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The BEST Keto Bread

By June 12, 2013October 29th, 2021Bread, Breakfast, Dairy Free, Main Dish, Vegetarian

The Best Keto Bread


The first time I made my “healthified” bread, it turned out PERFECT! But guess what? I was just messing around with my new-found obsession with psyllium powder and didn’t write anything down! ARG

So it took me 8 pounds of almond flour to experiment and finally get it right (a very expensive mistake). Yesterday, Craig made the buns because someone suggested that that always add in Apple Cider Vinegar and my memory came back! YES, I added cider vinegar to that first batch!

So, if you made the bread before and it turned out “gummy” please try it again. These are amazing!

Want to learn more about the ketogenic lifestyle? My all new Keto Courses are perfect and include everything you need to lose weight and heal your body. CLICK HERE to get started.

BUSY FAMILY TIP: Make a triple batch of this dough, bake and keep the sub bread in the freezer for an easy addition to your next picnic! All you have to do is cut open the bread (toast it if desired) and fill with your family’s favorite filling. No need to stop at Subway or Quiz-no’s. This will take you less time and save you tons of money.


Amazing Bread

3 cup blanched almond flour (10 oz)
10 TBS psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure)
4 tsp baking powder
1 tsp Celtic sea salt
5 TBS apple cider vinegar (2 oz)
6 egg whites (7 oz)
1 1/2 cup BOILING water (12 oz)

NOTE:  Make sure to weigh your ingredients to ensure it rises properly and doesn’t get hollow and gummy.  Also, if you do weigh and grind your psyllium and still have a problem, try grinding the psyllium again.  We have a batch of psyllium that we ground and didn’t work.  Stay really wet.  So we ground it again and it works great!  Also, if your loaf looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 3 teaspoons.

Preheat the oven to 350 degrees F. In a medium-sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined.  Add in the eggs and vinegar and mix until a thick dough. Add boiling water into the bowl. Mix until well combined and dough firms up.

Form into a loaf and place into a greased bread pan (I used an 8X4 inch pan). Bake for 60-75 minutes. It should be somewhat firm to the touch and have a nice brown crust.  Remove from the oven and allow the bread to cool completely.

Makes 10 servings (2 slices per serving)


Traditional Bread = 200 calories, 3g fat, 10g protein, 40g carbs, 8g fiber
Almond Flour Bread  (egg whites) = 220 calories, 14.2g fat, 8.2g protein, 20.7g carb, 16.6g fiber

Here is a video of me making this amazing bread!


Use to make French Toast! Find my caramel recipe in The Art of Healthy Eating Sweets.
Here are three versions of the bread (from left to right) with 14 ounces water, 12 ounces water and 11 ounces of water.



“Keto has helped me lose 194lbs!!! No more walker/cane, less pain, less meds…” – Rita

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    Hello Maria,
    I am so impressed by your bread recipes. Have spent the last two days just baking away and they taste absolutely great! What a joy to finally find something this tasty and healthy. I noticed in your previous post that we could expect to read about “What I eat” from you next. We’re staying tuned and waiting with great curiosity. Will pass on to our libraries about your books, for sure.

      • Deb says:

        Hi Maria, I’ve been successfully making this bread for a couple of years now. Yesterday I got new convection oven. I’ve always baked the bread at 350 degrees for 60 min. Would you know how long I should bake for with a convection oven?

        • Maria Emmerich says:

          Not sure as they are all a little different in my experience. I would start at the same and see how it comes out. Then try it at 325 if it comes out different than you are used to. 🙂

        • Joesy Fuda says:

          i baked it for the first time yesterday in my convection oven at 350 for 60 min. It rose beautifully and when i took it out of pan, the botton half was completely raw. There goes some expensive ingredients in the garbage

      • GH says:

        Maria, can you clarify the recipe as far as fluid ounces versus weighted ounces? For example, for the boiling water, 1.5 cups of water is 12 fluid ounces, but 1.5 cups of water does not weigh 12 weighted ounces. As I watch your video, you weigh the boiling water in a measuring cup, but once again I’m not sure if it’s supposed to be 12 fluid or weighted ounces. And is that true for the vinegar and egg whites as well… fluid ounces versus weighted ounces?

        Thanks for the clarification!
        Can’t wait to try this recipe!

        • Maria Emmerich says:

          I just went by the weight on the scale. If you aren’t sure, just go by that. 🙂

        • Lisa says:

          “A pint weighs a pound the world round!” In other words 16 liquid oz. (a pint) weighs 16 oz. or 1 lb. So 12 liquid oz. actually weighs 12 oz.

      • Sarah Roberts says:

        I made this bread last night. It tastes great! It turned a purple color as it baked??? I’m trying to make a bread my kids will enjoy. Your cooked books are a lifesaver. All the receipes turn out tasting great. I have been keto for 11 weeks now and lost 42 pounds.

  • Anonymous says:

    Maira, could one use egg white powder instead for egg whites?? thanks, Ruth

    • I don’t think that would work. You need the moisture. 🙂

    • Anonymous says:

      ok, thanks for answering. Ruth

    • Jennifer O'Riordan says:

      I used the egg white powder with the recommended amount of water on the egg white can in addition to the 12 oz. of water called for in the recipe. The bread tastes good, but is fairly dense. I didn’t have many eggs and wanted to try the recipe, but I think next time I’ll use fresh egg whites. I’ll also have to figure out what to do with the leftover yolks.

      This bread was still far better than some low carb gluten free stuff I found in a health food store. Maria’s bread smells really good while it’s baking. I’m not sure how she does it, but it smelled almost like yeast bread (which, of course, is one of the best smells on earth.)

      • Mike Schwarz says:

        Yolks are great. Make a healthified custard, or a custard ice cream (Maria has recipies for both). I’m a diabetic and I got that way eating “real” food, not manufatured food. I baked. All from scratch, all homemade. But that meant traditional sugar and wheat flour. I had developed a number of reduced carb recipies on my own, but Maria’s recipies go all the way with better success than I would have guessed possible. (I still yearn for a good, two-day rise wheat and yeast bread — But I know allow myself this only once a quarter. It is not good for you.) I’m excited to try this. So far my favorite has been her psyllium powder/egg/boiling water version pizza crust. A homemade pizza made with this tastes as good as any pizza.

      • Tana says:

        I saw a video where Maria made Ice Cream with her left over yolks… look it up.

  • Sheridan says:

    I made this bread last night. Coconut flour and whole eggs. It is so good!

    Thank you! Thank you! Thank you!

  • Maggie says:

    Thank you, thank you, thank you for including weights in the measurements. Much appreciated!

  • Anonymous says:


    I made this bread with Coconut Flour, 6 whole eggs & 1/2 cup egg whites from a carton. It did turn out good except the color was sort of dark brown/purplish? Any ideas why? Also, in the middle of the loaf it was a little gummy? Yours looked much more appetizing, I’m thankful it does taste delish toasted. Thx. so much, London 🙂

    • That is the psyllium. Try a different brand (like Jay Robb which is what I used) that won’t turn it purple. 🙂

    • Anonymous says:

      Thank you will look for another brand. What do you think the gummyness is from?

    • I think some psyllium is more absorbent than others. So for those you need less water and maybe less psyllium. 🙂

    • Anonymous says:

      I believe the difference in the psyllium powders is you have to use psyllium HUSK powder for this recipe. My local health food store only sells psyllium SEED powder because it is the entire seed ground it turns the bread a funny color as opposed to the husk which is very light in color on its own.

  • Anonymous says:

    I wish there was a substitute for the psyllium. My family and I cannot tolerate it at all.

  • Megan Napier says:

    Yum! I can’t wait to make this. I need to go stock up on more almond flour. I have been back on gluten free for over two weeks and I feel so much better. Less bloated, more energy and I feel satisfied after each meal. This morning I had your coconut bread with two fried eggs.

    • Thanks! Get it here. Their 25 pound bag is the best price I have found. 😉

    • Anonymous says:

      what would you say are the dimensions of the 25lb bag? do you think it would fit in a the large flate rate box which is 12x12x5?
      Shipping of a 25# bag would be $61 to Alaska, $16.85 sounds a WHOLE lot better : )

    • 12″ by 12″ by 5″? Probably not. I would guess about 24″ by 24″ by 12″ or so.

    • Jennifer O'Riordan says:

      I have found that Honeyvillegrain.com is less expensive, even without a coupon. The shipping for nuts.com is twice as much as Honeyville, so the small difference in price is cancelled out by the shipping fee. Wish I had freezer space to order 25 pounds at a time. That would really be a great price.

  • Thanks for starting a new recipe since the comments were getting out of hand on the sub rolls post 🙂 Can you say what size loaf pan you used for this. I have tried the recipe twice in a loaf pan of 2 very different sizes, and they turned out radically different. I think there is a sweet spot which you obviously found with yours. I’d like to find it for mine, too. Thanks for the great bread recipe. It’s one of the only recipes I know by heart because it is so elegantly simple.

  • Buttoni says:

    OMG that looks amazing, Maria.

  • Maria, this bread looks very good. Will try it but I was wondering what you thought of adding some yeast. I love the taste of it and when I make bread using coconut or almond flour, I miss that taste. I have Hashimoto’s and don’t want to mess up my thyroid anymore so what is your opinion?

    Julie W.

  • Amanda N says:

    I can’t find an 8×4 pan in the local stores, so while I wait for one to be shipped I went ahead and made these into hamburger bun shape. I don’t have a kitchen scale so I just measured everything super precise and got great results. I only have NOW brand psyllium husk powder so yes, they are an odd shade of purple but they taste great so I don’t care. What I really wanted was a vessel for butter and it made for a great snack before bed- which I know I’m not supposed to have but I was too curious to wait until morning! 🙂 Thanks for the update on this recipe, it made all the difference!

  • Amy says:

    Second attempt was a failure like the first unfortunately 🙁 measured out everything perfectly and it’s a gummy loaf of goo. Dangit!

  • Wafa says:

    Hi Maria,
    Just made this bread, and although it tastes really good it deflated profoundly as it cooled. I used coconut flour and whole eggs, measured by weight. Any thoughts? Thanks!

  • Norma says:

    I just made this amazing bread. it came out just like yours.
    Thanks You , Thank You
    I read everything you post and its has been life changing.

  • Anonymous says:

    This is the best grain free bread! Closest recipe Ive found to anything resembling a nice loaf of sliced bread. Awesome job Maria!! I already have a loaf baked and in my freezer 🙂

  • France says:

    Mariaaaaaaaaaaaaaaaaa!!! This new version is ABSOLUTELY FANTASTIC!!!!!

  • buttoni says:

    I can’t wait to try this Maria. I just ordered some new PH powder. The Konsyl PH powder I use is too concentrated for your recipes. It’s failed in every one. No matter how much less of it I use, my final product fails. Am looking forward to trying this. It looks amazing!

  • Darlene says:

    I had good luck w/this bread, but am wondering why this turns out so much different than the sub bread (which is not always a success for me) other than the proportions, of course? Does the vinegar make the difference? I remember you commenting that the sub bread does not work well in a loaf pan.

  • Jill Soniker says:

    Maria, thank you for this recipe! Made this yesterday, and was shocked that it really did come together so quickly! I weighed the ingredients out as you recommended, and that worked out really well which I prefer since so many measuring implements can vary from one to the next. I made the almond flour and egg white version, but may eventually try it with the coconut flour. Even my non-paleo, grain-eating husband liked this bread and agreed to put it in his sandwich bread rotation–so that excites me too! My bread did have a slight purplish hue to it (used the Vitacost brand psyllium husk powder), so I just ordered some of the Jay Robb brand psyllium powder so that my husband won’t have an excuse to not eat this when he goes to make a sandwich with it. Thanks again!

  • Anonymous says:

    Hi Maria!
    Thank you for all of your recipes!
    I attempted to make this yesterday with coconut flour and egg whites. I weighed out everything like you suggested, however the loaf turned out really really gummy and I could taste the apple cider vinegar. I baked it for about 75 minutes, perhaps that wasn’t long enough?
    Any ideas as to what I may have done wrong?

    • Hmm, was your psyllium husk a fine powder (not whole husk, if it is whole husk grind it until 1/2 it’s volume)? Also, the almond flour version does rise better so you might want to give that a try too. 🙂

  • Anonymous says:

    I don’t have apple cider vinegar.. can I substitute with anything?
    thanks! LOVE your recipes!

  • Chief says:

    Fellow Mariahealth Followers, Please Help!

    The only PH powder available locally is “Yerba Prima” brand. My bread looks like I dumped a quart of blueberries in it (and I’m not exaggerating!)

    Late last year Jay Robb said their PH was unavailable; has anyone received some recently? Or if you used another brand that doesn’t turn purple, please share the name.


  • Anonymous says:

    Hi Maria!

    In where I come from (Israel) There isn’t any coconut flour for sell unfortunately.
    I’m really interested in cutting the amount of carbs and grain in my diet, I can see that when I eat carbs (around 100gr a day) I don’t loose any fat (or worse).
    So I made my own coconut-flour from flaked coconut(according to a recipe I found on line). Psyllium Husk i managed to find only in whole husks form so I grind it up to a powder in a blender. I understand now it sounds like a recipe for disaster but I don’t have another choice (getting the ingredients from the internet will take about 2 weeks and until then it is all I have).
    So I tried different kind of recipes – The calzone, sub, bread, pita bread (which is a very common bread in Israel)
    All my attempts came out horrible – gummy, soggy,became flat right after i pulled it out of the oven and not good-tasting like it seems in the pictures and comments.
    Can you give me some ideas how to get the nice-looking good-tasting breads everyone is talking about? using the ingredients I have?

    *I don’t really like almond meal but if it necessary for the recipe I would give it a try.

  • Unknown says:

    I just made this bread. It turned out purple! What did I do wrong? It tasted nice but the color was off putting.

  • Serendipity says:

    Justone question. Is 90 grams right for 10 tablespoons of psyllium powder?

  • Wenchypoo says:

    Ave Mariiiiiaa! I couldn’t get your other Amazing Bread recipe to work, but this one did–and with powdered egg whites, no less!! Mindful of the psyllium problem, I only used half the amount called for, because Frontier brand is much more active. I used almond flour, and will try the coconut flour one next.

    I also got the temp thing sorted out–sometimes I use a standard oven, sometimes a counter-top convection one.

    PERFECT! Now I’m making a loaf a day just to have some in the freezer–I’m using these as experiments on glass bakeware (hamburger bun-sized bowls), a hot dog bun pan (using an ice cream scoop to transfer dough), and am going to attempt clover-leaf rolls with a muffin pan and ice cream scooper.

    BTW–a silicone-lined hearth bread pan works just fine. (available at Amazon) Hot dog bun pans are also available at Amazon.

    I figure by this fall, I will have moved onto the tortilla press to see how these babies bake while flattened–I may have just found the most versatile all-in-one LC, grainless bread recipe on the planet!

  • Anonymous says:

    Thanks for the recipe 🙂
    I think you made a mistake with the measurements for almond flour. 3 cups is more than 10 oz.
    How did you get the idea to use vinegar? I guess it’s not for taste or is it? What does it do?

    • That is the reason I put the weights on there. Different brands have different weights so it is important to have the ratio right. Go by the weights if yours differ from mine.

      The vinegar works with the baking powder to help it rise. 🙂

  • Wenchypoo says:

    Okay, I think I figured out how to work with extremely active psyllium: put half the quantity the recipe calls for in the dry ingredients, and as the wet and dry ingredients are being mixed, add the rest of the psyllium by tablespoons while the mixer’s still running.

    Since this recipe calls for 10 tablespoons, I put in 5 with the dry ingredients, then mixed wet with dry, then added the other 5 tablespoons one at a time while still mixing–this is what led me to success with your other recipe as well.

  • bri says:

    I can’t believe it. It actually tastes like real delicious bread which I’ve missed so much. I would have fooled my wheat loving hubby too had it not been a little dense (8 whole eggs & coconut flour) but it really is the best grain free bread I’ve made & I’ve made 10 or so since going primal in the last year. Thanks heaps Maria 🙂

  • Anonymous says:


    Question..my sister is sensitive to both nuts and coconuts, but I’m really trying to get her off of grains. I was wondering your thoughts about using PH, but substituting the nut flour for something like flax meal? Would you increase the liquid to make the change? Thank you!!! LeeAnn

  • Anonymous says:

    It would have been nice to know about the psyllium issues before spending the money on the ingredients and ending up with a gummy, gooey loaf. Right into the trash it had to go. We are on a budget and that was a big waste of money. Lesson learned, always read the comments first before trying a recipe.

    • Terra says:

      Did you use a scale? Maria shares her recipes that she has tested. Everyone will end up with a different result without doing the exact same thing. Always read the directions before making them. Unless you are in her kitchen, you can not expect to get the same exact same results, nor can you blame her for it.

  • supurge says:

    Hi, I live overseas and haven’t been able to find Apple Cider Vinegar anywhere. Apple vinegar is available but i’m pretty sure they are not the same thing. Do you think I could substitute one for the other? Or is there another known substitute for ACV?

  • Kaye says:

    I used the coconut flour, Now whole psyllium husks (ground by me), and whole eggs…this bread is exactly what I have been looking for, for such a long time. Yes a bit dense with the whole eggs but super-tasty nonetheless. I know if doing egg whites would make a bit lighter. Mine did not turn purple either, and I didn’t order a special pan, just used a regular loaf pan. Also, used coconut vinegar instead as all I had on hand and subbed perfectly. Thank you Thank you for a terrific recipe!

  • Anonymous says:

    May I have some clarification? I want to make sure I’m measuring the vinegar correctly. Isn’t 5 tbsp equivalent to 3 ounces? I thought that the 2 ounces as shown in the recipe would be equal to 3 tbsp. Thank you. Can’t wait to try this!

  • Suzi says:

    Hi Maria – I don’t really know much about baking, but recently bought a stand mixer to attempt various recipes. I see you use a hand-mixer for this one. Can I use a stand mixer instead? And which attachment would I use if I did that? I’m not sure when you need to use a beater or a dough hook etc…


  • lette says:

    Does this bread turn out spongy? Or more like regular loaf of bread I am used to? I purchased paleo almond and coconut bread and my son cannot stand either one. I have eaten them and they do taste good but I cannot get past the spongy texture and the smell.

  • Mizzsingbabe says:

    My bread has a strong husk taste .. Almost taste like plastic .. What is wrong ?

  • Anonymous says:

    Hi there –
    I saw in your video you used metal bread pans… I do only have glass and I see from the comments it would conduct heat differently. I am a novice baker!! Can you please recommend a type of bread pan that you use. I really, really want this to turn out for us! Thx!!

  • Anonymous says:

    Hi Maria, I have made the Coconut Flour version now 4 times, last time with just eggwhites. When it came out of the oven it was so high and nice, then it deflated a bit and on the right side sunk down. I also noticed on the right side it was dense and gummy, on the left side looked like your bread. Love any guidance you have. I think I’m close?
    Thank you, London

    • I think the coconut flour version needs some tweaking. I will test it some more and see if I can get it as consistent as the almond flour version.

    • Anonymous says:

      Oh, thank you so much Maria. You are the best! London 🙂

    • Anonymous says:

      Rookie experiment, I tried to add 1/4 C of Almond Flour to the Coconut based recipe 1st time all whites and 2 T less, ground psyllium – rise was high, then sunk down quite a bit & was still gummy. 2nd attempt 1 C egg whites and 4 whole eggs, looked a bit better, but the loaf didn’t rise a lot. Not too gummy though. 2nd one tasted better according to husband. Help! London.

    • Yeah, tweaking the recipe can be tricky. I haven’t been able to work on the coconut flour version yet but plan to in the next week or so. Hopefully I will find the ration that makes it as consistent as the almond flour version. 🙂

    • Anonymous says:

      Hi Maria,

      I tried another version of the Coconut bread. Everything as your original recipe plus I added 1 t of Guar Gum. Not a good experiment, the loaf turned out gummy and held too much moisture.

      Any progress with your Coconut Bread experiments? I too have a 25lb bag and keen to use if for bread. We are eating a lot of French Toast with the bread and that is yummy thank you from a previous blog recipe of yours.

      Or, if you are too busy, give me the suggestions and I will be your test kitchen? Appreciate your patience. 🙂

    • Yes, it is making progress, but not quite there yet. I hope to have it by next week. 🙂

  • JulieH says:

    Hi Maria,

    I’ve tried this recipe several times and you’re right about weighing; I weighed everything today and it made a nicer loaf.

    The loaf comes out looking beautiful but, even after spraying the pan, I have problems with sticking and by the time I can get the loaf out of the pan, it’s deflated. Usually you removed bread from the pan right away, but are we to cool this loaf in the pan? Next time I’m going to line the pan with some parchment – maybe that will do the trick!

  • Sladana Haag says:

    HI! I am very interested in making this bread! I recently got 25lbs of coconut flour (yay) and would really love to use it. I know it is more absorbent then almond flour so I assume you use less of it in your amazing brad recipe. How much coconut flour should I use?

    • I removed the coconut flour option until I could test it some more to get it as consistent as the almond flour version. Stay tuned. 🙂

    • kuwert says:

      I’m looking forward to this as well. I really hope you can work it out because the financial factor is keeping me away from almond flour. Thanks so much!

  • Anonymous says:

    Dear Maria,

    I don’t think I have ever posted anything on any other blog before in my life, but this time it’s just plain necessary. 🙂 Basically, I just wanted to let you know that you are a GENIUS, this is by far the best grain free bread I have ever tasted!! I made it with almond flour and egg whites only, and even my boyfriend (who’s the type of guy who generally dislikes anything remotely healthy) had to admit that it’s pretty good — and that it doesn’t remind him of scrambled eggs. 🙂 So thank you, thank you, thank you!

    Warm greetings from Germany!

    • Awe, thank you so much! And my husband Craig’s heritage is from Germany (Bavaria). His Grandfather came to America with his family when he was a young boy. 🙂

  • Chief says:

    I just made my second batch, this time as sandwich rolls. BRILLIANT MARIA!

    Quick tip: after “powdering” the psyllium husks in a blade-type coffee grinder, blow the grinder basket out with canned-air before washing it. Psyllium residue will form a gum that is hard to get out. Of course, that’s why we use it 😉

    Thanks again Maria.

  • Anonymous says:

    A rookie question about oven temperature. I’ve just started using a convection oven and am never sure whether to lower the temperature called for in a recipe. Would I bake this at 350 degrees in a convection oven as well? Or 325?

    • My oven is a convection so I would make it at 350. 🙂

    • I have been making Maria’s bread in my convection oven for a while and I had to lower the temp considerably to make sure it didn’t burn on the outside (even with a shorter baking time). I have a “portable” convection oven and I had always assumed that convection was the way to go for baking. Then I read some more about it and saw that convection is best for meats, etc. but not for baking, and I tried using the ‘normal” baking setting. My bread was MUCH better baked on normal. I used the temperature in the recipe and the timing and it came out perfect. No monkeying around with settings or duration.

    • Anonymous says:

      Thanks for replying. I guess I’ll just try it on both convection and regular and see which works out best! 🙂 I had made the sub roll in a regular oven with good results yet it didn’t turn out as well when baked on convection. That’s why I was wondering about the temperature and whether that was the culprit. Guess there’s only one way to find out. This experimenting can get expensive!

  • Anonymous says:

    i don’t have a scale that weighs grams – what is the equivalent in ounces?

  • Anonymous says:

    Hi Maria,
    I made this bread twice and they turned out gummy and purplish. I should have checked the comments at first though. Obviously I am using a different type of psyllium powder. I found only one psyllium powder from Jay Robbs site. I would like to make sure…
    Is this psyllium seed powder you are talking about?
    Please let me know.

  • Stacy says:

    We made this over the weekend after watching the video and carefully measuring the ingredients. Ours did turn purple, but my son thought the color was “super cool.” And it was a smidge gummy, but I just sliced it and toasted it and that gummyness went away. Next time we will use Jay Robb just to be sure there is not an absorption issue.

    Both my son and I agree that this is hands down the best gluten free bread we have had, let alone grain free. And our sitter, who is also gluten free, was amazed at the taste and texture. We are sold, and this will be the only bread we make from here on out.

  • Onyx Panthyr says:

    Maria, please help. I follow everything to a tee and weigh it all out. It refuses to work for me. I use Honeyville Almond Flour. I’m baking in a countertop oven that I put a temperature gauge in to make sure it’s at 350. (Is that part of the problem do you think?)

    It looks and smells beautiful when baking. The bottom of my loaves is heavy and dense. The top rises and makes an air pocket. As a result, it’s just not really pleasant to eat with it being so dense and solid even though it tastes good. The few good pieces at the very ends were yummy. I really don’t know what to do. Almond flour is expensive to be going through it like this. 🙁

    I just want to make a sandwich again. 🙁

    1st attempt (medium loaf pan, psyllium from Vitamin World. Turned it purple/brown.)

    2nd attempt (medium loaf pan, NOW psyllium husk powder, made nice light brown color)

    3rd Attempt (changed to 8 x 4″ pan, NOW psyllium)

    • It might be the table top oven. They can have a more intense heat than an oven. I would try the oven. Also, the only other thing would be the psyllium. I buy Jay Robb whole husks and grind until they about 1/2 their original volume. Oh, and I added the egg white weight. They weight of the liquids seems to be important. 🙂

    • 100% whites liquid can help with getting the whites the right weight. 🙂

    • Onyx Panthyr says:


      I’ll give it another go next week. I actually do have Jay Robb psyllium on order from one of my local stores.

      – Could I grind down the whole bag of husk and then store it in a air-tight container so I don’t have to grind it down every time?
      – On that note, do you weigh out the husks before or after you grind them? (which might make powdering the whole bag problematic).

      Thanks, Maria!

    • I weight after I grind the husks. I just grind a whole bag and then put back into the bag (Jay Robb comes in a resealable pouch). 🙂

    • Onyx Panthyr says:

      Thanks. I hope to give it another go as soon as my Jay Robb order comes in. 🙂

    • Onyx Panthyr says:

      Ok. Got my Jay Robb powder, used the full size oven (non-convection), 8 x 4 pan. Baked for 1 hr 20 min at 350. Having the weight for the egg whites was a definite plus!

      I think it was pretty successful. 🙂

      I haven’t made a sandwich yet (later! Can’t wait!), but it seems a very dense bread, especially still towards the bottom, but nothing like my previous failures, so I sliced it very thin. If I baked it longer, would it have come out lighter? Do you think there’s a way to make it more airy?


  • wuhat is the best way to store almond flour? I have been grinding my own, but have not been pleased with the consistency. Just looked online and the 25# is cheaper! It says to keep refrigerated, but I’m wondering, can you freeze it?

  • I have given up on making the Amazing bread. I’ve had 4 failed attempts using the weight measurements, Honeyville, Jay Robb, etc. and the right size pan. All of mine come out ridiculously dense. I’m barely getting any bubbles at all.

    I have decided to stick to the sub rolls that work perfectly every time. The ingredients are too expensive to have any more failures. Sigh. (BTW, I, too, use a countertop oven, but it’s a good sized one.)

  • I would just like to say that even though my attempts at making the Amazing loaf failed–multiple times–I now have a good collection of bread cubes in my freezer (from the failed loaves). I have made it into panzanella (Italian bread salad- yum–and bread pudding. So all is not lost.

  • Anonymous says:

    tips for making this bread with coconut flour and those getting purple results! i made half the recipe and made the following changes: 3/4 cups of water, 1 teaspoon baking powder, 1/2 teaspoon baking soda. my bread which previously came out purple and with very dense patches came up much fluffier and with more bread like ‘holes’ and also had the colour of normal brown bread! i baked it in a small loaf and the bread rose a lot but the top half was basically a tunnel. the rest of it is good ‘bread’ though! 🙂

  • Haley says:

    Maria – I’ve tried making this loaf twice and each time it’s still gummy! I use the same Nuts.com almond flour and Jay Robb psyllium husk powder, and weigh everything. The first time, I baked 60m and let cool completely. The loaf shrunk down and was gummy all in the center, like it was undercooked. This time, I baked 115m (after slicing at 75m and finding it gummy), and it shrunk down immediately after removing from the oven and is still gummy! Any advice? I want large, fluffy, non-gummy slices like you!

  • Anonymous says:

    OMG. This is what I’ve been looking for ever since going gluten free. And I even made the mistake of using 8 whole eggs (instead of 4 like your recipe initially said for almond flour). The bread is tall and actually looks and slices like bread. I am so happy with this recipe. Thank you! We can have sandwiches again!!!

  • Monica says:

    I made this late last night and awoke this morning to a beautiful loaf of delicious bread. It even smelled like bread baking. I had to use a mix of blanched and unblanched almond flour due to running out of blanched. I used NOW psyllium powder which is finer in texture than Jay Robb but all I had on hand so I weighed it (like everything else) but didn’t run it through the blender. I also added a dropper full of stevia glycerite to add a subtle sweetness. I’ve made the bun version before and they were really good but the stevia addition seemed to round out the taste and enhance the flavor in a very satisfying way. It rose beautifully and fell slightly but evenly upon cooling overnight. This loaf is perfect! Tomato sandwich, here I come.

    Thanks Maria!!! You rule!

    PS, I’m loving your Metabolism book and really enjoyed the web-seminar version too.

    • Awesome! Thank you! 🙂

    • Joesy Fuda says:

      Monica, i use NOW psyllium as well but GRIND i t just in case, my lower half is still under cooked at 75 min on 325, but the top half is beautiful. This is my 3rd attempt. I don’t think it is the psyllium powder and the first time i used silicone pan this last time metal. I’m frustrated as I’m throwing away close to 5lbs almond flour for 4th attempt. My pan is standard size loaf pan maybe i should divide mixture into 2 smaller ones. Oh also, the first time I baked it at 375 for 60 min. The 2nd reduced water and psyllium. The 3rd was the first few lines above, still no luck, someone HELP

  • Anonymous says:

    Have you tried this recipe with the egg whites in a carton? Love your blog! What a lifesaver.

  • Anonymous says:

    What kind of exercise would you recommend for those of us who hate working out? I like to get my exercise just having fun – I swim, hike and bike 2-3 times a week. Is that enough for weight loss along with a very low carb, high fat diet? How do I work in weight training? Thank you!

    • Losing weight is 80% diet. Volek and Phinney did a study where they put people on a High fat (65-80% of calories from fat, 50-75 grams protein and low carb) and had one group do no exercise, one do resistance training and one to resistance training and cardio. All 3 groups lost the same amount of weight on average. But the resistance training group lost almost entirely fat while preserving muscle mass, which is important. So I always advocate some resistance training. 🙂

  • Tara says:

    Has anyone tried this using a substitute for the eggs/egg whites? My husband seems to be sensitive to eggs (not sure which part, to be honest) and we’ve been making most recipes using agar agar as a substitute (for either whites or whole eggs) but this only works if the egg is a binder. I’m guessing that they are a leavening agent in the bread (please correct me if I’m wrong!) and I don’t know if agar would work in this recipe. I do have VersaWhip 600 – anyone ever tried that in a bread recipe?

    Thanks for any help/tips! –Tara

  • Amy says:

    We had a loaf turn purple when we tried a different psyllium powder. But what little six year old girl doesn’t want to eat purple bread??? Yes!!!

  • Patti says:

    Maria, What are the substitutions for using coconut flour instead of almond flour?

  • Aleigh says:

    Has anyone tried this in a bread machine?

  • GrannyMumantoog says:

    Just wanted to share that I made this recipe yesterday. I don’t have a lot of success with loaves so I used my bun top pans and the recipe gave me 12 rolls and a small loaf which I cut into 6 slices for a couple of french toast breakfast treats for me! I used a 1/4 cup measure for the rolls (not packed) and pressed the dough into the round shape. I thought I’d only get 6 actual burger buns but they were big enough to carefully slice in half so I got 12! I baked the rolls for 30 min and the loaf for 60. This will be my go to from now on! Thank you!

  • Lynn says:

    Maria, I have had the “gummy-ness” issue with this bread. I just purchased a kitchen scale and I am placing an order for pantry items. I am including Jay Robb’s psyllium husk. Which, of the many, almond flours do you use in this recipe? Also, could oven temp and time variations cause the gummy issue too? Thanks!

  • Lisa says:

    If I want to try the coconut flour variant, how much coconut flour is used? (Looks like the line on the post was erased or something?)

    • cemmerich says:

      That will be posting hopefully in the next week or so. I have gone through about 12 loafs trying to get it right. Getting close! 🙂

  • Debby says:

    Any suggestions on recipes to use up the egg yolks that are left over from this bread recipe? If this has been answered already, I’m sorry. I haven’t read all 169 comments yet! 🙂

  • Beth says:

    Is it possible to form the dough into a round loaf and bake it on a cookie sheet?

    Look forward to the coconut flour version when it’s ready! Thanks for all you do.

  • Paul says:

    Dear Maria, amazing indeed ! I have a nice variety of low carb but wheat gluten containing bread recipes but this gluten free recipe even proves much better ! Quadruple the size ! And it tastes like French baguette, a bit purple but what the heck, the tast is great !
    Thanks ever so much !

  • Paul says:

    Dear Maria, by the way, the psyllium husk powder I used was already ground to 60 mesh (very fine), my bread showed very nice, baguette like, air holes. Anyway to reduce the purple-ish colour or is that powder dependent ? My powder is of Indian origin. The taste of the bread is really bread-like, amazing.

  • Susan Pelter says:

    Maria and Craig: I made this recipe (into kaiser roll shapes) on Sunday night for the first time. I just ate my first sandwich (pork roast and mayo, yummy) on it and almost wept with happiness. It is SO good. The texture is PERFECT. It was easy and quick to make. And I can actually see my way to a GF lifestyle…sandwiches have been my bugaboo all along. Thank you, thank you for all your hard work and wonderful recipes!

  • Lynn says:

    Weighed my ingredients…used Jay Robb Psyllium ground down to half the amount exactly…used almond flour from nuts.com….used All Whites 100% Egg Whites. Bread fell about one minute after I took it out of the oven. Do you cool yours out of the pan or in it? Does that matter? Could that be the problem? Or could it be my vinegar? Have had it a few months…does it get old? Help!!! I promised my husband if he let me spend all this $ on ingredients I could give him a nice loaf of bread for sandwiches! So disappointed! But determined!

    • cemmerich says:

      How long did you cook it? Also, try less water (1 or 2 ounces less). Also make sure it is firm to the touch before removing from the oven. 🙂

  • Lynn says:

    Meant to add that it still has a “lavender” tint to it and is still a bit gummy too. Please help!

  • Lynn says:

    A picture of my latest attempt.


  • Lynn says:

    Ok… Thanks…I’ll try less water. I cooked it for 70 minutes. My crust is bit darker than yours. Wasn’t sure I should leave it longer. What about the cooling in our out of the pan? Does that matter?

    • cemmerich says:

      You can also try removing it from the bread pan and letting it sit in the oven so the bottom gets done more. Also, once it if somewhat firm to the touch, turn off the oven and let it cool in the oven. Good luck! 🙂

  • Joan says:

    I made this and it is fantastic but eating psyllium powder messed up my system and my diet for over a week from eating just two pieces… Wish it were not so….

  • Charlotte says:

    I would love to eat this bread, but being diabetic, I am so overly sensitive to any carbs. I probably need to do a consultation with you. Sometimes I’m at a loss as what to eat. Even veggies, the non-starchy ones raise my blood sugar.

  • kristy says:

    I love this bread!! Thank you! But here’s my problem. I can’t tell when it’s done. When I gently press it it feels spongy. But then it starts to deflate even while still in oven. Do I need to bake longer? I’ve been super careful about weighing ingredients and getting only egg whites. Help?

    • cemmerich says:

      I bake it until it is pretty firm to the touch. 🙂

      • Linda says:

        I made this after watching your video – which made all the difference since I realized I could use a electric mixer. I also measured carefully by weighing the egg whites……and it came out PERFECTLY. I’ve been hungry for a piece of toast with my egg in the morning, smothered in your ccnut oil/mac nut spread and cinnamon. Well, I didn’t wait until morning. Couldn’t resist two pieces toasted with my afternoon tea just now. Thanks so much, Maria.

        I’m plowing through the Slow Cooker recipes and enjoying everyone.

  • Christine says:

    My loaves always had air pockets and a gummy texture. I made a loaf yesterday and when I was putting it in the oven, the power went out. The dough sat on the counter for 3 – 4 hours until the power came back on and I was able to bake it. The finished loaf cooled in the oven all night (I took it out of the loaf pan) and when I cut into it this morning, the texture was perfect – no gooey middle, no air pocket! Perhaps the secret is to let the dough rest before baking??

  • Rachel says:

    I made this for the first time today and it’s bright purple!!! My kids think the color is so fun!! 🙂 and we all think it’s delicious!! I think I’ll order some different non purple turning psyllium for later but for now, yum!

  • Shirley says:

    Hi Maria,

    Jay Robb’s web site only has this available: Organic Non-GMO Psyllium Seed Husks 12 oz


    It is psyllium “Seed” husks powder, not whole husk, will it work the same? Either Jay Robb’s or Frontier Psyllium Husk Whole, just ground it to very fine?

  • Monique says:

    I have AS and am on a no starch diet to control the pain, which works very well for me. So I’m wondering if you have any idea how much starch is in the PH before I order it only to have the iodine test turn it black for starch, which would mean I can’t use and I’d have to throw it out? I can mix up my own baking powder without corn starch and all of the other ingredients are safe for me to eat, so my only concern is the PH. It looks so delicious and I’ve yet to find a truly tasty starch free bread recipe.

  • London says:

    Hello Maria, Just excited to know if you have any feedback on the Coconut Bread Version? I am still looking at my 25lb and eager to get backing more bread. Appreciate you working your magic in the kitchen.
    London 🙂

    • cemmerich says:

      Unfortunately I haven’t been able to get it figured out. Still getting gummy (tried about 12 loafs now). I’m thinking of taking a different approach and trying again. ;(

    • cemmerich says:

      The Sub Bread for buns, etc works great, just can’t get a loaf to work.

  • Jeri says:

    Hi Maria, this is the first recipe of yours that I’ve tried! I’m puzzled. After baking the bread it has a bluish/purplish hue to it. Any suggestions? I used the NOW psyllium seed husk powder rather than the Jay Robb as it was what I had on hand.

  • karen says:

    Attempt #4 or 5, I lost count 🙂 I measured everything by weight (ounces and grams as you listed) not by cups or tsps, etc. Put in oven at 375 since I don’t have convection and the previous attempts didn’t rise. This one rose beautifully! Nice beautiful color! Cooked 80 minutes. Let cool completely in my 8×4 metal loaf pan. Several hours later, I decided to take out of pan and cut a slice. It caved a little in on the sides, it looks similar to your 12 oz water picture, but it is wet. I’m not sure you’d call it gummy but definitely too much moisture again. And, I thought I finally had one! Back to the testing…I’ve gone thru 1/2 my Honeyville 5 lb bag and haven’t had one successful loaf yet 🙁

    • cemmerich says:

      That little bit of moisture will come out if you toast it. 🙂 Next time do it just the same and use 1 ounce less water. 🙂

  • karen says:


    Thanks very much! I’m not giving up 🙂 I used your custard recipe for all the egg yolks I had, and decided to use it as a filling mixed with unsweetened shredded coconut. Your pie crust and me get along perfect 🙂

  • Rachel says:

    Will this work with coconut vinegar?

  • Rina says:

    Maria, can I use egg whites liquid from container or do they need to be actual real egg whites separated from yolk? Also, did I miss the coconut flour bread version or are you still working on it?

  • Barbara says:

    Maria, you are so patient with us, answering the same Questions over and over, I truly am amazed! I thank you !

    I am quite nervous as I am preparing to bake my very first *Maria* bread. Spent an hour reading all the reviews! Hopefully I will not forget what I have learned, LOL. I bought a beautiful scale and I am ready to go- wish me luck!


    P>S Your little boys are so adorable!

  • unterderlaterne says:

    That bread is so good. Maria you are a genius! However mine did not rise much and was wet and gummy, although I was so careful with weighing everything and even reducing the water by 1/2 ounce. I will add some yeast to get rid of the purple, although I really do not mind it! I used the honeyville almonds and fresh egg whites.
    Now I am wondering what should I reduce the water or the egg white?
    I also will let the dough rest for a while before I bake as one blogger suggested.
    I wish Jay Robb would sell the Psyllium Husk in a pound size!

    for the same prize, LOL!

  • Roger says:

    I did exactly as you said and by deflated, any suggestions!

  • shelley says:

    So, if you try this and the top comes out awesome, but the bottom is still wet after 80 mins of baking, is there a way to redeem what you have? Can you toast the moisture out or anything?

  • Pam says:

    Maria, I made this bread today – weighed my ingredients carefully and followed instructions. My only adaptation was adding a little liquid Stevia, cinnamon, and raisins right before putting into the bread pan. It raised nicely but fell a little while cooling and is pretty heavy, although tastes great. Any help on what I did wrong? (I’m not sure my water was boiling enough – it was just starting to bubble, not full rolling boil, when I added it. Would that make the difference?)


  • Amie says:

    I made this bread this am – and it was quite dark and fell after taking it out. It almost had a greyish tinge to it…… anyone else have this prob?

  • Melissa says:

    I tried reading through (and I am sure I missed it) to see if there is a difference in the recipe when using coconut flour. Is there a spot to find that.?

    • Melissa says:

      Never mind- I found your conversions on another post. Thanks!

      • cemmerich says:

        You can try the Toasted Sub recipe and double the ingredients (for coconut flour). But you will have to adjust the moisture (a little less). Let me know if you find a combination that works. 🙂

    • cemmerich says:

      I have tried many times (we are talking about 12 plus loafs) to make a coconut flour version but just can’t get it to keep from sinking. 🙁

  • Kam says:

    I have a loaf cooling on the counter right now. I couldn’t wait to take a piece of it so I hacked a piece off after 5 minutes and tasted it. I don’t get it, it’s the closest thing to real bread but does’t have any wheat in it! How can the crust taste so good?! I’m on a low carb diet so I have suffered through all sorts of weird tasting bread. This one is chewy, with nooks and crannies for sauces and butter. Mine came out purple, but I think it’s a lovely color. I used the bulk psyllium husk powder at my local health food store.

    I think next time I will either use less psyllium or less egg. I had to halve the recipe and I used a bit more egg and water by accident. Next time I’ll try it with coconut flour since I think as a very “dry” flour it works best with flours/meals that are very “wet” like flax meal and psyllium. They cancel each other out in the end it seems. I’ll also bake it a bit longer because the crust is yummy!

    For those whose bread keeps sinking or falling, make sure your baking powder is fresh. It does expire and usually a sunken baked good is evidence of it. I think it only lasts about half a year to a year. I made some strawberry muffins with almond flour last year and they were such a pretty pink but all of them caved in in the middle. 🙁 Bad baking powder.

  • Kam says:

    I also wanted to thank you sooo much for sharing this recipe. I am going to make some for my dad who is diabetic but just can’t quit his bread habit. It’s hard for me to see him unable quit bread knowing that each time he takes a bite it makes his health worse. I think he’ll really like this bread.

  • Rachel says:

    Hi, if i substitute coconut flour for almond flour, how much will i need to use?? and how many eggs/ whites? I love your site, it there away of following or subscribing 😀

    Rachel 🙂

    • cemmerich says:

      Here is a chart that will help.

      I will warn you, I have tried 12-15 loafs and still not found the right combination to make a loaf. Buns work great, loaf not so much. Here is my closest try:
      5oz coconut flour
      75g psyllium
      2.5 tsp baking soda
      1 tsp salt
      2oz acv
      14oz whites
      12oz water

      • Rachel says:

        Thanks thats great, i found this us after i messaged yesterday! … I have recently made a coconut four loaf that was pretty successful which was similar but it included Flaxseed, I adapted the recipe form a few different and this is what i came up with:

        Yeast,Active Dry, 1.5 tsp
        Warm Water , 1/2 C
        Coconut Flour, 3/4 Cup (33 grams or 4 Tbsp.)
        Baking Powder, 0.25 tsp
        Medium Free Range Eggs, 2
        Psyllium Husks Fiber, 2 Tablespoon
        Flaxseed Meal, 7 tablespoons
        Egg White, 3
        1 large mashed banana.

        The original recipe said to mix the yeast and water together and sit for 10 mins. However the original included honey which i omitted, so the lack of sugar meant the yeast didnt really activate and the bread didn’t rise – this wasn’t a problem though as it was a decent size loaf.

        The bread was still quite doughy in the centre at parts, but after reading your other posts about coconut flour and bread, i think next time i will use only egg whites rather than whole eggs to see if it works any better!

        It would be great for you to have a play round with it though and see what you think and give me any advice 😀

        Thanks Rachel 😀

  • Leila says:

    Uaaauuu… fiz esse pão e ficou INCRIVEL!!! Parabens, ficou muito bom mesmo.
    Infelizmente não sei qual seu instagram pra marcar sua # , mas se quiser ver a minha humilde foto meu usuario é @lecrixx

    Novamente, muito obrigada!!

  • Patty says:

    Maria, I love it… the difference in using the Jay Robb psyllium husks extends beyond the color!!
    I was thinking of adding a few seeds, ie. sunflower, sesame, etc. to add texture… thoughts??


  • Louanne says:

    I made your bread this morning, and with the exception of the saltiness (my fault) the bread was perfect! I didn’t have Celtic sea salt, so I subbed regular salt – mistake! Will definitely make again, though.

  • Carol says:


    As I’m sure most people were when they first baked this bread, I was very leary. I’ve tried a few different low carb bread recipes (mostly containing flax which I can’t stand) and found them seriously lacking.

    That being said … O M G !! I was SO impressed by this bread! It didn’t turn out “perfect” but I know why (my flour was pretty “moist”). I toasted two slices, spread them with butter & no sugar added strawberry jam. YUMMY!

    I’m so glad I found out about this bread! Thank you Lisa from 24/7 diner for the info and thank you Maria for this fabulous recipe!

  • Kelly says:

    Hey! This looks great but where is the coconut flour version?? I don’t like using almond flour and the nutritional facts mention a coconut flour version. Am I missing something? Thanks!

    • cemmerich says:

      As you can see in the comments, I just haven’t been able to get the right ratios to work. I will post a new recipe if I do get it down. 🙂

      • Kelly says:

        Ok., thanks for responding. I’ll try my hand at it and report the results. I have tried the sub rolls and calzone version of this recipe and loved it so much that I am thrilled to see the bread version!

  • Linda says:

    People (me) who are allergic to eggs are in the corner –depressed :(((( Never had a oopsie roll, etc. BUMMER!Anyone know of a bread recipe or low carb recipes without eggs?

  • susanne says:

    Hi Maria,
    I scrolled through the comments to see if I could find an answer to my problem, but I gave up after about 2,000 comments, lol. Is anyone else having the problem that the bread tastes very vinegar-y?? The bread is still warm but I couldn’t resist cutting it open to try it out…and the vinegar taste is so strong!?

    I also had the problem of gumminess. I watched your video and did as you did…I didn’t make any replacements or anything. I didn’t use Jay Robb psyllium. Mine came from a bulk bin somewhere (and I ground it into powder myself), did that make a difference? the loaf was purple but i don’t care about color, i just want it to taste good and not vinegar-y and not gummy!! thanks so much for any suggestions!

    • cemmerich says:

      Haven’t heard the vinegar issue before. The psyllium is touchy. I use Jay Robb. Try measuring it as you weigh. If the weight and tablespoons don’t match, try grinding the psyllium more until the do. 🙂

      • susanne says:

        thanks for your reply, maria! i can’t figure out why mine tastes so vinegar-y while no one else has had this problem. could it be the type of vinegar i’m using? It’s trader joe’s organic ACV. could i just reduce the amount of vinegar? or, in your baking experience, do you think i could i use lemon juice as the acid in place of the vinegar (or a mix of the two)? i think i could stand a lemon taste better than a vinegar taste…
        thanks for your feedback, i know you’re a busy cook and momma!

  • Ellen says:

    I have tried four times to make the bread recipe with no success, but on my next try I will make sure the egg whites are truly room temp. I have not seen that come up in any discussion but it’s the only thing I can think of at this point. I am an experienced baker, not a novice. I added 1/8 tsp each garlic powder and onion powder and added 1/2 tsp stevia powder. These make the flavor a little more complex and definitely solves the complaint of vinegar or fiber taste. The taste is very good. However unlike some other disappointed bakers on this site, I did not throw away the failed attempts. I took the wet heavy bread from one failed try and tore it into small bits to dry for bread pudding with whiskey sauce. That is DELICIOUS, the next failed batch was sliced very thin and cut in half vertically for “toast points.”. I dried the pieces on a cookie sheet in a 300 degree oven until dry and somewhat brown and crispy. They taste EXACTLY like bagel chips we used to buy. My next batch became seasoned bagel crisps. I still want bread, but these are GREAT! Please don’t throw away failed attempts! There are other uses! I also fried some of my dried cubes in garlic oil for croutons, which were also delicious. I’m still trying, because I think if you can do it, surely I can do it.

  • Laurie says:

    If for any reason you get a fail…a spongy loaf , or one with a buble don’t throw it away. Cut off the top bubble and cut into squares or triangles then taost for great pita like chips…cube the bottom sprinkle on some spices and toast or rebake for croutons…I have had my successes and failures wih this loaf but the ingredients are too expensive to waste…another idea would be to toast the bottom after you slice the top off and then add butter, garlic and cheese for a good garlic bread.

    Thanks Maria for making a base recipe for us to work with.

  • Anna says:

    My first attempt of this bread leaves something to be desired. It looked great when it came out of the oven but as it cooled it caved a bit; and when I took it out of the pan when it had cooled, I realized that the bottom inch looked undercooked, very wet. After reading ALL of Maria’s remarks to other folks who have had problems (I am not alone), I will try again adding less water next time. For now I will use the loaf I just made and turn it into croutons or bagel chips as suggested by Ellen (thanks for sharing some positives from a negative). Maria, I applaud you for your endless patience with all of us all who keep asking the same questions over and over again.

    • cemmerich says:

      Also, try measuring your psyllium when you weight it. If 10 TBS doesn’t come out to 90 grams, try grinding it more. 🙂

  • Claire says:


    I just purchased “Nutritious and Delicious” and I noticed that the bread substitutions cited My Protein Bread and My Flaxseed Bread as being the best substitutions. Unfortunately, I can’t find the recipes anywhere in the book. Are they in another book? I checked the blog and couldn’t find them there either. How do I get these recipes?

    The book is great! I quit sugar about a month ago and it’s hard to find cookbooks that don’t use some form of sugar at all. I will definitely be looking into more of Maria’s book. Thanks!


  • MamahT says:

    Hi. If I wanted to use coconut flour. How much of it would use and how many eggs? Thanks

  • jan says:

    Thanks Maria & Craig. The bread is awesome!

  • Barbara says:

    Thank you for this bread. Inspired by your picture on the MCT pesto, I used this amazing bread recipe last night and shaped into a baguette. The garlic toast was phenomenal and brought tears to my eyes it was so good. The kids enjoyed it too! Now that’s a tough crowd to please, but I’m taking baby steps with them and it seems to be working!! Thanks again so very very very much!!

  • Christine says:

    Made this bread this morning Will use a little less water next time as along the bottom of the loaf about ½ an inch deep was a bit doughy & it did sink in the middle was also a darker colour than the one in the picture but is so yummy Have sliced it into peices & put 2 slices into bags in the freezer for when I have toast for breakfast Going to make another loaf tomorrow as my husband thought it was great So pleased to have finally found a bread recipe I can enjoy Thank u so much Really enjoy browsing on here

  • Lisa says:

    On a recent trip to the supermarket, I saw frozen egg whites. Will these work in any recipe that calls for egg whites? I didn’t read all of the comments so I apologise if anything like this has been answered

  • L Potter says:

    Hi Maria,
    Is it okay to use almond flour purchased from bulk bins? The price is much cheaper, but I have heard that there is the possibility the natural oils have been stripped so it can last sitting in a bin. Or that it can go rancid quickly without refrigeration. What is your experience with almond flour?

  • Pam says:

    I have the NOW Psyllium Husk Powder and it is already ground to a powder. Should I grind it again? My first attempt at the bread yielded a purple, gummy loaf. But I’m determined to get this one right because it looks so good!

    • cemmerich says:

      It’s tough because different brands of psyllium react differently. I can only vouch for the Jay Robb psyllium I used, especially in this recipe. The bun recipe is more flexible.

    • Carrie says:

      I just made this using the NOW brand psyllium husk powder, measured out to the correct oz & it worked perfectly. No need to grind it further & mine wasn’t purple either. This bread IS amazing!

  • Felicia says:

    I am a learning lol and this, the best bread I’ve been able to make, also uses physillium husk:
    Hope it helps someone else 🙂

  • monika says:

    how much coconut flour would you sub (and how many eggs (or egg whites) would you then use?)

  • shanda says:

    I have tried every grain free bread recipe under the sun, and even though I messed this recipe up a little bit, it is THE BEST grain free bread recipe ever!!!! We are lucky here in NZ that we can get great products for gluten/grain free baking, so will keep trying to improve my first attempt.
    Thank you so much Maria!!!
    ( first post ever too)

  • lizgilliland says:

    Hello, I’m sure you must roll your eyes at getting yet another post about glitches when making this bread. Unlike the first loaf I made I had four loaves turn out gummy. it still makes reasonable toast but I’d like to avoid this the next time I make the bread. I used your recommended almond flour, and I really ground the psyllium. However in narrowing things down there are two factors that may have contributed to the problem: 1) I mixed up two loaves at a time and I wonder if the dough was too heavy for my mixer and did not combine sufficiently. 2) I may have let a very small amount of yolk fall into the whites. Would either of these caused the gummy texture? Thanks for this amazing website. We purchased all your books and find them a wealth of information. Liz

  • Joy says:

    Hi Maria,

    I have a friend who has muscular dystrophy. Do you have any information regarding this diet for him?
    Thanks in advance.


  • Cherie says:

    My first try at this recipe –lower half was gummy. Crust tasted amazing to I’m eating the ends as toast. I’m too frugal to throw away 3 cups of almond flour, so I cubed up the rest of the loaf, put it in to bake at 350 for 30 minutes or so. Cubes are great on salad -taste like toasted almond/sesame. Now I’m making savory bread pudding with about 2 cups of the cubes (6 eggs, 3/4c almond milk, 1/4c cream, cooked bacon bits, shallots, basil and chives). Baking in muffin tins. Will be taking them for lunches.

    About the wet bottom half –I ground up my psyllium husks as directed. I live in the pacific northwest and it has been raining buckets. I think less water would solve the problem. Any other hints are appreciated. I just discovered you two weeks ago and bought three books already! Thank you!

  • Fernanda says:

    i maria my comment isnt for the most part about the bread, but i do have some other questions. Is fage 0 yogurt healthy? And is naturally more peanut butter healthy as well as lindt 85% chocolate and divine 85% chocolate? I am not sure if these foods are ok or not to eat?

    • cemmerich says:

      I always look for full fat items. Natural peanut butter (ingredients just peanut and salts) is good. 85% chocolates usually have added sugar so I avoid. 🙂

  • Fernanda says:

    Pardon again, but is jicama and rutabaga ok as well?

  • Fernanda says:

    Thank you so much for answering my questions! The divine chocolate only has 3g of net carbs if that makes any difference at least that’s what I get.

  • Fernanda says:

    Hi maria is there a way i could make less do that i only make what i need and can i use regular white vinegar?

  • darcie says:

    Maria, What do you think of the Julian Bakery Almond, or coconut, Paleo Bread as an alternative to making my own, in a crunch?

  • Lucy says:

    Hi Maria, I love your bread recipes but can’t get over the one thing, the gritty texture you get in one every couple bites due to the psyllium husk, I have tried different brands and all have it. I haven’t tried Jay Robs yet. But have you tried ground up chia seeds instead by any chance? I read somewhere to just add twice the amount of water. Thanks

  • Lore says:

    I’ve done the bread today, I used ultra fine almond flour and didn’t read the warning on the packet that the amounts you shall use are less than fo normal normal almond flour. So the bread came out really dense and a little wet. I did slice it on a food slicer in very thin slices and dried them in the oven which gave great cracker-like bread which is amazing with cheese.

  • Diane says:

    I’m gathering ingredients to try your bread but I can’t find the Jay Robb psyllium husks anywhere. Is it listed in you amazon store?

  • SuzyQsy says:

    Sigh…..Made it with high hopes and boy did it smell good! I used all your brands and weighed it all, but I wound up with a loaf that did sink, which I don’t care if it sinks, but it was still gelatinous and wet on the inside. I hate wasting so much almond flour, but I will try again. What would you recommend I change? Decrease the water? It puffed up so beautifully and my husband told me it’s a good crust, lol. I cubed up the whole loaf and I’m trying to make it in to croutons now but I’m unsure those wet little cubes will ever dry out. This is my first flop. I have LOVED all your other recipes so far! Thank you!

  • Christina White says:

    So excited to try this. Measured and weighed every ingredient. It seemed gummy even before I baked it. I divided it up to give it every chance to succeed. Seemed like it started to grow, then collapsed. Crust tasted good…….sliced it and toasted the pieces. Too much trouble for a failure. I guess I will stick with my 10 minute flax-almond bread.

    But I will try the pizza recipe. Your picture looks great.

  • SuzyQsy says:

    Ok, My last question before I try it for the 5th time. Thank you for taking the time to answer!! I know you say grind it more, but here is my dilemma. You says yours weighs 90 grams for 10 tablespoons. So, i weighed mine out (I grind in a high power vitamix) my 10 tablespoons weight 115 grams…so mine is more dense than yours. I’m torn, should I actually grind less? Buy another brand? Maybe Frontier? Thanks for any help. I am so frustrated not having a bread sub for my grain free family 🙁 I tried protein bread but I have this awful aversion to cream cheese taste and can’t seem to get over it 🙁 Even if I could just get a baguette or roll to work out I’d be so happy! I get my hubby’s hopes up every time it bakes because it smells so good! Thanks again!

    • cemmerich says:

      Then I think your psyllium is ground enough. Maybe try it not in a bread pan (just on a cookie sheet) and less water (1 or 2 ounces less).

  • Deb says:

    Marie, I thought you could use a positive post about now 🙂 I can’t cook for the life of me and just started two years ago when I started LC eating. My baking skills are even worse. BUT, I followed your directions and my loaf came out great, not perfect, but not gummy at all. My loaf did drop very slightly and was more dense that your 11 oz water pic, but I only cooked for 60 min. So next time, based on all your posts, I will start with increasing the time to 75 min. And there will definitely be a next time cause, this is the best bread I have made in two years! And I’ve made a lot. It smells great, not yeasty or like vinegar and not spongy or grainy. LOVE IT. I made toast this morning and topped with 2 TLB of natural peanut butter and it was so excellent!

    I do have a question. I would think that I should use a little less water next time to get more holes and less density, but your 12 oz water pic was less dense than your 11 oz pic. so I’m confused. Besides increasing my cook time, what do you recommend to get more holes?

    • cemmerich says:

      Thanks! It is a tricky balance. This was as airy as I could get it with this combination. It is really a chemistry project. 🙂

  • Kristi says:

    I made this over the weekend. I weighed all of my ingredients and it looked beautiful when it came out of the oven. I baked it for the 75 minutes. It fell after it cooled and when I cut it open, it was purple and a little gummy even after 75 minutes of baking time. After toasting the slices, it tasted very good and I even served it to company. The kids all thought it was cool that the bread was purple. Should I reduce the water? If so, by how much? I will try and get Jay Robb psyllium husk powder in the future. I used Vitacost brand and it tasted fine but, it is not always easy to get people to try purple bread. Thanks for the recipe. We will be making purple bread until we run out of the psyllium husk powder we have.

  • stephanie says:

    Has anyone had another brand of PH that works (besides Jay Robb?)

  • karen fetchen says:

    my first attempt at making this bread was with using Organic India whole psyllium husk. I bought from vitamin shop but I believe Maria has it also on her store site.

  • Ania says:

    I tried this bread and on my first shot, it came out amazing and I didn’t even have a scale to weigh the measurements properly! I just used measuring cups. I ground up my psyllium husk (for all you Canadians, I used ‘Source of Life’ brand from my local health food store, product of BC) to a fine powder using my mini-food processor. Today I’m trying it out again but to my dismay I had only 2 cups of almond flour left so I decided to experiment and add 1/2 cup of coconut flour to the almond flour. I probably should have tweaked the other ingredients but I wasn’t sure how so I used the same amount of everything else. I know normally you have to double the eggs but I’m using both almond and coconut so we’ll see. It’s in the oven now. . .

  • Michel says:

    Good morning Maria,

    I would like to know what your thoughts are on freshly milled flours.


    • cemmerich says:

      What kind of flours?

      • Michel says:

        Freshly milled spelt, rye and wheat. It is said that it has move protein, vitamins, minerals and less gluten. What is your opinion? I am wondering if it is beneficial for my young children since they do not have any damage from refined sugar and grain.


    • Deb says:

      Ania – how’d your bread come out?

      • Ania says:

        My bread actually came out really good considering. It does have a small whole inside but it’s not that bad and the texture is soft and the taste is still very yummy. I had a few slices this morning and I was full til lunch for sure!

  • Michel says:

    Sorry, I realized I should have clarified which kind of freshly milled flours. Specifically, wheat, rye and spelt. I have been using freshly milled flour for over a year now and my family loves it. I have recently bought 3 of your books and I am learning all kinds of wonderful new things, but I am having a hard time letting go of freshly milled flour completely. Your thoughts on the subject would be much appreciated!

  • Lynnette says:

    Tried this bread an loved it! How much can I safely eat in one setting (I want to eat the whole loaf!)? Can I use this dough for pizza crusts?

    • cemmerich says:

      I would only have one slice maybe two (if not trying to lose weight). Search amazing pizza for my recipes. 🙂

    • Deb says:

      Lynette – I totally love this bread too. In two yrs, I have never found one that I have liked. So thank you Maria!
      I cut my loaf into 14 slices and have been eating one slice, toasted, each morning w/ 1 TLB of Nat’l PButter and I am still able to lose weight ( 1 1/2# over two weeks) .
      Tonight, when I make my 2nd batch, I am going to make club rolls instead. Then I can still slice them for morning toast and use them as the bread bowl for Maria’s clam chowder in bowl recipe 🙂

  • Amanda says:

    Maria – you are a Godsend! I have just had fun making this bread with my little boy and it turned out perfectly, thank you so much for sharing such wonderful and healthy recipes. We are going to try your deep pan pizza next. I shall ask Santa for all your cook books for Christmas 🙂

  • Stacy says:

    We made this again today and used the twinkie pan to make the bread into hot dog buns and used a whoppie pie pan to make hamburger buns. It turned out great.

  • Debra says:

    Hi Maria,

    I have been following your blog for about a month now. Bought 3 of your books, and started the Keto diet 4 days ago – have lost 6 pounds in 4 days! I realize it is water weight, but it tells me I am doing it right. 🙂
    I was just wondering, have you ever tried rolling this dough out and cutting into pasta, and boiling it in water? I’m curious as to whether it would work. If so, I see all kinds of wonderful possibilities! I always loved steamed dumplings in Chinese restaurants. If I could make grain-free steamed dumplings, my life would be complete! Thanks

  • Vanessa says:

    Just made this and had the same rubbery/purple loaf issues, so I’ll probably switch to a different psyllium if I make it again. So my question is this… I ate a few slices (3) of the bread (regardless of the flaws) and found it gave me some stomach discomfort… Could I have a sensitivity to the psyllium, or do you think getting a better quality psyllium would change my reaction?

  • Fran says:

    I made this and didn’t exactly work out, but the taste was terrific so I will keep experimenting. I do have a question for you though. Do you cool the loaf in the pan or do you cool it in the pan for a bit and then move to a wire rack to finsh? Thanks. And thanks for all of your experimenting!

    • justme says:

      Check out replies from June 28, 2013 at 9:08 pm
      August 6, 2013 at 9:15 pm, or do a CTRl+ F (find/search ion page) for “cool” , click the next button, and look for responses from ceemerich.

  • Kydi says:

    Hi there.
    Just finished reading all comments. Wow!! Poor
    Maria.. I think you need to find a way to add
    a FAQ to your individual pages at the bottom of the post! Then you could just answer each question once.
    It would
    likely save you SO much time! I’ve put the
    psylium husk through my Omega juicer/grinder
    3x, and there is a noticeable difference each
    time it goes through, but it’s still gummy/wet, tough much better the last time since I boughr a digital scale and did things by weight. . I have yet to play with
    reducing water/psyllium (husk, bulkbarn/no
    name) or perhaps adding a TBSP of coconut
    flour to deal with the slight gumminess. I
    second the “slice very thinly and toast”
    option for the first gummy attempts!!! It
    makes fine toast and grilled cheese when you
    make the slices 1/4 inch thick.

  • Candace says:

    I have tried a few grain free “loaf” bread recipes in from other sites other place and none were good. Ruined my Thanksgiving stuffing with one of them.
    Since this is called “amazing bread” decided to try it, now I have a smelly rubbery brick sitting in my cupboard. I hate wasting food and money which we do not have a lot of.
    Toasting it did no good as it had that “plastic” smell that Mizzsingbabe mentioned. I tried cutting a very thin piece, loading it with butter, garlic powder, salt and grilling in cast iron fry pan, then broiling it but still cannot get past the plastic/smell taste. So I wasted 3 cups of (not cheap) almond flour along with all the other ingredients.
    I used Wellbee super fine almond flour, Now whole psyllium husks which I ground and reground and reground several times in a mini-blender, liquid egg whites, Bragg ACV, Bob’s Red Mill Baking Powder (which is good, have used it on other grain free recipes that came out perfect).
    Mine was NOT purple or even lavender with the Now PH, it was bread colored but looked nothing like Maria’s photo – it looked more like the photo that Lynn posted – http://imgur.com/viHorKc
    but not quite as misshapen and more dense.
    It was beautifully shaped when it came out of the oven and I had high hopes but it sunk and so did they.
    Hate to waste more ingredients trying it again.
    Any other ideas on how to salvage this? I really don’t want to kill the birds with it;)

    • cemmerich says:

      It mostly comes down to getting the psyllium powdered to the right level. Try to make the measurements and weights match. Also, making a couple smaller loafs can help also. 🙂

      • Candace says:

        Thanks 🙂
        I guess I will have to buy a new scale since I went by the 90 gram weight and the TB measurement was way off from that.
        Do you think if I dried this bad loaf, ground it up and used it as “bread” crumbs in something like sweet & sour meatballs that their taste would be alright?

        • cemmerich says:

          That should work. 🙂

          It might not be the scale, but the grind on your psyllium. It the weight is too high (for 10 TBS) then it is too fine and you should probably use less. If 10 TBS weighs less than 90 grams, then it needs to be ground finer. 🙂

  • Candace says:

    ooh typos in my post and no where to edit it
    oh well

  • LeAnn says:

    Maria – how can this be eaten on your diet. It has too many carbs (over 10 grams per slice). this should not be a recommended food.

    • cemmerich says:

      This is more of a maintenance food (not for weight loss) and I also wouldn’t recommend more than 1 serving per day. 🙂

  • Anitra garza says:

    I made this bread several times by grinding the jay robb psyllium husks, but never got a good loaf. Then I bought the now brand psyllium husk powder and it worked without turning purple. I did have to weigh everything and cook it about an hour and a half or longer. When I cooked it the first time it sank in the middle. If you don’t have a vitamin or blend tech this is the way to go.

  • Anitra garza says:

    If you don’t have a vitamin that is

  • Deanna says:

    Hi Maria,

    Could you please post a video of you grinding the psyllium husk powder? Do you grind the whole bag or just the 10 T at a time? Having trouble getting to 90 grams even using a Vitamix. A video would be very helpful. 🙂 Thank you for all you do!

  • Diane Peake says:

    Hi Maria….I live at high altitude in Colorado. Do I need to change anything in your recipes?

  • elise says:

    There is one statement in the recipe above that confused me “Add boiling water or marinara…” not sure if that was an error but didn’t see anybody else commenting on it so just thought I would ask 🙂

  • Roye says:

    AGAIN I tried the protein bread, this time I even bought Jay Robb whey protein even though I have a huge container of whey protein, I thought I needed to try to do exactly what you were doing ;). And AGAIN my bread flopped. I whipped the egg whites very STIFF but as soon as I add the protein it breaks them down and it turns to a thick liquid. I bake it anyway and it comes out probably half the size of yours and there are spots through out that look dense like it’s not done. I love the bread and I need a bread substitute to feel satisfied. I’ll keep trying. sighhhhh.

  • Dena says:

    The top of mine is VERY dark almost blackish. What did I do?

  • Amber Janzen says:

    Thank you for this bread, Maria, and all that you do. I made it last night using Now Healthy Foods ground whole psyllium husks ($5 bucks for a 1 pound bag!) It turned out fantastic; just as the photo depicts and it smelled delicious while baking. You have such an impact. I am one of many who benefit greatly from what you do.
    My sincerest thanks,

  • subrosa says:

    I think the poster that let the bread sit in the pan for a few hours before baking may have stumbled onto something important. Psyllium is so absorbent it may take up any excess moisture by waiting for a while before baking.
    Altitude does make a difference. Usually high altitude recipes reduce the leavening and adjust oven temperature and baking time. Google high altitude baking.
    The apple cider vinegar would ruin the bread for me; I’m glad there is a substitute.

  • Tonya says:

    Hi Maria.
    I made the Amazing Bread recipe to the T..and it was half the size of yours, kind of like a loaf of your pumpkin bread (which was also delicious). Before it was cool, I slathered with butter and SF raspberry jam ,,,OMG. I havent had bread in 2 wks and many attempts in the past while low carbing, experimenting, I would love to have a sandwich or toast…. Any advice?
    And Thank You Maria, I will be buying your books!

    • cemmerich says:

      It is all about the psyllium. Make sure the measurement (TBS) comes out close to the weight (ounces). This will tell you if it is fine enough grain. 🙂

  • Beth says:

    Sorry if this has already been asked – Did you measure and weigh the psyllium husk before or after grinding in the blender? Thanks

  • Sarah says:

    Hi Maria!

    Question: The carb count is per serving, and you note the serving size as 2 slices – is that correct? So the total effective carbs ‘per slice’ would be just 2.05 carbs?

    And – Thank you! The bread really is ‘amazing’ !! 😉

    • cemmerich says:

      Yes that is correct. But, when talking about a keto-adpated diet, I always count total carbs. 🙂

      • Joesy Fuda says:

        back just a few post earlier, someone stated

        Maria – how can this be eaten on your diet. It has too many carbs (over 10 grams per slice). this should not be a recommended food.

        cemmerich December 31, 2013 at 8:41 pm / Reply
        This is more of a maintenance food (not for weight loss) and I also wouldn’t recommend more than 1 serving per day. 🙂

        so which is it 2.05 carbs per slice to 10???

  • Susan Hayes says:

    I am disappointed with my first effort but remain undaunted. I did not use the J Robb psyllium but did grind it up as finely as I could and otherwise followed the recipe exactly. I am an experienced baker so I’m not giving up and will try using less water next time. I want to use as many ingredients as I can find in my small town in order to vote with my dollars for more healthy foods so I will try a few more times before special ordering.

    Also, having previously lived at high altitude, 6200 feet, I am wondering what would happen if, during experiment number 3 or 4 perhaps, I reduced the leavening just very little a bit? Too much leavening in Wyoming made some baked goods fall. I dunno but I am now determined to make this work!

    Thanks for the great info and recipes, I cannot adequately say how much you are appreciated!

    • cemmerich says:

      Altitude can effect it. Maybe less water? Also, try to get the grams and tablespoons to match on the psyllium (then you know it is fine enough). 🙂

  • Sarah says:

    Could you add cinnamon to this to make it cinnamon bread. I love your cinnamon bread, but was just wondering if this one would work as well. 🙂

  • Melinda Szot says:

    I halved this recipe and added 1 tsp cocoa powder and 1 tsp ajwain seeds (I was out of caraway) to the dry ingredients, and 1 tsp black strap molasses to the hot water, and baked for 1 hr (cooled slowly with the oven door ajar and allowed to cool completely before removing from the pan. It turned out wonderfully – very much like a dark european style bread.

  • Maleia says:

    One problem…hubby and I addicted to this! We had TOAST after 2 years grain free sugar free! Love this. On our fourth loaf now…. yumyumyum

  • Vanessa says:

    Hi Maria,

    I love this recipe! But I am still having a hard time preventing the gummy center. I measure the ingredients exactly and the psyllium is super fine but no luck. Any advice?

    • cemmerich says:

      Make sure the psyllium matches the weight and volume (TBS and ounces). That will tell you if it is the right texture.

  • Lainya says:

    Hi Maria! I just tried this recipe and it is ABSOLUTELY A.M.A.Z.I.N.G.!! Thank you SOOO much for sharing the recipe! One question- In the recipe you have 2 links to order the Psyllium. I just realized it after I placed my order through the first link, which is from your amazon store- The Frontiers Psyllium. I’m hoping that one works for the bread as good as the Jay Robb Brand!

  • butter.girl says:

    Hi Maria! I made this recipe yesterday using an economical alternative to almond meal: sunflower seed ‘meal’ – [http://www.thekitchn.com/glutenfree-sunflower-seed-flour-187105].

    The end bread product was, in fact, AMAZING!!

    Thank you so much for taking the time to develop these fabulous recipes!!

    • cemmerich says:

      Awesome! Thanks for the tip! 🙂

    • Ania says:

      Dear butter.girl, I would love to try this as I too find almond meal pretty expensive to replenish my stock constantly not to mention I ‘d love to just try a new kind of healthy flour. I have tons of raw sunflower seeds in my pantry and was going to make my next loaf of amazing bread. Did you just replace the 3 cups of almond flour with 3 cups of sunflower seed flour? All the rest of the ingredients remained the same?

  • Cesia says:

    I just made this bread, and it went very well. The texture is good and the taste, I ate it with tuna and it was so yummy! However it the color is not white but deep brown on the outside and purple inside. Any insight of why this happened?

  • Jodi says:

    Omg i cannot wait to make a grilled cheese for my daughter with this!!!

  • Sheri says:

    Do you have to use fresh egg whites or can you use egg whites in the carton? I just made a 1/2 batch of this and it is SO good! Can’t wait to make more, but not sure what I will do with all the egg yokes! Hence my question about just using egg whites from the carton. Thanks!

  • Lisa says:

    Made this bread last night. Turned out perfect. You should really call this “I’m a Genius” Bread!

  • Emma says:

    Many of the sites that have recipes for gluten free bread tell you to use an instant read food thermometer. Would using that help with making sure the bread is done to prevent the gummy issue. (I haven’t tried the bread yet but have been reading the comments)

  • jodi says:

    well rats. this is the second time ive tried this… the first time (with 12 oz water) was purple and gummy inside and the same this time using only 10 ounces of water. maybe i will try the next one with 8 oz of water or just switch psylliums if 8 oz still doesn’t work 🙁

  • Roye says:

    I just tried this for the first time and it didn’t turn out :(, it is very gummy and dense. I used Now Healthy Foods Psyllium Husk Powder, I measure out 10 TBSP and then weighed it, it went way over 90 grams on my scale so I kept using less and less until I got to what I thought was 90 grams. This powder is very fine. I looked for Jay Robb psyllium husk powder but the only thing on his website is psyllium seed husks? No powder? I see on your “store” you’re promoting “Frontier” psyllium husk powder, should we use that instead?

    Thanks for your help, I was so hoping this would turn out, I’ve been fighting with the Protein Bread and still can’t that right.


    • cemmerich says:

      That means it wasn’t fine enough. I use Jay Robb husks and grind in my blendtec for about 5 minutes or more until it is half its original volume. 🙂

      • Roye says:

        Goodness I thought it was really fine already, I’ll try blending it and forgive my ignorance but I’m confused about “half its original volume”? I’m not sure what that means. I don’t understand how blending would half the volume, it seems to me it would double the volume making it finer?

        Oh and while I have you :), the Bone Broth? Do you just drink it as is and how much per day?

        Thank you for all of your help.

        • cemmerich says:

          When you origionally put it in the blender (from a new opened bag), grind until it is have its volume (so if it starts at 4 cups, grind until it is 2).

  • Stacy says:

    this truly is fantastic! could i substitute coconut vinegar for the apple cider?

  • Holly says:

    I am not a baker so I studied all the comments carefully, ordered the blanched almond flour but not the Robb psyllium powder, used instead a generic (Equate) brand; didn’t weigh anything and don’t have a convection oven. Baked for 60 minutes. This bread fell a little but after complete cooling (2 hours), I sliced this bread down the middle and found it pretty near perfect in consistency. The taste of it is heaven. Small bit of gumminess, so will reduce by 1 oz H2O next time. Thank you for sharing this amazing recipe.

  • Heather says:

    Hello! Wondering if I could get the coconut flour substitution for this recipe? Thanks 🙂 Excited to try!

  • Della says:

    I LOVE LOVE this bread!!! It is a life saver!! I make it often. It’s always a bonus day because I use the egg yolks to make a heavenly batch of Maria’s custard!

  • Teresa Biederman says:

    I love how much flavor this recipe has and I have made the sub and bread sticks versions both turned out great! My husband had some issues way to much fiber for him (he did have more than a regular serving size)! Is anyone else having issues with the amount of fiber, maybe experimenting with less psyllium husk? Thanks for another great recipe!

  • Valerie Pergolizzi says:

    The only Jay Robb Psyllium Husk I can find is Psyllium Seed Husk Powder. Is this what you use? I can find other Husk Powders but not from Jay Robb. Second question, if you are using the Psyllium Husk Powder, are you still reducing again to powder in a blender?

  • Dani says:

    Can you use the egg yolk as well? Why do you only use egg whites?

    • cemmerich says:

      It rises more consistently without fat added. But I have seen some people have success with the yolks or added butter.

  • jennifer says:

    Is this bread OK to feed my children on a daily basis? I am wondering about problems with fiber. (?) Thank you for your time.

    • cemmerich says:

      Well, depends how much. Personally, we only have this a day or so a week (this or psyllium pizza, etc). The carbs add up. For kids, I would watch to see if they are regular. Too much fiber elongates the intestines which isn’t good either 🙂

  • ronni says:

    my daughter is allergic to nuts. what flour can be substituted for this?

    • cemmerich says:

      Most with nut allergies can still have coconut. If not, I’m not sure. Maybe Sunflower seed flour?

  • Lori says:

    Hi, First all let me thank you so much for the recipes, we love them!! Just a quick question, how do
    you think these bread recipes would do for a pizza? Thanks Again

  • Anonymous says:

    Thanks for this, Maria. Mine turned out purple (which I’m ok with), but it is rather spongy. I used the almond flour and egg white options. 2 questions:

    1. What makes it spongy and how do I stop it? Less water? Less PH? Less of both?

    2. Anyone had success using carton egg whites?

    Sorry if either has already been answered. This is a lot to read through with toddlers climbing the walls.

    Thanks again!

    • cemmerich says:

      Not sure but you can try a little less water. That should help.

      Yes, I have used the carton of whites (100% whites). Thanks! 🙂

  • Anonymous says:

    Hi Maria- I am a 3 year cancer survivor. I had been following basically a paleo diet, but often fell off the wagon where sugar was concerned. In the last year I was diagnosed with ulcerative colitis and chrohn’s disease. My naturopath recommended I follow the keto-adaptive diet. I was very excited to make your amazing bread, but I wonder if the psyllium powder would be bad for my intestinal issues? Hope not!

    • cemmerich says:

      Yes, I would avoid this recipe in your case. Too much fiber can elongate the intestines which isn’t good. Try my protein bread. 🙂

  • Anonymous says:

    Thank you, I will!

  • mollymalone says:

    Hey Maria, I am baking my third loaf of your amazing bread. I’ve been having trouble with it rising and keeping risen, but it is still delicious. This time it has risen to new heights and I’m hoping it stay high. I don’t usually make comments because I almost always make changes to recipes. I added onion powder, garlic powder and caraway seeds. It bothers me when people give recipes poor ratings after they have changed them. Anyway, the reason for my comment is to thank you and tell you how brilliant, amazing and stupendous you are. Using psyllium is genius. I have been making various low carb breads for years, some that I invented, others not. Anyway, nothing I have made has ever come close to the taste or texture of yours. Thank you, thank you, thank you.

  • heidi says:

    Ok I will try this with the physillium since no sub will work. 🙂 I have a Q though-I read that too much physillium may interfere with how medicines work-my son is on 5 seizure meds, and we are going keto to help with his seizures. This looks like a good and tasty bread to replace his beloved loaf…what would you say is a safe amount for him to eat daily or weekly? Any resources on daily physillium allowances for kids so I can adapt his servings? THanks! 🙂 🙂

  • Anonymous says:

    Maria, Maria. I really want this bread to work for me, but I just made my 4th attempt and it’s in the trash. I have read every comment about this bread, watched the video, I have all your recipe books and all the recipes come out great…but THIS bread is my nemesis! I don’t mind that it comes out purple, but my bread doesn’t rise like yours. It’s maybe 2-3″ tall, and it’s only porous on the top, while the bottom is soggy. Then, if I flip it over in the bread pan and bake it longer, to try to dry out the soggy part, the formerly soggy part turns porous and the previously porous part turns soggy. In other words, no matter what I do, the bottom half is disgusting. Is it the pan I’m using?? I have tried aluminized steel and stainless steel, both 9 x 5. I measure everything to the ounce or gram and run my psyllium husk through the coffee grinder a few times before weighing/adding it. I am really determined not to get a half soggy half bread-like purple brick out of this! Thoughts?

    • cemmerich says:

      Measure the psyllium into the scale. Try to make the tablespoons match the weight listed (if more tablespoons than listed, too dense psyllium, if less, not fine enough). That is the best tip. Also, don’t toss it if that happens. Just slice and toast up and it tastes great! 🙂

  • Floortje says:

    Hi Maria!

    My loaf turned out pretty great, I am very happy with the first result. Especially if I make a grilled cheese sandwich of it. Wow….
    I rised really really well, but when I took it out, like a souffle it kinda collapsed. Is this normal?

    Thank you!!

  • heidi says:

    I just made this bread and it is beautiful! I cannot believe how well it rose-finally a nice rounded full loaf of bread! BUT…the bottom sticks and in order to get it out, I really have to abuse it, which causes some deflation and a not-as-pretty-as-it-should-be loaf. Ended up with a hole on the bottom that got stuck in the pan. I am using a coated aluminum pan with generous amount of coconut oil. Any tips? I put this loaf back in the oven on a cookie sheet to firm up the crust areas that are damaged. Thanks!

  • heidi says:

    One more Q-First let me say that it is SO good-like real bread! The crust is like real crunchy crust too! My other Q-it is very moist inside-I accept some moistness as that is the nature of the beast with these types of bread, but it seems overly moist? Should I just add less water next time? Thanks!

  • Melissa says:

    Any chance of finding a psyllium substitute? This truly is the yummiest, breadiest recipe in town. Problem is the psyllium caused serious internal combustion for days! Is it wrong to say that those pieces of bread were worth it?!

    Please tell me there is a way….please lord let there be a way…

  • Joanne says:

    Hi Maria. This certainly loves up to its name. Amazing!! Ive lost count of the amount of low carb breads I have tried to make.
    My first attempt was great, although it collapsed a bit when cooling. Do you know how I can stop this happening?
    Thank you
    (from the UK)

  • Joanne says:

    Maria. Ive just seen your comment to floortje as they appeared to have the same problem. If the Psylliumn is too active how do I correct it? use less??

    Thank you

  • Pyre willow says:

    I read through aaaaallllll the comments for research before I made this bread, one thing I noticed when making your protein buns was – when I used 2 teaspoons of baking powder they deflated when exiting the oven. When I reduced the BP to 1.5 teaspoons, they turned out fine. I made two batches with 2 tsp of BP – they turned out like raisins, and 2 batches with 1.5 tsp of BP and they turned out fine. No one posting mentioned adjusting the baking powder – perhaps that would help in this recipe since deflating is a problem, maybe there is too much chemical loft for the non-gluten structure to handle?

  • Shannon says:

    I am confused… this says 4 tsp baking powder now. Is it originally supposed to be 2 or 4?

  • Jennifer says:

    Hi Maria, I love your recipes! I’ve made this amazing bread recipe several times with semi-success (exact products, exact brands, exact measurements). I have one in the oven right now. Question (more of a request) – a whole loaf is a lot of bread for my daughter and I. Have you tried making a 1/2 loaf? Or suggestions for making 1/2 loaf?

  • Susana says:

    Yay!!! made the bread! was worriend about the measuring, since I dont have a scale, and just used my cups and TBS to measure. DELICIOUS! just like your picture!!!! I can finally eat bread! thanks God!!! …..I mean….. Thanks Maria!!! 🙂

    Question :

    The nutrition facts are 20.7g carb, 16.6g fiber, so in other words, 4 efective carbs per serving, right?? I can never understand how that works. If I want to stay below 30 per day, I should only count effective carbs?

    • cemmerich says:

      Yes, but I count total carb when trying to lose weight (when I talk 30g a day, it is total carbs). So I would keep this for moderation when in maintenance. 🙂

      • Janet t says:

        hi maria, your recipe says the information below:
        The nutrition facts are 20.7g carb, 16.6g fiber, so in other words, 4 efective carbs per serving, right??

        HOW MANY TOTAL CARBS IN EACH SERVING? IS IT 20.7/10 TO GET 2.07? AND IS THAT FOR LOAF BREAD, BECAUSE IT SAYS SUB BREAD.. I am confused? have the ingredients, making it right now.

      • Roye says:

        I can assume why you count total carbs to lose weight but am curious why when every other low carb site/book/recipe I’ve read counts net carbs.

        And I’m excited because for two and a half weeks not I’ve been trying very hard to get Ketofied :). I’ve lost 5 lbs and have a strange metalic taste in my mouth which I’ve read means I’m in Ketosis….YAY!

        • cemmerich says:

          I have almost 10 years working with clients and have seen time and time again that too much fiber kicks people out of ketosis. So it is just first hand experience. 🙂

  • Kim says:

    Hi Maria! I just want to say thank you for this bread recipe! It is awesome! It took me 4 times to get the technique down, but it works with both the Jay Rob psyllium and the bulk I get at my local store (which turns it purple). I watched your video and realized I was doing two things wrong… I was over-mixing and then I was squishing or handling the dough too much. With a little shorter mixing time, like you show on your video, and with light hands “shaping” the dough to fit in the pan, I have met with success! I also picked up the same size pan you use at the grocery store for about $5. This is the only low-carb gluten-free bread my daughter will eat. She loves it! Thanks again!

  • Jenny says:

    It’s Sunday night and my bread finished baking 15 min ago. The bread is LOVELY and sooo delicious!
    Mine is crispy on the outside and moist in the inside.

    I followed the quantity of the ingredients; made half the recipe.
    – I had maybe less than 1/2 cup of Bob’s Red Mill blanched almond flour, the rest was unblanched almond flour.
    – I used regular red wine vinegar, not having apple cider vinegar.
    – I also used a regular bread pan.
    – Cooked it in my toaster-oven for 70 min (1h10).

    Came out a bit brown and I don’t care! Oh so good 🙂 It didn’t rise like the picture and I sooo not care! This bread is delicious and I will definitely make it again. I had a loaf with philly cream cheese and another with garlic butter…YUMMY! If I cut them into small pieces, I can get croutons!

    THANK YOU so much for this beautiful bread recipe.
    Many blessings,

  • angela says:

    I have made the sub bread recipe with good success as rolls and buns but have not tried this recipe yet. How does the taste/consistency compare?

  • Anigonz says:

    I was reading through the comments on this recipe and noticed a number of posts by people who were disappointed because they had followed the recipe to the letter and the bread still didn’t turn out like yours. You did your best to help them sort out what the problem might be, but there were two issues that I didn’t see addressed that might make a difference: altitude and relative humidity. I live in Irvington, Alabama (near Mobile). I have been baking gluten-free for over twenty years and I realized long ago that nearly every recipe I used from Bette Hagman’s books had to be adjusted or they wouldn’t turn out. Then I remembered something from my earlier baking days using wheat flour. Most of the recipes I used noted that liquids and leavening have to be adjusted based on altitude and relative humidity to get recipes to rise properly and to avoid gumminess. That is, if you live at a much higher or lower altitude than Maria, or you live in a much wetter or drier climate, you will have to tweak the liquids and leavening to suit the area where you live. Start with about two tablespoons less water if you’re getting gummy results. Start with about one teaspoon less baking powder if your bread is rising too fast and forming a bubble. I imagine getting this recipe to work is like making any other kind of bread; after you’ve made it come out right a few times, you get a feel for what the dough should look/feel like in order to turn out.

  • angela says:

    I made the bread yesterday but came out wet and gummy. I will try again but I would recommend anyone trying this bread for the first time to just make half the recipe until you get it right so you are not wasting expensive ingredients. This is what I am going to do. Also it was a good point about humidity. I live in a very humid area so I will have to try decreasing the water.

  • Linda says:

    OH! I am SOOOOOOOOOOOOO green with envy! With an egg allergy (to the whites) I can sometimes make things with less eggs and not get sick….does anyone know of a way to make this with like egg substitutions……? I LOVE the WOE but so many things are unapproachable to us who have egg allergies…..I would love to have a sandwich or a wrap….

    • cemmerich says:

      You can google the Chai egg replacer and try that. I don’t know if it will work or not with this recipe though. 🙂

  • Anigonz says:

    I made the bread on Sunday and we loved it. When I made up the dough, I started out with less water because it’s really humid here and it was a wet, drizzly day. I had to use a different psyllium husk because I can’t get Jay Robb here (I’ll have to order some). It was Walmart’s equate brand (I was desperate to try the recipe right away), so my bread was purple, but nobody minded. I had to grind almonds myself and ended up adding an extra tablespoon of psyllium to get my dough to the same texture as Maria’s in the video, but it baked up perfectly. It was delicious, but I did notice an odd smell. Is that the psyllium, maybe? I’m on a strict diet to get my blood sugar back down to normal, so this bread is such a treat. Thanks so much for sharing this with us.

  • Linda says:

    Do you take the bread out of the pan after it cools completely? Or take it out and let it cool on a rack? Does it even make a difference?

  • sharon says:

    do you have a rye with caraway replacement. i miss rye bread!

  • Nunu says:

    This bread has awesome texture! Thank u for creativity 🙂

    I have tried all the suggested variations and coconut flour is best with sweet versions. I have made cinnamon apple pie, bilberry pie, rhubarb pie… you name it! I live in Finland so these are almost mandatory to bake once a week 😀

    I still have trouble finding it palatable with savory sandwitches, though. I wanted to try the receipe with gluten free oat flour or using other more neutral flours or starches that don’t contain that much PUFA’s and are more heat stable (vs. almond), since I do OK with carbs on training days. The amount of flour will still be quit low in this receipe.

    Do you have any ideas for substituting?

  • Ricardo Carvalho says:

    Hi maria I was just wondering if your 20gr of carbs are Net carbs or not.

    Im trying a low carb diet but I only need to count net carbs Carbs – Fiber so I lover your bread but was wondering about that.


  • Matt says:

    Looks great compared to all of the other low carb breads I tried. I noticed the previous bread recipe was either almond or coconut flour, would it be possible to make this with half almond flour and half coconut flour, or would it be better to stick with almond flour only? I ask since this appears to be a doubled recipe of the original.

    • cemmerich says:

      I think someone in the comments tried that and it worked well. I can’t remember the ratios though. 🙂

    • Nunu says:

      Hey Matt, I tried it and it is easy to just simply think of it as ”combining” the two recipes. If you make a double batch just combine the ingredients of the seperate versions. If you want to make a smaller dough, halve the amounts of both recipes and combine! 🙂

  • heidi says:

    This is a great bread-I wanted to note, however, that for those on a medically indicated ketogenic diet, please add up the baking powder carbs. 4 tsp. is a little over 5 carbs, total.

  • Linda says:

    What is the weight on the psyllium husk? And is it before or after grinding in a coffee grinder?
    Thanks…asking because mine came out a bit gummy : )

  • Maia says:

    Hi Maria,
    I have made this bread and as everybody knows it is wonderful. I have one problem though, my son loved it but the next day he told me he was gasy and a bit painful. I know that fiber causes some gas but I was wondering if you know from your experience with so many people, if this will go away after a while or does it mean that he shouldn’t eat any psyllium husk anymore…
    thank you so much…

    • cemmerich says:

      I would limit it (as I would for most people) to just occasionally. Too much fiber can cause issue like this.

  • pc says:


    I have made your sub bread a few times with not good results. Tasted ok but it was gummy in the middle. Tonight I made the bread and it looked beautiful in the oven but when I took it out it deflated and was completely hollow in the middle. lol. This time I weighed everything to the T. I used Honeyville almond flour, liquid egg whites, and psyllium powder. Think I will skip trying the bread and try the sub bread again one more time. Probably made the sub bread 4x and all times came out gummy….grrrr. Hate to give up because the taste was good. Any suggestions??

    • Maria Emmerich says:

      Try the tips in comments about less baking powder (if you have a hole with gummy bottom). Also, less moisture.

  • Linda says:

    How can 3 cups of almond flour = 10 oz??

  • Linda says:

    So, I have a question about the bread recipes I’ve made. Do you have a suggestion to reduce the density of the loaves some? I have a problem with making toast, it will not “dry” in the center and after multi cycles in the toaster to get it somewhat “toasty” the crust burns?
    I’m using my son in laws scale, I think I was misreading it:) Thanks for the great recipes and all you do!

    • Maria Emmerich says:

      The recipe must not be quite right. Check the weight of the psyllium and the tablespoons and make sure they match. 🙂

  • Nichole Kenton says:

    For those with gummy results, don’t throw away the bread. I found toasting it in oven on 425 works better than toaster and makes the bread edible if your loaf did come out gummy. Also, by accident, I left a piece in oven and preheated oven later for something else I was making and found my extremely crispy toasted bread which made a GREAT baguette! Now I’m making a bunch like this to eat with different creamed cheese spreads! The only real success I’ve had making this bread is in sub or roll form, otherwise, I too experienced some dense/gummy results, moreso, using the coconut flour recipe though.

  • Angel says:

    I just wanted to say thank you for this recipe. I actually made a loaf of this and used it make my stuffing. It turned out very awesome 🙂

  • Oh Maria! Your bread recipe is fabulous! I have been playing around with it a little because the psyllium was a little too much for my gut! Went to 8 TBS of psyllium and added 2 TBS of Jay Robb Protein Isolate powder and a little sweetener (trying to make a yeasty flavor) I also turned it into buns which are easier for my household. I must say they turned out great! I even added caraway seeds to one batch for a rye flavor! I cannot thank you enough for making it so much easier to eat right when you have BREAD, ROLLS and DESSERTS that are fabulous!

  • Vanessa says:

    Hi Maria! I am your new biggest fan! I made all of my favorites of your recipes for my extended family over the holidays and the bread and almond joys were such a huge hit! I love to add carraway seeds to the bread which gives it a Rye – European flavor to it! I’ve been following your HFMPLC philosophy for about 3 weeks now and I was wondering why you mentioned you make the protein buns for yourself but the bread for your husband. Do you not like the bread or is it too high in carbs for you? I know I need an induction period of a couple of weeks so I am off nuts for now but I can’t wait to have the bread again!

    • Maria Emmerich says:

      Craig actually doesn’t eat this anymore either. The carbs are too high and he basically has just lost his taste for bread. 🙂

  • Denise says:

    Today was my second attempt at making “Amazing Bread”. Maybe I needed to bake it longer, but both times, it turned out gooey. The texture was not like bread at all, but more like a dumpling. I was able to slice it and I am hoping that toasting it will make it edible since I do not want to throw it out. I weighed every ingredient by the gram and used psyllium husk POWDER.

  • Barbara says:

    Thanks for your fab recipes! My bread has turned out really dense and seems to have a Bakers Amonia smell when toasting . Really strong and not pleasant. I live in the Uk and use ingredients that are available. Also made half the size as did not want to waste too much of the ingredients.
    Any comments would be appreciated.

  • Lyn says:

    Does anyone know why my bread turned out purple??? It could be my almond flour, as my pizza crusts do the same thing. Also, it was heavy, not wet, but too moist. I will try less water. Otherwise, if I toast it on high, it’s pretty good.

  • Lyn says:

    Never mind. I read the prior posts and found the reason for the purple color.

  • Lyn says:

    Thank you! I posted my follow up before I saw your response.

  • Anonymous says:

    Hi Maria, I’m not sure what the difference between the sub and non sub bread are?

  • Helena says:

    I absolutely LOVE this bread. I make a fresh loaf every 1-2 weeks as needed. It took 3 tries to get it right. I had tried it with pre-ground NOW foods powdered psyllium husk powder and got a gooey, purple version [that still tasted great and toasted fine], and then I must have used a tiny bit too much liquid in another version because it was too dense, but now I precisely weigh everything and grind up my own psyllium husks in my coffee grinder as fine as I can get it and it comes out perfect every time. This is going to sound dramatic, but this bread has changed my life. lol… it’s a go-to for a quick meal if I have nothing else prepared because I can always find something delicious and keto-friendly to either slather on top, or make toast for my eggs, French toast [I can’t REMEMBER the last time I had French toast before I started making this bread!], or a quick little sandwich on the go. Maria – I’ve read almost all of your books and use so many of your recipes and tell everyone that will listen about you. I’ve sent your books to numerous family members, too. Thank you so much for everything you do. I started eating ‘The Maria Way’ last September and have lost that ‘inner carb demon’ that made me hungry all the time. That alone is priceless to me. I feel like I’ve finally been set free! Food has no hold over me anymore, now it’s about all the delicious and healthy food I CAN have and LOVE.

  • Shanon says:

    So when i made this bread it didnt really stay the way i wanted it to be because when i took it out it looked like regular bread but after like 5-10 minutes it sunk down and mine turned blueish-purpleish….is that good?? I dont think i will be making this again….and i measured out all the ingredients too so i dont know what i did wrong…. PLEASE HELP!!!!!!!!!!!!!

  • Sharon says:

    Hi Maria I made your bread recipe this morning, I threw all the ingredients in my thermomix and mixed it for 3 1/2 minutes on the bread setting. I cooked it for 60mins in one of my old bread pans, and it turned out beautifully!!!!
    Sorry it didn’t get to cool completely before I made an open sandwich out of it!!!! It tasted so nice, I really miss bread and this bread is perfect. My husband ate two slices and commented how good it tasted!!!!
    just for interest I used 1 cup of whole ground almonds along with the blanched almonds(tasted nuttier)
    For Australian followers I used Premium Choice Psyllium Husks and have had no problems cooking with them, I have used them in bread rolls and pancakes and cakes.

  • Anita Warren says:

    I am totally keto. I don’t see if your bread recipe is actually keto friendly or more paleo friendly. I am trying to keep my carbs down as low as possible. I couldn’t figure out if the almond flour and coconut flours are ok to use for keto. Thank you. I am LOVING your book Keto Adapted. I have learned so much.

  • Allie says:

    Just like the Facebook comment, I dang near cried when the loaf I made turned out so well. The texture, the flavor, everything is so so so so so good!!!!! Thank you Maria for perfecting the recipe and for caring enough about our health to do this.

    Just a few questions… How long does a loaf last in the fridge? How long in the freezer? Should I only slice it when I need a slice? How can I warm it from when it’s becoming unfrozen?

    Thank you!!!

  • Sarah says:

    Hi Maria!

    First thank you for your recipe! I did it tonight. It was pretty easy to make the dough, and the color of the dough was pretty much the same as yours in the video, but when I pulled it out, the color is sort of blueish-purpleish (it was not over-cooked, the inner of the bread looked like lavender color). Do you know what happened in the oven?!

    THANK YOU AGAIN! I toasted the slice to make it more crispy. It was really delicious!

    • Sarah says:

      Hello again Maria!

      I read the previous posts and now know that it’s because of different psyllium husks. Well I didn’t wait the loaf to cool down before I sliced it, so it turned out to be somewhat smaller than those in the picture. I will definitely try a second time!

    • Maria Emmerich says:


  • Tami says:

    I finally made this recipe. (I have made many of your others and use them often.) It did fall slighty but I was still able to slice it after it cooled. It was also purple, which is just fine with me. I toasted in the oven this morning and it was nice and crisp. I can’t tell you have happy I was to dip it in my fried egg this morning. Thanks, Maria, for all you do!

  • Tiffany says:


    I was just wondering… is the nutrition data on this for the entire loaf or for two slices?


  • Amber says:

    I’m absolutly new to measuring ingredients on a scale…I’ve bought one however could you offer insight? If your measuring ingredients and they are placed in a bowl/cup how do you get the accurate weight…do you weigh the cup/bowl and then minus it from total ??? I completely intimated by the SCALE LOL

    • Maria Emmerich says:

      Just put the measuring cup on the scale, hit zero to zero it out and then add the ingredient. 🙂

  • Hannah says:

    Thanks Maria for this recipe and for still taking the time to reply to all these comments! I’m from Australia and to purchase the PH you use isn’t cost effective, the bread turns out pretty good, slightly gummy and we don’t have many options for it here so I have to make do. But I’ll keep tweaking!
    A tip for those that it goes a little funny… TOAST IT, or better yet make grilled cheese tomatoes in the fry pan. It’s delicious

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  • diana says:

    I was looking at your Amazon store and you have Frontier psyllium husk powder listed there and not Jay Robb. I have some frontier in my pantry–is that the one that turns purple in the bread? Do you recommend Jay Robb over Frontier?

  • Nicole says:

    Maria – I have been looking at this recipe for years. I have bought everything needed over time, down to the kitchen scale but never baked it. For some reason baking bread made me nervous! Well tonight I bit the bullet and tried it out. It was so easy!! I followed your recipe to a T, measured everything…it came our perfectly! Thank you for all you do! The bread is delicious it’s been years since I’ve enjoyed a slice of bread with butter on it! (Kerry a Gold of course!)

  • Cheryl D says:

    This bread looks amazingly awesome and I will be trying it soon, but with a gluten free psyllium husk brand. I just wanted to point out that J Robb’s Psyllium Husk package declares the presence of WHEAT. Read the label listed on his website. Using his Psyllium Husk would make the bread NOT gluten free. It also states that it has a multitude of other allergens and possibly all of them are in a package at the same time. Just a heads up.

    • Maria Emmerich says:

      It is processed in a facility that also processes wheat. So there can be minute amounts (like the equivalent of breathing the air outside a bakery). 🙂

  • Tiffany says:

    I am so frustrated. I have made the rolls a dozen times and they vary in results but always come out acceptable. I truly enjoy them. However, no matter what I do I cannot get the darn loaf to work! I am specific with ingredients, I have tried leaving the loaf in the oven to cool, I have tried taking it out. I make sure the water is at a rolling boil. I tried different sized pans…just doesn’t work. The only difference I can think of is the loaf pan. I am wondering if I were to just form the dough into a loaf without the restriction of a pan, would it come out better? It wouldn’t be as pretty but it might work.

    • Roye says:

      Well good luck Tiffany, I hope it works for you. I totally understand and feel your pain :). I have been trying to do the Protein Bread FOREVER! And nothing, I mean nothing, buying Jay Rob brand, buying a new stand mixer, everything I could think of and nothing ever worked and still doesn’t. I can make the buns and they are acceptable, but I would so love to make the loaf. Anyway, I’m wondering, since I live in Florida, does the atmophere, weather have anything to do with it? It is very humid here. Maybe that’s something that needs to be addressed??

      • Tiffany says:

        Could be an atmospheric issue, however I live in AZ so I doubt the humidity is a factor. I just want a loaf of bread darn it!

        • Roye says:

          LOL, I hear you but just a note, our annual average humidity is 86.2, your average annual humidity 51.0.

          • Tiffany says:

            Not sure about that, our average humidity in AZ by afternoon is usually in the 20’s. It is a dry heat after all!

  • Chelsea says:

    Hi! I’m so excited to try this recipe, I’ve been baking like crazy since I now have an oven 🙂 do you have any recommendations for where to buy bulk almond flour? I’m running out of my small bag way too fast! If not, I’ll just have to buy two or three bags at a time.
    Thanks so much!

  • Shannon says:

    Thank you so much for this recipe! Definitely my favorite bread recipe I’ve tried in my 1.5 years of LCHF. It reminds me of a sourdough-ish, rye-ish bread for some reason. Delicious while still warm with butter!

  • Peggy D says:

    Well, everyone, I am sensitive to psyllium so I experimented and it kind of worked! I made a half recipe using chia seed I ground in my Vitamix into 5 buns. They didn’t really rise but the flavor was quite good. Might add garlic and onion powder next time. I was able to slice the skinny bun and have a burger on it. Yum! Hadn’t had a burger on a bun for ages! Worth a try! I did weigh everything and was very precise so inaccurate quantities would not be an issue. Maria, any ideas on how to make this mixture rise some? I’m sure I’m not the only one with psyllium issues. Can’t have flax much either and I think if I have the chia too often that will give me tummy trouble also. One more question Maria. Is there a reason for no salt in the egg white protein bread? I don’t really like the flavor or texture but thought salt and seasonings would help. Thank you, Maria! You have made my meals so much more enjoyable! So grateful!

    • Maria Emmerich says:

      I don’t use flax or chia because of estrogen dominance.

      I don’t add salt because it will deflate whites.

  • Peggy D says:

    Thank you Maria! Good information to have.,

  • Craigjon says:

    has anyone ever tried rolling out the dough into a pizza crust

  • Tiffany says:

    Ok folks, I have been experimenting with this recipe for months with varying success/failure. Mostly, no matter what I did, I got the tunnel at the top of the bread and the bottom was rubbery and mehhhhh. I have experimented with different amounts, I have stuck to the precise measurements listed, I have tried different suggestions in the comments. NOTHING. Finally!!!!! I have a perfect loaf, wish I could post a pic. Hope this works for you too. Heres what I did different. First, I used 85 grams of psyllium fiber powder instead of 90, and most importantly, I used finely ground almond flour (Honeyville to be specific) which is honestly what I think made the big difference. Also, I put the bread pan all the way on the bottom rack and I baked it for an hour and 25 minutes. I cannot express the joy I have from finally getting a great result! I hope it helps you too.

  • Frank says:

    A friend who gave me your recipe said to drink a glass of water with it.How many slices of the amazing bread can one eat without the psyllium causing a problem for a normal person per day?The replies are so long,but from what I did read no one complained about any problems caused by eating the bread or having to drink something. So can I eat this bread like other breads without drinking something?

    Your bread recipe is very versatile I’ve made pizza,pita like pocket bread & burger buns from it.

  • Stephanie says:

    Hi, I just made this bread yesterday and the outside what a nice brown color, but the inside was purple. Any idea why this would happen. I measured everything as accurately as I could with out a scale. While the flavor was good, it was a little dense, but the purple color just baffles me!

    • Maria Emmerich says:

      The brand of psyllium can do this. Some turn a purple color, other don’t. Depends on the minerals in the psyllium.

  • Jan says:

    Maria, I made your bread using NOW psyllium, it tastes more like a loaf of real bread than anything I’ve tried. It’s lots better than the pricey Low Carb Bread Company loaves that I have been buying on Netrition. I had previously tried a similar recipe that had coconut flour, and even though I added quite a bit of onion powder, the coconut flavor was still distinguishable, and I’m not a fan.

    You can’t find Jay Robb Psyllium Husk anywhere online. I called their company today and they have no idea when it will be back in stock. They said they were restructuring, whatever that means. So my question is this, is there a similar brand I can try that won’t turn my bread purple. It tastes great, but I’m not crazy about the color. Thanks for this recipe, it’s just wonderful!

  • Gabriella says:

    Maria,what is the carb count per slice of bread? I think you only posted it for the buns….

  • Gabriella says:

    And I know you don’t do net carb, but would you mind to let me know that also :)? Thank you !

  • Gabriella says:

    Wow , thank you! So this is more like a treat , since 20g carb a day is what is my recommended level according to the keto calculator … And I thought I can start eating it daily :):)

    • Maria Emmerich says:

      Yes. I only let my kids eat it.

      • Barbara Petrini says:

        I’m baking a loaf right now and when I read the carb count I thought it was a typo. So I’m wondering, in your Keto Adapted book you say you eat your bread with your hollandaise sauce for breakfast, is it a different recipe? I actually don’t care that it has 20 carbs, I plan to gobble it because I am missing bread SO MUCH!! Bread and butter is my dream come true!

  • Amy says:

    Maria, I am now doing AIP Keto so I use gelatin ‘egg’ substitutes and I’m also wondering if psyllium husk is gluten-free and grain-free??? Thanks! 🙂

  • Barbara Petrini says:

    Just hadda add one more comment. I just took mine out of the oven and it is AWESOME! And I onlyhad Bobs Red Mill Almond MEAL and it worked! Grilled cheese here I come!

  • karen says:

    I tried this with the Psyllium husk powder I had (Konsyl) and it was too gummy. It looks like the Jay Robb is out of stock everywhere. If you had success with this bread using a different brand, would you share with me what brand worked? I could taste in the crust that this will be wonderful once I get the right psyllium. Thanks, everyone! I’m excited to nail this.

  • Roland says:

    Have tried this recipe 10 times now. No rise. Flavour is good but absolutely no rise. I weighed every ingredient and tried variations on the steps. Any ideas to maximize rise would be appreciated. A few more tries w/o any rise and I’ll be moving on. 🙁

  • Noelle says:

    Hi, I was wondering if this bread can be frozen after its sliced, for storage?

  • Sarah says:

    I made this bread today and love it! The only problem I have is that the bread is very moist on the inside. The crust is perfect. I baked it at 350 for 70 mins and the bottom of the bread was a little moist as well as the inside. I measured all of my ingredients as your instructions say. Please help. This is the best bread I’ve made in the 2 years we have been eating wheat free.

  • Lynn says:

    I made this yesterday and had 3 pieces. Had another 2 for breakfast today and after a few minutes I started feeling nauseated. The nausea got worse and worse, and I ended up projectile vomiting in the bathroom. I looked it up and it’s a symptom of psyllium husk overdose. I read that the max dosage per day is around 2tsp. I had around 10 times the daily dosage in my breakfast alone… I love all of Maria’s recipes but this is just a warning to watch out with the husk powder in this recipe! I did not grind mine to decrease the density of it. I am semi comatose in bed now while my husband takes care of our kids. 😁😁😁

  • Janet Ohanis says:

    Is there any other psyllium husk powder that you recommend other than Jay Robb? It’s out of stock everywhere and I’ve tried three different kinds, all turned out dense and bluish (I weighed everything!) Just bought your new cookbook and 15 day trial of Ketos O/S . . .thanks for all the great work you are doing!

  • Janet Ohanis says:

    Yep, weight loss is the goal! Thanks, I’ll try it! I’m a cookbook collector and The Ketogenic Cookbook is my current fav!

  • Lyn says:

    Maria~ Do you think a person could weigh up all the dry goods and put them in individual containers for an easy put together of the recipe for the future? Just add to the wet ingredients. Or do you think they would break down in any way, etc. Just curious. Thank you.

  • Christin says:

    Is this really 20g carbs per 2 pieces?

    Seems pretty high :-\ I tried making it the other night but it just rose then deflated and ended up completely wet throughout. Wanted to try again with 1 less tbs of BP and 1 – 2 oz less of water.

  • Donna McClure says:

    Hi Maria, Just ordered 3 of your older books older and I just got the latest on Kindle, cant wait to read them. Anyway could you use the cartoned egg whites for this bread recipe since it is weighted out?

  • Dave Kimmel says:

    Just purchased keto cookbook and tried this recipe. Taste is great, turned out a little purple but I see from previous comments that’s probably the psyllium. My question is do you recommend refrigerating this bread or how do you recommend keeping it fresh? Thanks

  • Linda says:

    Maria, Could I add a touch of baker’s yeast to this to mimic the flavor of “real” bread, or is that a no-no?

  • Michael says:

    I have been looking for a good keto bread recipe. I have tried a few others with a “meh”. This one is a WOW! Prior to going Keto, I loved to cook and bake, it is my main hobby. But after going Keto, I have had to learn a whole new way of cooking. I followed the recipe to a T knowing how to work my way around the kitchen and the only difference is the fact that mine turned out purple. It is clearly the psyllium. Thank you so much for a wonderful and easy recipe for a great bread!

    Oh I did one bad thing. I didn’t let it cool completely and it fell a little, but it was still delicious! Especially with a little bit of good butter!

  • C. Smith says:

    Is there any way you can post at the beginning of a recipe: NOT for weight loss. I have tried a few recipes before reading the comments below, made it, then saw it was a no no for weight loss. Thanks! I made your pita bread too and it rocks. I am waiting for this amazing bread to come out of the over right now. I am worried about eating now though. Too many carbs for weight loss?

    • Stee C says:

      Recipe is perfectly fine for weight loss, particularly if you are doing the keto diet – you have half the carb count of a normal loaf of bread. Everything in moderation. Not everyone is on under 20g of carbs (I assume that’s the complaint?) 40g is the average and some people can reach upwards of 80-100g and stay in ketosis.

      I’d just like to say thanks to Maria for this amazing recipe. It’s still not real bread, but it is by far the closest I have come so far. Just threw some burgers between it 🙂

      Found my bread a bit eggy (seems to be a running theme with keto bread replacements) – bonus is that it’s a lot more durable than normal bread so can cut the slices thinner (and less eggy as a result) and works just fine. Think I might easily get 20 slices out of this loaf

  • Anonymous says:

    How much vinegar and baking soda should be used if I use the soda instead of baking powder?

  • Anonymous says:

    Is it ok to use baking soda instead of baking powder? How much soda and vinegar in total should I use then?

  • SuziM says:

    Maria, I saw the breakdown of nutrients for the sub roll comparison, but i couldnt find it for the Amazing Bread. Is there anyway you could tell me how many slices you got out of your loaf and what the carb count was. I am hoping to make this bread tonight. Ty so much – I just bought my first recipe book by you and it’s great!

  • SuziM says:

    So, 2 slices = one serving. How many carbs are in one serving? 20.7 carbs? I need to know because I have type 2 diabetes and my carbs for the day are only 20 – thanking you in advance for your help, SuziM

  • Greg says:


    First of all, thanks for the recipe. I tried it yesterday with coconut flour and egg whites, and I failed miserably. It rose 5 or 6 times in volume and then collapsed like the world economy. Also, it was very moist on the inside. I’ll try the almond flour version with half the baking powder and full eggs this time, but I’m having trouble wrapping my head around measurements. If 1 and 1/2 cup of almond flour is 5oz, how can 1/2 cup of coconut flour be 2.5oz (equalling 7.5oz for 1 and 1/2 cup)? If anything, almond flour is more dense, not less.

    On the video you’re using the scale, so could you provide measurements for flours, psyllium and water in grams please? Translating from cups to grams yields different results depending on the calculator used.


  • Sam says:

    Hi Maria! Just wanted to say I love this recipe and I found a way to make similar single servings quickly that look like english muffins! I just use a greased ramekin and combine 2 tbsp almond flour, 2 tsp psyllium husk (or 1 tsp powder), pinch of salt and baking powder. Then stir in 2 tbsp + 2 tsp egg whites, 2 tbsp water, 1 tsp olive oil and 1/8 tsp apple cider vinegar. Microwave for 1 min then flip out onto a plate and microwave for another 30 sec. Toast and top with whatever you’d like! 🙂


  • Malinda says:

    I made this tonight for the first time and I don’t think I ground my psyllium husk enough because the bread had some “crunchy” parts (and not in a good way). Also, I did get a little sinkage, though not too bad. I also inadvertently added baking soda instead of baking powder, so tried to scoop it out and then add the baking powder. I think ultimately, I had too much. Finally, I felt like it needed more salt. It seemed to lack flavor.

    So, now, I’ve got another loaf in the oven. I doubled the salt, ground up the Psyllium Husk in my Blend Tec (instead of the shoddy thing I used the first time) and reduced the baking soda to 3 tsp. I also (accidentally) ended up with 1 egg yolk in there. Hopefully, that won’t cause too much of an issue. I weighed all my ingredients and I’m hopeful that this batch will give me the results I am looking for. I would *love* a grilled cheese sandwich for a quick-fix dinner with my keto plan. 🙂 Thanks for the recipe. I’ll let you know how this batch turns out.

  • Fiona says:

    Hi, Looks yummy! I would like to ask can will I be able to substitute almond flour with another kind of flour? I am allergic to certain items such as: almond, coconut, rice, and potato so is it possible for me to substitute more sorghum… or amaranth, buckwheat, teff, or flaxmeal or any alternative?

    • Maria Emmerich says:

      You could try sunflower seed flour. But I haven’t tried it. I don’t use any grains or flax so those options wouldn’t work for me. 🙂

  • Maria I have ALL your books, except your 30 day cleanse, and I have attempted the 7 day weight loss and healing plan, and dairy free I might add, but was so hungry and dizzy on it! My husband pointed out the the “lunch” area, item, says Side. Well I’ve read it 3 times – the front of the book and such, it doesn’t say add food to the “SIDE”…it says use this plan. Also you maybe have said elsewhere, but the math is wrong on the second page for total calories….lastly the intermittent fasting – I thought I read previously in the Metabolism book that you shouldn’t fast more than 3 days at a time, but this book doesn’t mention that. Have you updated your thoughts?

  • Pollyana says:

    Hello Maria, firstborn thank you so much for this recipe. Last time I mande it was really good, I was so happy to eat bread again! But, I felt that the bread was a little on the goomy side, I’m not sure if this is the way it is suppose to be. Is there anything I can do about it? Don’t get me wrong, it did taste good, but as I was reading through the coments it seemed like it was not supposed to be goomy. I live in China and it’s really hard to find Psyllium husk here, so I don’t have many brand options.

    Thanks again.
    Your recipes rock.

  • Tess says:

    Hi Maria, I have a friend who’s trying to keto adapt but he can’t have eggs. Is there something he could sub the egg whites for?

  • Anne says:

    Have you ever tried adding any additional flavorings to the bread – rye seeds? garlic? Onion flakes?

  • Sondra Duvall says:

    I just made this bread and although mine looks more dense than yours, it is good. I was going to make it again using a little less water to see if I can get more rise, but then I read your comment about you not eating this bread because your keto bread is more weight loss friendly. So I shouldn’t eat this since I’m trying to lose weight? I’ve been keto-adapted for over a year, but I’ve only lost 62 pounds:( Thank you for your recipes and all of the research you do! Don’t think I could stick with this way of eating without being able to cook delicious food!

  • Sandy says:

    Would this be 4.1 net carbs per serving? When I looked it up on MyFitnessPal It says 10 carbs per serving. I just want to make sure I’m getting it right. When I’m counting my carbs that’s a big difference:)
    We make a loaf of this every Sunday for the week and we love it! Thanks for sharing!!

  • Vivian says:

    Maria – Love this recipe – took me 4 times before I got it how I wanted it and I add sesame seeds. Then I slice really really thin – about 1/2 cm then dry all the slices in the oven ready for toasting. However, right now I can only find baking powder with vanilla. Can I sub baking soda which together with the vinegar should work but how much? Can you help please?

  • Jessica Corley says:

    I really dont understand what I’m doing wrong. I follow the recipe and the bread is beautiful until I cut it. Inside, the bread is almost empty, nothing at all like yours. It’s almost like its hallow. Any ideas?

  • Susanna says:

    LOVE this bread. As a pregnant type 1 diabetic, I was looking for something to toast. I’ve tried multiple different recipes from other sites, and the bread is always so crumbly that you can never spread anything on it. This one is AMAZING! I may have to experiment with more water so that it comes out less dense, but soooo happy to prevent blood sugar spikes with future sandwiches. I can even foresee being able to have traditional burgers again (not just wrapped in lettuce). My husband bakes his own “normal” bread, and now I get bread too and its even easier to make than his 🙂

  • Paula Warden says:

    Can this be made in a panasonic breadmaker

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