Keto Yeast Bread ~ Gluten Free

Incredible Keto Yeast bread Recipe – Gluten Free Sandwich Bread

Keto Yeast Bread rises just like real bread! And you are going to love it!

This one is gluten free for our friends that have trouble with that ingredient.

What makes this recipe work so well is the combination of flours that help to build the structure and chewy mouthfeel of the low carb bread.

It will stand up to meaty sandwiches and it makes excellent toast too!

Course Bread

Cuisine American

Keyword Almond Flour, easy keto bread

Prep Time 15 minutes

Cook Time 50 minutes

Servings slices

Calories 226kcal

Author Bran

Equipment

Large Mixing Bowl
toaster oven
Bread Pan

Ingredients

2 teaspoons active dry yeast
2 teaspoons inulin see post if you don't have this ingredient.
1 cup water Warm. Needs to be 105° - 110°F. SUPER IMPORTANT.
2 cups almond flour
2 tbsp Coconut flour See post for substitute
3/4 cup flax seed meal fine
1/4 cup sour cream Or cottage cheese. See post to make it Paleo.
2 tablespoons psyllium husk finely ground
2 teaspoons xanthan gum see post for substitute if you don't have this.
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cream of tartar
2 eggs
1/4 cup butter melted and cooled.
1 tablespoon apple cider vinegar
2 tsp allulose * optional but makes it taste more like traditional bread.

Instructions

Lightly oil a 8x4 inch bread pan.
Add yeast, inulin and warm water (105° -110°F) to a cereal sized bowl and mix with a fork until the yeast is somewhat dissolved. This is important! See post. The inulin feeds the yeast just like sugar does in traditional recipes. You can use sugar if you don't have this. It won't cause the carbs to increase because the yeast eats the sugar and converts it to carbon dioxide. Let this bowl of yeast water stand for ten minutes while you gather the other ingredients. It should bubble and grow in size. This is called proofing.
Mix all dry ingredients in a large mixing bowl while the yeast is proofing. Set aside.
Add all of the wet ingredients EXCEPT YEAST MIX to a separate bowl and mix until thoroughly combined.
Once the yeast is proofed, add it to the bowl of dry ingredients and add the bowl of wet ingredients too. If it doesn't bubble or grow your yeast is dead and you'll need fresh yeast.
You will have mixed a very sticky dough. This is normal.
Transfer bread dough to prepared loaf pan and use a spatula to smooth out the top. Proof the dough in a warm space for 50-60 minutes until the dough has risen just past the top of the pan. I use my toaster oven set on 100F "warming" to do this because our house never gets above 65F. If you use a large bread pan your dough won't rise past the top of the pan. But it will still puff up.
Preheat oven to 350°F while the bread dough is proofing.
Gently transfer to the preheated oven. You don't want the dough to collapse so use care. Bake for 50-60 minutes until golden brown. Keep an eye on the bread and cover with a foil dome if it starts to get too brown after 40 minutes.
Allow the bread to cool in the pan for 20 minutes or until you can safely remove it without burning your hands. The cooler it gets, the easier it is to remove. Almond flour bread is delicate when hot. It will deflate a little bit while cooling. This is normal. It will deflate a lot if you handle while still hot.
Do not slice until completely cool for best results. Store at room temp in an airtight bag or covered with foil for up to 5 days. Great for sandwiches and awesome when toasted too!

Notes

The nutritional information is based on slicing this bread into 12 even-ish sized pieces.

Nutrition