Keto Yeast bread -Gluten Free

Hey there!

One of most popular bread recipes has always been the Keto Yeast Bread without eggs. It's fan-freaking-tastic and tastes like real bread.

But the problem with the original version (for some of our readers) is the gluten. Gluten is fine for everyone who does not have gluten sensitivities...but a lot of people do.

I wanted to develop something for our gluten free friends that tastes delicious, rises like real bread and is hearty enough to stand up to sandwiches.

This bread has a lot of flavor, isn't eggy and is soft and chewy. Plus, it tastes better and is a lot less expensive than the store bought "gluten free" bread.

The Keto Yeast Bread Ingredients:

• 2 teaspoons active dry yeast
• 2 teaspoons inulin
  

Inulin...is not insulin. It's an amazing fiber and will actually activate the yeast just like sugar.

The big bonus here is that it provides a host of health benefits. You can check those out if you're interested.

This is not a common ingredient found in any old grocery store. You can get it here...

If you don't have any you can use the same amount of plain sugar.

Now I know that I will get some blow-back like " I can't use sugar on the Keto Diet!".

The scientific fact is that the yeast will consume the sugar and convert it to carbon dioxide. It won't add any carbs or raise your glucose levels.

If you have questions about this I will be happy to answer them in the comment section.

• 1 cup water Warm. Needs to be 105 - 110F. SUPER IMPORTANT.

Yeast is a living organism.

If the water is too cold it won't activate the yeast. If it's too hot it will kill it.

If you don't have a thermometer handy just use water that is slightly warm to the touch.

• 2 cups almond flour
• 2 TBSP Coconut Flour
• ¾ cup flaxseed meal
  
• ¼ cup sour cream Or cottage cheese.
  

I tried both ingredients.

This ingredient helps with the protein structure so that I didn't have to use a million eggs end up with yet another super eggy Keto loaf.

Here's the skinny:

The sour cream produces a nice puffy loaf of bread. I like the way cottage cheese tastes better but this of course...just my opinion.

Be bold and experiment ~ or use whatever you have on hand.

• 2 tablespoons psyllium husk finely ground
• 2 teaspoons xanthan gum
  

You can use 4 tsp of flaxseed meal if you don't have this ingredient.

• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon cream of tartar
• 2 eggs
• ¼ cup butter melted and cooled.
• 1 tablespoon apple cider vinegar

White vinegar works too.

• 2 tsp erythritol * optional but makes it taste more like traditional bread.

The Instructions:

These instructions look long...but it's not hard. Yeast bread is a little "pickier" than regular quick bread but it's worth it.

• Lightly oil a 8x4 inch bread pan.
• Add yeast, inulin and warm water (105 -110F) to a cereal sized bowl and mix with a fork until the yeast is somewhat dissolved. This is important! 

The inulin feeds the yeast just like sugar does in traditional recipes.

You can use sugar if you don't have this ingredient.

It won't cause the carbs to increase because the yeast eats the sugar and converts it to carbon dioxide. ( I know I already said this further up in the post. This is for the people who scan posts and might have missed it.)

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 other wet ingredients 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 a very sticky dough.
• 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 slightly.
• Preheat oven to 350F while the bread dough is proofing.
• Gently transfer to the pre-heated 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.

This loaf was made with cottage cheese:

• 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!

📖 Recipe

Keto Yeast Bread ~ Gluten Free

Brenna

This Keto Yeast Bread rises just like real bread! This is the second yeast bread on our site and you are going to love it just as much as the first! 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!

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Course Bread

Cuisine American

Servings 12 slices

Calories 226 kcal

Equipment

Large Mixing Bowl

toaster oven

Bread Pan

Ingredients

  

1x2x3x

• 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 - 110F. SUPER IMPORTANT.
• 2 cups almond flour
• 2 tbsp Coconut flour See post for subsitute
• ¾ cup flaxseed meal fine
• ¼ 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 dont have this.
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon cream of tartar
• 2 eggs
• ¼ cup butter melted and cooled.
• 1 tablespoon apple cider vinegar
• 2 tsp erythritol * optional but makes it taste more like traditional bread.

Instructions

 

• Lightly oil a 8x4 inch bread pan.
• Add yeast, inulin and warm water (105 -110F) 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 a very sticky dough.
  
• 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 350F while the bread dough is proofing.
  
• Gently transfer to the pre-heated 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.

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Nutrition

Serving: 1SliceCalories: 226kcalCarbohydrates: 8gProtein: 8gFat: 19gSodium: 264mgFiber: 6gNet Carbs: 2gFat Ratio per Serving: 75.66%Protein Ratio per Serving: 14.16%Carb Ratio per Serving: 3.54%

Keyword Almond Flour, easy keto bread

Tried this recipe?Let us know how it was!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.