One of the main reasons we avoid wheat bread on keto is because of the grains – but what people don’t know is that the protein in wheat – aka gluten – is entirely keto friendly and very low carb! If you’re lucky enough to be able to get your hands on some, you can make this keto bread with vital wheat gluten!
**NOTE: This bread contains gluten and therefore anyone with celiac or gluten intolerance should NOT make this bread. (In fact, I’d avoid it if you even live in the same house/apartment as someone who lives with celiac/intolerance)
So I haven’t tried making this vital wheat gluten bread in a bread machine but it’s worth a try. If anyone gives it a go – let me know how it turns out!
The two main ingredients in this bread – vital wheat gluten flour and almond flour. You will want to make sure that you get vital wheat gluten flour and NOT gluten flour. Most gluten flours are just high protein wheat flours that are high in carbs.
As for the loaf pan – I used a 9×5 loaf tin, but I also halved the recipe and tried in a 1 loaf pan (see pics below). I recommend using an 8.5 x 4.5 for optimal rise. The 9×5 was great but a little wide. The 1lb tin worked perfectly for half the recipe so a proper 8.5 x 4.5 pan will work just as well.
I used a stand mixer – as seen in the video attached to this page. It’s really important to check the consistency of the bread frequently. It should only take around 5-10 minutes for it to be kneaded properly (even if it doesn’t look like it) so you’ll want to pull a piece of the dough and if it stretches without breaking (and you can feel resistance from the gluten) then you’re good to go.
After it’s done in the mixer – it won’t really look like a bread dough – so to bring it all together, I oil the counter and my hands so I can knead until it’s a nice dough that is stretchy and there’s no holes in the outer layer. That’s when it’s good to place into the bread tin to rise.
Leave it covered and rising for about 2 hours and it should double in size. However, it may rise differently depending on altitude, humidity and yeast. (For eg,. traditional yeast is probably better than instant yeast)
And that’s all there is too it! If you want to give a gluten free keto friendly bread a try – take a gander at my keto white bread!
Keto Bread Made with Vital Wheat Gluten
A low carb loaf that looks and tastes like real deal! This vital wheat gluten bread is super easy to make!
- 240g vital wheat gluten
- 280g almond flour (fine)
- 50g inulin
- 3 tsp instant yeast
- 320ml warm water
- 3/4 tsp salt
- 4 tbsp olive oil + extra for kneading
- Add all the dry ingredients except salt to a mixing bowl for a stand mixer.
- Add salt and stir again.
- Pour in the water and olive oil. (If you are using traditional yeast - proof the yeast in this water with a tsp sugar 15 minutes prior to this step.)
- Use the paddle attachment and turn the mixer on to the lowest setting.
- Mix for 5-10 minutes, checking consistency of dough frequently. When the dough is stretchy, has some resistance and doesn't break - that is when you can stop)
- Oil the counter and your hands and knead the dough for an additional 2-3 minutes until it's nice and smooth.
- Place in a 9x5 loaf tin and cover with seran/cling wrap and a towel. Let rise for 2 hours.
- Bake at 350°F / 175°C for 45 minutes.
- Let cool, slice and enjoy!
If you're having issues kneading by hand and it keeps tearing - let the dough sit for 5 minutes and add a tsp of water.
This makes around 25 slices.
Nutritional Information per slice:
- CALS: 120
- FAT: 8
- CARBS: 3.6
- FIBRE: 1.4
- NET CARBS: 2.2
- PROTEIN: 9.6
Where do we use the insulin?
the inulin you mean? in with the dry ingredients 🙂
How much sugar can I use instead of the inulin? A Tbsp?
yup! a tbsp should be fine (or a tbsp and a half if you want to be safe)
Can you make this in a bread machine?
Sorry but this was a complete flop. You show a white loaf I used exact same brands you recommended and mine was definitely not white. Has the color of wheat bread. Also very dense. I guess I’ll use it for keto bread crumbs
did you use blanched almond flour?
Mine, too! SO disappointed… 😕
I also got a darker bread that was dense. So I reduced the olive oil to 1 tbs. and did 1c water PLUS 1 egg and enough water to equal 1/3c. I used the bread mixer to mix (on the dough cycle) and removed it when the mixing was done right before it went to the e rise cycle. I kneaded a couple times before putting it in the pan. I put it in the oven with the oven light on to help it rise. The loaf was still darker color but the bread rose double in size and came out with a real bread texture. Moist and fluffy.
Yes. It works great in mine on the 4he programme
Inulin substitutions that won’t affect fast too much? Psyllium? Hard to find that stuff?!
The inulin is there to feed the yeast so unfortunately if you want to omit it, I’d use a tbsp of sugar so that the bread will rise. It shouldnt affect blood sugar as it will turn into air bubbles!
Thank you! Also, my question should have said “taste”, not “fast”. Sorry!
It would be REALLY nice if you would put the purpose of the inulin in the body of your article, so one would know to substitute sugar for the inulin and not psyllium husk without scrolling through all of the reviews and responses. (Guess I’ll just go throw that batch out now…)
Synced inulin is a sugar substitute it makes sense that you can replace it with sugar… allulose, honey, and agave would all work as well… why you would replace it with psyllium boggles my mind
How much water would it be in cups? Thank you!
Its around 1 and 1/3 cups!
In the video you use 3 tsp of yeast. Recipe says 2.5 tsp…
Also in the video you add 1/4 cup olive oil towards the end in the mixer. This is not mentioned in the recipe.. so which should I follow?
Sorry – my mistake. I will add it back in!
Yes. It works great in mine on the 4he programme
can you please tell me how many cups for the gram measurements? thanks
My husband and I have been doing keto for about a year and a half. I used to make potato bread every week so going from really great homemade bread to “keto” bread has been a challenge. I have probably tried twenty different recipes and while one might look pretty good, it tasted terrible. Another tasted “ok” but looked terrible. And none of them ever had the kind of rise I had come to expect after years of bread making.
I made this recipe yesterday. I could see the gluten was at work when I took it out of my stand mixer. I formed the loaf and let it rise. I set a timer to check at the one hour mark, and I’m glad I did – it had risen so much that I quickly got my over to temp because the dough threatened to overflow the pan. It came out nicely browned and with a beautiful dome. I held my breath – I’d seen keto breads come out of the oven looking good, but they often deflated after a few minutes. As the minutes ticked by, it held its shape.
I must admit that I could not wait until it was totally cool to cut into it, but it held up to the knife and I smeared softened butter on my piece and took a bite. I’m pretty sure the sound I heard was angels singing!!! This is the closest to real bread I have come, and when you toast it, I think it is every bit as good as real bread. I cut the loaf into slices, froze them on a pan and put them in a baggie in my freezer.
This morning, I made breakfast and asked my husband if he wanted toast with his omelet. He paused a moment and remembered the bread I had made yesterday and got excited. I defrosted the slices in the microwave and toasted them in butter. Oh my. It was so so good.
I have gotten used to the meals that are “in a bowl” because you have to ditch the bun. While I will still do that sometimes, it will now be because that is the way I prefer it that day, but now I have a recipe for buns that will let me CHOOSE which way I want it. I have plans for bruschetta, french toast, bread pudding, hamburger buns, and I’m thinking of tweaking it a bit and trying to make cinnamon rolls.
Thank you so much for sharing this recipe. I cannot wait to experiment with it and see what I can come up with!!!!!!
Thank you for the recipe. Can I use a bread machine?
should be fine!
Hi there, could you use regular almond flour and not a fine one? cause shops around me only sells regular.
Yup! Should be fine!
I made this bread yesterday. For a Keto bread, it’s about as close to bread as it’s going to get. The ingredients are minimal, the flavour, texture is bang on. For people just starting keto, this bread, like other keto bread have more of a chewiness to them. I had this bread toasted, and it’s great! I used my bread machine to mix and nead the bread, then continued your recipe as written. I don’t care for the crust in a bread machine as it heats up gradually which causes a heavier bottom crust. So, I cooked it in my propane oven, 45 mins was perfect! Thanks for the work you put in to give us this recipe. It definitely helps us to stay keto. Your buns are next on my list to make. Can’t wait…
I have made this recipe twice, a total failure both times. The appearance was perfect but once cooled and sliced the bread looked and tasted like rubber. It was awful.
I don’t have a stand mixer so I did all by hand. Could that be the cause?
Is the amount of Vital Wheat correct??
Can you give me the amounts of almond flour and the Vita Wheat in cup measurements please.
I really don’t want to give up on this recipe.
I, too, tried making this twice and both times it was terrible. It was so dense and rubbery. I weighed the almond flour, vital wheat gluten and inulin (it seemed that there was an excessive amount of inulin so reduced it the second time with no change). I proofed the yeast (it was fine) but the bread barely rose (rised?). It was also very grainy and I used ultra fine almond flour from Costco. It smelled amazing when it was baking, but I am so disappointed. What am I doing wrong? Suggestions please.
Hey Gail! It may be because of your elevation. It will rise differently for those who live closer to sea level than those who live higher. That might be why!
Thank you for your prompt reply! I live about 1 km from the ocean, elevation 76 meters (about 249 feet) above sea level. What should I do to improve the rise? Maybe knead it less? My stand mixer kneaded for about 10 minutes.
Thank you for your prompt reply! (I hope this isn’t a duplicate,) I lived about 1 km from the ocean, about 76 meters (259 feet) above sea level. How should I adjust for that? I also kneaded it for about 10 minutes with the dough hook. Should I knead it less? I appreciate your help. I love bread and really, really want to make this work for me.
Hey Gail – this is a long while later, but maybe you’ll get it. I had great luck with the recipe until I tried it with gluten from the bulk health food store. I followed the recipe exactly, but got rubber lumps that didn’t rise. I tried again using a name brand gluten, and it rose beautifully and had a great texture. So, maybe try a different brand of gluten?
I am so so so excited to try this! Do you happen to know grams to cups conversion?
What can I substitute the inulin with? Is it important to the recipe?
you can replace it with 2 tbsp sugar. it is needed to feed the yeast.
I’m gonna be honest and say that I did not have high hopes for this bread. I generally use vital wheat gluten to make meat replacements as a vegetarian but I’ve recently also started a weight loss journey and have been trying to eat lower carbs. This was my first crack at making low carb bread and I was worried because the structure of my dough felt somewhat “stringy” so I went back and forth from hand kneeding with oil to using my mixer. I’m happy to say this bread turned out awesome – super soft and bread like, has good structure and crumb texture. Once it cools I plan to slice it up and individually freeze it for long term has.
I tried this bread and it turned out totally Awesome! Yes mine was a bit rubbery but I know you have to expect some changes from wheat flour bread, because you are using different ingrediants. The rubbery fact didn’t bother me, cause the whole loaf turned out magnificent. I have made about 6-8 different bread recipes claiming to be the best etc and none were. I loved this bread recipe and it is well worth the try. Next time I would like to add some flax seed for that wheat taste, do you think i could without affecting the rise too much? Also, i had a problem with it deflating as one person mentioned. What can i do about that, i wonder? I followed everything exactly and it was cooking good when i noticed it getting very brown before it was done, so i carefully layed a piece of foil over the top of it. When done i took it out and the center had deflated and it was ugly. I was so disappointed. Note: it had deflated IN the oven before i ever took it out. Yes, i did heat my oven before cooking my bread. And yes it was done before i took it out. Do you think if i reduced the oven heat it might not get as brown when cooking the length of time it needs? Thanks
I was thinking…putting the foil over it may have made it “deflate” do you think that was it?
Turning the bread on its side, in the pan, after it has cooked–and leave to cool gradually in an open oven to help prevent deflation. We’re all fighting gravity!
Hi! Can i replace the inulin with 2 tbsp of granulated endulzant?
I’m not sure what that is but if it feeds the yeast then yes! If it doesn’t, I recommend sugar (which will be eaten up by the yeast)
Hi! Just wondering, how much sugar to substitute the inulin? Thanks!
How much sugar to replace all the inulin? There are 3 different answers within these comments – 1 teaspoon, 1 tablespoons and 2 tablespoons. Which is it?
Thank you for the detailed recipe. I can’t wait to try it.
ah sorry for the confusion – honestly, all three suggestions will work, but I recommend using 1 tablespoon as a happy medium and so that it has enough sugar to proof
Valentina, you cannot substitute endulzante for the inulin. The endulzante will not feed the yeast what it needs to rise properly. You should just use azucar if you do not have the inulin. The yeast will eat the azucar if you let it proof for a few minutes.
Hello, Elephant! Your American readers would ab grateful for a conversion form metric to Other for measures. I see that different conversion websites indicate that 240 g. VWG should be about 1.2 cups by volume or 2 cups by weight. Help! I’m going with weight, but between this and the almond flour, this seems like a pretty big set of dry ingredients for a fairly modest amount of yeast in the recipe. Are you able to help us out here with reliable conversions? I’m eager to try this bread, although I’ll be doing it the old-fashioned way, mixing it by hand and kneading it by hand. THANK YOU for sharing the recipe!
Hi Katie! WHile I usually do provide conversions for almost all my recipes – this one is a bit different because any slight adjustments may throw the whole thing off. Vital wheat gluten is tempermental and if too much flour or water is added and the ratio is off it may not turn out. For this recipe, Id recommend the conversion going by volume. (It was roughly 1.5 cups when I did it).. hopefully you have no issues!
What else could I use in place of the inulin but still keeping it keto? What does this taste like, km not a fan of the eggy breads so this recipe intrigues me.
You could use 1 tbsp of sugar instead. It won’t affect carb count because it will be eaten up by the yeast and turned into carbon dioxide .to make the bread rise!
Hey there! This recipe looks really awesome and I plan on trying this very soon! That said, I have never really been a fan of almond flour and recently learned about how some people have been using whey protein powder isolate instead with better results in terms of flavor and texture. I was wondering if you might try experimenting with that instead as a future project? Thanks for this again and hope to try it soon!
Hmmm in my opinion, Im not a huge fan of swapping almond flour for whey – they dont have the same consistency or liquid absortion. I like using them together though. Im working on a dough that will be almond free soon so I will let you know!
I am not sure what went wrong, it barely rose and I couldn’t make it smooth to start with. When I watched the video after I noticed you put 3tsp of yeast where as your recipe says less. Could that be the problem? I also used pink himalayan salt instead of normal salt.
hey! sorry for the late reply. Not sure what went wrong! the 1/2 tsp less of yeast shouldnt have been the issue. Was your yeast old??
I would love to make this but the Gram thing throws the recipe way off for me ? Do I have to get a scale in order for me to make this? I’m in the US. Thank you and I and so excited to try this!!
I would get a scale. its so handy especially for bread since its pretty vital that ingredients arent over or under in weight!
Hi, buy a scale..!.believe me I use mine multiple times per week to measure vegetables and such..you are looking at about 10 bucks..
I made this once and it was a bliss!
Unfortunately, I can’t stand the almond flour taste well, so I was thinking of substituting it with some fiber, such as oat fiber or potato fiber.
I’ve already used it with farmer’s bread with quark cheese and it was good, too. But too eggy.
I don’t know if you’ve ever used oat/potato fibers and if you could suggest the ratio with almond flour.
I might test it starting with 100gr of fiber and adding as working the loaf.
It could be a good nut free version.
Im working on an oat fibre version but I havent perfected it yet!
You can try substituting the almond flour with sun flower seed flour. It is a1 to 1 ratio and should work the same way but without the almond taste
Hi dear. I tried the recipe today and the result is beyond my expectation. It looks like a legit white bread. The color, the smell, the shape. I didn’t taste it yet because I am doing intermittent fasting but I can’t wait to have it for tomorrow. I’ll let you know! I was creaving for white beard . Thanks a lot
Does kneading with the dough hook not work with this recipe? Just curious.
Hi! i found using the dough hook didnt work as well as the other one.
I used the paddle to get it mixed but found my mixer was trying to jump off the counter so I switched to the dough hook and mine turned out amazing.
Fresh out of the Oven, and it’s amazing. I used a bread machine on manual for 10 min for the initial knead and it worked great. I’d been baking a lot during quarantine until the whole house went Low carb this week. You can barely tell the difference between “real” bread and this… Delicious.
PS. Small 8oz boxes of vital gluten are expensive in a regular store, but on Amazon you can find a giant 4lb bag for $10 and the same quantity of almond flour for about the same price so making these loaves is WAY more affordable
I don’t have a stand mixer with dough hooks. Can i use my food processer with the blades. I really want to try this bread?
I swear someone has made it in a food processor before so it should work!
I found this recipe a couple of months ago and have been using it ever since. One question about the 50g of inulin. How much is that in tablespoons? I only use 1 tsp and the bread rises just fine. Actually, with this recipe I use one 9×5 pan and one 8×4 pan. I tried using only one pan and it rose too high. This past couple of times I have had a bit of trouble getting it to knead together. I don’t know if it’s too wet or dry when I take it out of the mixer. I had holes in one loaf a couple of times. I have to say this is the best that I’ve found so far.
Id say its around 5 or 6 tbsp. Im sure you can reduce the amount if you want. I just like the added fibre. I as well had a problem recently where it wouldn’t knead together. I think the weather might affect it as it was really humid here when I tried to make it.
Can you make it in a bread machine?
Hello, just wondering what the weight of the final loaf ends up being? thank you!
Im actually not sure and i dont have any on hand at the moment, sorry!
I made a recipe very similar to this and absolutely failed. Totally my fault. I used regular yeast and forgot to proof it. However I also noticed that the sugar didn’t dissolve throughout the dough and made it very grainy. I have a few questions.
1. I don’t have a stand mixer. Will this work if I knead it by hand?
2. With my regular yeast, should I add that to the amount of water you have written down along with the sugar and wait for it to bubble? I don’t have inulin so I’m wondering if granular swerve works or should I use literal granulated sugar. I also have maple syrup? Last time I made this I thought 50g of sugar was a crazy amount and the dough smelled sweet so can I use less? How much would you suggest?
Sorry for the long message but I really want to make this and be successful and not waste anymore expensive ingredients ?
Hey! Thanks so much for reaching out! So yes you can knead it by hand for sure! And 2, add the yeast and sugar to the written amount of water that I wrote down. Swerve won’t work .. inulin is the only “keto friendly” thing that proofs yeast but honestly I would suggest just using regular sugar. It will be eaten up by the yeast anyway so the carbs wont really count and it shouldn’t affect blood sugar. 50g is way too much unless you want a sweet bread. Id recommend 2-3 tsp! The maple syrup will also work.
I’m hoping this works out for you!
Thank you so much for your response! I will try it again ?
Hi! Is the Inulin you use the same as the Inulin Fiber (from Chicory root and powdered) the same? Its kinda hard to look for it in my area and that’s the only one I can find. Ive been trying out several keto bread recipes and I have yet to find one that I can stick with.
Yes! That is the same inulin!
Can I use coconut oil instead of Olive oil in this recipe? Thanks
Hello. Can you exchange oat fiber for the almond flour?
Unfortunately not. This recipe has no substitutions and needs to be done as stated 🙁
Fantastic bread ! Just like regular home baked bread which I missed so much on my low carb diet.
I’m looking forward to trying this bread tomorrow. I already make a pretty good Keto bread, but this one uses much fewer ingredients, so here’s hoping I like it equally as much.
For all those asking about cup measurements, you should really get a scale. Measuring for baked goods is much more accurate. 100 grams is going to be 100 grams for everybody. 1 cup is going to weigh different depending on how you do it. For example, if you scoop, more will be packed in. If you use a spoon to place the ingredient in a measuring cup, there will be less weight. I highly recommend getting a scale. You can get one for under $10 at Walmart, and many different models available on Amazon. Almost every one of them these days measures lbs., oz., and grams, too. If you really don’t want to get one, you can always Google the conversions. Just remember, if a recipe doesn’t come out as you like and you’re doing it by cups instead of weight, that could very well be your issue.
This bread is ahhhhmazing! Do you have suggestions on how to tweak it to make cinnamon rolls?! I’m thinking to add a sugar substitute to the flour mixture to make the dough sweet? Maybe let it do a first rise and then roll it out, put butter, sugar sub and cinnamon sprinkled on the rolled out dough, cut it into sluices after I roll it up and let it rise again? Could this work?
I think that should work! I would recommend avoiding the first rise though. I’d make the dough, then roll it out and add the butter mix, then make the rolls and THEN let it rise. Since it doesn’t have the amount of starch as regular bread, it doesn’t need two rises! hope that helps!
YOU MAY BE MY SAVIOR! My pre-keto hobby was pizza making. This looks like a possible starting point for me being able to make a pizza dough that will rise in a way similar to the way all-purpose flour behaves. Have you tried to use this (or a modified version of the recipe) for pizza dough? Any advice you can provide would help.
hey! I havent actually tried that yet but it’s a good starting point! If you give it a try, let me know!
It turned out so good!!! Next time I will take pics. The rise was awesome and so yummy!
I don’t know why this took me so long but I finally made a batch of this. This has to be the best recipe for keto bread. All other recipes deflated coming out of the oven or had a rubbery texture but this was the closest to bread that I have ever encountered. Thank you Kalie!
I don’t know what I did wrong. Used a scale for measuring. The bread did not rise (the yeast was just purchased). Maybe I should have used regular yeast instead of instan? It did not rise much, was very grainy and had a very bitter aftertaste. I couldn’t find inulin anywhere except The Vitamin Shop but it didn’t have any additives so shouldn’t have caused the bitter taste. Because it didn’t rise it was very dense. My husband took one bite and suggested putting it in the trash and said he would rather do without bread than eat that. I was so hoping this would work because my husband is diabetic and has chronic kidney disease. I will say it smelled amazing while it was baking. Any suggestions what could be causing the bitter taste. I used Walmart’s almond flour, I think the vital wheat gluten flour was Bob’s Red Mill, something similar to that name. I’m going to try again with different ingredients. Anyone have suggestions for brands that work well for them?
Kathy, it was most likely the vital wheat gluten. I’ve recently tried with using bobs Red Mill without success. Try a different brand and see how that works.
Not a great recipe. The amount of water is way off to get a proper rise. Try adding more water (I added 200mls and did a lazy sourdough rise overnight) and turned out OK
Hi there – if you live in a high altitude place – that could affect how much water you may need.
I notice that a couple of other people asked for measurements for those of us who live in the United States. Could you please provide those? Thanks!
Unfortunately, it needs to be weighed as even the slightest addition of ingredients (or not enough) could be the difference between good and bad 🙁
I love the simplicity of this recipe and the texture is wonderful – sooooo soft and light! Perfect. Thank you!
Hi there, is it possible to make this without the yeast. I always get indigestion when I have yeast. Also I used Xylitol instead of ordinary sugar thining the carb count would be too high. Is ti ok to use real sugar for this? Thanks so much. Lynda
Hello! if you arent going to use yeast, then you can leave out the sugar (its only purpose is to feed the yeast). I’d use baking powder instead!
I am wondering if I could use this as a pastry dough without the yeast. But unsure if the proportion of vital wheat should be decreased. Any suggestions?
Im not actually sure to be honest!! I havent tried and am terrified to try a pastry dough. 😐
Hi can i make this bread in my bread machine.?Lesley
you should be able to!
It did not work I followed the recipe and ihsf to throw it out not happy at all. ?
I dont know what happened, but I had a question posted asking if I can use a hand mixer and it just disappeared. Nevertheless I tried the bread, it looked same as in your picture, but unfortunately the texture is like chewing gum. What did I do wrong? Or is it the not having a stand mixer? I d appreciate your advise! We did not throw it, but double toast it with butter, that still works 😉
hi! Sorry! I moderate the comments so I hadnt gotten to yours yet to reply. How much did it rise? It may not have risen enough for the gluten to stretch. That’s what makes it chewy. Also sometime I find letting it sit overnight helps
Hi, now it is me being late, but was a strange few months since last comment. Anyway, I am ready to try it again. It did rise, but def not as much as yours. So, I might try to leave it overnight, cant hurt! Thanks for the tip. Just hoping my hand mixer and kneading will be enough! I will let you know!
I really do not know what I do wrong, it did rise double. I apparently misunderstood the tin sizes, as I put the full dough recipe in a 8.5×4.5 tin, it was HUGE after 2 1/2 hrs and if I could add a pic here, I would. It looked great, and I didnt want to move it to a bigger tin. Even baked, an absolute beauty – BUT, cutting it and it was clear it was going to be chewy again. Consistency looked perfect, but if not toasted, it is not a bread I would eat. Suggestions from anyone? Dough mixed with hand mixer and kneaded by hand after! Taste would be so good!!!!
I usually leave it for several hours or at least until the next day. Somehow that always gets rid of some of the chewiness. I would give that a try next time!
Can I add flax seed (ground) for a more wheat like flavor?
Im not sure to be honest, it might throw off the water-gluten ratio
I made this bread today, exactly like the recipe calls for except I used a hand mixer with dough hooks. It took a bit of extra work that way, but by the time I finished hand kneading the dough it was fine. I set it in a 9×5” loaf pan, covered as directed and let it sit. At 1.5 hours, it was ready to go into the oven. Cooked it for 45 minutes and it was perfect! The taste and texture is right on. Better tasting than regular wheat bread. I’ve been keto for over three years, where have you been all this time??
Thank you for this amazing recipe!! My first bread in 121 days. Not that I’m counting…..
I may have overdone the yeast, as it grew a huge “muffin top” as it baked, which has made it harder to slice. That said, a lot of it does cut really thinly for sandwiches. I will definitely make this again,Thank you!!/
So I just found this page when looking for a white bread recipe using vital wheat gluten.
I tried another recipe that gives instructions for a bread machine. Worked great, but tastes more like a whole wheat bread. It has a very different set of ingredients, so interested on how this will differ.
I saw people asking the same questions I had…what are the US conversions and will this work in a bread machine. SO I tried to tackle that myself.
I made 3 ingredient changes based on what I have. Nothing major.
I have have active dry yeast, not instant. I used allulose instead of inulin. And used avocado oil instead of olive oil.
Allulose will react with the yeast just like inulin or sugar.
I tried to use the other bread machine recipe I have used as a guide, as you have to go in order for the most part.
This is what I tried:
1. Place 320ml warm water (about 1 1/3 cups plus a tablespoon or so, warm being between 90 and 100 degrees Fahrenheit) and the 2 1/2 tsp active dry yeast in the bread machine. Let set for about 10 minutes to ACTIVATE the yeast. (Instant yeast will not require this)
2. Add 1 tsp liquid allulose
3. Add 280g fine almond flour (2 1/3 cups) (Used Kirkland/Costco brand)
4. 240g vital wheat gluten (2 cups) (Used Bob’s Red Mill brand)
5. 4 TBS powder allulose
6. Add 3/4 tsp salt
7. Add 3 TBS avocado oil
I set my machine on white bread mode, w/ medium crust and default 1 1/2 pounds loaf size.
My machine is the Cusinart Compact automatic bread maker that can do 2 lb loaves.
It has 3 rising cycles. and it REALLY rose on the 3rd one.
It actually started to raise the lid!
Next time, I will let the machine do the mix and rise cycles, but bake in the oven, or reduce the recipe size.
Bread looked, smelled and felt like bread. The top looked weird because it was literally squished against the lid, so could not brown, but the rest of the loaf looked fine. (In a bread machine, it rises vertically, so the “top” is like a heel you can slice off)
I like to let it age a bit to try it in sandwiches, but made thin slices to toast, and toasted perfectly.
So far so good.
You can alter this, but for me, it worked fine except it was a little too big of a batch for my bread machine. But that’s easily fixed.
This was my first attempt, and went great.
My first try, the loaf did not rise while in the oven so it was dense and rubbery. Disappointed of course. White Elephant said she also had no recent success with Bob Mill’s flour. Over here in Singapore, we only get that particular brand so if I am to try again, I may get the same result. I also tried to order other brands from Amazon, they are out of stock.
I’ve found Bob’s Red Mill just doesn’t work with this recipe. I’m not entirely sure why.
Hi Hungry Elephant,
Thanks so much for this recipe! We are in the UK and my wife and I have been doing low carb since March 2020. She has lost 4 stone and I have lost 3 stone. We have enjoyed this way of eating very much but the one thing we missed most was the taste and versatility of “proper” bread.
I’ve just found this recipe and it is the answer! It tastes fab and has that resistance and chewy texture that is missing in all the other recipes we tried. For the first time in 15 months we can have a real sandwich! Thank you so much! This will be our staple bread from now on!
I’m thinking of buying a breadmaker specifically to make this, but just need to know whether it will definitely work before I invest in one.
Has anyone tried this and can say it definitely works? For the whole cycle not just the kneading bit?
Thanks for your help!
I haven’t tried it actually. I don’t have a bread maker but I have had people try it. Great job on the weight-loss!
Hi! I’ve tried this and it’s great! But I was wondering if you’ve tried making variations of this loaf bread? Let’s say making it like a cranberry & cream cheese loaf? Or other flavors? ?
Thank you for a great recipe! I have modified it slightly by substituting 10-20g of bread flour, and 10g of psyllium. I know, I know, that affects the keto – but I use a continuous glucose monitor, and I can see it has zero impact on my BG. I’ve tried it with and without the flour, and the loaf with the flour has a lighter stretchier texture (and I prefer the flavour). I put it down to the gluten behaving better if it has just a bit of starch to bond with.
That is a great idea! So glad to hear it doesn’t affect your BG. Perhaps I’ll give that a try!
Could i make this loaf in a food processor please? I don’t have a stand mixer.
Yup! that should be fine!
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When making this recipe(or any bread recipe i gather) DO NOT use a blenders “dough” attachment. 1 min of mixing and the dough was completely useless. It basically turned it into rubber. Yet another gimmick item they make for stuff like this that doesnt actually work.
I made this for the first time a few days ago after making the white bread version – which had a nice texture, but didnt rise well. I dont now what happened here, but this bread rose beautifully! It didnt particularly taste of anything but the most unexpected part was the texture, which felt identical to brioche. I have been trying to find keto bread recipes that really feel like normal bread and I think my search is finally over. Now, if only I can get the white bread one to rise properly so I can have nice square slices for my toastie machine 🙂
Could I make this using my stand mixer? I so how long would I let it mix? Excited to try this recipe! Thanks!
Yes you can! that’s what I use. It depends on the speed. I usually use speed 2 or 3 and it takes about 20ish minutes sometimes a little longer
It’s in the bread machine. Didn’t know what inulin was, but google advised to use psyllium husk. But then added a tsp of honey for the yeast to feed on. So excited trying your recipe.
This bread smelled so good but we could not eat it It was like chewing on a sponge and was real greasy followed the instructions to a T it would be delicious if it weren’t so spongy any idea ?
Hmm it may not have risen enough! it may have needed to rise longer
I really want to make this bread but need to know what the 240 grams, 280 grams and 50 grams would be in cups and ounces? Thank you
Hi! sorry to say I actually dont know. its really important to use grams for this recipe because otherwise too much or too little of an ingredient could make or break the recipe
Easy! Just google and voila! Your answer🤗
This bread recipe is MAGNIFICENT! I’ve used VWG before to make seitan, and I always felt it tasted “bready”, but I never thought to use it with another non-wheat flour to make bread. I chose to use half almond flour and half oat flour to lower the fat content (since I’m on a doctor-prescribed, low-carb/moderate-fat regimen, and it turned out fluffy and delicious. Next time, I plan to add a touch more salt and maybe do an overnight refrigerator rise to develop the flavor a bit more. On the whole, though, this loaf was tasty and had a great texture and chew.
If I half the recipe and use a smaller loaf tin, will that change the carb content?
Yes, you’d have half the carbs 🙂
Can I make this in a bread machine?
I havent tried but it should be fine!
I don’t know where I went wrong! I followed recipe to a T. The bread rose in the pan after proofing for 2 hours and doubled in size as stated. When I baked the loaf it didn’t continue to rise. In fact it ended up flat and level worth the top of the pan. It is very dense and looks more like banana bread.
So I *think* the issue may be that it had too much liquid. Depending on the altitude of where you live, sometimes you may need less water or more water
Thank you. I will try it again with a bit less water. Right now it’s been averaging about 60 percent humidity.
And 2500ft elevation.
I made this tonight. Used 1tsp sugar as no inulin, and ground almonds with skins in the food processor which didn’t go that fine. I threw all the ingredients in the bread maker and left it to run it’s full 4hr cycle without interruption . It looks, smells and cuts like normal bread. Texture slightly different on chewing but have to say it’s an exciting find
I just made this and OH MY GOSH it looks and smells like “real” bread! I’m trying to contain myself and wait for it to cool so I can try it.
I didn’t have any olive oil so I used avocado oil instead…will keep you posted.
I HAVE MADE BREAD!!!
It looks like bread, smells like bread, tastes like bread…I can now eat keto and not feel deprived.
Thank you for this great recipe!!!
Finally, I have found a low-carb bread that I actually like and doesn’t taste like it has something missing. Thank you very much. Made this yesterday and today I am taking some to my Mother in law to try
I have made this 4 times and I had good results 3 times we love it. Just made a loaf yesterday and it is awesome. I can’t do the inulin it makes me have stomach cramps. I use 1 tbsp. sugar.
I have made this bread 5 times and it has turned out perfect each time. Finally, a bread that actually works!! I’m still pleasantly surprised when I take off the towel and see that it has risen. lol. But, I want a recipe for hot dog buns. I’ve read your hamburger bun recipe and wonder if I just shaped the dough as a hot dog bun, would this work, or do you have any other suggestions.
I think that should work but I havent tried it!
I’ve been baking for 40 years. The bread in the picture is NOT what results from this recipe. Period.
Sorry to hear you have had issues. This bread is definitely the results from the video. I never post anything that doesn’t work out. In fact I made several versions of this recipe that I didn’t post because it didn’t turn out.
As a professional baker the biggest issue with the recipe is the order the ingredients are being combined. You should be adding yeast to water with oil. Oil coats the yeast and prevents it from growing making dense loaves. You should mix the water with the inulin or sugar and adding the yeast. The purpose of this step is to ensure your yeast is alive and active. You should see it foam within 5 minutes. If it doesn’t then the water was too hot or the yeast is bad. If you know your yeast is fresh you can add the yeast and inulin directly to the flours and combine ingredients adding the oil last.
I understand where you’re coming from, but I’m not a professional. I didn’t know that was how you are suppose to do it.
Would it be possible to use a different flour than almond flour? I know coconut flour us not 1:1 with almond flour, but if I used 1/3 or 1/4 the amount, would that work?
You could but I will say I have NOT tried it so it may not work out! if you want to give it a try – let me know how it works!
Very rare for me to enter a comment BUT this recipe is the nuts. I split the almond flour 50/50 with sunflower seed flour with seeds various on top. Result was a tasty, crisp loaf, easy to slice with a great chew. It looked and felt like a rustic country loaf (cooked it in a round tin).I hand mixed and kneaded the dough and by 7 minutes the gluten stretch was perfect. Rose to a spill-over height and kept its form throughout. TIP when baked turn bread upside down in tin turn oven off and put back in with door open. This gave a crispy bottom to the bread. Well done one and all responsible for this .
Im so glad you like it!!!!
The next try: If leaving the dough overnight to avoid the chewy consistency, should it be at room temperature or in the fridge prior to baking?
Hmm I’d say room temperature
Update, of course it collapsed in the fridge, as it already had doubled up in size prior to that. Now I m trying to save the dough, kneaded it gently and now back to another room temperature rest time. Anyway, I will bake it after, even if it will turn into crackers 😉
If possible, can you please explain for dummies like me, what you do exactly to avoid the chewiness, after you mixed the dough ?
Will let you know how it turned out at the end 🙂
Honestly, I found that letting it sit overnight before eating it really helped with the chewiness!!
So you mean, just leaving it on the counter and not put it in the fridge? It really tasted good anyway 😉 and slightly less chewy!!!!
Thank you for a simple, delicious recipe.
I’d also, like to thank Linda L for her step by step for making in a bread maker. Made it easier as my hands don’t work like they used to.
I set it for a 2lb loaf of white bread and it turned out very nice.
It is firm and dense in texture. I’m happy that it isn’t cakey or crumbly.
My loaf is very squarish but will make a large slice for big sandwiches.
It has way more calories and carbs than the keto bread I get at Aldi’s but I enjoy knowing what and how it’s made.
Tomorrow, I’m giving your Cheeseburger Stromboli a try as it sounds delicious too!
because there is no mention of what the inulin is or for and everywhere on the internet says psyllium is the best substitute. they must be meaning as a fiber substitute though. thankfully i added a little honey for the yeast wondering what it would feed on and puzzled why a recipe with gluten needed psyllium.
Sorry i should have clarified – inulin is great to feed the yeast! Thats what I use it for. the added fibre is a bonus 🙂