Keto Breads: Your Guide to Baking Grain-Free Keto Bread
There are few foods more comforting and enjoyable than bread…
Whether it is a warm piece of focaccia dipped in olive oil… a sandwich on a chewy baguette… a flaky croissant… or even the simplest slice of toast with butter…
Just thinking about these foods makes your mouth water!
And the blissful “intoxication” you experience when you eat bread is real.
In fact, you might say bread is the original food addiction.
Traditional bread produces compounds called gluteomorphins. And as their name implies, these compounds engage opioid receptors in your brain – the same receptors triggered by drugs like morphine and heroin.
Very similar compounds, called casomorphins, are found in cheese.
That would certainly explain the euphoric rush of pleasure you feel, when biting into a crusty slice of pizza with bubbly, melted cheese!
And just to make sure you keep coming back for more – the blood-sugar spike you get from high-carb bread elevates dopamine – the “craving neurochemical” from which the word “dope” originates.
So it is no stretch of logic to say that…
Our love affair with comforting (and addictive) bread is as old as recorded history…
The Bible practically commands followers to eat it: “Give us this day our daily bread…”
It was so revered in ancient Greece, the rest of the meal was called ópson – meaning “condiment” or bread’s accompaniment.
However, that fuzzy glow you feel when you bite into a slice of warm bread is short lived.
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it. The average American consumes 55 pounds of wheat flour every year – making refined flour the number-one source of calories in the American Diet!
Functional nutrition expert, Chris Kresser, describes this as “a public health catastrophe.”
And it’s one you have likely experienced firsthand…
Eating traditional bread can elicit a range of symptoms. It might make you feel sluggish and foggy headed. Or cause you to gain unsightly fat on your belly, butt and thighs… while packing deadly visceral fat around your internal organs.
And part of the reason is because of the…
You know how important it is to keep your blood sugar stable…
Rapid blood-sugar and insulin spikes promote a cascade of inflammation and oxidation.
Triggering these forces over and over again dramatically increases your risk for cancer, Alzheimer’s, heart disease, fatty liver, diabetes, macular degeneration, physical aging (wrinkles) and more!
And did you know that wheat – including so-called “healthy” whole wheat – spikes your blood sugar more than almost any other food… even when the same number of carbs is consumed?
That’s because 75% of the carbohydrates in wheat are in the form amylopectin A.
This compound is unique because of how rapidly it is transformed to glucose.
According to research published in the American Journal of Clinical Nutrition, eating just two slices of whole wheat bread spikes your blood sugar more than drinking a can of soda, eating a candy bar or helping yourself to six teaspoons of table sugar!
And if the threat of diabetes, heart disease and metabolic syndrome is not enough… the damage traditional bread can do to your gut should make you think long and hard before you butter your next biscuit!
Unfortunately, however, there is a BIG misconception about bread and your gut.
And it has cost millions of people their health and enjoyment in life…
You’re probably familiar with Celiac Disease. It is the most serious – and often life-threatening – sensitivity to grains that contain gluten.
Many who suffer this condition cannot consume even the slightest speck of wheat without severe digestive pain… and other embarrassing symptoms.
Other illnesses, like Crohn’s and inflammatory bowel disease also result in debilitating cramping, bloating and other digestive distress when wheat is consumed.
This leads many people to believe that as long as you can eat bread without belly problems – then you must be in the clear… no harm done!
Do not be fooled by this dangerous myth!
Truth is nearly 50% of newly-diagnosed celiac patients have no digestive symptoms!
In other words, half of the people who are EXTREMELY sensitive to wheat can still consume it without the typical “stomach problems”.
Even if you feel “just fine” after eating bread, every bite is causing silent damage to your gut – and quietly setting you up for serious disease!
Dr. Alessio Fasano is a professor of medicine and distinguished researcher, with more than 240 peer-reviewed papers to his credit.
His research – in addition to dozens of other scientists around the world – shows that wheat causes chronic gut inflammation. Compounds within it can also do direct damage to every tissue in your body.
And you don’t need certain genetics for the damage to occur…
It happens to EVERYONE who consumes it!
Of course, the inflammatory protein we call “gluten” is partly to blame.
In fact, the New England Journal of Medicine lists 55 conditions, which can be caused by gluten – ranging from those as “benign” as canker sores to diseases as serious as cancer!
But gluten is only a FRACTION of the story, because…
A study published in Plant Physiology, shows that modern wheat is capable of producing at least 23,788 unique proteins – and any ONE of these can trigger an inflammatory response.
This is why some people react severely to wheat – but have NO reaction to gluten (even in high doses).
The most dangerous proteins in wheat are known as lectins – the primary compounds plants use to protect themselves from insects, bacteria… and YOU!
Lectins are actually designed to poison you. In fact, the poison known as ricin – deadly in amounts as small as half a grain of sand – is a lectin.
Of course, most lectins won’t kill you overnight… but they can make you VERY sick over time!
Among the most dangerous is wheat germ agglutinin (WGA).
Studies show that WGA is:
It can exert these effects in minute concentrations – and just one kernel of wheat contains 16.7 trillion molecules of this toxic compound!
Just imagine the dose you get, when you eat bread at nearly every meal. And don’t forget… the highest concentrations are found in supposedly “healthy” whole and sprouted grains!
And if that’s not enough, WGA is also the reason…
You’ve probably heard of insulin as “the fat storage hormone.”
When insulin and glucose levels are high
That’s why high-glycemic traditional bread is so effective at making you FAT!
But it gets even WORSE, because…
Studies show that wheat germ agglutinin is a “dead ringer” for insulin.
In fact, a report in The American Journal of Physiology proves that WGA bonds directly to insulin receptors – which increases fat storage and blocks your ability to burn stored fat!
And that’s not the only way this killer compound in bread disrupts your hormonal function…
WGA also blocks the hormone leptin.
Leptin is extremely important when it comes to your appetite and weight. It is the molecule that tells your brain when it’s time to eat… and when you’ve had enough.
Well, you don’t have to imagine, because…
So, not only is WGA toxic to nearly every cell in your body, it can also make you FAT and prevent you from shedding those extra pounds!
Kind of makes you think twice about traditional bread, doesn’t it?
Well don’t worry, because you’re about to discover
How you can actually have your bread… AND be well too!
But first, it’s important you understand what lectins do to your GUT…
Because this is what has caused nearly 50 million Americans – and millions more around the world – to become cripplingly sick!
Lectins are often described as “sticky” molecules. They use this property to bind to cell membranes… especially the cells that line your intestines.
This can interfere with digestion. But it also causes chronic inflammation and…
The lining of your gut is extremely sensitive…
So sensitive that it’s slightly damaged every time you eat (even when you choose the healthiest foods). Normally, the damage is repaired quickly and the lining of your gut is regenerated with new cells.
But lectins slow vital regeneration to a crawl…
By attaching to the wall of your intestines, they prevent the cells from regenerating fast enough to keep the lining of your gut intact.
But they don’t just slow repair, because…
Lectins are designed to attack your gut!
Sticky lectins wedge into your gut wall and pry apart the “tight junctions” between cells.
This fans the flames of inflammation (even if you don’t notice any discomfort). So not only do lectins start a fire in your belly… they also prevent repair and regeneration.
They are like an arsonist who sets fire to a building… and then blocks the road so the fire department can’t arrive to put out the blaze!
When your gut is healthy, beneficial nutrients easily pass through…
While bacteria, viruses, yeast, allergenic proteins and bits of undigested food are blocked from entering your bloodstream.
But when your critical gut barrier is inflamed – and the “tight junctions” are pried apart – harmful substances seep from your digestive system into your blood.
And once these compounds are in your blood, they can wreak havoc on every aspect of your health!
The most confusing part about leaky gut is that many symptoms of this serious digestive condition have NOTHING to do with abdominal discomfort or “problems in your belly”…
Achy joints and tired all the time… even after a full night’s rest?
Could be the result of leaky gut.
Rashes… eczema… pimples and other skin problems?
Could be the result of leaky gut.
Having trouble finding a simple word to complete a sentence?
Could be brain fog… as a result of leaky gut.
Depression, anxiety, insomnia and other mood disorders?
Could be the result of leaky gut.
Considering all of these (seemingly) unrelated symptoms – and there can be MANY more – it’s easy to see why so many who suffer go undiagnosed.
Unwanted substances leaking from your digestive tract into your blood promotes constant inflammation – the cornerstone of disease.
But what it does to your immune system might be worse!
As pathogens, proteins and undigested food particles seep into your blood, your immune system mounts an attack against these “foreign” invaders.
This dramatically increases the number and severity of food allergies, intolerances and seasonal allergies you may experience. And it’s the root cause of the modern allergy epidemic.
Your immune system isn’t designed to engage in a never-ending war. Constant hyper-vigilance takes a toll. As your over-taxed system grows weaker, you become more susceptible to illness and infection.
But a weaker immune system might be the least of your problems …
Your immune system has incredible power to destroy tissue and cells. This is how it protects you. But you want this defensive weapon pointed at the enemy…
You do NOT want the gun pointed back at YOU!
And that’s exactly what happens when your immune system is “triggered” by every bite of food you take. Constantly over-stimulated, it loses ability to recognize “self” from “non-self”.
Instead of destroying foreign invaders, it wages war on healthy tissues and organs. Your own body begins to attack your colon… your thyroid… your joints… your nervous system… and even your brain!
There are more than 100 different autoimmune conditions and the number of people affected RIGHT NOW is staggering!
According to the American Autoimmune Association, 50 million Americans suffer at least one these conditions. That’s nearly one out of five people in the US (plus 100s of millions more worldwide)!
Autoimmune disease is among the top 10 causes of death in women under 65. And it can be incredibly debilitating before it kills you. Telltale symptoms include:
This is truly an epidemic!
But it’s not all bad news today… I have GREAT news too!
In many cases, leaky gut, autoimmune illness and a host of diet-related conditions can be reversed. And they can always be prevented, because…
The cause (and the cure) begins with the food on your plate!
However, if you think that means replacing traditional bread with commercial gluten-free varieties (or many of the recipes you see online) please reconsider, because…
Most gluten-free bread (as well as cereals, crackers, cookies and other snacks) use ingredients that are not much better – or even worse – than those made with wheat!
Like other processed foods, they usually contain chemical preservatives, soy protein, dough conditioners, inflammatory seed oils, corn and rice syrup… and often, GMOs.
And in most cases, they also contain LECTINS!
If your gluten free bread contains flour made from rice, corn, beans, buckwheat, barley, rye, teff or quinoa – then it is LOADED with gut-punching lectins you need to avoid!
Some are even more dangerous than the lectins in wheat. That means your favorite gluten-free bread could cause the same health problems as traditional bread.
And that’s not all, because…
In place of wheat, most gluten-free products and recipes use flours and starches with glycemic values that are off the charts!
Many of these ingredients increase your blood sugar faster and higher than wheat itself!
Here’s what Dr. William Davis, author of Wheat Belly, has to say about it …
“These powdered starches are among the few foods that increase blood sugar higher than whole wheat. These foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”
It’s no surprise why most people actually GAIN weight on a “gluten-free” diet!
In fact, a study published in the American Journal of Gastroenterology showed that 81% of people who adopted a gluten-free diet weighed more at the end of two years!
But that’s not the only reason to avoid these foods.
You should also know that…
Chronic arsenic exposure can lead to headaches, fatigue, brain fog and digestive issues… not to mention, heart disease, cancer and diabetes.
And it can happen at VERY LOW levels!
Arsenic is a dangerous poison. And that’s why you should “Just Say No” to rice flour and rice syrup – which are COMMON ingredients on the gluten-free aisle!
Rice plants use silica to strengthen their stalks. But arsenic “looks” like silica to the plant, so it is readily pulled from the soil. And it can be a major problem – even in organic varieties!
Consumer Reports conducted a study of the issue, testing over 200 samples from 65 different products that contain rice. They found arsenic in EVERY product tested.
In fact, some popular gluten-free products contained up to 90 TIMES more arsenic than is allowed in drinking water!
Keep this in mind, the next time you’re walking down the gluten-free aisle.
But just because traditional bread and most “gluten-free” varieties are off the menu…
That does NOT mean you can never enjoy bread again, because…
If all this bread bashing has caused you to swear off buns, biscuits and baguettes forever, I understand.
After all, nothing is more important than your health!
But it’d be a shame if you had to miss out on these simple (and delicious) pleasures forever.
The GREAT NEWS is you don’t have to!
You don’t have to give up your enjoyment of fresh-baked bread.
You don’t have to forego the pleasure of a hot stack of French toast… a cheeseburger on a REAL bun… or a crusty piece of garlic bread to go with Bolognese and meatballs.
And say goodbye to the temptation to “cheat” on your healthy diet, because…
Enjoying these foods can actually HELP you stick to your healthy way of eating!
The Ketogenic and Paleo Diets are wildly popular for good reason…
Millions of people have experienced radically improved health and faster fat loss by eating in a way that’s grain-free, low in carbohydrates… and aligned with our ancestral genetic blueprint!
Personally, I feel and look my best when I follow a Paleo-Ketogenic way of eating.
I avoid foods our ancient ancestors didn’t routinely consume – like grains. And I aim for a macronutrient ratio rich in healthy fats, moderate in protein and very low in carbohydrates.
This way of eating can reprogram your metabolism – from a sugar burner to a FAT BURNER!
This is what makes keto so powerful for weight loss!
It can also provide MAJOR health benefits – including protection against cancer, heart disease and diabetes. It improves hormonal balance and nearly every aspect of brain health.
And apparently our readers agree…
Over the years, I’ve published dozens of articles and hundreds of recipes for the ketogenic diet. And every time, we receive unsolicited comments and emails from people who RAVE about the benefits!
Here are just a few examples…
“I’ve been on the Ketogenic diet for about five months. I’ve lost about 35 pounds. I have a LOT more energy and almost all my sugar cravings are gone!”
“I love keto! I have tried so many things and never lost weight. This is the first time! I feel so good and the weight is falling off. My diabetes is more controlled, with less insulin. I look and feel better and would recommend this way of eating to anyone!”
“I’ve been keto for three months and love it! I have lost weight, feel great and have NO food cravings! In fact, I went from my usual state of nearly constant hunger to having to remind myself to eat so I don’t get too skinny!”
But let’s get back to the subject of bread…
Because you’re probably wondering – Where does bread fit in a very low-carb, grain free diet?
The great news is that…
What if you could enjoy REAL bread again – without worrying about your health or your weight?
What if you could sink your teeth into a sandwich thick enough to make Dagwood proud… a chewy bagel…. or a crusty piece of fresh-baked focaccia…
And what if these delicious real-food breads are grain free, rich in healthy fats and VERY low in carbs?
With bread like that you won’t feel the need to “cheat” on your healthy diet…
In fact, being able to enjoy HEALTHY BREAD will help you stick to your best intentions!
And I am NOT talking about second-rate imitations that don’t measure up to the real thing.
I mean divinely delicious bread – so good it could be served in a restaurant.
I’m talking about some of…
You are about to discover just how delicious and truly healthy bread can be…
So, say goodbye to bland and boring imitations!
And just imagine buttering up a few of these beauties…
In a moment, I’ll show you how easy (and inexpensive) it is to put these breads on your table.
But first, it’s important you understand…
My name is Kelley Herring.
My educational background is nutritional biochemistry. Over the years, I’ve spent a lot of time in the library – and the laboratory. But my true passion is for the culinary arts…
And it is the kitchen laboratory where my heart’s truly at home… cooking, baking and creating recipes.
Nearly 20 years ago, I founded a company, called Healing Gourmet®
Since then, we’ve become the world’s leading provider of healing recipes and meal plans – combined with science-based education on the power of foods to promote health and protect against disease.
I’ve also written more than a dozen books, cookbooks and programs, touting the life-saving benefits of a natural, low-sugar, grain-free, anti-inflammatory diet.
At the age of 18 – in the midst of an intense pre-medical curriculum – my health took a sudden turn for the worse. My youthful energy gave way to extreme fatigue. I suffered never-ending sinus infections… constant digestive distress… and a trail of sores in my throat that did not heal for months.
After nearly two years of suffering – and no help from dozen doctors – I began to lose hope.
I wasn’t sure if my illness would ever end… or if it would be the end of me.
With few options left, I decided to follow a VERY strict “elimination” diet.
I should point out this was NOT the recommendation of a doctor. In fact, after seeing more than a dozen doctors – they didn’t ask a single question about my diet!
It was a friend who recommended the changes I made to my diet. And while I didn’t really expect it to work, I didn’t know what else to do…
To my surprise, my throat began to heal within days. My digestion normalized. I soon regained my energy. And before long, I charted a course back to health.
Later, I learned I had developed leaky gut – probably the result of inflammatory grains. This led to multiple food allergies and intolerances. And it progressed to an autoimmune condition, hence the unrelenting sores in my throat and bone-crushing fatigue.
I was thrilled to regain my health and for the misery to finally be over.
I NEVER wanted to compromise my body again.
But I also began to miss the simple pleasures of the comfort foods I used to enjoy.
I wanted to enjoy those delicious foods again – especially bread – without worrying about my health or my waistline!
I had very personal reasons to solve this dietary dilemma!
But I knew I was not alone – and that millions of people would also like to enjoy HEALTHY, grain-free versions of their favorite buns, biscuits, crusts, rolls, flatbreads and more…
I set out to discover how to use “intelligent ingredients” to achieve all the attributes you love about bread… without the gluten, grains and carbs.
My goal was to create REAL bread with good-for-you ingredients… that was easy to make and tasted so delicious it could be served in a fine restaurant.
But I had no idea how hard it would be…
What I thought might take a few months – took years!
When I began, most people had not even heard the term “gluten free.”
There were very few grain-free bread recipes online (and produced awful results, to be honest). There were no products in the store to model and no guidebooks to follow.
You see, baking is the science of chemistry.
And baking with grain-free, low-glycemic ingredients is an EXACT science.
Sometimes just one extra teaspoon of ONE ingredient can turn something delicious… into a disaster.
You cannot simply replace wheat flour with almond or coconut flour and expect a recipe to “magically” achieve the characteristics of bread.
And don’t forget – many of the properties we love most about bread are because of gluten!
Gluten helps create that crusty-on-the-outside, chewy-on-the-inside texture. It provides stability and structure and helps bread to rise. It is what makes pizza dough crusty, chewy and stretchy.
It wasn’t easy to achieve all the attributes of grain-based based breads… without the grain.
I had to discover how to use new ingredients – testing hundreds of combinations over and over again – while documenting every experiment.
But after all those years of trial and error…
In 2014, Healing Gourmet published our recipes in a book called, Better Breads.
We knew a “few” people wanted to enjoy healthy bread, but we had no idea the response it would generate. It was an instant success, as more than 100,000 people discovered you really can have your bread… AND be well too.TM
People from around the world wrote to tell me how happy they were enjoying bread again – without worrying about the gluten, grains, carbs, inflammatory oils and other unhealthy ingredients.
Some of these people had not eaten bread – or anything like it – for years. The ingredients in traditional bread were simply too damaging to their health.
We heard stories of people crying tears of joy, being able to bite into a real sandwich again. Others were simply grateful they could enjoy bread – without cheating on their healthy diet!
We were thankful for the praise, but we knew the recipes could be even better…
So, we selected the best of the best and I went back into the test kitchen.
I continued tweaking and testing…
Making preparation methods simpler… improving the mix of ingredients… adding new recipes to the collection – and making sure each one was aligned with the “Magic Macros” of the keto diet.
Every recipe was carefully tested, until we achieved the perfect texture, crumb and ease of preparation.
And I refused to settle for anything less than extraordinary taste…
We continued improving until every recipe was perfect – and perfectly keto friendly!
Today, I’m proud to introduce the results of those efforts and announce Healing Gourmet’s latest and greatest grain-free recipes book…
The recipes in this book represent more than a decade of dedicated efforts in our test kitchen.
Each one uses functional ingredients that actually protect – not wreck – your health.
These breads are truly metabolic power foods at can help you sculpt a lean physique, instead of puffing up your muffin top!
And yet they are so authentically delicious, you’ll never miss the grain and carb-filled bread you used to eat. I’m talking about REAL BREAD… as good as any you’ve ever tasted!
I’ve been baking and creating grain-free, low-carb breads for a long time – and I assure you, there is NOTHING else like this. These truly healthy creations taste JUST LIKE the real thing!
Feast your eyes on these delicious creations…
And here’s even more to love…
Few things in the kitchen are worse than spending your time and money to make a recipe that flops.
I don’t want that to happen to you!
That’s why you can count on…
When you can bake real bread just as good as the original – and when it only takes 15 minutes active time to make – you will sashay past your favorite bakery without a second thought!
The recipes in this book are the BEST I’ve ever created, but…
I wanted to provide you with more than just recipes, so I also wrote a complete introduction
Inside, you will find every grain-free baking secret I’ve learned over the years, including fail-proof tips to ensure your breads rise to their fullest potential.
That way you not only understand how to achieve the best results every time, but you also understand WHY these recipes work so well… and how to customize to your own tastes and preferences.
Do you prefer a “hard roll” crust… or would you like a chewy crust with a shiny sheen? Either way, we’ll show you how to make these breads your own.
Check out a few more of the luxurious loaves that take just minutes to prepare…
We also cover the ingredients and tools you need to stock your pantry and kitchen (and don’t worry, you probably have most of them in your kitchen already).
I also provide simple tips for storing and freezing your bread… so you can bake once and enjoy for weeks to come!
It wasn’t easy to develop these recipes.
But all those years of time and effort have made it VERY easy for you!
We worked hard to simplify each recipe. There are no complicated techniques or drawn out preparation methods. Most of these recipes can be made in just 15-20 minutes of hands-on time!
If you can mix a few ingredients in a bowl… shape the dough into a ball or drop it in a pan… and then slide it into the oven – you can make Keto Breads!
But don’t take it from me…
Over the years, we have received hundreds of emails, calls and website comments praising the recipes I have created for just how easy they are to make… how they make people feel… and just how great they taste!
So, please take a moment and check out…
“I never made bread in my life until I got your book. I’ve made your Classic Sandwich Bread three times with no problems. I can’t wait to try some of the others. You have provided great information!”
Jerry N. February 8, 2018
“Searching for no-grain breads to help manage my blood sugar, I found your recipes. As a recently-widowed senior and non-baker, I was pleasantly surprised to produce six loaves with no trouble. I look forward to baking and enjoying my next batch.”
“I made your Better Bagels this morning. These babies are to die for! I sprinkled a little garlic powder on top with the poppy seeds and onion flakes. These are my new favorite thing!”
“I have been allergic to milk, corn and wheat for years. There was no bread I could eat without swelling my abdomen! And yet everyone I know was eating bread, bread, bread!
“I actually asked my Heavenly Father to give me some bread, so I too could enjoy a sandwich! Not long after, I discovered your website and the breads you’ve created! Could this be true?
“After I baked my first, I sat and cried. NOW I HAD BREAD FOR A SANDWICH THAT WOULD NOT MAKE ME SICK! The second blessing was that this BREAD DID NOT RAISE MY BLOOD SUGAR! It just doesn’t get much better!
“Thank you for caring enough to perfect these recipes for folks like me who have REAL NEEDS!! I am one happy camper!!”
“I just baked your Focaccia last night. I’m in awe how good it is! Fluffy, flavorful, healthful grain-free bread – just amazing! All your recipes have been as good as promised. I am forever grateful. You’ve made eating grain free easy!”
“Your Keto Dinner Rolls are a MUST TRY in my book! I adore ALL of your recipes actually! I am so thrilled.”
“I baked your Real Deal Keto Bread today and the flavor is way beyond what I expected! I baked six buns. Thank you for your research to come up with these great recipes. Aloha!”
Ellie S. December 8, 2017
“I have been baking gluten-free for several years and your recipes are THE BEST gluten-free or grain-free breads I have EVER tried (and I have tried quite a few). I think you are amazing!
“I have Celiac disease and fibromyalgia and am finding that the only way to manage my symptoms—and maybe someday heal them—is a grain-free diet. I appreciate your recipes!”
“Before I found your site I was making Gluten-free bread. To my dismay, my blood sugar skyrocketed, my bowels were in agony and my blood pressure was off the charts. The biggest shock was learning that many gluten-free recipes are worse than regular bread!!
“I perused over 50 cookbooks at the library on gluten-free and they are parroting one another, no scientific basis for their health giving properties. Of course, the upside of all this was finding you!”
“Keto works for me! I LOVE carbs and sugar, but they make me feel rough in all kinds of ways! When I eat keto I miss certain breads, muffins and cookies. Today, I made your Keto Dinner Rolls. I was skeptical, having tried “Bulletproof bread” which is quite horrible!
“These rolls are absolutely perfect! I love them! I am taking some to a friend and will make more tomorrow. Thanks so much for your recipes!”
“I am 73 and have suffered arthritis for 28 years. I’ve had increased swelling and inflammation recently and decided something must be done. After reading your books, my son and I emptied the cupboards of everything containing wheat and grains.
“After several weeks the pains became bearable and the inflammation receded. Then my son gave me one bread roll (to use them up) and I was right back where I started! Proof that it is in the bread!
“I am now adamant that I would rather go without than touch that stuff again! We love baking your healthy breads, which taste so much better.”
The great news is that by choosing Keto Breads you can now enjoy all the delicious bread you want – without the harmful effects of grain.
The most common reason why people fail to achieve success on the ketogenic diet – or any healthy diet for that matter – is that they are tempted by their favorite comfort foods.
They stick with it for a while…
And then they see a juicy cheeseburger on a soft warm bun… or the waiter brings a basket of buttery rolls to the table… and they cannot control the temptation to have just one bite.
And then another… and another… and another…
It’s HARD to say no to bread… your brain is wired to enjoy it!
But now you can enjoy ALL your favorite breads… 100% guilt free!
These breads can actually help you stay in ketosis – the metabolic state where your body burns fat around the clock!
Thanks to the latest functional ingredients – and a LOT of hard-earned bread-making knowledge – you can eat REAL bread that tastes amazing and is ketogenic too!
With Keto Breads, there will be no temptation to “fall off the keto wagon”.
I know you will be blown away by the taste – and nutritional benefits – of the delicious creations in Keto Breads…
And I can’t wait for you to delight your family and fool your bread-loving friends with these fresh-baked sensations. I want you to “ooh” and “ahh” with every chewy, golden bite!
And to make your decision as easy as possible, I offer you my unconditional guarantee…
So, go ahead and make some of the recipes (you definitely want to try the Real Deal Keto Bread).
If you don’t get the amazingly delicious results I’ve promised (or if you are unsatisfied for ANY reason) just let me know within 60 days and I will happily refund your purchase price – no questions asked!
I’m so confident you are going to LOVE this book, I’m happy to make you this guarantee.
If you want to enjoy ALL your favorite breads (while staying in the keto zone) it’s time to…
You don’t have to trade your love of bread to enjoy superior health.
And you don’t have to spend a fortune either…
That’s less than the cost of two loaves of gluten free bread at the store!
Not to mention the fresh breads in Keto Breads take just 15-30 minutes to prepare… and taste WAY better than a freezer-burned loaf from the store!
I am so delighted to help you put your favorite hamburger buns… buttery biscuits… crusty baguettes… sandwiches… rolls… pizza… and more back on the table TODAY!
Imagine being able to enjoy everything you love about bread – without the guilt and harmful ingredients.
If you’re tired of unhealthy alternatives and weak imitations it’s time to put real bread back on the table – guilt free!
I sincerely hope you enjoy these classic breads as much as we have enjoyed creating them for you.
We hope that baking these creations will bring you joy – and get you closer to the body and health you deserve!
Have Your Bread… AND Be Well Too!
Kelley Herring Author & Founder Healing Gourmet
P.S. Please let me help you achieve better results on the Keto Diet. Get your exclusive copy of Keto Breads™ today by clicking the button above.
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The list below includes ALL the ingredients you would need to make Keto Breads. Of course, these ingredients are not used in every recipe. The average recipe uses just six or eight ingredients. And most of the ingredients you need are probably in your kitchen already.
If you are allergic to any of these ingredients please see the NOTES below.
FLOURS & GLUTEN REPLACERS: Almond flour*, coconut flour, golden flax meal, organic psyllium husk powder, creamed coconut (NOTE: For those allergic to almonds, sunflower seed flour or hazelnut flour can be substituted on a one-to-one basis.)
WET INGREDIENTS: Water, apple cider vinegar, lemon juice, coffee, brewed chicory
BINDERS & LEAVENERS: Eggs* and egg whites, gelatin (optional), aluminum free baking powder, baking soda, cream of tartar, sea salt (NOTE: For those who avoid eggs, formulas and ingredients are provided for replacing eggs.)
HEALTHY FATS: Butter*, extra virgin olive oil, avocado oil, almond butter, coconut cream, coconut milk, ghee, tahini paste (NOTE: For those who avoid butter, coconut oil or palm shortening can be used instead.)
HERBS, SPICES & SEASONINGS: Basil, cumin, dried onion flakes, caraway, Italian herbs, chili powder, chives, parsley, rosemary, garlic powder, onion powder, paprika, vanilla extract, lemon zest, cocoa, brown mustard
DAIRY: Cream cheese, cheddar cheese, mozzarella, sour cream, yogurt (NOTE: Only five recipes in the book require dairy. All remaining recipes can be made dairy free by substituting coconut oil for butter.)
NUTS & SEEDS: Cashews, macadamia nuts, walnuts, chia seeds, poppy seeds, sesame seeds, pumpkin seeds
YEAST BREADS ONLY: Active dry yeast plus one of the following: honey, maple syrup, molasses, arrowroot powder. (NOTE: Before you say, “Wait, that’s not keto!” please read the next question and response.)
Yes! Every bread in Keto Breads has been nutritionally analyzed. They are ALL very low in carbohydrates and meet the “Magic Macros” of the ketogenic diet. That means they have a specific macronutrient ratio that supports nutritional ketosis. And the nutrition facts and exact macronutrient ratios are provided for every recipe.
Some people ask about the five “Yeast Breads” in the book. These breads require a small amount of sugar or starch. You might want to know if these breads are ketogenic too. The answer is YES!
Before we explain, please note that the yeast preparations are OPTIONAL. If you wish to avoid yeast and / or the ingredients used to make these breads (which may include honey, maple syrup, molasses or arrowroot powder) then simply omit the ingredients and steps used to create the yeast mixture.
These breads will taste and rise just fine without these ingredients. However, for those who do love the old-world flavor of yeast breads and want to get that extra rise (while still following a ketogenic diet) please keep the following points in mind:
The bottom line is that very little sugar or starch are used in these recipes (usually one or two teaspoons in the entire recipe). And these starches are almost entirely consumed by the yeast before they are added to the dough. The end result is a bread that is VERY low in carbohydrates and fully compliant with the ketogenic macronutrient ratio.
For example, if you follow the (optional) “Yeast Preparation” for our Keto French Bread, you will add two teaspoons of maple syrup or honey to the yeast mixture. The final nutritional analysis of this bread reveals just 5g carbohydrate (and 2g net carbohydrate, after fiber is deducted).
By measure of calories, this bread has 79% healthy fat | 15% protein | 6% carbohydrate.
These nutritional attributes are well within the range of what is considered “ketogenic.”
All the ingredients you need to make Keto Breads can be found in any well-stocked grocery store in the U.S. If you are in a smaller market, you may have to visit a health food store for a few key ingredients. And, of course, everything is easily available on Amazon.
Our Canadian customers have told us that Bulk Barn is an excellent online resource. And international customers sometimes rely on the online store, iHerb (which offers very competitive international shipping rates).
All of the recipes in Keto Breads are 100% gluten-free.
Yes! Most of the recipes in Keto Breads are dairy free or can be made dairy free by substituting coconut oil (or any fat that is solid at room temperature) in place of butter.
However, there are five recipes in the book that call for cheddar, mozzarella, cream cheese or sour cream. These ingredients serve an important purpose in the recipe and cannot be left out, while achieving the same results. However, we do include recipes for dairy-free Paleo Cream “Cheese” and Sour Cream if you’d like to substitute these ingredients with non-dairy options.
Eggs provide binding and structure to baked goods and the recipes in Keto Breads do contain eggs. However, the introduction to the book provides a section on replacing eggs, with formulas, ingredients and instructions to create egg substitutes. The results are not exactly the same as the breads when made with eggs. However, the end results are quite similar and still very tasty!
We understand that SOME grain-free bread recipes can be “eggy”. We tasted a few breads like this when we were formulating and testing the recipes – some even went in the trash. That’s why we spent YEARS perfecting Keto Breads. We published only the very BEST recipes to save you time and trouble… and to ensure that your breads look, smell, bake (and taste!) just like the real thing!
Half of the recipes in Keto Breads are coconut free (18 out of 37 recipes). These also happen to be among our favorite recipes in the book. So, if you avoid coconut, there are some great options to choose from. And keep in mind that any time coconut oil is called for in a recipe, it can be substituted with butter (or any fat that is solid at room temperature).
Most of the recipes in Keto Breads call for almond flour. However, for those who are allergic to almonds, sunflower seed flour or hazelnut flour can be used to replace this ingredient on a one-to-one basis.
All of the recipes in Keto Breads can be made as “Quick Breads” and do not require yeast.
However, for those who enjoy an extra bit of rise and the old-world flavor of yeast, there are five breads that include preparation with yeast. The yeast preparation is suggested and produces the best results and flavor – but it is optional for those who wish to avoid this ingredient.
No. These recipes do not call for guar, xanthan or other gums. These ingredients can cause digestive distress in some people and they are not needed to make Keto Breads.
We do not provide individual dietary advice about health conditions. After all, each individual responds differently to different foods. So, you would need to make your own determination about these breads and your health.
What we can say is that these breads were specifically formulated to be VERY low in carbohydrates. We use low-glycemic ingredients. And we provide the nutritional analysis for every recipe, so you always know exactly what you’re consuming. Every recipe contains no more than 5g Net Carbohydrates and most are in the range of 1g to 3g Net Carbs per serving (Net carbs are calculated as carbohydrates minus fiber).
As such, the recipes in Keto Breads are among the ONLY breads in the world suitable for people who want to achieve and maintain healthy blood sugar. Finally, many experts believe the ketogenic diet is one of the best ways to restore hormonal balance.
The recipes in Keto Breads do call for eggs and dairy. However, we are well aware of some peoples’ desire or need to avoid these foods. There is a section at the beginning of the book with formulas and instructions for creating egg substitutes. Also, the majority of recipes in the book can be made dairy free by simply substituting coconut oil in place of butter. Finally, there are two recipes that use gelatin as a binder – although this ingredient is 100% optional for those who wish to avoid it.
Among the most important dietary guidelines you can follow to treat or prevent an autoimmune condition is to avoid grains and high-carbohydrate foods. These foods can promote gut dysbiosis and lead to leaky gut – one of the primary factors in autoimmune illness.
The breads in Keto Breads are all 100% grain free and very low in carbohydrates. In that sense, they can be very helpful for those who wish to prevent autoimmune illness or improve their symptoms. However, these breads also contain ingredients (including eggs, nuts and dairy) that should sometimes be avoided by those experiencing autoimmune symptoms.
Please Note: We do provide instructions for substituting these ingredients, so our breads can easily be made nut, egg and dairy free. However, each individual would need to consider the ingredients used to make Keto Breads and make a personal decision about including them in your diet.
Unlike most bread, the hands-on time for Keto Breads is around 10-15 minutes. The majority of recipes are “Quick Breads” that do not call for yeast (so they don’t need time to rise before you place them in the oven). And because they have no gluten, there is NO kneading required.
You simply (1) mix your ingredients, (2) shape the dough on a sheet pan or drop it in a loaf pan, and (3) bake until done. The baking time varies from 30 minutes to about an hour.
We do not recommend a bread machine. It does not produce the best results, nor does it save time or effort. Most of these recipes are as simple as mix the ingredients, shape the dough (or drop it in a loaf pan) and bake. Also, part of the job of a bread machine is to do the kneading for you. These breads have no gluten, so no kneading is required.
These breads have no preservatives or conditioners, as most commercial breads do. As a result, they may not last as long as store bought. However, if your bread is refrigerated in an airtight container it will last up to 10 days. See the question below for information on freezing and storing.
Yes. Once your breads have cooled completely, they can be frozen for long-term storage. Wrap whole loaves, rolls or slices in plastic freezer wrap. Wrap individually, so slices and loaves don’t freeze together. And wrap tightly to remove the air. Place the wraps in a zip-top freezer bag and freeze. Take these steps to avoid frost and freezer burn and your bread will keep almost indefinitely.
Our Keto Breads were tested and formulated in the Wasatch mountains of Utah and at sea level in Florida. There is no discernable difference in the results and no need to alter the recipes based on your altitude.
Yes! Every recipe in the book has been nutritionally analyzed. We provide 19 different measures of calories, carbs, fat, protein, minerals and micronutrients. We also include the ratios of macronutrients for those who wish to carefully track their ketogenic diet.
These breads were specifically formulated to be VERY low in carbohydrates. We use low-glycemic ingredients. And we provide the nutritional analysis for every recipe, so you always know exactly what you’re consuming. These recipes contain no more than 5g net carbohydrates. And most are in the range of 1g to 3g net carbs per serving (Net carbs are calculated as carbohydrates minus fiber).
To put this into perspective, a whole apple has about 21g net carbs. So, enjoying one serving of these breads equates to eating about 1/10th of an apple!
The average recipe has 154mg of sodium per serving. Many recipes have well under 100mg of sodium. If you wish to reduce the sodium even further you can use unsalted butter (or coconut oil) and simply reducing the small amount of salt that is used.
The average recipe has just 115 calories per serving. And there are many recipes well under 100 calories. Compare this to about 190 calories in a slice of traditional French bread.
And while you can find all the ingredients at any well-stocked grocery store, you can save even more by purchasing online or buying your ingredients in bulk. And remember, Keto Breads are an investment in your health!
Making these breads is easy! You don’t need a bread machine or even a food processor. You will need a whisk (or better yet, a hand mixer), mixing bowls and spoons, baking sheets, loaf pans, measuring cups and spoons, a pizza stone or cast iron pan and a kitchen scale.
Of course, you don’t need all of these tools for every recipe. But this is the general list of items you’ll need. And of course, when you get started we provide you with a resources page, with a complete list and our recommended brands and links.
Yes! Glass is an insulator. That means it takes longer to heat up. But once it does, it helps to maintain a stable temperature (even in an oven turns on and off intermittently). To compensate for the additional time it takes to heat up, you might need to extend cooking times for 5 or 10 minutes, when baking in glass.
Glass baking pans are best for cakes, which bake for a relatively long time at lower temperatures. Also keep in mind that glass can shatter if the temperature changes too quickly (like when you transfer from the oven to the counter). So be careful!
Metal pans heat up and cool down quickly. That means they are great for items baked at a high temperature for a short time. We recommend metal pans for most of these breads (although you can use glass or ceramic if you prefer).
We are happy to hear from our customers at any time for any reason. You can reach us at [email protected] We strive to respond within a few hours in most cases (even on the weekends).
Yes, this is a real, physical book shipped to your door… anywhere in the world.
If your order is received before 10AM Eastern Time, we ship the same day. Otherwise, it will go out the next business day. We don’t ship on the weekends, so if your order is received late Friday, Saturday or Sunday, it will ship first thing on Monday.
The most common reason people don’t receive their book is that they accidentally selected the “Digital Version Only” and our fulfillment center did not receive an order to ship. If that case, we’re happy to ship a copy once the small shipping charge is paid. Contact customer service about this: [email protected]
Of course, there are also rare occasions when a package is lost in transit, the courier delivers to the wrong address or the item is stolen from the mailbox or front porch. In that case, we are happy to look up the delivery tracking and cheerfully ship a new book or refund your purchase.
We’ve published hundreds of healing articles and thousands of free recipes on our website over the years. However, out of respect for those who choose to purchase our book, these recipes are reserved for our customers.
Of course, we provide as much information as possible for you to make a decision whether Keto Breads is right for you. And you can read dozens of first-hand testimonials from our customers on the information page and within the comments on our Facebook posts.
Finally, we offer a 100% unconditional, 60-day, money-back guarantee. If you are not happy for any reason, we will cheerfully refund your purchase, no-questions-asked!
Yes, we really get this question!
We strongly believe in freedom of choice – and expression. That means we are free to express ourselves as we see fit on our website. And you are free to click away or read the information we have provided. In either case, we are grateful for your time!
Our mission at Healing Gourmet is not to simply sell books. We want to help people make better decisions about their health, to understand the power of foods to harm and to heal, and to make wiser choices about the foods they consume.
And by the looks of things… the vast majority of people NEED this information!
More than two-thirds of Americans are overweight or obese. And according to the CDC, more than 100 million people in the US are living with diabetes or pre-diabetes. Not to mention millions more who suffer from heart disease, digestive distress, autoimmune conditions and other chronic illness.
That’s why we provide significant information about how to follow a low-glycemic, anti-inflammatory diet. That’s why there are dozens of scientific references. And it is also why we strive to show the motivations behind our work… and demonstrate why these recipes are the best of their kind anywhere in the world!
Check out a few more notes of appreciation from our Happy Customers…
“Your Better Banana Bread is the best!! Granted, I have only tried two recipes. But I’ve made that banana bread 20 times. My partner and I can eat a whole loaf in a day and feel fabulous – no sugar overload or heavy guts!! Even better, the scales have not changed even when two loaves are consumed in a weekend between the two of us!”
Sally H. October 10, 2018
“GOD, have I missed bread! So far, I’ve made loaves, biscuits, hoagies and croutons. It feels unreal to eat these things and not feel terrible afterward. I feel great and fully satisfied. This is always going to be part of my routine. I don’t stray because all of my cravings are totally fulfilled.”
Laura N. January 24, 2018
“I was having a really hard time with various “keto” bread recipes (too eggy and spongy). That is until I stumbled on yours. OMG!!! You saved me from falling off the keto train. This is by far the best bread recipe I’ve ever tried. It takes the crown! I’ve made it twice. Both times it came out perfect. Thank you from the bottom of my belly!”
“I love your breads! I’ve been following your recipes since I went straight paleo in 2016. I can’t say enough about it. I’ve made hot dog buns to go with sugar-free garlic beef franks and buns of all shapes and sizes more than 20 times. These things are so delicious, I crave them!”
“I so appreciate you Kelley! I can’t even begin to tell you how much! About three years ago, my whole system started to really mess up. There are very few foods I can eat without problems.
“The first time I baked and then bit into your grain-free pita bread recipe, I cried!! It tasted so good and it had been so long since I’d had any type of bread! I make them every week now. Thank you so much for all your hard work!
“I’ve been looking for a recipe like this, and I had all the ingredients on hand so I decided to give these a try. They turned out perfect! So fluffy and moist, yet crispy on the outside, I forgot they were keto for a moment. Best recipe I´ve found so far. I will definitely make these again. Thank you!”
“I recently purchased your breads recipe book. This was a mistake on my part. I’m from Australia trying to live a healthy life, but your bloody breads are so damn delicious I seriously can’t make them anymore because I just eat the lot! That banana bread should be banned!
“Despite my overindulgence, I’ve lost 1.3 kg and I’m fairly lean for a 50 year old. Congratulations lady, no one could possibly be disappointed in your recipes. A refreshing change to the crap that’s out there. Well done!”
“You should get a “Nobel Prize” for your work in creating your Bun Dough Recipe! We have tried every second rate recipe for bread out there… and they are pathetic (not to mention the unhealthy ones, with all the junk replacement ingredients).
“We are impressed beyond description. You are Masterful! We look forward to your continued endeavors and feel you are instrumental in helping to change our lives in a positive way! We can hardly wait for your next great discovery.”
Mark & Mardy June 6, 2017
“I love your breads! I am on a restricted diet: no gluten, no grains (including rice) and no dairy. The only gluten free breads I’ve been able to find are made with rice flour, potato starch and have lots of carbs. I could never find bread that I could eat and enjoy. Your recipes are a life saver! And so good! Thank you!”
Marcia F. September 3, 2017
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All information and results stated on this website are for information purposes only. The information is not specific medical advice for any individual. The content website and product should not substitute medical advice from a health professional. If you have a health problem, speak to your doctor or a health professional immediately about your condition.
Representations regarding the efficacy and safety of Keto Breads have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, prevent, treat, or cure any disease. Please read the references listed above for evidence of tests, analysis, research, or studies describing the benefits, performance or efficacy of some of the ingredients of Keto Breads based on the expertise of relevant professionals. Individual results may vary depending on the case.