I want to say thank you. I don’t always have time to bake, and this is a life saver, of sorts. My brother is diabetic, and his doctor recommended a low-carb diet; I’m diabetic also, and gluten intolerant. This bread has the most wonderful taste and texture, and is so quick and easy, I’ve already committed the recipe to memory. Even my SO, who is neither gluten free nor diabetic, likes the taste and texture. I did cut down the salt, because like some others, I found the 1/4 teaspoon to be too salty. Other than that, raves and kudos!! We are thrilled, and planning all the different ways we’re going to use this bread. Many thanks!!
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Moreover, recent studies show that the Inuit have evolved a number of rare genetic adaptations that make them especially well suited to eat large amounts of omega-3 fat.[57][58][59] And earlier studies showed that the Inuit have a very high frequency—68% to 81% in certain arctic coastal populations—of an extremely rare autosomal recessive mutation of the CPT1A gene—a key regulator of mitochondrial long-chain fatty-acid oxidation[60][61]—which results in a rare metabolic disorder known as carnitine palmitoyltransferase 1A (CPT1A) deficiency and promotes hypoketotic hypoglycemia—low levels of ketones and low blood sugar.[62] The condition presents symptoms of a fatty acid and ketogenesis disorder.[62] However, it appears highly beneficial to the Inuit[60] as it shunts free fatty acids away from liver cells to brown fat, for thermogenesis.[63][64] Thus the mutation may help the Inuit stay warm by preferentially burning fatty acids for heat in brown fat cells.[64] In addition to promoting low ketone levels, this disorder also typically results in hepatic encephalopathy (altered mental state due to improper liver function), enlarged liver and high infant mortality.[65] Inuit have been observed to have enlarged livers with an increased capacity for gluconeogenesis, and have greater capacity for excreting urea to remove ammonia, a toxic byproduct of protein breakdown.[57][66][67][68] Ethnographic texts have documented the Inuit's customary habit of snacking frequently [69] and this may well be a direct consequence of their high prevalence of the CPT1A mutation[70] as fasting, even for several hours, can be deleterious for individuals with that allele, particularly during strenuous exercise.[57][70] The high frequency of the CPT1A mutation in the Inuit therefore suggests that it is an important adaptation to their low carbohydrate diet and their extreme environment.[57][60][70]
I NEVER comment on posts or leave reviews (because I’m lazy lol) but I had to stop in and thank you for this recipe. I have been doing bad on keto because I just cannot stop having some kind of bread in the morning with my coffee. What can I say, I’m weak. I’ve tried the other bread recipes out there and they are disgusting. This was DELICIOUS!! OMG! I think I can get back into ketosis (and stop farting on everyone) thanks to you 😀
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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!
I just want to say that I love your blog and am in love with your brownie recipe!! It’s a godsend and I was just as excited with this recipe as a result. Unfortunately, my bread fell short for some reason..No matter how long I toast it, it’s spongy and moist in the center…I’ve done everything as directed but substituted the butter for coconut oil. I measured it exactly too. Could that be why the bread is awfully wet in the middle or is there another reason? I tasted quite a bit of the psyllium husk as well which was okay..I’m thinking of making it with flax seed next time.
Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture. 

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Get checked by your doctor for infection or other illness that could be causing your blood sugar levels to rise. When your immune system is compromised, hormones are released by the body that can increase the production of glucose for healing. For some individuals, this can explain unexpected high blood sugar levels and may require antibiotic treatment to help the body heal.
The 2 major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you've tried everything and they don't seem to be working for you, the next best option will be to make a larger recipe. Try making 1.5x this recipe (it's easy to do using the servings slide bar) and you'll have a much larger loaf.
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