Daniel Whitehead

By
02/09/2014

Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 12 slices

Ingredients

Nutrition

  • Per serving (Two slices):
  • Kcals: 243
  • Protein: 14g
  • Fibre: 5g
  • Carbohydrates: 8g
  • Sugars: 1.6g
  • Fats: 18g

Almond & Organic Whey Protein Bread

There are so many different ways of making gluten free bread, and many of the most common methods involve using lots of different carbohydrates, starches and gums. Hands up rice flour, tapioca starch and guar gum, I know you're listening! Well luckily there are other means of achieving a good loaf, with simple healthy ingredients. The three main ingredients we'll be using to achieve this fine loaf are eggs, almonds and golden flaxseeds, with a bit of organic whey protein to lend extra protein to what is, in all fairness, already a pretty high protein bit of dough. The whey protein also helps to lend a little bit of extra breadiness I find, most probably because it saps up a little more of the moisture. Chuck in a bit of baking powder and vinegar to get this chappie rising + a pinch of sea salt to bring the flavour up a notch...and hey presto we have a real winner on our hands.

Thanks must go out to Healthy Eats Real, as this recipe is based heavily on their creation. With thousands of gf bread recipes out there, there's little point in us reinventing the wheel...better to take the wheel and tweak it a little!

Okie doke, let's get started shall we?

Ingredients

  • 140g Almond Flour
  • 40g Ground Flaxseeds
  • 5 Medium Eggs
  • 2 scoops (25g) Pure Unflavoured Organic Whey Protein
  • 2 tsp Baking Soda
  • 2 tsp Cider Vinegar
  • 1 Pinch of Sea Salt
  • Butter, to grease the bread pan
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 12 slices

Notes

  1. It probably goes without saying, but if you have whole almonds and flaxseeds, give them a good whizz (separately) in a blender and they'll be good to go.
  2. If you've got large eggs, I'd use 4 of these instead of 5.
  3. Feel free to sub the whey protein for another protein powder, or alternatively throw in an extra handful of almond flour. This shouldn't affect the consistency too much.

Directions

  1. Grease your bread pan.
  2. Preheat your oven to 150°C (or 300°F).
  3. Combine all of the dry ingredients in a bowl until evenly mixed together.
  4. Beat the eggs thoroughly, adding the cider vinegar in the process. Or even better give them a massive whizz in a blender.
  5. Thoroughly mix the beaten eggs and vinegar with the dry ingredients and pour into the greased bread pan.
  6. Stick it in the oven for 45 minutes.
  7. Take it out of the oven and stick a piece of spaghetti (gluten free, of course!) down the middle. If it comes out clean then we're done cooking!
  8. Leave it for a good 15 minutes to settle, then slice a couple and enjoy with your favourite spread.

Notes

  1. It probably goes without saying, but if you have whole almonds and flaxseeds, give them a good whizz (separately) in a blender and they'll be good to go.
  2. If you've got large eggs, I'd use 4 of these instead of 5.
  3. Feel free to sub the whey protein for another protein powder, or alternatively throw in an extra handful of almond flour. This shouldn't affect the consistency too much.

Directions

  1. Grease your bread pan.
  2. Preheat your oven to 150°C (or 300°F).
  3. Combine all of the dry ingredients in a bowl until evenly mixed together.
  4. Beat the eggs thoroughly, adding the cider vinegar in the process. Or even better give them a massive whizz in a blender.
  5. Thoroughly mix the beaten eggs and vinegar with the dry ingredients and pour into the greased bread pan.
  6. Stick it in the oven for 45 minutes.
  7. Take it out of the oven and stick a piece of spaghetti (gluten free, of course!) down the middle. If it comes out clean then we're done cooking!
  8. Leave it for a good 15 minutes to settle, then slice a couple and enjoy with your favourite spread.

Nutrition

  • Per serving (Two slices):
  • Kcals: 243
  • Protein: 14g
  • Fibre: 5g
  • Carbohydrates: 8g
  • Sugars: 1.6g
  • Fats: 18g

This loaf is definitely of the more cakey variety, but I prefer to keep the list of ingredients simple and clean rather than adding refined starches and the like. It's a very pleasant loaf though, and holds its own without crumbling uncontrollably, unlike many gluten free loaves out there.