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This Rosemary Sea Salt Keto Bread has all of the same flavor and texture of real bread, but with a fraction of the carbs.

Rosemary Sea Salt Keto Bread

Hi everyone – Jack here. I’ve spent the last month or so trying to make a really good, nicely textured Rosemary Sea Salt Keto Bread, and after four attempts, I’m proud to say that I finally nailed it with this recipe.

I LOVE bread. But eating lower-carb these days has meant that most breads are (sadly) off limits for me. I made this keto bread recipe before, as well as this 90-second keto bread too, and they were good. But this Rosemary Sea Salt Keto Bread checks all of the boxes for me in terms of taste, texture and making me feel like I’m eating a ‘real’ slice of bread.

Now, I do want to point out that this Rosemary Sea Salt Keto bread is NOT gluten-free, but it is low in carbs at 2.4 net carbs per slice.

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Rosemary Sea Salt Keto Bread

How do you make really good Keto Bread?

Most keto bread recipes out there rely on low-carb flours and xanthan gum powder as the base in their recipe – and ours does too. But – and here’s the trick – I  also added wheat gluten to this recipe which adds that soft, bread-like texture that everyone knows and loves.*

Our Rosemary Sea Salt Keto Bread is also a yeast bread (which also contributes to that wonderful texture) but don’t let that scare you off. This is still a very easy and quick bread to make.

Rosemary Sea Salt Keto Bread

Today’s keto bread recipe uses ingredients that are easy to find online as well as in some well-stocked grocery stores including golden flaxseed meal, almond flour, oat fiber (don’t confuse that with oat flour), vital wheat gluten, and monk fruit sweetener (you could also use Stevia if you prefer). Once you have these ingredients in your kitchen pantry, the sky is the limit in terms of all of the different kinds of keto bread you can bake at home.

We flavored our Rosemary Sea Salt Keto Bread with (as you can tell from the name) fresh rosemary and coarse sea salt. Both give this soft, delicious bread some really fantastic flavor.

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Rosemary Sea Salt Keto Bread

This Rosemary Sea Salt Keto Bread is great for sandwiches, toast, or simple bread and butter.

*Note: We’ve received a couple of comments from readers who have told us that using wheat-gluten in keto breads is the brain-child of a YouTuber named Deirdre. While we got our inspiration for this recipe from an assortment of other keto bread recipes and didn’t see Deirdre’s video ourselves until now, we wanted to note her as the original person (so we’re told!) who came up with the idea of using wheat-gluten to achieve that true, bread-like texture in keto bread recipes. You can see Deirdre’s video here.

You may enjoy these other Keto recipes:

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Rosemary Sea Salt Keto Bread

Rosemary Sea Salt Keto Bread

  • Author: A Family Feast
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 1 loaf (14 slices)
  • Category: bread
  • Method: baking
  • Cuisine: American

Ingredients

1 cup tap water heated to exactly 110 degrees F.

½ teaspoon granulated sugar* or honey

2 teaspoons rapid rise dry yeast

3 whole eggs

3 tablespoons extra virgin olive oil

2/3 cup golden flaxseed meal

2/3 cup almond flour

¾ cup oat fiber (not oat flour)

1 ¼ cups Vital wheat gluten

2 tablespoon monk fruit sweetener*, or granulated Stevia

½ teaspoon xanthan gum powder

1 ½ teaspoon coarse sea salt (or kosher salt)

1 ½ teaspoons garlic powder

½ cup fresh rosemary

Oil and coarse sea salt, for top of baked bread


Instructions

Dissolve sugar in warmed water and add yeast. Set aside to bloom.

In the bowl of a stand mixer with the paddle attachment, add eggs and beat five minutes on medium.

Add olive oil and beat to combine.

In a large bowl whisk together flax, almond flour, oat fiber, wheat gluten, monk fruit sweetener, xanthan gum powder, salt, garlic powder and fresh rosemary.

Once the yeast has bloomed (froth formed on the top of the water), alternate adding the yeast mixture and the dry mixture until everything is in and mix on medium low for eight minutes. (The dough needs to be kneaded this long to develop the gluten.)

Remove the dough and form into a neat ball with your hands then stretch to fit a 9X5X3-inch loaf pan. Do not oil or spray the pan, you want the dough to stick to the sides as it rises. Our 9X5X3-inch loaf pan was nonstick.

Spray a piece of plastic wrap and place over the top of the pan so the dough doesn’t stick to the plastic.

Proof for 1 ½ to 2 hours until doubled in size.

I have an oven that I can set to 80 degrees F so I placed the dough in at that temperature then microwaved a 2-cup measuring cup filled with water until it was boiling hot and placed it in the oven with the dough. Then every thirty minutes I reheated the water until the dough doubled in size and was cresting the edge of the pan. In this humid environment, my dough rose in one hour and 45 minutes.

You could also just use the inside cavity of your microwave with a container of hot water reheated every 30 minutes. Either have a tea kettle going to fill the cup or remove the dough and microwave the water then place the dough back in.

Preheat oven to 375 degrees F with rack in center.

Bake for 30 minutes until golden brown and when poked with a probe thermometer, will register between 190-200 degrees F.

Remove from pan while hot by running a knife down each side to loosen, then cool on a rack. While hot, brush the top with olive oil and sprinkle on sea or kosher salt.

Serve warm or cool and slice. Keep wrapped at room temperature like regular bread.


Notes

*Note: The sugar in this recipe is necessary to develop the yeast. The monk fruit sweetener is used to sweeten the bread and will not work in the initial blooming of the yeast.

Keywords: Rosemary Sea Salt Keto Bread

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Rosemary Sea Salt Keto Bread

Rosemary Sea Salt Keto Bread

Rosemary Sea Salt Keto Bread

 

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    Comments

  • Louise Hockenberry wrote:

    Made the bread today and it was a total failure. Per the directions, I did not grease the pan so it did not come out very well. Also, it did not rise much to begin with. I was hoping once in the oven it would give more of a rise. Sad and disappointed as I love to bake bread and was hoping this would be my go to recipe. Thanks, however, for all your work in developing so many recipes.

    • Jack wrote:

      Louise

      I used a metal nonstick pan, is that what you used for a loaf pan? (not sure if that would make a difference) Mine rose so fast that I was afraid I over proofed it so not sure what happened with yours. Was your yeast fresh and did it bloom in 110 degree tap water? You used oat fiber not oat flour and vital wheat gluten, correct? At what temperature did it proof?, 80 degrees is perfect. Too hot or not hot enough and it will not rise.

      Wish I was there to help,
      Jack

  • Adele wrote:

    Well I figured it out thank goodness. I just needed to keep kneading til the right texture was acheived. I took my loaves that didn’t rise well and, treating them like a bread after its first rise, put them back in the mixer with a dough hook and beat them til they came together. Then they went back into a warm place to fise again. They turned out beautifully! Rose high and were delicious.

    • Martha wrote:

      Apologies for the delay in responding Adele – so glad you figured things out!

  • Adele wrote:

    Hi there, I am having trouble with the kneading of this bread. The first time I made it, it was perfect. But now I have made it 4 more times and it won’t rise much. Yeast is active. I cannot seem to achieve the right texture, it is too soft and sticky, basically has no form and is more like a sticky, heavy cake batter. I kneaded it (in the machine, once with dough hook and also with paddle) for up to 17 mins and for as little as 10 mins trying to get it to stay together. Any suggestions?

  • Adele wrote:

    I can’t thank you enough! This Rosemary Sea Salt Keto Bread is truly amazing! You are a flippin’ genius!
    I was very skeptical as I have only made wheat breads before but it turned out absolutely perfect. It tastes delicious, it rose better than any I have made before, and my husband and I eat it regularly. I wish I could submit a photo but I will put one on Pinterest.

    • Martha wrote:

      So glad you enjoyed the bread Adele!

  • marjory l graue wrote:

    Is it really a 1/2 cup of Rosemary?

    That is a heck of a lot….

    Used a 1/2 teaspoon….

    Thanks
    Marjory

    • Martha wrote:

      Hi Marjory – Yes, we used a half cup of fresh rosemary, and you can taste (and see) the rosemary flavor throughout the bread. We get lots of positive feedback on this recipe but you can always feel free to adjust any recipe to suit your tastes. If you are using dried rosemary you can get by with less.

  • Cheryl Deruyter wrote:

    Can u omit the garlic and rosemary to make it more plane to go with everything

    • Martha wrote:

      Hi Cheryl – You can if you prefer (although we think it tastes best with some sort of seasoning).

  • Janet Brandon wrote:

    I have followed your instructions and the results are exactly the same as yours. It rises exactly like yours. It smells like heaven while it is baking. The crust is a beautiful thing to behold. The texture is great. I am not a baker, not an extraordinary whiz kid in the kitchen, but when I follow your recipe the results are very satisfying. Since I don’t know much about making bread, just eating it mostly, I have one problem with my end result and that is that it tastes bitter. Is it possible that something is wrong with my purchased ingredients ( I ordered exactly as recommended). Could something have become rancid. Since I am not an accomplished baker I don’t know what the problem is. Thanks in advance

    • Martha wrote:

      Hi Janet – I suppose it’s possible that one of the ingredients you purchased might be rancid, but I’m guessing it might be the sweetener (Monkfruit or Stevia). I’m not sure which you are using, but I personally find that most of the low carb sweeteners (especially Stevia) have a bitter after taste. Jack doesn’t taste it, but I do – so I think it might be personal taste bud sensitivities! The next time, you could try a different sweetener.

  • Charlotte wrote:

    Mine didn’t rise very much at all. I did have a nice bloom of yeast. I tried for 2 hours to get it to rise. I did do the 8 minutes in the mixer. Any suggestions?

    • Jack wrote:

      I have made this a few times Charlotte, and every time it rose, but admittedly it took a few attempts to get it right before we posted it. Baking with yeast is an exact science and the proofing temperature and humidity level usually play a big part in success or failure. The perfect proofing temperature is between 80 and 100 degrees F. I use a warming setting on my oven.
      Other factors that come in to play are the freshness of the ingredients, particularly the yeast, almond flour, oat fiber and vital wheat gluten.
      Lastly, use a probe thermometer to make sure the warm water is exactly 110 degrees F. To hot and you kill the yeast.
      Good luck,
      Jack

  • Margaret wrote:

    Thanks so much for this wonderful recipe! Will definitely be a staple and I think it would make a fabulous dressing. Well done!

    • Martha wrote:

      Great idea Margaret!

  • Pamela wrote:

    This is modified Deirdre’s Bread from 2016- with a few spices added. While it looks delicious and I’m sure it is – this base recipe for keto is the game changer and she should Always be given full credit on anyone’s site who uses the vital wheat gluten, flaxMeal, oat fibre, yeast, sweetener and xanthan gum. Many tweak this recipe but few give her the credit she deserves . Please add a note to give Honourable mention.

    • Martha wrote:

      Hi Pamela – Earlier this year, someone else alerted us to the similarity to Deirdre’s bread as well. My husband Jack had not seen her YouTube video when he was researching keto breads, but did see the combination of ingredients suggested in a number of different sources/recipes – it’s entirely possible that they found inspiration from Deirdre. We ourselves have had several of our original recipes adapted many times by others without attribution, so I understand your (and her) frustration and am happy to include a note.

  • Tori wrote:

    We used this recipe sans rosemary and garlic and with a cinnamon/butter/golden erythritol + monkfruit sweetener filling to make absolutely delicious pecan cinnamon buns for our diabetic mom’s birthday brunch. She was so happy! One issue I did want to mention: in the header description you say the bread is 1.4 g carb/slice, but in the nutrition notes and in one of the comments below you say it’s 2.7 g carb/slice — nearly double the amount originally claimed. Can you please correct the article? If someone is eating keto, that extra 1.5 gram per slice is a significant part of their daily carb allotment.

    • Martha wrote:

      Thanks for calling that out Tori – I corrected the article to 2.4 net carbs (5.4 total carbs minus 3 fiber). Thanks for catching that!

  • Melva wrote:

    Best bread ever. Thank you for bringing soft bread back into my life. Do have a question. Baked it twice but always seems to fall in the center yet yours Los beautiful. Fine care it’s so delicious but wondering what I could be doing wrong. Thank you again.

    • Martha wrote:

      Hi Melva – You’re welcome! When any bread sinks in the middle like that, it usually just needs a little more time in the oven to ensure that it’s fully baked through in the center. Next time, give it a few extra minutes to see if that helps.

  • Carol wrote:

    This looks amazing. I’m allergic to egg so am wondering if I can use flax egg with this recipe instead of egg? Or if their are any other suggestions?

    • Martha wrote:

      Hi Carol – We’ve only made this recipe as written so can’t say for sure if flax egg will work as a substitute. If you try it, please let us know how it comes out!

  • Anna wrote:

    Hello! Just wanted to say that I love this recipe and have made it so many times. It’s much better than literally any other keto bread recipe out there. Because I have better luck weighing out my ingredients, I figured out the gram conversions for the dry ingredients which I will list here in case anyone else wants them! I’ve tested it with these weights twice now and both times the bread came out perfectly.

    * 140g golden flaxseed meal
    * 65g  almond flour
    * 145g oat fiber 
    * 150g Vital wheat gluten

    • Martha wrote:

      Thanks Anna! So glad you are enjoying the bread!

  • Diane wrote:

    Could I use something other than rosemary or leave it out altogether? I don’t like it.

    • Martha wrote:

      Hi Diane – You can leave it out or swap in another favorite herb.

  • Missy wrote:

    Can this bread be made in a bread machine

    • Martha wrote:

      Hi Missy – We don’t own a bread machine and have only made the recipe as written. We’re not sure how to adapt the recipe for a bread machine. Sorry we can’t be more help.

  • DANA MIRANDA wrote:

    I’ve made this recipe a half dozen times and it turns out every time!! I absolutely love it!! Do you have any suggestions how to make it a rye bread?

    • Martha wrote:

      Hi Dana – We’ve only made the recipe as written and we’re not sure what swapping in rye flour will do to the overall recipe/texture without some testing. (We also don’t know what it will do to the carb count). Jack is interested in testing it out (thanks the suggestion) – but it will take some time. In the meantime, this recipe might be helpful: https://www.resolutioneats.com/blog/real-low-carb-rye-bread/ Hope this helps!

  • Connie Elizabeth Cox wrote:

    Do you have a keto bread recipe to use with a bread machine?

    • Martha wrote:

      Hi Connie…No, I’m sorry, we don’t have a bread machine ourselves so can’t suggest how this could be adapted.

  • Nancilou wrote:

    I’m wondering if this keto bread can be made in my bread machine?
    TIA

    • Martha wrote:

      Hi Nancilou – I’m sorry, neither Jack nor I have any experience with bread machines, and we’ve only made this recipe in the oven. If you try it, please let us know how it comes out!

  • SusAnVandermeer wrote:

    Have tried many keto breads and this is by far the best. I thank you and my husband thanks you.

    • Martha wrote:

      We’re glad you enjoyed the bread!

  • Sandy Ferguson wrote:

    I’m wondering when you add the eggs/oil mixture. I don’t see it in the instructions. Thank you!

    • Martha wrote:

      Hi Sandy – Eggs are added in Step 2, oil is added in Step 3.

  • Anna wrote:

    I have tried close to a dozen keto bread recipes and this is the only one that has actually worked. I was in shock that it did work, to be honest. The taste and texture are incredible and I am positive that no one would know this is a low carb bread. I will never use another bread recipe again!

    • Martha wrote:

      So glad you are enjoying the bread Anna – thanks for taking the time to share your feedback!

  • Angela wrote:

    Do you have the nutritional information on this recipe? I would like to know it please. Thank you.

    • Martha wrote:

      Hi Angela – The information is at the bottom of the recipe card.

  • Lynn wrote:

    I followed this recipe to a T, and it’s fantastic. My loaf proved and it’s HUGE…no falling. Amazing recipe. Now I can avocado toast again! And French toast! The mind boggles. Thank you so much for sharing this incredible recipe.

    • Martha wrote:

      You’re very welcome Lynn! So glad the recipe was a hit!

  • Kam wrote:

    This is very similar to Diedre’s low carb bread. On YouTube. Which I have made several times. It looks similar to yours too. I know hers is delicious. I’m expecting yours will be also. I’m making these in buns. Thanks.

    • Martha wrote:

      Thanks Kam – We just checked our Deirdre’s Youtube recipe and ours IS very similar. Interesting! My husband Jack never saw that video before but when researching keto bread recipes the combination of ingredients was suggested in a number of different sources/recipes – perhaps they found inspiration from Deirdre. I hope ours is as good as hers. We have had at least one other reader successfully make hamburger-type rolls using this recipe, as well as bagels.

  • Laurie wrote:

    I decided to go keto at the beginning of the year and have tried out (baked) 3 other bread recipes that came out with terrible to just ok results. This one exceeded my expectations. I usually make normal bread (high-gluten, high carbs) and even my loaves don’t get his kind of height. I wish I could show you how lovely the finished loaf turned out.

    The taste was great and mouthful was on point. The texture was just like “real bread,” chewy with a nice crust. Because I eat this for breakfast with peanut butter I omitted any of the savory spices. I’ll have to try this version as intended. BTW, I followed the recipe exactly, no substitutions.

    • Martha wrote:

      Thanks Linda! So glad the recipe was a hit!

  • Ida & John Farias wrote:

    Question:My husband has actually got your recipe in the oven right now! Do you have a calculation for the Net Carbs? I can’t wait to taste it! Thank you-

    • Martha wrote:

      Hi Ida – For any recipe, to get the net carbs, the calculation is total carbs minus fiber. So in this case 2.7 net carbs per serving. Hope that helps!

  • Cindy wrote:

    Is there a substitute that you can use for keto breads that use Vital wheat gluten, that will still give the bread a nice texture, but make it gluten free for people that are gluten intolerant, or people that have wheat allergies? Most gluten free breads that you find are tasteless, bland, and the texture is like cardboard. I would love to find a gluten and wheat free recipe for bread that wouldn’t be that way. Thank you for anything that you could suggest.

    • Martha wrote:

      Hi Cindy – We do have some other keto bread recipes on our site that are gluten free, but they really don’t have the same nice bread-like texture that we found from using the wheat gluten in this recipe. We aren’t gluten free baking experts (or even keto experts for that matter) – so neither Jack nor I have much advice beyond the recipes that we share and the experiences we’ve seen in our own kitchen. You could reach out to Carolyn from the blog All Day I Dream About Food – she is much more of an expert in keto baking than we are – she might have some recipes that would fit the bill for you. Sorry we can’t be more help. Good luck!

  • Cinthia Masucci wrote:

    Hi there, can I replace the vital wheat with anything else?

    • Martha wrote:

      Not really Cinthia – it’s a fairly specific ingredient that gives this bread that distinctive texture.

  • Nancy wrote:

    WOW. Just wow. I never leave comments, but I feel I MUST for this one. You knocked this one out of the park! It is truly the first keto bread I’ve tried that looks and tastes like real bread. AND it looks like your photos! Thank you so very much for posting this! I followed the recipe exactly and it’s wonderful. The middle sunk in a bit from the bottom, but that may be because I let it rise too long before baking. I let it rise to the full expected size, not realizing that it would continue to rise once it began baking. Regardless, it’s amazing. Thank you!

    • Jack wrote:

      Nancy

      While I was testing this, I did exactly the same thing and let it rise too much. It did sink a bit. Subsequent batches were perfect. This is the sort of thing that may take one or two tries before you get it perfect since ovens vary, altitude comes into play and the humidity of the air can sometimes affect the finished bread. In my opinion, totally worth the trip. I make and eat this all the time. I love it toasted in the morning or sliced for grilled cheese sandwiches.

      Glad you liked it.
      Jack

  • Eden wrote:

    Are the flax seed necessary for the texture? I am adding them into mine but asking if I make a loaf for toddlers. They detect the most random ingredients then protest. Once made cookies with flax and it was a fiasco but I did love them.

    • Martha wrote:

      Hi Eden – We’ve only made the recipe as written and it does help with the texture. Without testing it on our end, I can’t say for use how exactly it would change the flavor or texture of the finished recipe.

  • Phyllis wong wrote:

    Hello there! I have tried & followed this recipe last might and my bread turned out more dense. Your bread looks so light and fluffy.. could you help me?

    • Martha wrote:

      Hi Phyllis – It’s always so hard to troubleshoot issues without being in the kitchen with you! I guess I would look to maybe the freshness of the yeast, or if you allowed the bread to rise sufficiently before baking? (It really doesn’t rise that much more in the oven, so you’ll want to let it rise before baking.) Hope that helps!

  • Kim wrote:

    Another question you may have already answered but how high do you let the bread rise before baking?

    • Jack wrote:

      I actually let it get almost to the finished state before baking. It doesn’t rise much after it goes in the oven, so let it rise almost to the full baked height.

  • Sue wrote:

    Can I use regular active dry yeast instead of rapid rise and if so what kind of adjustments do you think I need to make in rise time?

    • Jack wrote:

      I often exchange the two. The dry yeast has larger granules and needs to be dissolved in water first. The instant yeast can be mixed in to the dry ingredients but I often dissolve it anyway before using, as I do in this recipe. Other than that, no differences in rising times.

  • Kim wrote:

    You mentioned you take the bread out of the pan as soon as it comes out of the oven does this stop it from shrinking?

    • Martha wrote:

      Hi Kim – We took the bread out of the pan in part to allow it to start cooling immediately (the heat from the pan will continue baking the bread) but also so it doesn’t stick as it cools. If your bread sank after baking, chances are it needed a few additional minutes in the oven so that the center was fully cooked through. Hope that helps!

  • Kim wrote:

    I was just wondering if you have measurements in grams & ml.

    • Martha wrote:

      I’m sorry Kim – no.

  • S. Mitch wrote:

    Folks, wheat gluten is mainly protein and has very few carbs. This recipe is perfectly acceptable on a keto/LC diet for anyone who doesn’t have gluten intolerance. Many vegetarian/vegan keto/LC dieters use wheat gluten as a meat substitute all the time.

    • Martha wrote:

      Thank you for clarifying S. Mitch!

  • Susan Lee wrote:

    Love the taste of the bread but it stuck to the pan I kept running the knife along the sides could I use parchment paper I used metal pans it mostly stuck to the bottom of the pan

    • Martha wrote:

      Hi Susan – Yes – you can definitely use parchment paper to line your baking pan.

  • Gale Bizzell wrote:

    This bread was absolutely heavenly. Having chosen the keto lifestyle 7 months ago, I have truly missed having a slice of bread to make a sandwich. This bread fits the bill. It’s sturdy, can be easily sliced and has a good flavor. In fact, I was able to slice this loaf into 22 thin slices. That’s a win in my book! Thank you for sharing this recipe!

    • Martha wrote:

      You’re welcome Gale – so glad you enjoyed the bread recipe!

  • Magda Alorda wrote:

    Hello!, I’m Magda, usually I don’t comment, but your recipe is so good that I’m happy to!!, I leave out the spices to make it neutral Flavour, I have make it a few times and comes out perfect every time, (even when I’m baking challenge 😁!!!). Today made something new, leave 1/3 flax and almond flour each, add 2TBs ground chia seeds and the rest flax (to complete the other 1/3 of flax), then 2TBs wheat bran and 3TBs ground pecans, the rest almond flour to complete the other 1/3!!, sorry if is not to clear!!, you can see the result in the pictures, the texture and everything to me is perfect, and I said that because it’s thanks to your recipe that is so good that even I can successfully add new stuff 😳😳!!!. Made hamburger buns too!!.
    Thank you!

    • Martha wrote:

      Hi Magda – I’m not able to view the photos – but I’m glad you enjoyed the recipe and found some new adaptations too!

  • Angela wrote:

    Hi, this wouldn’t be keto with granulated sugar or honey, oats, xanthan gum or wheat gluten. While it sounds delicious it’s misleading for those on a keto diet.

    • Martha wrote:

      Hi Angela – We respectfully disagree. Following a ketogenic diet, by definition, simply involves limiting your carb/sugar intake to reach a physical state of ketosis. As long as you are counting your carbs and monitoring your ketone levels, a slice of this bread could easily fit into a keto diet.

  • Roze wrote:

    Made in bread machine without rosemary

    • Martha wrote:

      Great to know Roze! Thank you!

  • Sunshine wrote:

    Hi Jack,

    Wondering, if this recipe can crisp up if they get toasted ? My recipe dont have almond flour, and I’m having a hard time to see what makes this bread to crisp up, thanks

    • Jack wrote:

      You left out the almond flour? Did you substitute it with anything? When you say crisp up, you mean you sliced it after it baked and toasted the slices and they didn’t toast?

  • Melanie Bebler wrote:

    I’m confused. When I put the recipe into Carb Manager I get 15 total carbs and 5 net carbs per serving 1/14 loaf. Has anyone else had this issue?

    • Martha wrote:

      HI Melanie – I’m unfamiliar with the Carb Manager tool, we manually calculated the carbs using the nutritional labels off the ingredients packages as well as confirmed the data using the NutriFox tool. This bread uses some less-common ingredients so I’d confirm that your tool has the correct ingredient calculations. Hope that helps!

  • Lisa wrote:

    Has anyone tried this bread in a bread machine?

    • Martha wrote:

      We haven’t ourselves Lisa – but hopefully another reader will see your question.

  • Margaret wrote:

    I made the recipe a 2nd time. This time halving the dough and making 5 hamburger buns, 2 everything bagels and a smaller loaf of bread. Its beyond fantastic. I dont think I will be making any other bread dough recipe again. I have tried so many that were eggy or needed to be toasted before eating. This is not one of them.

    • Martha wrote:

      Thank you so much Margaret! So glad to see so many great variations using the bread dough! 🙂

  • Margaret wrote:

    This recipe is amazing. I left out the rosemary as I wanted to use the bread for peanut butter and for grilled cheese. Came out amazing. Was thinking this dough could be used to make rolls for hamburgers and should freeze well? Has this been attempted?

    • Martha wrote:

      Thanks Margaret – We haven’t attempted it yet, but I can tell you that Jack is already planning a number of different variations now that we’ve seen some success with this bread dough. I definitely think you could make rolls and agree, the baked rolls should freeze well. (If you try it, please let us know how it comes out!)

  • Jean wrote:

    Can I use Himalayan pink salt in replace of sea salt?

    • Martha wrote:

      Hi Jean – yes you can!

  • Erin M. wrote:

    I was very disappointed when I opened your recipe, as I was excited to try it. While this may be low-carb, it is not Keto friendly. Low-carb and Keto are two very different diets/ways of eating. A true Keto diet does not allow ANY grains/wheat. Please remove that this is Keto friendly. That is extremely misleading to those still trying to understand the true diet.

    • Jack wrote:

      I respectfully disagree and I fully understand the difference between a low carbohydrate diet and a keto diet. Any grain that does not knock you out of ketosis is acceptable. Vital Wheat gluten has 4 grams of carbs per quarter cup. It is wheat flour that has been hydrated to activate the gluten then processed to remove everything except the gluten. Oat fiber has 3 grams of carbs per 2 teaspoons but also has 3 grams of fiber for the same amount, so the net carbs equals zero. All ingredients added together equals 5.8 grams per slice minus 3.1 grams of fiber. So each slice is 2.7 grams of net carbs, which is more than acceptable when used in moderation in a keto diet. As with any keto diet, using test strips to test your ketone level is the best way to check that your body is in ketosis, regardless of the foods you eat.

  • barbara quinn wrote:

    What is the difference between oat fiber and oat flour and can you make your own oat fiber like you can oat flour?barbara

    • Martha wrote:

      Hi Barbara – Oat flour can be made by grounding up oats. Oat fiber is made from grinding the non-digestible oat hull. (This is a great article explaining the differences: https://gwens-nest.com/oat-fiber-vs-oat-bran/) – if you are able to get your hands on the hull or husk that the oat was harvested from, I suppose you can make your own, but I’d suggest buying it instead! Hope that helps!

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