Is gluten free bread healthier than regular bread?

It depends on the ingredients. Gluten free bread made with whole foods like almond flour, flaxseed, or white sweet potato is often more nutrient-dense than white bread made from refined wheat. It’s also easier on digestion for those with gluten sensitivity or celiac disease. But just like any food, it’s all about quality. Stick with clean-label or homemade versions, like those in our Keto Living Tips category.

Can I eat gluten free bread on keto?

Absolutely—if it’s made with low carb flours like almond, coconut, or flaxseed. Many Fastryo recipes are both gluten free and keto-friendly. Just avoid versions made with rice flour or tapioca starch, which can be carb-heavy.

What is the best flour for gluten free bread?

Almond flour is a top choice: low carb, rich in healthy fats, and great for texture. Flaxseed and coconut flour also work well, especially when paired together. For soft, moist loaves, I personally love white sweet potato—it adds subtle sweetness and fiber without the carbs you'd expect.

Why does my gluten free bread come out dense?

Ah, I’ve been there! It usually comes down to one of three things: too much flour, not enough eggs or liquid, or over-mixing. Try using a binder like psyllium husk or adding extra moisture from eggs, yogurt, or oil. Also, make sure your baking soda is fresh!

How long does homemade gluten free bread last?

Fresh gluten free bread typically keeps 4–5 days in the fridge. I store mine in a sealed container and toast it just before eating. For longer storage, slice and freeze—it’ll last a full month and still toast up like a dream.

Gluten Free Bread: Healthy, Quick, and Easy to Bake at Home

Name: Gluten Free Bread: Easy, Nourishing, and Perfect for Busy Days
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/4 cup ground flaxseed; 1 tsp baking soda; 1/4 tsp sea salt; 4 large eggs; 1/4 cup melted coconut oil (or olive oil); 1 tbsp apple cider vinegar; 1 tsp chopped fresh rosemary (optional)

Description

A nourishing gluten free bread made with almond flour, rosemary, and flaxseed—perfect for keto-friendly breakfasts or healthy lunches.

Ingredients

Scale

2 cups almond flour

1/4 cup ground flaxseed

1 tsp baking soda

1/4 tsp sea salt

4 large eggs

1/4 cup melted coconut oil (or olive oil)

1 tbsp apple cider vinegar

1 tsp chopped fresh rosemary (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

2. In a mixing bowl, whisk together almond flour, flaxseed, baking soda, and salt.

3. In another bowl, beat eggs with melted oil, apple cider vinegar, and rosemary.

4. Combine wet and dry ingredients until fully mixed.

5. Pour batter into loaf pan and smooth the top.

6. Bake for 35–40 minutes until golden and a toothpick comes out clean.

7. Cool in the pan for 10 minutes, then remove and let cool completely on a rack.

Notes

For best texture, allow the bread to cool fully before slicing.

This loaf freezes well—slice before freezing for easy grab-and-toast mornings.

Optional: add sunflower seeds or chopped walnuts for extra crunch.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 210mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg

Keywords: gluten free bread, keto bread, almond flour bread, low carb bread