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.
Update 24th August, 2012: 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.
Feel free to experiment with different nut and seed butters and flavor combinations and let me know what is your favorite!
Update June 25th, 2012: added pictures from the making process and subheadings.
Update August 24th, 2012: fixed the amount of baking powder. The bread rises better if there are 2 teaspoons baking powder instead of 1 teaspoon. Also added the tip about the baking soda + apple cider vinegar.
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