I did this recipe yesterday and loved the taste. It is recommanded to weight the dry ingredients but I just see the quantities in volume (ex: 3/4 cup)… Do you have a different version with the weights?

Leona- we are sorry to hear your troubles! Ghee is less heat sensitive than butter, and the cold eggs would have altered the environment for rising, limiting the breads expansion. We hope you’ll give it another try!

You can try using xanthan gum

You can substitute inulin instead of coconut sugar to feed the yeast. And you can try xanthan gum instead of gelatin.

Hi Kathy,
We haven’t made it without the beef gelatin but you could potential try xanthan gum instead.

Thank you so much for your support!

Thanks for your help! Buying the book and heading to the kitchen to try again!

Shelly, Thank you so much for taking the time to leave a comment, we’re so glad you enjoyed the recipe! We’re happy to help you troubleshoot. What size pan did you use? Is your oven calibrated? Did you let the bread cool in the oven like the recipe says?

We made a video on how to make our “wheat” bread, which goes into a lot of detail and also answers a lot of frequently asked questions about making keto bread in general, which might be helpful: https://www.instagram.com/p/B-U0OK4AHlE/