Gluten Free & Keto Bread with Yeast
Light and fluffy and great for grilled cheese
- 2 teaspoons active dry yeast
- 2 teaspoons inulin or maple syrup or honey to feed the yeast
- 1/2 cup water lukewarm between 105-110F
- 1-3/4 cups almond flour
- 3/4 cup golden flaxseed meal finely ground
- 1/4 cup whey protein isolate
- 2 tablespoons 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
- 3 egg whites at room temperature
- 1/4 cup grass-fed unsalted butter or ghee, melted and cooled
- 1 tablespoon apple cider vinegar
- 1/4 cup sour cream
- LIne a 8.5 x 4.5 loaf pan with parchment paper (an absolute must). Set aside.
- Add yeast and honey (or any of the sugars above) to a large bowl. heat up water to 105-110F, 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.)
- 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.
- 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, thought he 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 towle 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.
- Preheat oven to 350F while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375F.
- Place the loaf pan on 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.
- 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!
- 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!