home? Or even a south facing window? You can rise your bread at cooler temps than 100F but anything over about 105F to 110F max will kill the yeast and leave your bread flat. It will take longer than listed on the recipe if you are rising it @ 70F or 80F. It might take some practice to figure out the optimal rising time but I’m confident you’ll get it since you are determined to make it work. You’ll get it! Please let me know if I missed anything and if you need any more help. Happy Baking!

37. 
    Hi Brenna,
    I have made this bread about 6 times now (it tastes wonderful) but it never rises as much as your picture, always even with the loaf pan. I’m thinking it may be because my oven only goes as low as 170F (what do you recommend in that case?). I tried to heat it to 170F then turning it off, I tried at 170F, and no matter what still doesn’t rise well. What am I missing? I’ve just noticed now that on your picture you seem to have a ramekin or pot of some kind, is there water in there? Maybe that’s what I was missing?

38. OMG! Thank you very much for sharing this AMAZING bread recipe with us!
    I’ve made it twice already! I love it toasted with butter, my husband loved it toasted, not toasted, you name it! <3
    I’m baking the coconut one right now!
    Best keto bread so far!
    Thank you again! 🙏🏼

39. Hi Elena…It’s hard to tell without more information but there are a few reasons that bread collapses.1) It rose too long/high. 2)There was too much water in the dough. 3) The oven wasn’t preheated to 350F (176.7C). I noticed that you didn’t choose to receive email responses so I hope that you see this the next time that you are making bread.Cheers!

40. 
    It was going all well and the bread had doubled but then after 10 min in the oven it colapsed in the middle.
    I cannot figure out what whent wrong. Any typs for next time?
    Thank you in advance!

41. Hi Fay! I am so happy to hear that you like the bread. Have you tried the coconut yeast bread? It’s pretty good too. And, yes you would need to double the nutrition if you are making one loaf with the same number of slices out of doubled ingredients. I understand about wanting it to last longer. A loaf lasts about a day around here because the teen LOVES this bread and will eat it plain, all day long lol. Cheers!

42. Hi

    I love this recipe. I have made it many times which is why this time I doubled the recipe so it could last longer. This is a silly question but if I double the recipe do I also double the nutritional information as well?

    Thank you!

43. Kiley…THAT IS AMAZING! Congratulations on the great work you have been doing. The English muffin recipe that I have is the 90 second style- microwave type, but it’s made with just the egg whites and it’s super buttery. But….I’ll try to work on an oven baked English muffin in the coming weeks. I love a good challenge lol. Cheers and good luck with your rolls!

44. Brenda!

    Thanks for the quick response. I am in Canada so my thanks giving is this weekend but I will try this buns out a day before hand so I can see how they work out. I will most definitely let you know how they turn put so you can add in whether this works for further questions.
    Do you have an English muffin recipe for keto?? Not the 90 second bread. Blah, can’t stand that lol
    I have been keto for 3 years, 200 lbs down and I love this life style.

45. Hi Scott…the metric app stinks and doesn’t translate well. The metric measurements are on the recipe card. Cheers!

46. Hi Christina! I WISH I could pull off a perfect crusty French Baguette with low carb ingredients. I’ll keep working on it and the minute I create such a thing I’ll be shouting it from the roof tops.

47. Hi Jennifer! The weights and measurements are listed on the recipe carb because the metric app was NOT behaving. Cheers!

48. Hey Kiley! Thanks for the question…Thanksgiving is coming up fast! First, I would like to suggest either the Hawaiian Rolls or Cheddar Bacon rolls for a nice dinner roll because the flavors and textures are great for complimenting meals. But, I do understand wanting to make yeast bread for the holiday & I am happy to help with this experiment…I have done this with the Fluffy Yeast bread recipe to make chewy hoagie rolls for the Philly Cheese steak. But, I do have to say that while they were good for nice juicy sandwiches, they would be kind of dry for a roll on the side. Give it a try BEFORE the big day comes so that you know what they’ll be like. First, make the bread as it’s written and separate out into 12 small rolls before the dough is kneaded for very long…I would say just until it comes together (maybe a minute of kneading) and then split into the individual rolls. After you knead this dough for a while, it gets harder to work with because the gluten starts binding. Rise them @ 100F for 20-30 minutes…they should almost double in size. Then bake @ 350 for 12-17 minutes, until golden brown. Give them a thump to make sure they are done. If you get a chance…please let me know what happened. I have had some people with great results for burger buns with this recipe but I don’t know how anyone’s rolls came out. Happy baking!

49. Hello, how would you turn this bread, into nice chewy dinner rolls for say, thanks giving ?? Any advice would be great.

50. 
    Hi,

    Tried it and loved it. 🙂
    You mentioned you have option fot weight. I can’t find the METRIC button though.

    Thank you for sharing your recipes.

51. Hi Claudia! I am so glad that you enjoyed the bread. It’s one of my favorites too. If you like this bread you might also like this yeast bread..it contains coconut flour but doesn’t have a coconut flavor (to me anyway). I just thought I would link it in case you want to try another yeast bread. Cheers to your good health!

52. 
    Just made a loaf this morning. Followed the directions exactly. Wonderful. I’ve been baking the almond flour w/o yeast for 6 months and was unsatisfied that it crumbled/texture. This is great. I used the Inulin instead of sugar, and let the yeast bloom for 10 minutes. I have 2 oven so used one to rise the dough the other to bake. Preheated the first oven to the lowest temp possible for a couple minutes then turned off and let it cool a bit…yes it was a guess, but it worked. I will be making this bread from now on. Thx for the recipe and all the comments – awesome.

53. Hi Roz,

    I don’t think altitude is the problem as we live a several thousand feet above Aurora and have made this in several locations to see if any adjustments should be made. The dough will be a little bit wet but also springy. I wonder if it rose at all during proofing? The culprit could have been old yeast…I wish I could ask you if the yeast “bloomed”. That is always the first step. Second, you place the bread in any warm place in your home to rise. In Aurora it could’ve, been the window today since it got so hot in your neck of the woods. You can always heat up the oven and turn it off to let the bread rise too. If you see this reply, please email me so that I can help. Cheers, Brenna@castleinthemountains.com.

54. Hi,
    I wanted this to work so badly. It was super wet and did not rise but half way up the pan. Zero rise in the oven. My oven does not have a temperature setting below 170 deg. so I used hot water in pans. Is it possible I did not use enough flour? I shook it lightly into the measuring cups. I live in Aurora, Colorado. Would the altitude make a difference in rising? Should I have used less water? Baking bread at this altitude is iffy but I have learned to bake a perfect loaf in my bread machine. I use more flour for the amount of water in the bread machine. I have just taken my loaf from the oven. It looks like a brick. I want to try again, any suggestions?

55. Can’t wait to try it. Do you have a French bread recipe with similar ingredients?

56. 
    This will be one of my go-to keto recipes from now on! I just started keto a couple days ago and I tried another keto bread recipe without yeast and was really disappointed by… well, pretty much everything. This has a nice crumb to it. I’ve made a lot of yeast breads with flour and this is a pretty satisfying substitute. Thank you for sharing!

57. Hi Alex! Gluten absolutely must be used to get the fluffy yeast bread result. There is no way around it. The best way to avoid gluten if you are sensitive to it would be to choose another recipe. There are a bunch right here and only the yeast recipes contain gluten…

58. Thank you for creating this lovely recipe and sharing it with us! I apologize if someone has already asked, but could xanthin gum replace the gluten? I love that this is egg-free and would really like to make it. Thanks again!

59. I want to try this, but am I missing something? Where’s the option to change to metric?

60. Thanks Teri! I am so glad you liked it! If you like this recipe, there is another low carb yeast bread recipe with coconut flour that you might enjoy…it doesn’t taste “coconutty” but it has the “real bread” taste. My house is split on which recipe they like better. Cheers to you and your gorgeous bread!

61. First time out of the gate it came out absolutely perfect!! It tastes delicious and I have tried many low carb bread recipes. Like many others I too prefer the ones without all the eggs. I was most impressed that I could slice the bread without it smooshing or falling apart while it was still warm. I’m a tad bit impatient and I always like the “butt end” of the loaf. Thank you for the recipe and for your time to create this delicious bread and most importantly sharing it with others. I just wish I could upload a picture. It belongs in a cookbook.🙂

62. Hi Jordan! This recipe will absolutely not work without gluten. We only have two recipes that contain gluten on the site and the rest of the recipes are completely gluten free though….you can find them here. I hope this helps and thanks for commenting!

63. Could I subsutitute the gluten for egg?? How would that work?

64. Nickie…I’m sorry about your bread. I don’t know why the app is buggy but I have manually corrected to 265ml of water so that it cannot change. I hope this helps everyone.

65. Hello
    I’ve just attempted this recipe & mine was also SUPER WET! I’m thinking that the conversion to the metric measurements still aren’t fixed maybe, since some seem to have great success and others not at all. I measured the mater by metric weight and it was definitely more that 1 1/8 C. Wish I’d realized this sooner. 🙁

66. Hi Penney, it’s in the instructions. It shouldn’t have kept the bread from rising though…it would just be extremely dry. If you followed all of the other instructions it should work. There are several reasons for yeast bread not rising. 1. Dead Yeast. 2. Not activating it with warm water and sugar. 3. Your proofing location is too cold. I hope this helps and plan on posting some new photos of each stage of the process to help those who need it. Cheers!

67. I do not see where it says to use 3 TBS oil. It says to oil the pan. But I see no where to add this amount of oil. I did not add it .I only oiled pan. It rose a small amount but no where near over the pan which was the correct size. Any help please !!!

68. Hi Peter!
    There is a video of Thom making the bread up in the post (There are 2 videos, it is the second in the post). It shows how he kneads the dough and what it should look like when you put it in the pan. Over kneading can happen pretty easily with dough hooks. I hope this helps. We also have a new Yeast Bread Recipe with Coconut flour (our new favorite) in case you want to check that one out. This recipe is really pretty easy once you start. Forget everything you know about traditional bread baking except blooming the yeast and you’ll be okay. Please let me know if you need further help. Cheers!

69. followed the recipe pretty closely but the part I didnt quite understand was the kneeding…is that same as reg bread , with your hands rolling and stretching then putting into the bread pan …..or…mixing in the bowl with bread hooks for 2 mins or so then into th ebread pan…..what should the dough look like when done kneeding ?

70. Hi Matthew! My best answer for whether or not this could be used as rolls is maybe. I haven’t tried it but once you knead the dough it is difficult to work with. I would suggest mixing the water/yeast and oil in with a spoon and then separate the dough into however many rolls you want to make before kneading it into dough. This will be more time consuming but it may work.If you’re not into fussing with it then these rolls are good too…

71. Can I use this recipe to make dinner rolls?

72. 
    Very good bread. It did sink a little part way through baking, but tasted great. Will make again.

73. Hi Mo!
    Oh my goodness! I will contact my nutrition API to see why this is happening. So sorry. How frustrating! I’ll see how I can fix it. This recipe has to have the correct amounts for the chemistry to work it’s magic.

74. Hi, I just noticed that when I choose the metric measurements it changes the salt amount to 1 tsp and the sugar to 1/2 tsp vs. the imperial where the salt is 1/2 tsp and sugar is 2 tsp. I followed the metric amounts and that might be why it didn’t work. I’ll let you know how the second try goes.

75. Hi Mo!
    I’m sorry that your bread fell. There are a couple of reasons why this happens. I know that it seems a little bit wet compared to traditional bread but you have to trust the process. Only knead it for 1.5 to 2 minutes and put in in the oiled pan to rise (no resting). Don’t try to adjust this part. If you knead longer you jeopardize the integrity of the breads structure ( again, it’s much different than regular bread). I wonder how long you let it rise? If you let the bread rise too much the cells will be too weak to hold up once you remove it from the oven. Once it rises above the pan (35-40 minutes) you should begin the baking process. In your case, I believe that the bread wasn’t baked long enough. All ovens are different so around 35-40 minutes into baking, check the color to make sure it’s a golden brown and do the “thump” test on the top of the bread to make sure you hear the “thump” sound that tell you that your bread is done. If it isn’t brown, go another five minutes and look again. It’s better to be a little over-done than raw. Once you have made it successfully a time or two you will just know when its done by looking at it. Also, please make sure to let it cool ALL the way before slicing.You can reduce the salt if you want to by half but it does need it to get the chemical reaction that we are looking for (soft, fluffy yeast bread). I have adjusted the times in the recipe to reflect a longer baking time to include all ovens since they vary so much. But most of all it’s important to look at the color and give it a thump to make sure it’s done. Please let me know if you need any more help. Just forget everything you know about regular bread baking and let me know if I can help further. I look forward to hearing about your awesome bread! Cheers!

76. I tried this out today and the dough was too wet. I used a kitchen scale to measure everything. I even measured the water in cups to double check because I’ve had issues with keto doughs being too wet. I kneaded for a couple minutes and even it let it rest a few minutes to let the flour absorb the water. I thought I should add more flour but opted not to, and just placed it in the bread pan and let it rise in 100 degree oven and it actually rose. I baked it for 35 min and it rose perfectly but when I sliced it, it fell apart because it was still too wet inside and quite oily and salty. Please help I really hate bread with eggs and that’s why I tried this one.

77. Hi Mary! That sounds awesome. Thanks so much for the tip and taking the time to comment. Keto on!

78. Hi Kristy! The Vital Wheat Gluten is 100% necessary in this recipe. This is the ONLY recipe on the site that uses gluten but it absolutely will not work without it as far as I know. Unless you have a gluten allergy it is fine to use and not harmful. If you are adverse to using it for some reason you can find all of the bread recipes here… Cheers!

79. Is the vital wheat necessary in the recipe can I sub it with something else?

80. This recipe is the bomb! I’ve made this bread twice now, one after the other. I was so excited at how it turned out, I was inspired to try a tweak to enhance the wheatiness. I decreased the almond flour and gluten powder by 1/4 cup each, and I added 1/2 cup finely ground golden flaxseed. Both loaves rose and baked the same, but the one with the flaxseed had a delicious wheat flavor.

81. Hi Lynette! We like this kind. Thanks so much for commenting. I have also added the link in the recipe to help others. I appreciate you taking the time to ask. Cheers! Brenna

82. What brand of wheat gluten do you recommend?

83. Hi Wendy! I am so glad you like it! Yeast breads are always more finicky. The humidity, temperature, yeast potency and altitude all play their parts with this recipe. Maybe try waiting a little longer for maximum rise. If it rises to the tippy top of it’s capacity it will sink when it bakes so maybe add another 5-10 minutes on to the proofing to see if that helps get more lift. Thanks for taking the time to comment! Cheers!

84. Thank you so very much for I this for me to discover. 🙂 I tried it this afternoon after testing so many of the 90 second breads with and without egg….ehhhh. Mine didn’t rise as much but it didn’t sink. It tastes great and it’s wonderful to toast! I’m thinking that if I had a toaster oven which encases the dough in a smaller area, I would more than likely get a better result. Thank you, again!

85. Hi Stephanie! I have heard that it comes out rubbery in the bread machine. I think it’s because the kneading time is so short for this bread. If the dough is overworked, the rubbery thing kicks in and you can feel it when doing it by hand. My suggestion would be to just make it in the oven. But, if you do try it, let me know how it worked out.

86. Do you think this recipe could be made in a bread machine? If so, what adjustments would you make?

87. 
    Get out of town! I can’t believe I’ve never seen this recipe before. I followed the directions exactly and it cam out fluffy and tasted so good. It’s been so long since I’ve had bread. Thank you so much!

88. 
    It came out better than I ever thought low carb bread could be.

89. Thank you Brenna.

90. I made this today and it turned out perfect. I used olive oil and it turned out really tasty and savory! Thanks for sharing!

91. Hi Norma!
    Thanks for commenting. There are several factors that could cause this, check out this post to see if any of them could have happened in your kitchen. Yeast bread takes practice sometimes and it’s a chemical process. I hope this helps and that your next loaf is fluffy and light. Cheers to you! Brenna

92. Hi Tracy,
    I understand. Many ovens don’t have a warming feature. You could turn the oven on, let it get to about 100F ( you can use an oven thermometer if you have one), turn the oven off and let it rise there. I hope that helps. Cheers, Brenna

93. I made this bread tonight. It smells fabulous. Was so easy and quick to put together. I let it rise in my dehydrator on 100 as my oven doesn’t go down low enough. It was nicely raised. I put it in a preheated oven of 350F. But at some point, while it was baking, it fell. Any idea why?

    Norma

94. Hi. I was about to make the keto almond yeast bread and I realized that my oven doesn’t go any lower than than 145F. I do not have a toaster oven. I have never made bread before, and I’m not sure what to do. Do you have any suggestions on what I can do for the rising stage?

    Thank you

95. Hi Cheryl,
    It’s best to bake bread on the middle rack to avoid too much heat one both the tops and bottom. Cheers, Brenna

96. Hi I made this i was wondering should i cook it in the oven on the middle rack or on the lowest the rack will go in the oven?

97. Hi Diane!
    Yes, you should remove bread while the oven is heating up. We proof ours in the toaster and just turn it up to 350F but I think it only works because the toaster oven is so small. It comes to the right temp SUPER fast. In a traditional oven you should remove the bread while it’s pre-heating because your bread will sink while it’s heating up.m please let me know if you have any other questions and I’ll be happy to help. Cheers! Brenna

98. Boo Hoo! It looked beautiful! It raised perfectly!
    I turned the oven on 350 leaving bread in oven while heating. It fell and the top burnt. Should I have taken the bread out while the oven heated?
    I would wish I could attach a picture. Not
    Pretty. I’ll keep trying. The recipe is easy!
    Thank you, Diane

99. Hi Jenny!

    You could lower the salt if you like. We use sea salt but I am not sure that is any less salty.

100. Hi! I’ve made this once and was pleased with the results except that my loaf fell, which was my own fault for attempting to use the warm setting on my oven for proving the dough (I didn’t realize it got so hot until it was too late). Here’s a question, though. What type of salt do you use? My bread was very salty and I realized I just grabbed the salt shaker and used iodized table salt. Do you use kosher or sea salt instead? Thank you!

101. 
     This recipe came out just like your photos. I was very worried about it having a weird texture or falling and being squishy in the middle but it wasn’t! This rose quite well in the warmed up and turned off oven. I let it fall to about 100 degrees F before I stuck it in. Thank you so much for such a great and easy keto bread!

102. Hi Melissa!
     I don’t use a bread maker to make this so I am not as much help as I would like to be. My bread maker died suddenly and I haven’t replaced it since most Keto Breads are “quick” breads. I can only attest to it working as it’s written but people have made it work. Cheers!

103. Hi there!
     I’ve read ALL of the comments and I’m hoping you can help me adjust this recipe for a bread maker! I will also be using the rapid rise yeast that doesn’t need proofing. Can you help me make the bread considering these two changes? I’d really appreciate it!

104. Hi Lisa! I have not made this bread successfully with any substitutes for the gluten. Let me know if you find anything different. Thanks! Brenna

105. Hi, Brenna can I substitute arrowroot flour for the vital wheat gluten if I mix a tsp. of xanthan gum in?
     Thanks,
     Lisa

106. Hi Audie,

     I am not sure if psyllium husk instead of the gluten would rise. My guess is no. This bread is 10% baking and 90% chemistry.If you get it to work we would love to hear about it though. Cheers!

107. Hi Brenna,
     If worked beautifully – as well as I realised that instant yeast quantity is not the same as the active dry yeast. So when I applied your suggestions – I succeeded.
     Now, If I was to substitue the gluten flour with 5 tbsp of Psyllium Husks – would I get a rise out of the mixture??

108. Hey Marjorie!
     Awesome! Thanks for commenting, we appreciate it. I know that it does “feel” different than traditional bread and we get a lot of comments like “it didn’t seem right so I changed this or that and it didn’t work”. To be honest I didn’t think it would work when Thom first made it either lol. I am glad it worked out for you! If you need some strawberry jam for those PB&J’s…this is a good one. Cheers! Brenna

109. 
     This bread is THE.BEST. I prepared exactly as the recipe and it worked perfectly. If you’re made traditional bread this will look and feel different than you’re used to but trust the process, it works. I can have pb toast and sandwiches again! THANK YOU!

110. Hi Audie,

     If your bread is sinking I would ask if you are using the correct amount of salt. Because salt inhibits yeast from rising too quickly, it keeps the cells stronger and thicker. If you are omitting or not adding enough baking powder then the cells will be weak and deflate when you are baking. ( The baking powder helps the bread rise). If you make this recipe exactly how it is written it will work. Cheers!

111. Hi Brenna,
     I am pretty excited that my attempts at this recipe worked in terms of taste, BUT, I cannot seem to keep the bread dough after baking from sinking in the middle. I proof it at 38°C for one hour and it rises beautifully. My oven is at 170°C when I place it to bake but the bread starts to collapse slightly around the 30 min mark. What am I doing wrong ? The taste is good but the shape suggests improvement – not sure how !
     I knead it under the 3 min mark, proof it at the right temp and bake in a bread pan, at your recommended temp. Should I cut down on the yeast quantity / or alter water quantity ? – What does the baking powder do ? And why have 2 rising agents ? Please help !

112. Hi MJ,

     Yes, I agree about not letting the salt touch the yeast until you can incorporate the flour. That’s how I learned to make bread as well. Keep the salt separate if you like. That’s how I do it. However, Thom does it the way it is written all of the time and it works. I don’t know…was it a myth that our Grandmothers told us about salt killing yeast? Is he just a bread guru? Has it been plain dumb luck or is there a chemical reason going on here? He never made one single loaf of bread in his life until he made this bread and it turned out great after mixing up some ingredients that he made up in his head. I am not sure about the dinner rolls bit. I haven’t tried it. You would for sure need to adjust the baking time though. Let me know if you try it. I would love to know what happens. Cheers and Happy New Year!

113. Can you make this bread into dinner rolls instead of using a bread pan? And do you keep the pan the bread has risen in the oven while its pre heating or do you take it out and preheat?
     Also it may help to not add the salt to the dry ingredients. When I learned how to make normal bread when i was a kid from my mom i lesened to delvolpe the yeast right in the mixing bowl itself. Add all the ingredients to that leaving the salt last to go on top of the flour. Trying to explain this to a 5 year old was a bit harder as to why salt kills yeast. Due to health changes and diabities I had to change my diet multiple times. I’ve tried other keto gluten free recipies for bread and the ones with psyllium husk turned out great but had a slight slimy taste and texture yuck. I ran across this recipe by some divine miracle cause I would never have thought bout vital gluten. I am excited to try this recipe. I’ve read a ton of the comments and am hoping for the best.

114. Hi Johanne,

     You can use the 8×4 inch pan. No need to buy extra stuff. It might be a smaller (shorter) loaf than if you used a smaller pan. You can always double the recipe to make a regular sized loaf too.

115. I would like to try this recipe but I’m confused about what size loaf pan to use. I have one that is approx. 8 x 4. Should I buy a smaller one?

     Thanks,

116. 
     Thank you so much for this recipe! I already gave up on making keto bread. They are all kinda meh for me. But this one definitely looks, smells and tastes like bread. And it’s super easy to make. My dough didn’t look at all like the one in your video. Seemed like too much water. Dough was very very soft. I still let it rise and bake and it came out amazing! 🙂

117. Hi Karen!

     So sorry that you are having trouble! If you are following the recipe exactly then there are a few things that you can check. First…make sure your yeast is “live”. If it’s bubbling up when you activate it then this is not the issue. If it doesn’t rise then you will have a brick that’s mushy in the middle. So the other suggestion that I have is checking your “rising” temperature. All of our ovens are a little bit different. This bread needs to rise before baking and if the environment is too hot or too cold then it wont rise. Do you have an oven thermometer to check your temps? This is the only recipe that we have that needs to rise. If you decide you want to check out something a bit easier we have a ton of other recipes here.

118. Hi Kathy!

     In order for this particular recipe to work you’ll need the gluten. It’s available in some stores but you can always find it on Amazon. This is an affiliate link so if you use it we will receive a small commission. This is the brand we buy because it’s priced decently and comes in a big bag. If you just cant get it there are a ton of other recipes that don’t use it. In fact, this is the only bread recipe that we use that does include gluten.It’s Thom’s favorite and our tween loves it. But personally, I really like the recipes with psyllium husk. They have a chewy mouthfeel and don’t take quite as much effort as the yeast bread recipe. That being said…this recipe is as close as you are going to get to “real” yeast bread on the Keto Diet. I hope this helps and as always, feel free to shoot me an email @ brenna@castleinthemountains.com if you need more help.

119. I am looking for a bread like this one-almond flour with yeast, but I can’t use the vital gluten-do you have a substitute for that ingredient? thanks

120. Hi!
     I’ve tried this recipe a few times now and I cannot get it to rise at all, and it seems mushy in the middle. I’m following the recipe to the number, and have tried both the standard US measurements as well as the metric equivalent and it simply will not rise. I don’t know what I’m doing wrong. I’ve also attempted the suggested modification of adding baking soda along with the other ingredients. Can anybody give me some ideas? I really want this to work but it simply won’t.

121. Hey Richard!

     I have sent a personal message and I think we can get this straightened out. I am posting this for anyone else reading the comments and trying to get this bread to work. Richard is a new bread baker and from his email to me I think he is over-kneading at between 5-6 minutes. I get this because regular bread has to be kneaded for ten minutes to get good and ready to rise. Keto bread is not the same. Over kneading will make the end product rubbery and flat. Everyone can say a big thanks to this guy because Thom was concerned about him not being able to get it to work and is going to make a video to go with this post. ( He is shy on camera and hates doing videos).

     But our whole mission with this website is to HELP people who are having trouble with the Keto Lifestyle.

     If you have trouble with any recipe on the site, weight loss stalls or any Keto related issue… please reach out. We want to help and the only way we can do it is to hear from you. Thanks Richard and Keto on friend!

122. 
     I have tried this recipe four times and each time ive ended up with a loaf a half inch to one inch. thick, tough and inpallitable. I’m on a keto diet and i was hoping baking my own bread would save me a little of money as I am a disabled vet on a very fixed income. I have gone so far as to purchase a nice standup mixer to incorporate and knead properly. Still the same result and I prove my yeast (fleischmans quick rise yeast) before adding it to my dry mix and put the dough in a warm moist environment for an hour or so to rise. I’m pretty frustrated. I look at the simplicity of this recipe and wonder why I can’t get it to work or even why.

123. Hey Kristen,

     Thanks for taking time to comment on this, rising any type of bread can be tricky in extreme climates. The moisture and heat could come into play here. But don’t worry it’s something that can be adjusted. Bread falls during baking for a couple of reasons. One could be that the temperature in the oven was too low. This causes the “proofed” bread to sink because it rises to it’s maximum and then starts sinking before it gets hot enough to fully set. If your oven is slow to heat than maybe it would be better to proof it elsewhere (maybe the toaster oven) and then bake in a fully heated oven. Or, another theory could be that it “over-proofed”. If your kitchen is very warm and moist maybe it rose to capacity faster than normal. What happens in this case is that the bread rises past the point where the gluten cells are able to hold all of the gasses created by the “rising”. They rupture. When they rupture, the bread collapses like an over inflated tire with a slow leak. Thom kneads the dough by hand and I use a kitchen-aid. Both work and I doubt this is the problem here. As a long time bread baker, I know how disappointing this is. It took me a long time to get my bread groove on, but once you do it’s like a light flipping on. You’ll get it. I appreciate you taking time to comment because it helps others too. This is our only bread recipe with yeast. And, it can be tricky. If you are looking for a sure thing each and every-time check out these sandwich rolls, these buns and this coconut flour bread. Here’s to your good health!

124. I just made this bread. It tastes great and looks like real bread! But it sunk while baking and it was quite rubbery too. Question do you kneed it by hand or with a mixer? I used a kitchen aid mixer on medium speed for 4 minutes then plopped the bread in the oiled pan pressing it about a bit to form to the pan then popped it into the oven to rise. It rose beautifully but as I said earlier started to sink while baking. Could climate come into play too? I live in the Philippines and it’s rainy season now. Lots of moisture in the air.

125. Hey Dave!

     I am sorry that it didn’t work for you. If it was super wet than too much water was added. One & one-eighth cup of water couldn’t make a cup each of almond flour and gluten too wet to knead so I am thinking this was the first of many problems. Also, gluten doesn’t “develop”, the yeast “activates” so maybe this was the second problem? If the yeast wasn’t activated with the sugar and water it may not rise. Thom always just mixes all of the ingredients together and doesn’t bother with activating the yeast. It works every darn time too. But, as a long time bread baker this makes me cringe. If live yeast comes into direct contact with plain ( full strength) salt than it will kill each and every yeast granule it touches. If this was just a typo and you didn’t really try to “develop GLUTEN” with water and sugar and you meant YEAST than maybe the yeast was either dead or dying. If you put warm water in a bowl with yeast and sugar it should bubble (activate). If it doesn’t bubble you should jump ship and use some new yeast. It will not rise no matter how “perfectly” you follow the other instructions. Again, so sorry that it didn’t work out. It is really good. But, if you want something that works EVERY SINGLE TIME and is SUPER EASY you could try out these Burger Buns or the Psyllium Husk Rolls. They are both quick, easy and delicious.

126. 
     This recipe did not work for me at all – and I followed it to the letter. The dough was wet, could not be kneaded, and the end result was caky with a weird, overly salty, metallic taste.. There was no development of the gluten at all. Almond flour and gluten are not cheap, so the recipe was a waste of time and money.

127. Thanks for taking the time to comment Pat! I am so glad it worked out for you. I also appreciate you sharing your tips about how you rose the dough…it could help a lot of people. Keto on and cheers to your good health! Brenna

128. 
     I just baked this today and it’s delicious! I tried another “quick” bread with a bunch of eggs and didn’t like it at all. This one has no eggs, so no eggy taste, and not overly nutty either. Just tastes more like a nice brown bread. I’m so excited that I can now satisfy my toast cravings at breakfast! I followed the directions exactly, but my oven won’t go below 170 degrees, so I preheated it to 170*, then while I added my warm water and oil to the mixture and kneaded it, I turned the oven off. Then I put the dough in the warm oven and left it off for about 1 hr, 20 minutes, then I turned it on to 350*, leaving the pan in it while it heated. Baked 30 minutes and it was PERFECT! Thank you for a delicious treat! I’m looking forward to trying more recipes.

129. Awww Rita! You have made my day! I love it when it all works out. It’s readers like you that make this so much fun. We appreciate YOU! Cheers to you and your good health!

130. 
     Thank you thank you thank you! This bread is helping me get over my long time addition to bread and I am finally losing the weight!
     I made this bread EXACTLY as the directions stated and in a cocktail bread pan as suggested. I am going to try doubling the recipe for a full sized loaf next time so that I can share it with the family. I kept the first few loaves all to myself. It’s perfect toasted or with a little turkey, avocado and mayo. I appreciate this recipe and all that you guys to to make Keto easier for me.

131. Hey Jojo!

     So sorry that it didn’t work for you. If you followed all of the instructions than I am not sure where it went wrong. I have been baking my own bread (pre-keto) for years and found that there are a couple of things that can go wrong. But you mentioned a few of them so I am not sure why it didn’t work. 1.) Old yeast. 2.) Water too hot or too cold. 3.) Did not rise it in a warm atmosphere. 4.) Oven not registering the right temp for baking. 5.) too much water. 6.) Didn’t knead it long enough to activate the yeast. 7.) Added the yeast and salt on top of one another and the salt “killed” the yeast. I am going to update this post again to try to make it easier for newer bread bakers. Yeast can be fussy. I hope you try it again soon. It saved us in the beginning stages. But if you want to try some recipes that will rise without yeast ( or fuss) than I would suggest the best burger buns or the psyllium husk sandwich rolls. They are “sure” things each and every time. Cheers!

132. I tried this and it was a fail. Didn’t rise at all. Used new yeast water was right temp used all ingredients accordingly and watched the video

133. Hey Adriana…I think it would be too dry. Three tablespoons isn’t much for the whole loaf.

134. Has anybody tried this using less oil?

135. I’m sorry Pat.
     As a long time bread baker I know how disappointing this is. I can think of a couple of things that could have happened concerning the yeast. 1. I wonder how old it was and how it was stored. Yeast can get old and die because it is a living organism (storing yeast in the freezer keeps it alive forever…as far as we humans with short lifespans know.) 2. Either the water poured into the mixture was too hot or too cold. If the water is too hot it will kill the yeast…too cold and it will not activate. Luke warm or about 100F water will activate your yeast and the bread will rise. 3. Too much salt came in direct contact with the yeast before mixing…yep, that’s a yeast killer. When mixing all of the dry ingredients don’t pour these two in on top of one another. I have never seen this method of using yeast before this recipe. I was taught to add the yeast and sugar to the warm water and dissolve….and then pour it into the rest of the ingredients. But Thom has made this at least 50 times and it rises without fail. I hope you try again and let us know what you think happened. It’ll be so helpful for everyone making their Keto Bread. Cheers and Keto on, Brenna

136. Disappointed. I made this per instructions . It did nor raise at all.

137. Hey William! Thanks so much for commenting! I am glad that you tried the bread. One thing about toasting…it smells delicious while baking but weird when toasting. It tastes really good and I have not figured out why it smells weird in the toaster. I know that you said you are not into the cheese or eggy breads but wonder if you have tried these psyllium husk rolls? Not eggy at all and have a really good taste plus a BUNCH of fiber to keep your belly happy (no rising time either) Cheers to you and your good health!

138. I am on a low carb diet for lowering blood sugar and weight loss. It is not keto or Atkins or any of the other low carb diets. I am allowed 10% of my daily calories in carbohydrates. My calorie goal each day is 2200, Therefore, I get 220 carbs a day. I almost never eat that many and I am losing weight at a regular, sustained rate. One of the things I miss most is bread. I am a baker and I’m proud of my breads and pizzas. Most of the low carb bread recipes on the internet involve lots of eggs and cheese. Sorry, but these do not taste like or satisfy like bread. They are more cake like in consistency and high in fat. Brenna, your recipe sounded promising. I just baked my first loaf, although, I made some adjustments to the recipe. Almond flour has ample natural sugars to feed the yeast and raise the dough. I eliminated the white sugar from the recipe and a few carbs in the process. The bread is delicious and a lot closer to real bread than all the other ‘Keto’ bread recipes out there. I’m very pleased and I thank you for this wonderful recipe. I intend to continue tweaking it. That’s just the kind of cook I am. I can’t wait to try it toasted!

139. THANK YOU! It’s great to know that this CAN work in a bread machine. I told a friend the other day NOT to try it but I will let her know that you did it! Thanks for sharing your tips…it means a lot to us. Cheers!

140. Used a bread machine. works well. need to program it. I have a large machine so had to double it. set the user program to rise for one hour and bake for one hour. kneed it outside of the bread machine, oil the bread machine pan, put the dough in the pan, start user program, let the machine run for a minute or two until the paddles stop moving, then put the pan in the machine and let it go.

141. Kristi,

     Wheat is not automatically “not Keto”. The Keto Diet is characterized as eating a low carb diet. This doesn’t mean that you can’t have gluten. There are plenty of “low carb” options that contain wheat and it’s fine to have those as long as you stay under your macros, usually 20 carbs per day. Unless of course you have gluten sensitivities. In Fact…”Following a gluten-free diet in the absence of Celiac Disease may be detrimental to your health. Avoiding foods that contain gluten can lead to deficiencies in essential nutrients such as iron, calcium, fiber, folate, thiamin, riboflavin, and niacin.” This bread will not work without it. You can try some of the other options if you want a bread without gluten…LCHF Bread, Psyllium Husk Rolls or Best Keto Buns.. Or take a look at the whole bread section. Cheers! Brenna

142. Is there anything to use besides vital wheat gluten? It’s low carb but not keto, as it’s wheat.

143. Hey Nanette,

     This one cannot be made without the gluten. You can check out all of the other bread recipes here. My two favorites are the best burger buns and the psyllium husk rolls. Both are fantastic and easy to make.

144. Can you make this without gluten? If so, what would you use to replace the vital wheat gluten?

145. 
     The best bread ever! It’s like a real loaf of wheat bread!

146. Hey Kisa!

     Congrats on making the switch to the Low Carb Lifestyle! Keep at it! I know many people who have completely gotten off of insulin by eating Keto. It doesn’t happen for everyone but I am rooting for you! I love the idea of turning this recipe into cinnamon bread.Check out our other bread recipes too. Some of them are SOOOO easy. And I feel like dessert helps me stay on track so check those out as well. If you are into Facebook join our group! We would love to have you!

147. 
     I just made this bread and it’s fantastic!! My first time making a low carb bread and I was worried that it would be worse than doing without bread at all. So glad that I was wrong! I’m diabetic and just recently started eating right so this was a big step for me! Thank you so much for the recipe! Next I’m going to try cutting the salt back and trying to make cinnamon bread! Excited!!!

148. Hola Maribel!

     El gluten de trigo vital es bajo en carbohidratos y se usa como agente de enlace en esta receta. La dieta ceto no tiene que ser sin gluten. Es una elección personal y, a menos que tenga una enfermedad celíaca o intolerancia al trigo (lo cual es raro y solo puede ser diagnosticado por un médico) … el gluten está bien y es parte de una dieta saludable. Gracias por tu comentario y Keto On! (Por favor, disculpe cualquier falta de comunicación. Estoy tratando de aprender español.)
     ¡Aclamaciones!
     Brenna

149. Yo pensaba que el gluten de trigo no se podía usar en keto. Porque es del trigo que es un cereal.
     Gracias

150. Thank you Mary!
     I really appreciate you taking the time to let me know. An update with out recipe widget didn’t work well with metric conversions. Apologies! But it is corrected now, thanks to awesome readers like you.
     Cheers and may your bread always rise….
     Brenna

151. Hi Helen….Apologies, apologies, apologies. Our recipe widget did an update that didn’t translate well with metric conversions. So sorry that I didn’t catch it ( I am not great at the conversions using the naked eye). But thanks to your awesomeness it is corrected. Thank you! I appreciate it so much and I hope the brick rose…

152. Hi, currently waiting for a brick to rise. I followed the recipe but:

     The metric conversion above in the recipe is wrong – 28g of carbs cannot be correct. I did 128g, presuming a typo.

153. 
     Hi Brenna
     I’m going to try this later. I notice when I click to use the Metric measurements, the amount for baking powder and yeast drop to half a teaspoon, which doesn’t look right.
     I can do the conversion myself, but thought yo’d like to know!
     Thanks
     Mary

154. Hey Corrine! I am so glad you liked it. Don’t forget to check out some of the other bread recipes. Keto bread is leveling up!

155. This was the best low carb bread recipe that I ever tried. And I’ve tried many! I doubled the ingredients after reading the comments about a too small loaf. I was going to add onion flakes, dried chives, and flax seed but forgot. So, what I did instead was brush the top of the unbaked loaf with egg and sprinkled on these ingredients. My oven didn’t have a 100 degree F setting. The lowest was 145 F. I let is rise for an hour and then increased the temp to 350 degrees for 35 minutes. It rose beautifully and tasted great. Next time I will experiment by adding grated cheddar. Thanks for all the previous comments!

156. Thanks Karen…good tip.

157. Hi. I am with the gluten free peeps.
     I have a few keto bread recipes now that do not use wheat gluten but do the old fashioned way to get the yeast to work. Add some kind of sugar. I have now seen twice the comment that since the yeast eats the sugar it is still keto friendly. make it reasonably healthy by using cane sugar or maple syrup instead of white sugar.

158. Hi Beverly,

     NICE CATCH! Thank you. Because of the way the 1 1/4 cup of almond flour was entered, the widget only picked up the .25 cup of almond flour in the nutrition facts. Our widget that pulls from USDA nutritional info calculated the kcals @ 102 per slice when corrected but since more fiber was added the carbs for this recipe are 2 NC instead of 3 carbs per slice. I appreciate you commenting and I am so sorry about the calories being incorrect initially.
     Cheers,
     Brenna

159. I love this recipe. If you add the calories of each ingredient together and divide by 16, the calorie for each slice is 112.5. Your calculation s were different from mine.

160. Hi Jessica,

     I’m sorry but I don’t think it will work. The gluten works with the yeast…however, I haven’t tried it so if you make it work let us know. If you have gluten issues you can always check out the Coconut bread!

161. Hey Melissa,

     So sorry it didn’t work for you. You can always add less salt but you may want to add nutritional yeast flakes, flax powder or something else for flavor. Quick question: How are you storing your Almond Flour?
     Almond flour can go rancid quickly if left out at room temp ( in the pantry). I also wonder which oil you are using?
     Cheers and i hope you got it worked out…let us know if you are still having trouble. This bread has been a waistline saver for us.

162. Hi Lisa!

     How weird! The only thing that I can think of that maybe it was kneaded for too long? May the gluten took on a life of it’s own? Have you tried this recipe since?
     If anyone reading this knows why this would happen please drop a comment. Thanks!

163. Thanks Christina! I am so glad you enjoyed this recipe. Question: did you soak the chia seeds or just add them in whole & dry?

164. Hi Lisa!

     How disappointing! So I am guessing that rose initially and when you took it out of the oven it was flat…Thom says adding too much water will cause this. I also recommend NOT opening the oven door while it’s baking. I don’t know if you did or not but in my early days of traditional bread making this was a temptation of mine…and it never turned out well lol. May your next attempt be fluffy and light Keto Friend!

165. 
     Good flavor but mine deflated while cooking. Why? It’s about 1 1/2 inches thick.

166. 
     Since my husband and I decided to go low Carb I have been looking to find a bread that raised well but also tasted good!
     This one hit the jackpot!! I did add 1/2 cup of Chia seeds to the batter and gave it a little crunch, and was enjoyed by my picky eater!

167. Hi everyone!
     I tried this recipe today. I followed all the directions and kneaded it for about 1 minute. When it came oit of the oven, the crust was beautiful and crispy. After it cooled a little, I sliced a piece. It was stringy; but had a nice flavor. Why do you think it was stringy? Thanks for the info.

168. 
     I had high hopes for this recipe. It rose nicely, smelled wonderful baking, browned a little bit. The texture was perfect but the taste was not good. We found it salty and thought it had an unpleasant after taste. Tossed the loaf after sharing one slice. I just saw the suggestion of adding a little sweetener, I might try adding that.

169. hello, can the vital wheat gluten be substituted with xanthan gum, I’ve been told to add 1/2 tsp per Cup of Flour… would it work?

170. Hi Kim!

     Thank you so much! I have not tried freezing this bread because it has never lasted long enough to try it. But I don’t see why it wouldn’t.
     Just make sure it is sealed up and mostly devoid of air so it doesn’t get the weird freezer burn taste.
     I wish I could be of more help with this and will try it at the first opportunity.
     Cheers,
     Brenna

171. Does anyone know if this bread freezes well after slicing? Just eat sandwich bread on very rare occasion and don’t want to waste the yumminess. If so it’s on my list of “to make” this weekend! BTW for you readers that haven’t tried Brennas gluten free bun recipe (the one you bake) you are REALLY missing out! It’s just fabulous with garlic and fresh rosemary incorporated!!

172. Hey Mary!
     So sorry you are having trouble. There are a couple of issues that I can think of that would cause this. Let me know if you think any of them might be the culprit so we can get to the bottom of it.
     1. Not enough gluten
     2. Too much water
     3. Opening and closing the oven door while baking to check on it ( I know this is hard to resist lol)
     These are the only things I can think of. I know that one time Thom added too much water. Then he overcompensated on flour to try even it out when he did this it caused there to be too little gluten to get a rise….and it was like a dense brick. A tasty brick though….

173. I don’t know what I’m doing wrong but my bread keeps falling while baking! It tastes great but just doesn’t look very pretty! It rises beautifully before baking. I thought maybe I wasn’t kneading it long enough but tried to set my timer for this round and knead for 3 minutes. It still fell!

174. Thank you Judy! I think that is the key…adjusting it until it’s perfect for YOU! And, I agree that a lot of eggs are used in so many breads. Sometimes I’m into it and other times I want something that tastes more traditional.

     Cheers,
     Brenna

175. Working on my second batch. Again doubling the recipe. Less baking soda and only using the 1 measurement of salt. These adjustments were for taste only. I find this recipe to be one of the easiest I’ve ever used.
     Others use too many eggs for my taste.
     THANK YOU Brenna for this one!

176. Hey Jocelyne,

     I am afraid that oat fiber wont work. The gluten is what binds all of the ingredients together in this bread. Keto bread is usually bound by either cheese, eggs or gluten.
     If you are looking for a super low carb solution you can check out the LCHF bread post. It’s not a “sandwich” bread but it’s delicious and will curb your cravings as well as keeping you in line with your carb goals. Cheers! Brenna

177. Hi,

     I love this recipe. I was wondering if we can replace the wheat gluten with oat fiber – less carbs? Thanks

178. Hi Donna!

     You are right! This recipe is for “cocktail” sized sammiches.

     You can double the recipe exactly and it will work in a regular sized bread pan.Just remember that this will also double the carbs to 6 grams per slice. It was developed this way in the interest of keeping carbs lower while still satisfying the NEED for bread. The smaller sized loaf limits the temptation to over do it lol…hope that helps.

     Cheers,
     Brenna

179. Una,
     That is exactly the reason that we made this recipe. I know that there are a lot of people who are gluten free – and that is okay – but if you want bread that tastes like bread you can’t put too many eggs in it.
     Cheers,
     Thom

180. I haven’t tried this recipe yet but have a question. The pan size seems very small to me. Slices wouldn’t be large enough for a sandwich or toast. Am I missing something?

181. 
     I have been looking for a low carb bread that used Wheat gluten for a while. For some reason everybody on Keto seems to be GF too?.

     I was thrilled when I came across your recipe and I just made it. It was the tastiest Keto bread I have ever made. The crust was chewy and the bread smelled and tasted like bread.

     Thanks for this recipe.

     Una

182. Carina,
     I had the same thing happen to me, although I am not sure it was the same cause. One time I made this and I didn’t really measure thee gluten, and then I thought I should add some extra almond flour, and then of course I had to extra water. All this resulted in kind of a sticky dough that was wetter than it should have been. The next time I measured everything very carefully, and then I only put in a cup of water until is was all the way mixed. It is a lot easier to make dough wetter than fix dough that has too much water.
     Every time I have followed the recipe exactly it has com out beautifully.

     One last thing, kneading the dough too much or too little can cause it to be dense. What I do is: When I start kneading, I tell Alexa to set a timer for 3 minutes, and then I knead the dough until it goes off.

     If there is anything else I can help with please let me know.

     Cheers,
     Thom

183. Sara,
     I make this bread in a toaster oven, so if you have one that could work for you.

     Another way would be to heat your oven up to the 170 degrees and then turn the oven off and let it cool a little, then put the dough in the oven, it should maintain enough heat too ge the dough to rise.

     Let us know how this goes.

     Thanks,
     Thom

184. 
     First — this is the simplest, best keto bread out there. For sure. But! Mine came out a bit moist and didn’t rise much. Can anyone diagnose what I might’ve done wrong? It was still really tasty, and I just toasted it by the slice, but would be awesome to get a bit more air and less dense bread. Thanks so much!!!

185. I have a question regarding the oven temp at 100 degrees F. My oven doesn’t have a warm option and the lowest temp is 170 degrees F. How should I go about making this bread? Also would a regular 9×5 loaf pan be ok to bake this bread in?

186. Hey Siena! Congrats on the weight loss & thanks so much for bringing that up. True gluten sensitivity is rare and Celiac Disease is even rarer. The only way to tell is to have a test done at your doctors office. However, if it makes you feel bad than don’t eat it. I am thinking that since you never had a problem with it before going Keto than it was most likely a “Carb Hangover”. Just remember that our bodies change with time. To be on the safe side you should avoid gluten until you talk with the doc and try something like the Coconut Bread recipe or other gluten free options like the Two Minute Burger Bun.

187. The bread sounds lovely, but I’m afraid to try it. I make regular bread for my husband all the time, and the occasional cinnamon buns. I used to eat all that too without any issues, other than weight gain. Since having gone Keto, I have lost 33 pounds. After going Keto, I remember the two times I ate a little something that had flour in it. At the time I thought, “this little bit only has a little bit of carbs in it”. I was doubled up in pain with nausea for the whole next day! It was aweful! I don’t know if it is the gluten in the flour, or the wheat that caused it. So now, I am afraid to try this recipe because it contains the vital wheat gluten.

188. Awesome! I am so glad it worked for you and I agree about the sweetener & nutritional yeast. It does make it more flavorful. I appreciate the comment! Keto on Ken!

189. So do I take the recipe as shown above and to it add:
     To doubled your recipe, exactly.
     I added 4 round tabs of nutritional yeast for flavour.
     I also added 2 tps of “Truvia” sweetener, again to enhance flavour.
     This time I hit the jackpot!!! My loaf came out perfect! It is the closest to regular bread I have ever tasted but without the extra carbs!

190. Hey Ragnar! There is a coconut bread recipe that’s gluten free if you are interested in that. If you make this recipe with coconut flour you are going to need to adjust the liquid or the flour tremendously. Coconut flour is pretty dry and needs something to bind it together as well. Good luck and let me know how it turns out. Cheers,
     Brenna

191. 
     I made this bread using chickpea flour and it turned out great. I think next time I will try coconut flour and see what that does.

     The only time I made this and it turned out not-so-good is when I didn’t use all the gluten that it called for.

     If you are gluten free this recipe is not for you, but if you want bread that tastes like bread, this bread is awesome.

192. Hey Corrine! I had never seen it done this way either…until now. I have been making my own bread for at least the last ten years and I really questioned Thom about this as well. I thought he was just skipping this step and trying to make up his own “guy version”. But apparently it works without dissolving the yeast with the water and sugar because he has replicated the process over and over (it’s our favorite Keto Bread recipe). We live at a very high altitude which makes bread baking tricky under the best circumstances. If anything is amiss you end up with a brick…but this one rises every time. I think you can probably do it either way with the same results but Thom does it exactly as the recipe states.

     Thanks so much for taking the time to comment. I think other seasoned bakers may question this one as well.
     Cheers, Brenna

193. Looking forward to making this bread recipe! A question about the yeast. Do you mix it with the sugar and warm water until bubbling before incorporating it into the flour mixture? I have never seen it done your way. Just want to make sure before I make it. Thanks, Corinne

194. Hey Linda! I think you are probably right to stay away from the vital wheat gluten if you have been diagnosed with Celiac Disease. And you may be right that it will heal in time…but I wouldn’t risk it without talking to your doctor about it. I have heard that you can use a combo of baking soda and vinegar to get the rising effect without the gluten. But, I have also heard complaints about the taste it produces. There are a lot of gluten free recipes but they are always so eggy. I will ask Thom to play around in the kitchen this week and see what gluten free options he can concoct. Congrats on your success with Keto…it’s amazing isn’t it? Cheers, Brenna

195. I would love to make this, but the addition of Vital wheat gluten makes it impossible for me. I am celiac. When I changed to eating gluten free, I felt better … for a while. Then, not great at ALL! After a little research I found that virtually ALL gluten free items and HIGH carb! Since going Keto, I feel (and look!) amazing! I’ve looked into vital wheat gluten, but don’t think I can do it safely. Too bad.

196. Salut!

     Thanks so much for commenting and for being so persistent. This recipe is also my “go to” for bread.
     My bread machine broke a while ago so I haven’t tried it but will definitely keep an eye out for anyone else who has made it work.
     Or for a bread machine so I can check it out. I wonder if some added baking soda would do the trick?
     The important thing is that you found the right combo for sandwich sized bread!
     I will add a note about the machine and doubling the recipe for those who want a regular loaf and the nutritional yeast for flavor.
     Thanks for the tips!
     Brenna

197. Bonjour from Québec!
     First attempt:
     I have been experimenting with your wonderful Keto Almond Yeast Bread recipy. I tried using my bread machine at the “quick” , 1:50 setting. The bread came out ok and tasted good. It was cooked but it did not rise much.

     Second attempt:
     I doubled the recipy because I found that your original one gave me a too small loaf. I set my bread machine at the “basic” 3:00 setting. It rose well over the bread pan but it came out uncooked and rubbery. This second attempt ended in the garbage can.

     Third attempt:
     This time I gave up on making bread using my bread machine. I turned on my trusted, convection oven at 100 degrees and proceeded to make yet another loaf.
     I doubled your recipy, exactly.
     I added 4 round tabs of nutritional yeast for flavour.
     I also added 2 tps of “Truvia” sweetener, again to enhance flavour.
     This time I hit the jackpot!!! My loaf came out perfect! It is the closest to regular bread I have ever tasted but without the extra carbs!

     Try it out and let me know how it turns out for you. Also I f someone succeeds in making this recipe, using a bread machine, I would like to know!

     Guy