The Best Psyllium Husk Keto Bread

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This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice only has 2 net carbs per slice and an amazing mouthfeel which makes it the best keto bread I’ve ever had!

Bread is just one of the easy keto recipes you can make to stay on track with your keto diet.

This post is sponsored by Mountain Rose Herbs.

the best psyllium husk bread recipe

The Best Keto Bread Recipe with Psyllium Husk

Bread is usually one of hardest foods to quit eating when transitioning to a low carb keto diet. If you grew up on a standard Western diet, bread is just about everywhere! 

With this keto bread alternative, you can still eat bread on a keto diet. Use this recipe, especially in the beginning phase and you’ll have an easier time without struggling with too many adjustments.

This oven-baked beauty looks just like the whole wheat and multi-grain bread I grew up eating. 

The texture is akin to sourdough bread. Psyllium husk works its magic inside and makes light air pockets just like you see in traditional sourdough.

This coconut flour keto bread is not overly dense and seems to digest well even for people with many food sensitivities.

This is the best keto bread replacement I’ve ever made! Because this recipe functions so well and can be frozen without any problem, I use it for all my keto bread needs.

How many carbs in psyllium husk keto bread?

There are only 2 net carbs per slice! 

That alone is reason enough to call this the best keto bread. Consider its amazingly buttery flavor and perfect bread-like texture and you know this is a clear winner. 

Each slice of coconut flour keto bread contains 10 g fat, 7 g carb, 2 g net carb, and 4 g protein.

All-Purpose Keto Bread Featured Image

Why keto bread with psyllium husk?

Psyllium husk powder is the special keto approved ingredient essential for creating a light, spongy texture that mimics wheat-bread. It is excellent for gluten free baking

The husk is a form of soluble prebiotic fiber harvested from Plantago ovata. Once mixed with water, it becomes very gelatinous and acts exactly like gluten – it’s glue!

This is the perfect remedy for low carb baking because so many keto recipes don’t hold together. How many times have you baked something only to find that it crumbles apart as soon as you try to eat it? This can be so frustrating!

I have many psyllium husk keto recipes.

My favorite Flourless Keto Brownies use psyllium husk powder to get a fudgy cake texture. Low Carb Focaccia Bread has an irresistible texture also thanks to psyllium husk.

This recipe is included in The Ultimate Guide to Low-Carb Baking which features psyllium husk powder in other recipes like Smoked Salt Dinner Rolls, Keto Tortilla Chips, and Nut & Seed Mini Bread Bites.

For more information and important tips about working with psyllium husk, read The Secret to Perfect Keto Bread.

keto bread with psyllium husk recipe

How to Make an Easy Keto Bread Recipe Step by Step

Make a homemade keto bread by following this simple no-knead process.

It is very important to use psyllium husk powder, not whole psyllium husk. The powder ensures a smooth and even texture, whereas the whole husk will be grainy.

If all you have is the whole husk, grind it beforehand in a coffee grinder or blender.

Begin by preheating the oven to 350°F (175°C).

Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.

Combine the two bowls together by adding the dry into the wet. Mix quickly because psyllium gels fast once activated with water! Do not over mix.

Transfer to a lightly greased standard 8×4-inch bread loaf pan.

Bake for 60 minutes.

Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

How to Tell when Keto Bread is Done Cooking

You know the bread is done when the top is dark brown and firm. Look for a crusty finish and the cooking time will be almost up.

Usually, we can test with a toothpick and if it comes out clean, the bread is done. However, this may be a little misleading since the toothpick will be clean before the bread is done. 

When in doubt, cook for another 10 minutes.

Temperature does vary. It may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

Generally, recipes with psyllium husk have longer baking times but it is well worth the wait.

Troubleshooting Psyllium Husk Keto Bread

The only challenge with this recipe is making sure the bread has cooked long enough. It will look done before it actually is.

Gluten free baking presents a number of challenges. The thing people struggle with the most is watching the bread rises while baking and fall while cooling. With practice, you will improve your technique so be patient and pay attention to this new style.

Avoid the temptation to remove the bread too early from the oven. Cook it long enough so it doesn’t collapse in on itself or worse, be uncooked, and gummy inside.

Over mixing may contribute to a poor quality dough that collapses upon cooling. When adding the wet and dry bowls together, mix just enough to combine.

The Best Psyllium Husk Keto Bread Recipe Video

Watch our recipe video and make the best psyllium husk keto bread recipe along with me!

The video is located above, under the first image.

In the video, I combine the psyllium and water together first and then add it to the rest of the ingredients. I’ve updated the recipe below because some people were having problems getting the ingredients to incorporate together well.

To be on the safe side, follow the updated directions, and keep the ingredients separate.

Ways to Use Your New Favorite Multi-Purpose Crusty Bread

This best keto bread with psyllium husk powder is the perfect low-carb substitute for traditional sliced bread. 

This could be the ONLY bread replacement you need.

It is great for many keto breakfast ideas, as well as, lunch and dinner meals!

  • Soak up soupEasy Slow Cooker Keto Carnivore Beef Stew is delicious with a side of buttered bread to soak up the soup.
  • Make a sandwich – An Avocado Tuna Melt Sandwich has never tasted better than with this keto bread recipe!
  • French Toast on a Special Morning Keto French Toast is a fancy breakfast made for keto macros when you use this psyllium husk bread.
  • Grilled Cheese & PaninisKeto Grilled Cheese will be my go-to for people with on gluten-free diets, especially children!
  • Toast – Pop slices of this keto bread with psyllium in a toaster, toaster oven, or broiler and you’ll never tell that this is low carb!
  • Croutons – This is the thing to do with older pieces of bread or the heels no one wants to eat.

How to Store Psyllium Husk Keto Bread

Store coconut flour psyllium husk bread in an airtight bag or container at room temperature. It will last a few days on the counter.

It has the best longevity if kept in the refrigerator and will last for up to two weeks in a bag or container.

My bread always gets eaten quickly so I can’t speak to it lasting for longer than two weeks.

Can you freeze keto bread? 

If you double batch or only use a few slices at a time, freezing the rest of the keto bread will be a good choice.

This is a great recipe to make extra of and keep in the freezer for meal prep later on.

It thaws incredibly quickly so pre-slice it and you can easily separate out the exact amount you need.

Is the keto bread dairy free or nut free?

Another reason why this is the best keto bread with phylum husk is that, in addition to already being keto and gluten free, it is naturally dairy free and nut free too!

You have the option to use butter or coconut oil. If eating dairy free is best for you, opt for coconut oil. You can also use olive oil, lard, and even beef tallow!

We use coconut flour not almond flour so there are no tree nuts in this recipe.

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best psyllium husk keto bread recipe

The Best Psyllium Husk Keto Bread Recipe

Jessica Haggard
This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice has only 2 net carbs and an amazing mouthfeel. This is the absolute best keto bread!
3.9 from 132 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Bread
Cuisine American
Servings 12 slices
Calories 126 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.
  • Combine the two bowls together by adding the dry into the wet. Work quickly to mix thoroughly because once the psyllium is activated with water it gels fast! Do not over mix.
  • Transfer to a lightly greased standard 8×4-inch bread loaf pan.
  • Bake for 60 minutes. The best way to tell if the bread is done is to look for a hard and crusty top. It should be dark brown and firm.
  • Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

Video

Notes

When in doubt, cook for another 10 minutes. Temperatures do vary, so it may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

Nutrition & Macros

Serving: 1sliceCalories: 126kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 9gCholesterol: 2mgSodium: 347mgFiber: 6gSugar: 1gIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

Made this? Leave a Rating! ⭐⭐⭐⭐⭐Tag a photo with @PrimalEdgeHealth and #PEHRecipe on Instagram to share with us!

Many thanks to Mountain Rose Herbs for partnering with me to bring you this recipe! They offer unparalleled quality of organic herbs, spices, teas, and essential oils. I’ve been supporting them for 10 years and highly recommend you consider making your next order of botanicals with them. Read my honest review of Mountain Rose Herbs: Are they Good? to learn more.

Originally posted Oct 17, 2017. Updated April 2020 with new images and tips.

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore CookbookLearn more about Jessica…

150 thoughts on “The Best Psyllium Husk Keto Bread”

    • That’s a really interesting question! I haven’t tried it myself but it seems like a worthy experiment. If it comes out nicely, please let me know! You could also make personal pizzas on individual slices of bread. Slice a loaf into 16 pieces, line a baking tray with parchment paper, arrange bread flat on the sheet, and top with all your favorite pizza fixings. Bake at 350F until cheese is melted and bubbly – about 10-15 minutes.

      Reply
  1. Hello! I am looking forward to trying our your recipe! I’ve tried quite a few recipes but they just dont produce a satisfying mouthfeel.

    I just have one question, do you use the food processor often, and what speed and how long do you use it for? I am wondering how to handle the method while making sure the dough is not over-mixed.

    looking forward to your reply!

    Reply
    • Hi Jae, I sympathize with you and know how hard it is to find the right bread. I hope this is the one for you! I make this recipe mixing by hand and with a food processor. You must work quickly and blend just until the ingredients are combined evenly. Let me know what you think once you make it!

      Reply
  2. I was wondering if the reason the bread is falling for many is due to use of baking soda vs baking powder. Baking soda is a sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. There is no acid in this recipe, so could we exchange the baking soda for powder and have the recipe work?

    Reply
    • It’s possible but I’ve tried baking soda with vinegar, baking powder instead of baking soda, and baking soda with baking powder. Using just the baking soda gave me the best results but if you try substitution and get a different result, please let me know!

      Reply
  3. 5 stars
    Holy s*** lady! YOU DID IT! I’ve been low-carbing for well over a decade and am always trying out the so-called “Best Bread” recipes. I have some good ones, but this one is BY FAR the best “whole wheat style” loaf of bread! It’s really bread! Mind blown. It rises beautifully, makes a perfect chewy crust, can be THIN sliced without any crumbling or falling apart. I can stick it in a toaster like normal bread without weird things happening (I told you, I’ve made a lot of “bread”). It’s not dry at all. You know that dryness you get with whey protein powder breads? Well, NONE of that. It has the softness and texture of white bread. It’s SO EASY to make, it’s even a batter bread for Pete’s sake! Next go round I’ll probably use less salt to cater to my tastes, and in my oven I had to cook it for about 90 minutes. Thanks to your advice on letting it cook until it looked VERY done (almost overdone) it wasn’t gummy in any way and did not deflate one bit. Word to the wise, make sure you drink plenty of water along with psyllium! OMG…grilled cheese sandwiches…french toast… I have bread again! I. HAVE. BREAD!!!!!!!!
    Oooh, sesame seed topping, Everything Bagel topping…thank you for this bread!

    Reply
  4. 5 stars
    Who doesn’t love a delicious slice of home-made bread?
    This recipe looks wonderful. Can’t wait to try it!

    Reply
  5. 5 stars
    There’s nothing better than a delicious slice of bread! This is so great because it’s keto friendly, and the texture is amazing! So many possibilities!

    Reply
  6. 5 stars
    This bread looks amazing. With just 2 net carbs per slice, I can see this being the only bread in our house!

    Reply
    • Hi Sandy, I’ve seen others ask the same question but unfortunately don’t have any experience with this myself. If you try it with your machine, will you please comment again here and let us know how it goes for you?

      Reply
  7. How many GRAMS of coconut flour is needed for this recipe? It measures differently depending on the person, so it’s best to have GRAMS.

    Reply
  8. while bread in oven check internal temp at center. You want 205-210, when reached leave loaf in oven and leave oven door open 15-30 min with the goal of preventing bread collapse. This would be a slower cool down.

    Reply
  9. IS IT possible to make this bread using sunflower lecithin instead of psyllium husk powder? I currently have the lecithin but not the psyllium.
    Thanks
    Karen Lucas

    Reply
  10. Thanks for sharing this – by far the best keto bread recipe I’ve tried!

    Question: is it normal to not get much rise from the bread?

    I’ve made it several times and can’t seem to get a decent rise

    Reply
    • So glad you like the recipe! I used an 9 x 4 inch loaf pan, if yours is bigger the loaf will be wider and less high. I think also, if you beat the eggs too much they cave in and don’t rise as well either. The dough is excellent to bake in muffin pans! They make nice, individual pieces/dinner rolls.

      Reply
  11. This bread came out picture perfect! I was so impressed by the air pockets and shape that it held. Sliced up just like normal bread. My s/o likes thin slices, so I got 18 slices from it. The only issue that I had was that it had a slight ammonia smell to it. I notice you said that we could store it in the fridge or freezer, is there anything particular that we should use? Some articles say no plastic wrap or baggies. I will continue to make this, trying different things like cinammon or italian spices. Thank you for sharing this recipe!

    Reply
  12. I’m somewhat embarrassed to say that I’m 60 years old and never made bread before. With a tinge of worry I followed the directions exactly and your bread recipe created a miracle. It came out perfect and absolutely delicious. One good slice is a meal in itself. A heartfelt thanks.

    Reply
  13. Hi Jessica. I did exactly as you did in the video, it came out much better than the upgrade version. The loaf has came out perfectly, with consistency, fluffy… but it smells and taste super eggy. I don´t like the taste at all, I just feel the egg taste! It taste so much eggy even when I eat the keto grilled cheese sandwich, the eggy taste exceeds the cheese and butter tastes 🙁 I´ve tried 2 times, both came out smelling and tasting to much eggy. I am gonna try with 2 eggs and 6 egg whites…

    Reply
  14. Can you reduce the psyllium husk powder to 3 tbsp instead of 6? Just curious as my bread rose nice, fell, and was really gummy. I was so disappointed because I would love to have bread once in a while. Thanks!

    Reply
  15. Hi! I’m super excited to try this but I’m a little confused about the carbs. At the beginning of the post it says 2 carbs per slice and at the end of the recipe it says 5 net carbs. Maybe I’m not reading something correctly. Please let me know, thank you!

    Reply
    • Sorry, I don’t see where the recipe lists “5 net carbs”. The macros per serving as recorded in the notes section as Macros Per Slice: 9.8 g fat, 7 g carb, 2 g net carb, 3.9 g protein

      Reply
  16. Hi I had made this bread using baking powder initially while following your video online and tasted great but I noticed my bread didnt have the same rise. I found out later on that it was baking soda instead of baking powder. Though I had a better rise using baking soda, I found that the bread started to have an ammonia smell after using baking soda. Is there something that I may be doing wrong with the recipe or would you suggest I use some apple cider vinegar or lemon to counteract the alkalizing effects of baking soda?

    Reply
    • So interesting… is your baking soda old? Do you think it could have absorbed any smells from other items nearby? I use baking soda but don’t notice an ammonia smell. You can try with the vinegar to see if that helps. I have made it with bsoda + vinegar and didn’t notice a difference w/ or w/o the vinegar.

      Reply
  17. I followed the recipe exactly, using the method suggested only using two bowls (one for dry, one for wet ingredients).

    However the loaf has come out smelling and tasting super eggy and the loaf is damp inside. Didn’t add extra eggs as I followed the recipe.

    I’ve cooked it for the specified amount of time, let it cool, cut into it to find it’s damp then put it back in for another 15 (as recommended for those who found their loaf to sag – which wasn’t the case for me, no sagging loaf, just damp and eggy).

    Reply
    • I’m sorry this didn’t work out for you! If you find it too eggy, you can try 6 egg whites and 2 whole eggs in place of the 8 whole eggs.

      Reply
  18. I made my lovely loaf. Mine didn’t rise but that’s my fault, I forgot the water. Talk about hand to the forehead. Anyway I tasted it and, even though it was dense it was good. So I slathered some goat cheese on a piece and went to town. It’s delicious. So I’ll be making it again.
    I used Psyllium husk powder from Sprouts and it worked fine. ?

    Reply
  19. Baked this bread last night. Rose well then slightly dropped in the middle. I probably could have baked it 15 minutes longer. But my question is today when I cut it its more of a banana bread texture inside, more dense and wet. Not dry and airy with bubble pockets. Is there something I can do or is this how its supposed to be?

    Reply
  20. My bread had a strong baking soda smell. What can i do different so it doesn’t smell like baking soda? I really like this recipe and would like to fix this

    Reply
  21. I keep seeing great keto recipes using psyllium husk powder. I am not sure where I can find it (ordering from Amazon isn’t an option where I live).

    Reply
  22. I just made this and it looks and smells fantastic! I baked it for 1hr 15mins, and added 1tsp each of flax seeds, sesame seeds, sunflower seeds, and pumpkin seeds. The psyllium husk powder I have make the loaf a rich dark brown, but not purple at all. It looks like a dark rye bread as far as color goes. Can’t wait to eat it!!!!! Thanks for the recipe.

    Reply
  23. I’ve been looking for something to replace my munchies, and I think this might be it. However, I am not a fan of coconut, so would it be possible to substitute almond flour instead?

    Reply
  24. Hi 🙂 I made this last weekend but I did it all in the blender. Worked out fine and yes, best keto bread made yet after trying many. Didn’t rise quite as much but I used a slightly larger tin. Here’s how I did it if any one is interested:

    I put the eggs, water and melted butter in first, then blended well.
    Added all other ingredients then blended well – no probs with psyllium husk for me 🙂
    Scraped easily in to the tin and was remarkably good at not leaving bits behind!

    I used 4.5 tsps of baking powder as thought I didn’t have any baking soda (it’s bicarb of soda to us Brits – doh!) I also added 1 tsp cider vinegar because I think I read something in the comments about that – not sure what the chemistry idea was though.

    It made 14 slices 🙂

    Will use baking soda and smaller tin next time.

    I didn’t notice an overt egginess to it. I found the outer crusts pulled off like ‘normal’ bread (I like to dip those in my soup first) and the bread didn’t go (what I call ‘pappy’), soft and soppy when dipped in soup and first eaten. I also had the last bit saved to wipe round my bowl and it worked fine:)

    Thank you Jessica and Tristan. I was so impressed I brought The Edge book 😉

    All the best to you and yours 🙂

    Reply
    • Wow! What a great comment! Thanks for sharing all of this – I’m sure someone will find a lot of value. I tend to agree with you about the egginess. That is a very subjective taste and I like eggs so… no problem for me. I find the buttery flavor to be the strongest. I love the crust 🙂 Ahh this bread… *dreamy sigh* I made some yesterday. Just tested a keto stuffing recipe 🙂 Enjoy the book! Tag me @primaledgehealth if you share anything on Instagram so I can see what else you are up to! Much love!! Jessica

      Reply
  25. I made this bread and it came out wonderfully. I seem to remember you saying you used only a teaspoon of baking powder and then added some vinegar. What is the details there? Also, I feel it is a bit flat or bland in taste. Can you add just a touch of sugar substitute? If so, how much? And last question, what about adding nuts to the mixture?

    Reply
    • I’m glad you like it! I did do an experiment with vinegar and less b soda but did not notice any difference in texture, flavor, or bake time. You can add a sweetener if you like, sugar is not what you want to use if you’re following a keto diet. We use Lakanto (and you can get 20% off without coupon code: primaledgehealth) as a keto-friendly sweetener. You can certainly add cinnamon and vanilla extract/powder as well. Savory herbs can be nice too – rosemary, etc maybe even some roasted garlic or at least garlic or onion powder. I like the taste and keep thinking about adding herbs etc but I know that I like the buttery flavor just as is so I keep it plain. Adding flavor will be to your taste, if you use Lakanto, it can be used in the same measurements as white sugar. I wouldn’t add nuts to the batter, in fear of getting an overly thick blend. You could sprinkle sunflower seends/poppy seeds/sesame seeds/pumpkin seeds on the top and press them in gently so they stick.

      Reply
  26. Thank you guys for the wonderful recipe! I´m so happy I´ve tried it. Today I´ve made this bread for the second time and I just love it so much! It tastes a bit “eggy” on its own, but when I eat it with something else it doesn´t bother me at all. It also freezes very well. Looking forward to your other recipes! Greetings from Slovakia 🙂

    Reply
  27. I’ve made this recipe a half dozen times. It comes out perfect, has air bubbles, chewy w a crunch! I find that hot water blends it better in the food processor then warm water. I blend all liquid in the processor first, then add all dry and blend again. Nice and simple. It’s the best Keto Bread recipe online!
    Thank you!

    Reply
    • How interesting about the affects from weather. Thanks for sharing your experience. I’m glad you like it! I plan to make another loaf tomorrow 🙂

      Reply
    • As the recipe suggests. 60 minutes works for me. Some people see it rise and then collapse as it cools. It will still taste good but the collapsing indicates it can be baked for about 15 minutes longer.

      Reply
  28. As I read through previous comments… I wonder if the issue for the bread deflating has anything to do with living in a higher altitude?

    My question is how to store this bread. On the counter or fridge? And for how long! Thanks a bunch, I enjoyed making the bread.

    Reply
    • Katie, I slice the bread and keep it in the fridge or freezer. I like having some on hand in the freezer, it thaws quickly. Sometimes I “toast” it in butter on a frying pan while it is still frozen if I want it asap.

      Reply
      • The stuffing turned out great and the bread held up very well. One question I had was if I should grind my psyllium husk powder in my coffee grinder to get rid of the slightly sandy/gritty texture I am detecting or if there is a better brand to buy (I am using the NOW brand of powder). I seem to be the only one that detected it so I must be more sensitive but I do find it a bit off-putting.

        Reply
        • I’m so happy to hear it worked as stuffing! That is great to hear. I prefer the ground powder to whole husk. You can blend it in a blender or coffee grinder. It is also available to purchase in powder.

          Reply
        • Made this bread twice. Once with coconut oil, the second time with butter. Both did not rise as high as yours but both had a nice texture and baked well. What can l do to make it rise more?

          Reply
          • Hi Yvonne, I use a 9 x 4-inch loaf pan for this recipe, if yours is bigger the loaf will be wider and less high. It’s possible that if you beat the eggs too much they cave in and don’t rise much. You can try adding 1.5 tsp of apple cider vinegar or lemon juice to react with the baking soda. If that helps, please let me know!

            The dough is also excellent for making dinner rolls (that don’t need to rise so much). Divide equally in a muffin pan and bake!

  29. Thanks for this recipe! I was excited to find it as I’m doing keto right now and rather miss baking, which I used to do a lot of. So I made this bread yesterday, exactly to the modified recipe (dry/wet bowls, combine). It rose beautifully, I tested with a knife per recipe instructions, it came out clean, then I removed it from the oven. I had baked it for 55 minutes, then let it cool completely.

    By the time it cooled, the center had completely collapsed and caved in, alas! I sliced it up and tasted it, and saw that the bottom was compressed and gluey, with very few, tiny air holes in the top portion. There was also a very strong taste of baking soda. So this told me two things:

    1) it was underbaked
    2) as I suspected when I put the ingredients together, there was not enough acids for the baking soda to react with.

    Normally in a recipe with baking soda I would expect to see an appropriate amount of acid (traditional recipes often include vinegar, buttermilk, or yogurt for this effect, or else citrus, brown sugar/molasses, cocoa, etc). This recipe doesn’t have any real acids, though, so I wonder if the recipe means to call for baking powder? Given the amount called for, I think that might be the issue.

    Without the help of leavening powder of some kind, it’s essentially a soufflé, which means it’ll be more likely to collapse when cooling, especially if you drive a knife down the center and let out the air.

    Also, my bread was a totally different color, not at all brown on the inside, it was more the color of homemade white bread.

    I do really want this recipe to work, because I am thinking next time to try baking powder instead of soda, and to reduce the heat to about 325 and bake it for more like an hour and 20 minutes, to see if that helps (reducing the heat while extending the baking time will help keep the crust from burning while the inside fully cooks). I might also add some freshly ground chia and flax, and maybe some whole sesame seeds, to add more fat and fiber to the mix, once I get the basic recipe down.

    I’ll let you know how the experiments turn out!

    Reply
    • Oh one more thing – I wonder what the dimensions are of the bread loaf pan you’re using, and what material it is (glass, metal, etc)?

      Reply
    • Interesting thoughts here… this recipe as always worked for me and is now working for many many others, I’ve never had it be gummy or under-cooked. That being said, I have heard of this “rising perfectly and then falling” phenomenon from a handful of people. I know you can use yeast in place of baking soda, that seems to keep it light and fluffy. I’m very interested in how your experimenting comes out, I’m also inspired to try some variations myself – maybe adding poppy seeds on top and roasted garlic to the batter… As I continue to get feedback about this recipe I’ll keep updating notes here in the post so we can all explore the finer details together.

      Reply
    • Follow your hunch on the bread being under baked. Have you tried it again with a longer baking time? Perhaps even a higher oven temperature as well?

      Reply
    • Sundari – did you try other ingredients? Mine turned out just like yours. i even tried putting it back in the over for another 20 mins and it just got harder. I have now tried 2 x’s – not sure where to go from here. Don’t want to throw another loaf of ingredients away (they are not edible and I eat almost anything)

      Reply
  30. Hi Jessicaand Tristan, Went to make the bread and when I added water to psyllium husk powder. It became a big clump and not enough water to moisten the powder. Is this correct? Thanks grandma

    Reply
    • Hi Jan! You can also follow the same recipe but just work with a dry bowl (add the psyllium to the dry ingredients) and a wet bowl (add the water to the egg and oil) of ingredients. This keeps the psyllium and water separate until the two bowls are combined. Hope this works better for you! Let us know what you think. We love you <3

      Reply
  31. thanks for the recipe!..i wish i would have taken a pic of this bread when it first came out of the oven..it was really tall, puffed up and impressive…then 10 minutes later..it kinda caved in on itself..:-(..did i do something wrong somewhere maybe?

    Reply
  32. I have made this recipe 4 time and each time it rises beautifully and as soon as I pull it out of the oven it starts to sink in the middle. I’ve even cooked it 1 hour and 10 minutes and it still happens. What am I doing wrong?

    Reply
  33. Every time I try psyllium husk in a bread recipe, the bread ends up deep purple. I still eat it, but it looks nothing like the photos I see on line. Am I doing something wrong? The look really turns me off.

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    • I’ve heard that happen a lot, seems like different brands of psyllium are more/less likely to turn purple. I’m not sure which brands are which, you are not the only one with purple bread, lol.

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      • What brand of psyllium powder do you use? My bread is in the oven right now and I hope it doesn’t turn purple… but this vitacost brand I have does but I’m determined to use it up… I have used NOW brand prior and it didn’t turn purple

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      • I now have tried about 5 different brands. Every one looks like blueberry bread. I still eat them, but I close my eyes and choke it down. I call BS on this recipe. I am now done wasting this kind of money. Even if this was good bread, it is rediculously expensive.

        No fake bread for me.

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    • Try following the same recipe but just working with a dry bowl (add the psyllium to the dry ingredients) and a wet bowl (add the water to the egg and oil) of ingredients. This keeps the psyllium and water separate until the two bowls are combined. Hope this works better for you!

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  34. Hi there! This sounds like a great recipe and I can’t wait to try it! I have one question…is there another flour I can use instead of coconut? I believe I may have a mild allergy/intolerance to coconut, and I’d like to know alternatives just in case. Thanks!!

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  35. Hi Jessica and Tristan. Thank you so much for sharing this recipe! Quick question. Would I be correct in saying the total calories per slice is 131.8 kcal based on the macros?

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  36. Wonderful bread. Great texture. Easy and fast to put together. Baked this yesterday using an 8-1/2 x 4-1/2 inch pan and it rose beautifully. Also, I bought a bag of psyllium husk at the Bulk Barn (in Canada) and used our Blendtec blender to powder it. It worked a treat and saved money too. We’ll definitely make this regularly from now on. Thanks for the excellent recipe.

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  37. For the recipe have 6 tbsp of pre-powdered Psyllium husk or 6 tbsp of whole Psyllium husk and then powdered it? Because 1 tbsp of powdered Psyllium husk weighs about 9 to 10grams where as1 tbsp of whole Psyllium husk weighs about 6 to 7grams.
    Also what size loaf pan(dimensions) are you guys using?

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  38. Looks scrumptious! I will most definitely be trying this recipe ☺️ I also have a question pertaining to breastfeeding while in ketosis. I have been doing the ketogenic diet for the last few months and have lost around 18 pounds and now am where I was before pregnant. Though I still weigh much more than I should and would like to continue losing weight maybe a bit slower. I feel good on it though I find I have to consume a bit more carbs so my milk supply doesn’t get too low, I’m guessing around 50 – 60 grams a day, (I never did check on an app ). I am constantly studying about the keto diet and there’s a lot of confusion online about breastfeeding and the ketogenic diet. Just recently I read an article Dr mercola wrote about ketosis but he advised against doing this diet while breastfeeding saying women need oxaloacetate, a compound essential for creating lactose in breastmilk, which is essential for baby’s growth. So I did some more research and came across an article that states your body can make oxaloacetate from protein too..? I really do not want to harm my baby’s development… So as one suggestion, to get more carbs and lactose to your baby is by consuming milk (I would do raw, grass-fed) and it wouldn’t affect your blood glucose much… And so I’m pondering what to make of all this… Any suggestions?

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    • I can only share my own personal experience, in which I never had any problems with milk flow or postpartum recovery. I’ve been breastfeeding fine for the last year, no problems. You must follow your heart, body and mind 😉 I know it isnt easy to sort through all the info. Try different approaches to diet and see what works best for you. If your baby feels healthy, you feel healthy and all signs are positive, dont let others plant negative thoughts and doubt in your mind. Our baby is 1 yo and HUGE, strong and alert. Very healthy.

      Reply
      • I tried to make this today. Following the updated instructions. It came out of the oven perfectly risen and looked great. I let it cool for the 15 minutes, it reduced in size by more than half and its incredibly eggy and dense. Not sure what mistake I might have made here. Any advice?

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        • HI Jen! Were you able to put it back it into the oven and cook it more? That’s what I would do. Next time you make it, you can increase the cooking time and/or temperature.

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    • I have an electric stove is there a different temperature or time to bake the bread? I’ve baked at 350 and for an hour and 1/2 and yet it still deflates.

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