Discover The Best Gluten-Free Protein Bread Recipe
Are you often on the lookout for gluten-free, dairy-free, and low-carb recipes that are both healthy and delicious? Look no further! I am excited to share with you my recipe for Gluten-Free Protein Bread. This recipe is perfect for those with dietary restrictions who still want to enjoy sandwiches, toast, or simply a slice of healthy and tasty bread.
With only four ingredients, this easy recipe is packed with protein and gluten-free. It uses garbanzo flour and arrowroot as a base which provide a great source of fiber while also being low in carbohydrates. Additionally, the addition of whey protein powder boosts the protein content of the bread.
As a nutritionist and food blogger, I understand the importance of eating wholesome foods and maintaining a balanced diet. This bread is perfect for those who want to increase their protein intake while keeping it low in carbs. It is also great for those looking for a delicious substitute for regular bread without compromising flavor.
This recipe is not only easy to make but also affordable and versatile. You can enjoy it as sandwich bread or pair it up with your favorite soup or salad. Plus, it can be easily customized by adding different ingredients such as nuts or seeds to make it even more flavorful.
I invite you to try this Gluten-Free Protein Bread recipe and taste for yourself how delicious healthy living can be!
Why You’ll Love This Recipe
Are you looking for a nutritious, low-carb, and gluten-free bread recipe that tastes amazing and is rich in protein? Look no further than this Gluten-Free Protein Bread Recipe! This recipe is not only easy to make, but it’s also packed with wholesome ingredients.
Why will you love this recipe? Let me count the ways. Firstly, it’s an excellent way to increase your protein intake while keeping your carb intake low. With three types of flour: garbanzo flour, buckwheat flour, and arrowroot, this protein bread is high in fiber and provides the perfect balance of complex carbohydrates and protein for a satisfying meal.
Secondly, this recipe doesn’t skimp on flavor. The combination of whey protein powder, eggs, almond milk, and butter gives it a rich and nutty taste that pairs well with almost anything. You can also customize the recipe to suit your taste buds by adding herbs or spices to the batter.
Thirdly, this recipe is incredibly versatile. You can use it as sandwich bread or serve it as toast with jam or honey for breakfast. You can also slice it thinly and use it as a base for bruschetta or pizza. The possibilities are endless!
Finally, this Gluten-Free Protein Bread Recipe is perfect for people on special diets. It’s free of gluten, dairy-free, low carb, and keto-friendly. Plus, it’s vegan if you substitute butter with oil or avocado.
In conclusion, this Gluten-Free Protein Bread Recipe ticks all the right boxes; it’s healthy, delicious, versatile, and accommodating to all sorts of special diets. With just a few simple ingredients and steps, you’ll have a tasty loaf of bread that you’ll love making again and again!
As with any recipe, the ingredient list is important to ensure that your final product turns out as intended. Here are the ingredients you will need for this gluten-free protein bread recipe:
- 2 cups of gluten-free flour (you can use a combination of garbanzo, buckwheat or arrowroot flour)
- 1 cup of whey protein powder
- 2 teaspoons of active dry yeast
- 2 teaspoons of kosher salt
- Egg mix: 1 egg, plus 2 egg whites
- 1/4 cup of unsalted butter, melted
- 1 2/3 cups water (at about 110°F)
- Optional: Feel free to add seeds or nuts of your choice like pumpkin seeds or sunflower seeds
For vegan or dairy-free options, substitute the egg mix for a flax or chia seed mixture and replace the butter with coconut oil or vegan margarine.
With just a few easy-to-find ingredients, you’ll be on your way to making high protein gluten-free bread that’s perfect for sandwiches or just enjoying on its own.
The Recipe How-To
Now it’s time to dive into the recipe itself. This gluten-free high protein bread recipe is easy to make and requires only a few steps.
Before we start, let’s look at what we need:
- Garbanzo flour: 2 cups
- Buckwheat flour: 1/2 cup
- Arrowroot flour: 1/2 cup
- Whey protein powder: 1/2 cup
- Active dry yeast: 2 tsp
- Kosher salt: 1 tsp
- Egg whites: 3
- Eggs: 1 whole
- Water: 3 cups (warm)
- Maple syrup: 1/4 cup
- Start by preheating your oven to 375°F.
- Mix all the dry ingredients such as garbanzo flour, buckwheat flour, arrowroot flour, whey protein powder, active dry yeast, and kosher salt together in a bowl.
- In another bowl, mix in egg whites, whole egg, warm water and maple syrup.
- Slowly pour the wet ingredients mixture into the dry ingredients mixture while stirring continuously to avoid lumps.
- Stir until smooth dough starts to form.
- Grease your bread pan with non-stick spray or rub butter or oil on it.
- Pour in the dough into the greased bread pan.
- Let the dough rest for about an hour till it’s doubled in size.
- Put inside the oven and bake for about an hour until golden brown crust forms on the top.
- Test if it’s done by tapping on its bottom and listening for a hollow sound.
Substitutions and Variations
This recipe provides a great base for experimenting with several variations that can make your bread more exciting with different textures and flavors. For example, you can also try subbing out whey protein for 1 cup of almond flour or 1 cup of quinoa flour to make vegan gluten-free high protein bread.
Serving and Pairing
This gluten-free high protein bread recipe serves as an excellent sandwich bread, with its dense texture and firm structure helping hold all fillings in place. The bread also goes well with peanut butter or low-fat cheese topping. To boost up the protein content, consume it along with a salad packed with beans or chickpeas.
Make Ahead, Storing and Reheating
You can store this bread in a sealed container on the countertop for up to three days, but make sure to slice it first so that it doesn’t spoil quickly. For longer storage, individually wrap slices in parchment paper followed by a zip-top bag properly labeled and dated.
Tips for Perfect Results
- Avoid using cold water while mixing ingredients because warm water is more effective for yeast to rise
Substitutions and Variations
Variety is the spice of life, and sometimes you might want to mix things up. Luckily, this gluten-free protein bread recipe allows for some substitutions and variations to suit your dietary preferences and culinary creativity. Here are a few ideas to get you started:
– Flour: Instead of using garbanzo flour and arrowroot as in the original recipe, you can try different combinations of gluten-free flours, such as buckwheat flour, almond flour, or brown rice flour. Be aware that different flours have different textures and flavors, so your bread might turn out slightly different each time you make it. You can also experiment with adding some seeds or nuts to the dough for extra nutrients and crunch.
– Protein powder: If you don’t have whey protein powder on hand or prefer a vegan option, you can use pea protein powder, hemp protein powder, or any other type of plant-based protein powder that you like.
– Sweetener: In case you find the bread a bit too bland for your taste buds, you can add some natural sweeteners such as honey, maple syrup, or mashed bananas to the dough. Just keep in mind that they will increase the carbohydrate content of the bread.
– Oil: If you want to reduce the fat content of the bread or avoid butter altogether, you can substitute it with coconut oil, avocado oil, or simply omit it altogether. The bread might turn out slightly drier without the added fat but still delicious.
– Seasoning: The original recipe calls for kosher salt as a seasoning ingredient but feel free to experiment with other herbs and spices that you like. You could add garlic powder, onion powder, rosemary, thyme or even chili flakes for an extra kick.
Keep in mind that if you make substitutions that significantly change the recipe’s quantities and ratios of ingredients listed in the original recipe article section(s), the resulting bread’s texture and taste will be affected; it might not be as advertised.
Serving and Pairing
Now, let’s talk about the best way to enjoy this delicious high-protein and gluten-free bread. There are endless options for serving and pairing this bread that can upgrade your breakfast, lunch, and dinner.
Firstly, for breakfast, try toasting a slice of bread and topping it with some smashed avocado or your favorite nut butter. You can also create a killer vegan sandwich by layering the bread with plant-based protein sources like tofu or tempeh, lettuce, tomatoes, and sprouts. The possibilities are endless; you can even make a savory french toast or pair a slice of bread with some overnight oats.
If you’re looking for something more substantial for lunch or dinner, use the bread as a base for an open-faced sandwich with grilled chicken, turkey or veggies. You can also make some bread crumbs and use them as a gluten-free and protein-rich coating for your favorite meat dishes.
Moreover, this bread can make any soup or salad more satisfying. Toast up some slices of bread to make croutons for adding some crunch to your soup or salad. This bread can also be used as the perfect dipping tool in hummus or different kinds of healthy dips.
Plus not forgetting that the serving options vary if you have guests around! Impress them all at brunch with these delicious gluten-free buckwheat banana pancakes made from the same batter that makes our delicious high protein gluten free bread recipe!
In conclusion, there is no wrong way to enjoy this protein-packed gluten-free bread! It is so versatile and goes well with almost everything. So go ahead and experiment with different serving options until you find your perfect match.
Make-Ahead, Storing and Reheating
Once baked, this gluten-free protein bread can be stored tightly wrapped in plastic wrap or stored in a sealed container for up to 4 days at room temperature. If you plan on keeping it for longer, freeze it! Make sure to slice it and wrap each slice individually with plastic wrap or foil, then place them all in a freezer-safe bag. Frozen slices can be reheated by simply thawing them out at room temperature, microwaving them for a few seconds or toasting them.
This bread actually tastes even better the next day after baking, once the flavors have had more time to develop. With that in mind, I recommend making this bread a day ahead of when you plan to use it. It’s also great for meal prep and can be made ahead of time for quick and protein-packed breakfasts and snacks throughout the week.
If you find your bread has become dry, don’t worry! Simply dampen a paper towel and place it over your slice of bread before placing it in the microwave for about 10-15 seconds. The moisture from the paper towel will help the bread to taste fresh again.
This protein-rich gluten-free bread is perfect for busy individuals who are after a quick and convenient snack or meal that ticks all the boxes – high in fiber, loaded with protein, dairy-free and gluten-free. Whether you’re enjoying it toasted with some almond butter or using it as sandwich bread, this recipe is a surefire way to help keep you full throughout your day!
Tips for Perfect Results
When it comes to making bread, even the slightest mistake can ruin the entire batch. That’s why I’m going to share with you some tips on how to achieve perfect results with this gluten-free protein bread recipe.
Firstly, make sure you measure all the ingredients accurately. One of the most common mistakes is not measuring the ingredients properly. A small error in measurements can lead to a big difference in the texture and taste of the bread.
Another important tip is to use room temperature ingredients. This ensures that everything mixes together more easily and helps the yeast activate properly. You want the dough to rise consistently and not be affected by cold or hot temperatures.
It is also recommended to let the yeast activate before adding other ingredients. Active dry yeast needs to be dissolved in warm water and left until it comes alive before being combined with other ingredients. This process usually takes about 5 minutes.
Next, don’t overmix or undermix the dough. Gluten-free flour has no gluten to develop, so if you overmix, it can lead to a dense loaf of bread. However, if you undermix, there will be lumps and bumps in the bread texture.
When baking, keep an eye on the oven temperature and follow baking times correctly. Gluten-free bread can be trickier than regular wheat flour bread since it can burn quickly on high heat. So watch for browned crusts or any signs of burning and adjust your oven temperature accordingly.
Finally, make sure you let the bread cool down completely before slicing it up. It can be tempting to slice into it right away, but this can affect how the bread crumbles and its texture overall, leading to disappointment.
By following these tips for perfect results together with my gluten-free protein bread recipe, you’ll end up with a batch of delicious and healthy protein-packed bread that’ll be perfect for sandwiches or snacks!
As we wrap up this high protein gluten-free bread recipe, it’s common to have some questions. In this section, I will address some of the frequently asked questions that you may have about this recipe. These queries will provide additional guidance and help you to rectify any issues that you might face while preparing this bread. Keep reading!
How do you increase protein in gluten-free bread?
In the scientific community, milk and eggs are commonly utilized as high protein sources in gluten-free breads. These ingredients are praised for their ability to enhance the amino acid content and increase the overall protein levels in gluten-free breads. This has made them a popular choice among gluten-free bread makers.
How do you add protein to gluten free flour?
Want to add more protein to your gluten-free baked goods? Go beyond using high protein gluten-free flour, and experiment with adding ingredients like chia seeds, eggs, and high protein milk. With 8 grams of protein in just 1/4 cup, chia seeds are a great addition to your gluten-free baked treats!
What does protein do for gluten-free bread?
When it comes to making gluten-free bread, it’s essential to understand the significance of proteins in the dough. These proteins play a crucial role in retaining water and stabilizing the starch gel that forms during the process of gelatinization. The proteins’ ability to create a sturdy structure is directly linked to their swelling and emulsifying properties.
What is the secret to getting gluten-free bread to rise?
When it comes to allowing your yeast bread to rise before baking, an effective technique involves preheating your oven to 200º F and turning it off once it reaches the desired temperature. After oiling a piece of parchment, place your unrisen bread in the oven with the parchment on top and a separate bowl of water. This should allow for proper rising time according to the directions given.
In conclusion, the Gluten-Free Protein Bread recipe is an excellent option for those seeking a healthy and nourishing carb-high protein meal. With a simple ingredient list and clear how-to instructions, this bread recipe is perfect for both novice and veteran bakers alike. Whether you’re looking to bake vegan or Paleo-friendly bread, we have substitution options for you.
By using a combination of gluten-free flours and whey protein powder, the bread comes out fluffy and delicious while containing all the essential plant-based proteins. So why not give it a try today? Make sure to also check our blog for more exciting gluten-free recipes to complement this bread.
Gluten Free Protein Bread Recipe
- 100 g quinoa flour
- 100 g buckwheat flour
- 50 g garbanzo flour
- 50 g arrowroot
- 35 g almond flour
- 15 g psyllium, husk
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons kosher salt
- 3 eggs, room temperature
- 4 tablespoons butter, melted and cooled
- 1 1/4 cups water, heated to 110 degrees
- 1 egg, beaten
- Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
- In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
- With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
- Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
- Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
- - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.