You need only four ingredients to make this simple, delicious, gluten-free low-carb bread which is high in protein. What is really nice that you can cut as thin slices as you want since this bread holds well together. Quite often gluten-free bread tends to be crumbly and break easily because it’s the gluten which holds the bread together and it’s hard to find a proper substitute for that.
This bread is dense not only what comes to the texture, but it’s also dense in nutrients. Even it’s dense, it’s not dry and crumbly but deliciously moist.
TIPS FOR MAKING THE BREAD
This bread rises beautifully in the oven, so be sure to pour the batter in a big enough pan. I think it’s the whey protein which causes that puffing effect. This effect I found by accident when tried to turn peanut butter cookies into protein bars by adding whey protein powder and some more eggs to the batter. I put the ready batter in a far too small pan — the bread rose unexpectedly much and dripped on the bottom of my oven. Not a nice mess to clean… Be sure to beat the batter well enough, that guarantees the proper rising of the bread.
If you don’t mind a hint of baking soda flavor in your bread, use 1 teaspoon baking soda and 1 tablespoon apple cider vinegar for even more voluminous loaf. Mix the baking soda with the whey protein. Add the apple cider vinegar to the batter before adding the dry ingredients and beat well. Personally I’m not that big fan of the taste of baking soda, so that’s why I use baking powder instead.
1/2 cup = 120 ml = 45 g unflavored whey protein powder
2 teaspoons aluminium-free baking powder
1/2 cup = 120 ml = 125 g almond butter (natural, unsweetened)
4 extra large organic eggs
Preheat the oven to 300 °F (150 °C).
Mix well the whey protein and baking powder in a small bowl.
Beat the almond butter with an electric mixer in a large bowl until creamy.
Add one egg at a time beating well after each addition until the batter is smooth, fluffy and bubbly.
Combine the whey protein mixture with the almond butter mixture and beat well until creamy.
Pour the batter in a 9 X 5 inch (23 X 13 cm) silicone loaf pan.
Bake for 30–40 minutes.
Let cool, remove from the pan and cut into slices.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|Entire loaf:||94.3 g||99.0 g||10.7 g||1311.3 kcal|
|Per slice if 20 slices in a loaf:||4.7 g||5.0 g||0.5 g||65.6 kcal|
|Per slice if 30 slices in a loaf:||3.1 g||3.3 g||0.4 g||43.7 kcal|
TIPS FOR VARIATION
For me this simple, delicious low-carb bread is the single best reason to buy almond butter. Naturally, other nut and seed butters work as well. The variations are infinite, for example:
- You can add a pinch of salt and few drops of stevia for fuller flavor
- Peanut butter works also well in case you like the flavor. Bread tastes great with sugar-free jam or with fresh berries
- Tahini (sesame seed paste) works great as well. I love to add 2 tablespoons of caraway seeds to the tahini-based batter
- Sunflower seed butter gives quite similar taste than peanut butter — obviously, since in general it tastes quite much like peanut butter
- You can get even more variety by adding spices, herbs, nuts and seeds like pumpkin seeds,sunflower seeds, oregano, rosemary, etc.
Feel free to experiment with different nut and seed butters and flavor combinations and let me know what is your favorite!