Fluffy Keto Yeast Bread Recipe

Nut Free, Egg Free and Dairy Free, Fluffy Keto Yeast Bread! I know that it sounds too good to be true...but it be true. While we're at it I'll tell you that this recipes does contain gluten (Sorry Gluten Free Friends). But if you don't have gluten sensitivities it's perfectly fine to have some gluten and this bread is AMAZING. I know that you want to get started but this recipe involves some low carb baking "science"...so you might need to read the post if you are a beginner.

Course Bread

Cuisine American, Keto

Keyword Yeast Bread

Prep Time 10

Cook Time 45

Proofing 15

Servings Servings

Calories 64kcal

Author Brandy

Equipment

Ingredients

2.25 tsp Active dry yeast Make sure it's fresh.
2 tsp sugar * Alternative- Inulin. Sugar adds 0 net carbs ~ See post.
1 1/8 Cup Warm Water-265 ml *About 105-110F IMPORTANT (40.5C)
2 tbsp oil Any oil you want. I like Olive Oil.
1 Cup Vital Wheat Gluten
1/2 Cup Coconut Flour
1/2 tsp salt
1.5 tsp Baking Powder
2 tsp Allulose *Optional and use any sweetener you like
1/4 tsp xanthan gum * optional. Provides structure for sturdy bread

Instructions

Pre-heat a toaster oven or find somewhere to proof the dough that is somewhere around 100F (38C).
Add yeast and sugar to a small bowl. Add the warm water and mix with a fork. Let sit and "bloom" while you are gathering the rest of ingredients. It should double in size within about ten minutes.
Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon. (This is important. Do not use a partially wet bowl or spoon.)
Once the yeast has activated, add the oil to the yeast bowl.
Pour all of the liquid into the bowl with the dry ingredients.
Stir with a spoon until all of the ingredients are wet ad dough starts to form.
Knead for 1-2 minutes. It will come together and you will "feel" that it is a dough ball. Do not "over knead". It will get rubbery. Forget what you know about regular bread baking.
Place dough in a prepared/oiled bread pan. Add seeds to the top if you like (so pretty).
Rise dough in toaster, oven or somewhere warm. It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded. I usually put a cup of water in the toaster to keep it humid.
If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen. Check at the 30 minute mark and tent with foil if it's getting too browned.
If using an oven, place in a PRE-HEATED 350F oven to bake for 45 minutes. Do not even "peek" until after the 30 minute mark to see if you need to cover with foil to prevent it from getting too brown.
At 45 minutes, lightly tap the surface to see if you can hear that "done" thumping sound. Add another 5-10 minutes if needed. Raw bread sucks. Ovens vary and if you are a new baker you can check the internal temp with a thermometer to make sure it has reached 200F.
Let this bread cool 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.
Store sliced in an airtight container or bag for 3-6 days on the counter depending on your kitchen temperature.

Notes

The nutrition for this recipe is calculated per slice if you slice this bread into 14 pieces.

Nutrition