This is the Best Keto Bread Recipe we’ve ever tried and we’re confident you’ll feel the same way! It’s perfect for slicing and making into sandwiches or slathering with butter and eating as-is. It has great bread-like texture and no eggy flavor!
One of the foods that people tell us they miss most after going keto is bread. (And cookies or cakes, but you get the idea.) We get it, bread is undeniably comfort food. Growing up, it wasn’t unheard of to eat toast for breakfast, a sandwich for lunch, and maybe even a slice of buttered bread along with dinner. Not only is that ton of carbs, but it’s also a lot of empty calories when we could have been eating real-food alternatives, like this bread made from nutrient-dense ingredients!
We worked hard to come up with the absolute best keto bread recipe we could. We tested and re-tested and then did it again. Our recipe was inspired by and tweaked from Faith’s recipe for Paleo Low Carb Sandwich Bread Rolls (Keto Buns) on An Edible Mosaic. We know you’re going to love this bread as much as we do!
Grain Free Bread Recipes
In order to simulate a bread-like texture without using gluten, grain free and gluten free bread recipes often use a variety of different flours and binders. We’ve tried so many keto bread recipes that taste way too eggy or too much like almonds or coconut.
The trick is to find a combination of ingredients that yields good flavor, as well as bread like texture and a loaf that rises nicely.
Paleo Bread
Paleo baking is gluten free and grain free. Generally, paleo bread recipes have quite a few more ingredient options than low carb baking. Ingredients like tapioca flour and arrowroot flour are common in paleo baked goods, and help improve the texture greatly.
The only thing is, these ingredients are relatively high in carbs and are typically avoided (or at least reduced) in low carb baking. This is why paleo baking can sometimes be a bit easier than low carb and/or keto baking.
Low Carb Bread
In low carb and keto baking, we’re concerned with two things:
- keeping carbs low
- still achieving a baked good that has great flavor and texture (because if we can’t gag it down there’s just no point, right? Lol).
Low carb bread recipes are usually gluten free and grain free, although we’ve seen a couple that use oat fiber. The challenge is to get creative to get the right combination of ingredients to yield something that rises properly and tastes good.
Because of the lack of gluten in the recipe, low carb baking requires something else to act as a binder. This could be beef gelatin, flaxseed meal, or eggs. But it’s important to find the right balance.
We can’t even remember all the times we spent experimenting with keto bread recipes only to have them taste like a bowl full of scrambled eggs!
Best Keto Bread Recipe
After hours of playing around in the kitchen, we’ve come up with what we’re dubbing the best keto bread recipe…and we don’t say that lightly! This loaf is everything good bread should be, and by that we don’t mean that it’s good for being keto. Nope, this bread is GOOD for any bread!
Our keto bread recipe has a beautiful golden crust. It has great structure with a lovely rise and perfect bread-like crumb. It slices well for sandwiches or toasting, but you don’t have to toast or grill it to make it taste good.
Sliced with a smear of salted butter is keto perfection. And it actually tastes like bread, not eggs or almonds or coconut.
PRO TIP: This bread will keep well wrapped in the fridge for up to a week!
Ingredients in this Keto Bread Recipe
- Avocado oil spray
- Almond flour
- Coconut flour
- Psyllium husk powder
- Instant yeast
- Coconut sugar (only in a small amount to feed the yeast)
- Grass-fed beef gelatin
- Organic apple cider vinegar
- Grass-fed clarified butter
- Sesame seeds
How to Make Keto Bread
Keto baking is a delicate balancing act involving finding the right combination of gluten free flours, healthy fats, binders, and leavening agents that will yield a loaf that actually looks and tastes like bread! We did quite a bit of experimenting in the kitchen to make sure we developed the best loaf of keto bread we possibly could.
The best part is our bread is super easy to make. It mixes up similar to how a cake would mix up, without the need for a rise time. We use yeast, but it’s just for flavor, not as a leavening agent.
Carbohydrates in Bread
According to the USDA National Nutrient Database, 1 (29g) slice of white bread has the following nutrition information:
- 77kcals
- 2.57g protein
- .97g total fat
- 14.33g carbohydrates
- .8g fiber
Coconut Flour
Coconut flour is naturally gluten free and grain free ingredient. As such, it is a common ingredient in paleo, low carb, and keto baking. Coconut flour is exactly what it sounds like; coconut meat that’s dried and ground into flour.
Baking with Coconut Flour
The thing about coconut flour is that it absorbs a lot of liquid, and can result in dense and/or dry baked goods. It’s important to keep two things in mind when baking with coconut flour:
- be sure to add enough liquid
- use coconut flour in combination with other keto flours so the flavor of coconut isn’t overwhelming.
Another issue that can arise in keto baking with coconut flour is that many people have the tendency to use a ton of eggs as the liquid and binder. This definitely helps yield a lighter, less dense texture; however, the issue is that the bread tastes like eggs and not bread!
In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture.
A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.
Carbs in Coconut Flour
Coconut flour is known for being low in carbs and high in fat, which makes it great for a keto lifestyle. One serving (1/4-cup) of coconut flour has just 4g net carbs!
Coconut Flour Nutrition
According to the USDA National Nutrient Database, a (1/4-cup, 30g) serving of coconut flour has the following nutrition information:
- 100kcals
- 4g protein
- 6g total fat
- 16g carbohydrates
- 12g fiber
More Recipes for Low Carb and Keto Bread Substitutes:
- Low Carb Zucchini Bread from The Keto Queens
- Flaxseed Keto Wraps from Sugar Free Londoner
- Low Carb Shortcake (Gluten Free Biscuits) from Healthy Sweet Eats
- Almost Zero Carb Bread from The Keto Queens
- Low Carb Crepes from Low Carb Maven
- Garlic and Herb Savory Keto Gluten Free Biscotti from An Edible Mosaic
- Low Carb Texas Toast from The Keto Queens
If you want more keto bread recipes, we have a huge surprise for you! You can now pre-order our Keto Bread physical cookbook or ebook on Amazon and Barnes and Noble.
It’ll have 100 recipes for keto bread-like items ?????, including all your favorite kinds of slicing breads (white, wheat, sandwich, seeded, etc.), along with muffins, tortillas, crusts, crackers, biscuits, donuts, sweet pies, savory pies, and cakes, to name just a few, as well as all manner of things using these bread recipes (think family-friendly casseroles ?, masterful sandwiches ?, your favorite non-keto fast food remade into nourishing keto recipes ????, and even crowd-pleasing dinners that you can entertain with ?).
If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 2 weeks of keto meal plans for free!
Or if you don’t have enough time to cook, we’ve partnered with Diet-To-Go to give you $40 off 1 week of keto meals! They’re super convenient to have on hand. Store them in your fridge if you plan to have them that week, or keep them in the freezer for those “just in case” times.
If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, Twitter, and Facebook.
The Best Keto Bread Recipe
Ingredients
- Avocado oil spray for the pan
- 2 cups almond flour
- 3/4 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 tablespoons warm water
- 2 teaspoons coconut sugar
- 1 tablespoon grass-fed beef gelatin
- 3 tablespoons boiling water
- 1 cup egg whites at room temperature
- 2 tablespoons apple cider vinegar
- 5 drops liquid stevia
- 6 tablespoons grass-fed clarified butter ghee, melted and cooled slightly
- 3/4 cup boiling water
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 350F; line the inside of a 9 by 5-inch loaf pan with parchment paper and lightly spray the inside with avocado oil.
- Whisk together the almond flour, coconut flour, psyllium husk powder, salt, and baking powder in a large bowl.
- Stir together the yeast, 2 tablespoons warm water, and coconut sugar in a small bowl and let it sit 10 minutes until foamy.
- Stir together the gelatin and 3 tablespoons boiling water in a small bowl until fully dissolved.
- Stir together the dissolved yeast, dissolved beef gelatin, egg whites, vinegar, liquid stevia, and melted ghee in a medium bowl.
- Stir the egg white mixture into the dry ingredients, and then beat in the 3/4 cup boiling water.
- Immediately pour the dough into the prepared loaf pan and smooth out the top. Let it rest for 3 minutes. Sprinkle the sesame seeds on top.
- Bake until a wooden pick inserted in the center comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes, covering the top with foil to prevent over-browning if necessary. The loaf is done when it sounds hollow when tapped on the bottom.
- Turn off the oven, leave the door ajar, and let the bread cool for 30 minutes in the warm oven.
- Transfer the bread to a wire rack to finish cooling before slicing.
Notes
Finn says
Hi
Do you know how many grams are in 1 slice. Thanks
Faith Gorsky says
Finn, No, we didn’t weigh the slices, sorry about that! We sliced the loaf into 14 slices and the nutrition information is per 1 slice. Hope this helps!
BARBARA says
Finn, when I made this bread the loaf weighed 830 grams. I sliced it into 16 slices because it was easier to make even slices that way. Each slice was about 52 grams. Of course, this will vary slightly depending on how long the loaf is baked and how much moisture is baked out. The recipe calculator I use says this equals 2 net carbs, based on the brand of ingredients I used. (I always recalculate net carbs because of possible differences in brands). My loaf did not rise, but the flavor was fantastic. I will remake with new baking powder (mine was a couple of months old) and correct a couple of other slight variations that could have affected the rise. After I make a loaf that rises it will definitely be 5 stars.
Brittany Metzger says
Hello, i tried making the bread last night, tastes really good. But it is super dense and didn’t rise at all. Just wondering what i did wrong. I followed all the directions the best i could
Faith Gorsky says
Brittany, Thank you so much for leaving a comment! Without being there in the kitchen with you, it’s difficult to say what the issue was; however, I can definitely help you troubleshoot…did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a good rise on this loaf. I hope these tips help!
Mary says
I wonder how this recipe would turn out if I made it into buns. Do you have one similar for that?
Lara says
Hi Mary,
Faith made a keto bun recipe on her blog which is very similar https://www.anediblemosaic.com/paleo-low-carb-sandwich-bread-rolls/
Faith Gorsky says
Like the recipe says, I actually adapted this loaf bread from the recipe for keto buns on my blog. Hope you enjoy it if you give it a try! 🙂
Ana B says
How could I substitute almond flour? Do you think I could just use an additional 1/4 cup of coconut flour?
Faith Gorsky says
Ana, We like using a combination of almond flour and coconut flour for this bread to achieve the best flavor and texture. We haven’t tried this bread using only coconut flour, but it may work. Coconut flour absorbs liquid differently, so you’ll want to use about 1/4 the amount of coconut flour as almond flour (since the recipe calls for 2 cups almond flour, that would be 1/2 cup coconut flour in addition to the 3/4 cup coconut flour that the recipe already calls for). However, the flavor and texture of this bread will likely be different with that substitution. Please let us know how it goes if you give it a try!
Leona says
So I made this last night, it does not look like yours on the pic, and mine was very heavy, I’m guessing than means it did not rise much, it is like 2-2 1/2 in high, is that normal.
Also I did not have Ghee, so I had to use organic butter, also did not have avocado oil, so used coconut oil spray, and lastly my egg whites were cold not room temp. Do you think these changes made the difference
Michaela Maynard says
Leona- we are sorry to hear your troubles! Ghee is less heat sensitive than butter, and the cold eggs would have altered the environment for rising, limiting the breads expansion. We hope you’ll give it another try!
Jennifer Matthews says
What is coconut sugar? Is it sugar? Can I use something like monk fruit instead? And the yeast, does it have carbs? Not sure I understand how these two ingredients would be in keto bread. Would love to learn more.
Faith Gorsky says
Jennifer, The yeast has no carbs. The coconut sugar does have carbs, but the yeast feeds on it and through the process of fermentation uses the sugar for energy and releases carbon dioxide gas as a result. The yeast is for flavor, aroma, and in our opinion does help with a little bit of rise. Additionally, we don’t like to consider any foods “bad”, “off-limits”, or not keto. Instead, we opt to mainly eat nourishing real foods that fit into our daily macro intake. We hope this helps! Best of luck on your keto journey.
Kelly Pounds says
Totally understand about “bad foods” comment. However, you all do use Lakanto Monkfruit classic as you offer discounts for your code. So just curious why you could not use Monkfruit over coconut sugar as it does have carbs. Will the yeast not interact with it?
Faith Gorsky says
Kelly, We haven’t tried this recipe using monkfruit, but it may work. If you give it a try, please let us know how it goes!
Akane Houdzuki says
Yeast cannot feed on sugar substitutes like monk fruit, erythritol, and stevia. They have different chemical structures compared to sugar and starches, therefore yeast can’t break them down. To proof yeast, you would either need sugar, starch or gluten. So, no, you cannot substitute monk fruit for coconut sugar.
keith nicol says
how to bake at 5000ft
Faith Gorsky says
Keith, We live at sea level and don’t have experience baking at altitude. However, we found a post from King Arthur Flour that has useful information: https://www.kingarthurflour.com/learn/high-altitude-baking.html. We hope this helps, and happy (keto) baking!
Donna Plemmons says
I tried this & it came out pretty good. Didn’t rise quite as high as yours, but it did rise some. I used egg whites from a carton because I had them on hand.
When I bake it again, I’m going to put it in two smaller loaf pans to try to get a size more like sandwich bread. Also I substituted regular gelatin for the beef, because I didn’t have beef gelatin. I’ll get some before I make this again. What brand do you recommend? Texture was good & taste was better than most recipes I’ve tried. Thanks for the recipe!
Faith Gorsky says
Donna, We’re happy to hear that you enjoyed this recipe! We like Vital Proteins Beef Gelatin. Please let us know how it goes if you make this in two smaller loaf pans!
Rick Dickens says
Followed the directions to the letter, the outside came out nice and browned, but the inside is still a little moist. Should I try baking it longer next time? I’ve had this happen to pretty much every bread that has psyllium husk powder, they always seem moist or gummy in the middle.
Faith Gorsky says
Rick, Yes, I would try baking it longer if it’s coming out gummy. If it’s starting to brown too much outside, but the inside doesn’t seem to be fully cooked, you could cover it with foil to prevent over-browning. Another trick I sometimes use is to leave the bread in the oven to cool once it’s done baking (sometimes covering the loaf with foil to prevent over-browning). I hope these tips help!
Alicia says
I just made this bread amenities is super soggy. I could not even get it out of the pan. I carefully measured the 1/4 c water for the gelatin, the 2 tbsp for the yeast and then the 18 tbsp. This is way too much liquid. I ended up with a pudding! Can water be reduced? Flavor is good but texture is not bread-like.
Faith Gorsky says
Alicia, We’re so sorry to hear the bread turned out soggy! After getting a couple emails from people saying they were having trouble with this recipe, we decided to re-formulate it and we updated the recipe above.
Bailey says
This is the second time I’ve made this recipe. The bread is very yummy. But, I’m having problems with it falling. What are some reasons that it might fall.? I followed the recipe to a T, and used all fresh ingredients.
Faith Gorsky says
Bailey, We’re so happy to hear you enjoyed this recipe! Regarding having bread fall, did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a good rise on this loaf. I hope these tips help!
Ethar G. Ali says
I live this recipe , it was so delicious even my husband liked it. Thank you so much. I tried few Keto bread recipes but this one was really good.
Faith Gorsky says
Ethar, We’re so happy to hear that you and your husband enjoyed it! Thank you so much for letting us know. 🙂
Bailey Gagliano says
This is the best keto bread I have ever made! By far! My bread was a little flat, but I think my baking powder needs to be replaced. I did make two substitutions with this recipe. I replaced egg whites with whole eggs, and ghee with coconut oil. Everything else, I already had on hand. I will definitely make this again and play with it a little. Really delicious bread.
Faith Gorsky says
Bailey, I’m so happy to hear you enjoyed this bread! Yes, for the best rise, I would try it again with fresh baking powder, and try it as written with just egg whites. I love your use of coconut oil too! If you play with the recipe a bit, let us know what works well! 🙂
Cheryl Neal says
Is there something I could sub for the beef gelatin that I might have? I have a pretty full pantry. What does it do?
Faith Gorsky says
Cheryl, We use beef gelatin in this recipe to act as a binder and add a bit more chewiness to help simulate regular bread. (If you’re interested, we talk more about using beef gelatin in keto baking in this post: https://theketoqueens.com/crispy-low-carb-indian-flatbread-recipe/.) We haven’t experimented with this recipe to omit the beef gelatin, but you might be able to get a similar result using a bit more psyllium husk powder, flaxseed meal, ground chia seeds, xanthan gum, or guar gum. If you decide to play around with the recipe, please let us know how it goes!
Hank says
Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
Mara Goltsman says
What can I substitute for the butter? I try not to mix meat and dairy. Thanks.
Faith Gorsky says
Mara, You could try it with coconut oil instead. Please let us know how it goes if you give it a try!
Angie says
Do the egg whites need to be whipped? I made this for my husband and we both love the taste but it didn’t rise at all.
Faith Gorsky says
Angie, I’m happy to hear you and your hubby enjoyed the taste, but sorry to hear the bread was flat! The egg whites don’t need to be whipped for this recipe, but I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you make any ingredient substitutions or adjustments? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for? I hope this helps!
Leslie says
I realized I forgot to put the butter in so that was probably the problem. But can I use just ordinary butter and not the Ghee butter?
Faith Gorsky says
Leslie, Regular butter and ghee have different moisture contents so it may effect the outcome a bit, but the recipe should still work. If you decide to give it a try, please let us know how it goes!
Lisa says
Did you use a carton of egg whites or did you separate eggs for the whites?
Faith Gorsky says
Lisa, We separated whole eggs and used the whites. Please let us know how this goes if you use the egg whites from the carton!
Kathryn says
I used egg white from a carton and my bread turned out perfect
Lara says
We’re so happy you loved the bread!
Leslie says
Oh oh I just checked the instructions that I had copied and I forgot to add the butter oppsy…plus I measured out 18 Tablespoon of boiling water and its a cup and 1 tablespoon.So I will try it again….
Leslie says
I used the avocado spray but my loaf didn’t rise. I bought all new ingredients so the baking powder was fresh and so was the yeast. What went wrong????
Leslie says
Can I use coconut oil instead of the avocado oil?
Faith Gorsky says
Leslie, We haven’t tried this recipe with coconut oil, but it would probably work, although it might slightly change the flavor. Please let us know how it goes if you try it!
Divya says
Hello Faith, tried the recipe yesterday. Flavor was perfect however the bread was flat and did not rise at all. Not sure if I missed a step? Also since we are using yeast, would you recommend mixing it with maple syrup (other Keto Bread recipe). Once it is activated then add to the dough and let it rise and then bake. What is your recommendation?
Thanks
Faith Gorsky says
Divya, I’m happy to hear the flavor was great, but sorry to hear the bread was flat! I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for?
As far as mixing the yeast with maple syrup, you can definitely use maple instead of coconut sugar (which is what I use in the recipe). I don’t think that would have a big impact on the end result though.
I hope this helps you troubleshoot, and fingers crossed your loaf gets a great rise next time!
Jackie says
Did you use the egg whites as is, or did you beat them into stiff peaks first? I have heard of doing that for more rise.
Faith Gorsky says
Jackie, I used the egg whites as-is. If you try this recipe with the egg whites beaten, please let us know how it turns out!
Tracy says
This may be a silly question but after the loaf cools on the wire rack, do you wrap it? I see it says wrap and put in the refrigerator the next day? Thanks!
Faith Gorsky says
Tracy, Sorry for the confusion! Yes, wrap the bread after it cools; you can leave it wrapped at room temperature for the first night and after that we recommend storing it (wrapped) in the fridge. We hope you enjoy it!
Denise says
I am allergic to tree nuts which would rule out almond flour. What is your opinion of substituting sesame seed flour?
Faith Gorsky says
Denise, We haven’t tried this recipe using sesame seed flour. It may work, however, the flavor is likely to be different. In our experience sesame seed flour can have a slightly bitter flavor, which may be overwhelming here. If you decide to play with this recipe using sesame seed flour, please let us know how it goes!
Kim says
Since im a vegetarian, id like to know if there’s something I can use instead of the beef gelatin
Faith Gorsky says
Kim, We haven’t tried this recipe using something else (the beef gelatin helps add a chewy texture), but it may work with a substitute. You could try a vegetarian substitute such as agar agar or xanthan gum. If you decide to play with the recipe, please let us know how it goes.
Naftali says
Would love to hear whether a vegetarian substitute for beef gelatin works for this recipe!
Shahla Omer says
I am Muslim and can’t use any animal gelatin not halal, so I substituted with agar agar ant it worked perfectly. The loaf is really worth trying, it’s amazing for my Keto diet. Thanks
Farzana Firoz says
Can I use whole eggs 1 cup and how to substitute psyllium husk for xanthum?
Lara says
Hi Farzana,
We haven’t tried making those substations with this recipe. If you do try it, please let us know how it turns out.
Shenan Hall says
Does this produce a full size loaf? I have made too many bread recipes where the loaf is flat.
Faith Gorsky says
Shenan, The loaf in the photos is the exact recipe made in a 9 by 5-inch loaf pan. I hope you enjoy it if you give it a try!
Brandi says
Are there any substitutes for the coconut? Sadly, my husband is allergic to it, and we cannot have it in the house. Allergic as in either feeling sick for days, to ER visits cause his throat closes! Depends on what type is used, but all are bad… 😢
Faith Gorsky says
Brandi, Oh no, I’m sorry to hear about such a severe allergy! We carefully tested and re-tested this recipe and this is the best version we came up with. In order to come up with a recipe that doesn’t use coconut flour, we’d have to play around with not only alternative flours, but also adjust the amount of liquid (because coconut flour absorbs more liquid than most other flours), and additionally, potentially alter the bake temperature and bake time as well. I have a recipe for Paleo Sandwich Bread on my other blog that doesn’t use coconut flour that you might be interested in: https://www.anediblemosaic.com/best-paleo-sandwich-bread/. I hope this is helpful!
Lisa says
Oat fiber is similar to absorbency to coconut flour.
Faith Gorsky says
Lisa, Please let us know how it goes if you try this recipe using oat fiber instead of coconut flour!
Lisa says
You say the yeast is just for flavor. If I leave it out all together without compromise the structure of the bread?
Lisa says
That is supposed to say:
without = will that
Faith Gorsky says
Lisa, Yes, in this recipe the yeast is for flavor/aroma (we don’t even let the dough proof). We haven’t tried this bread without the yeast, so we aren’t certain, but my guess is that the structure would be similar without yeast (although the loaf would lack the yeast-y/bread-y aroma). If you decide to try this recipe without the yeast, please let us know how it goes!
David says
You need to try Green Banana Flour. The carbs listed are high, but since it’s a resistant starch, the carbs your body actually processes are much lower. And it’s sticky; you can cut the eggs because it acts just like a gluten. Experiment a little. Additionally, to keep your blood sugar from spiking, you can add mangosteen pericarp. It has no flavor. We’ve made banana chocolate chip muffins with it (using flax and green banana flour) and tested it on a person with diabetes. Raised his blood sugar (after 40 minutes) only 4 points.
Lara says
Hi David,
Good to know! I haven’t heard of this but I will definitely look into both of those products. Thank you for the suggestions 🙂
Vicki H says
I don’t have Stevie drops. Can you let me know if I can use Splenda, and if so, how much? Thanks
Lara says
Hi Vicki,
We haven’t tested this recipe with splenda before. The main reason we use stevia is to counter act the eggy taste. If you do try it with splenda please let us know how it turns out 🙂
Carolyn says
I am allergic to beef, so what would be a substitute for the grass-fed beef gelatin?
Lara says
You can try using xanthan gum