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.