Gluten Free & Keto Bread With Yeast

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Gluten Free & Keto Bread With Yeast

Count on this gluten free and keto bread with yeast to be soft, fluffy, absolutely delicious
and with a killer crumb. Plus, with less than half the amount of eggs as your usual low
carb bread recipe, this non-eggy sandwich bread will surely become a staple!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an
instant conversion. Though for best results we (highly!!) suggest you weight your
ingredients here.
Course Bread, Side Dish

Cuisine American
Keyword keto bread, keto bread with yeast, keto sandwich bread
Prep Time 15 minutes

Cook Time 30 minutes
Resting Time 40 minutes
Total Time 45 minutes
Servings 12 slices
Calories 174 kcal
Ingredients
For the paleo & keto bread
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
For the paleo & keto bread
1. See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and
possible subs!
2. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
3. 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).
4. 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.
5. 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.
7. 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.
9. 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!
10. 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!
Recipe Notes
*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do 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 Facts
Gluten Free & Keto Bread With Yeast
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 126
% Daily Value*
Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 254mg 11%
Potassium 83mg 2%
Carbohydrates 6g 2%
Fiber 4g 16%
Protein 5g 10%
Vitamin A 165IU 3%
Calcium 60mg 6%
Iron 1mg 6%
* Percent Daily Values are based on a 2000 calorie
diet.
Gluten Free & Keto Bread With Yeast https://www.gnom-gnom.com/gluten-free-paleo-keto-bread/

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Course Bread, Side Dish

Prep Time 15 minutes

Gluten Free & Keto Bread With Yeast https://www.gnom-gnom.com/gluten-free-paleo-keto-bread/

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