We're sharing our favorite gluten-free Keto bread recipe with you. There are a lot of "keto" bread recipes and ready to eat items available, however, most of them contain some form of wheat or wheat gluten. Others, contain xanthan gum or psyllium husk, which can also do a number on your digestive system. Besides not being an option for those with Celiac or gluten-intolerance, many keto eaters find these breads raise their blood sugar levels and kick them out of ketosis. Let's call them what they really are - low carb bread not really keto. So, here is our truly gluten-free bread recipe. Enjoy!
Keto Gluten-Free Bread
6 eggs
1/2c butter, melted
1T apple cider vinegar
1/2c fine coconut flour (we use Republic of Coconut)
2 tsp baking powder
1T sweetener (we use Lakanto)
1/8 tsp cinnamon (check out these cute mini measuring spoons)
1 tsp nutritional yeast (optional, we use Bragg's**)
**We grind our nutritional yeast into a powder, one teaspoon ground equals one tablespoon regular.
1. Preheat oven to 350°. Combine dry ingredients in a small mixing bowl and set set aside.
2. In a medium mixing bowl, beat eggs until fluffy. Stream in the melted butter until fully incorporated.
3. Add vinegar and slowly add in the dry ingredients, stir until combined, careful not to over mix. Let the batter rest for 5 minutes while prepping the loaf pan.
4. Line one large loaf pan or 2 small loaf pans with parchment paper or use silicone loaf pan. Pour in batter. Bake for 40-45 minutes for large pan or 30 minutes for small pans, turn halfway through baking.
5. Remove from oven and let it rest for at least 60 minutes before slicing to prevent crumbling. Store bread in the fridge.
Use small loaf pans to make crostinis.
TIP: Make delicious French toast with the leftovers, just slice and pan fry in butter then top with sugar-free syrup (we like Choc Zero Maple Syrup).
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