The BEST Keto Bread NO-Knead with Yeast

Don't let this recipe intimidate you. I used to think making breads was challenging since I had never before worked with yeast. I also had never worked with Vital Gluten before so that was another uncharted territory. But let me tell you, both are ESSENTIAL to making this low-carb, Keto bread fluffy and soft. Here's why.

Ketogenic flours are dense and heavy. They typically consist of almond flour and coconut flour, both of which are course and dry. Neither contain any starches in their makeup (which is what makes them ketogenic LOL) and because their particles are dense, they typically do not rise well. Enter Vital Gluten. Gluten in normal flour is responsible for the sponginess and chewiness of traditional flour bread. It is the protein component of wheat that is extracted and separated from all the starches. Therefore Vital Gluten (also called Wheat Gluten and Vital Wheat Gluten) is actually not 'wheat' at all, but the dried and milled protein. Because of this it is safe for ketogenic baking and supplements for the missing rise of traditional ketogenic flours.

Yeast. Yeast are single-celled organisms that thrive on the starches in the flour/wheat and emit carbon dioxide. The carbon dioxide is what makes the pockets of air in traditional flour bread. Air equals rise and chewiness. The problem in ketogenic baking is, again, the keto flours do not contain starch (as traditional wheat flour does), so the yeast has nothing to feed off of. Activating your yeast is essential in keto baking because you will supply it with a small amount of sugar, in our case I use Yacon Root extract or syrup, so activate it. That's it.

All you need to do is combine the ingredients, add a little elbow grease to mix them together, patience to allow it to rise and boom - the most amazing low-carb, no dairy, no egg, no-kneading and no bread machine required keto bread recipe there is. I hope you try this, because it is amazing. If you do, let us know how it turns out! Happy baking!

​Yields: 12 slices
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/4 cup psyllium husk
1/2 cup vital gluten (also called Vital Wheat Gluten)
1/2 cup whey protein isolate
1  1/2 teaspoon salt
13 oz warm water (between 110°-115°)
1  1/4 teaspoon active dry yeast
2 teaspoons yacon syrup

Directions:

1. Combine warm water, yeast and syrup together and allow your yeast to bloom.
   (NOTE: If you yeast is frothy after a few minutes, your yeast is alive and activated. If you mixture is flat and cloudy, then your yeast is denatured. Dump it out and start with a new packet)
2. In a glass bowl, add all dry ingredients and salt.
3. Whisk together to combine.
4. Add your bloomed yeast and mix your dough until well combined, about 1-2 minutes.
5. Cover your bowl with plastic wrap and place your bowl in a sunny, warm location for 1.5 hours to rise.
6. Your dough should have puffed up a bit and will be sticky to the touch.
7. Using your spatula, mix your dough again for 30-45 seconds.
8. Transfer your mixture dough into a greased bread pan. Cover and allow a final rise for 30 minutes.
9. Bake at 400° for 20-25 minutes or until the crust is a medium brown color.
10. Allow your bread to cool completely before slicing. Makes about 12 slices.

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