Basic Protein Bread - Andréa's Protein Cakery
Breads and Muffins

Basic Protein Bread

April 5, 2014

Prot: 17 g, Carbs: 4 g, Fat: 1 g, Cal: 91


This is a 3-ingredient recipe for a Basic Protein Bread that is grain-free, gluten-free, high-protein, and low-carb. I’m calling it “basic” protein bread because that’s exactly what it is. On its own you can taste the pea protein a bit, but when you use it for a tasty sandwich you won’t even notice it.

**Update: If you can spare a few more carbs, try this better tasting basic bread recipe: Protein Oat Bread!


I created this recipe when I was working on my Protein Croutons. I wanted a simple, basic protein bread recipe. And that’s exactly what this is! It is pretty amazing to me, still, that the texture is so similar to that of real bread. This would also be a perfect bread to accompany your salad and soak up the extra Italian dressing! :)


This Basic Protein Bread is great for a peanut butter sandwich on-the-go, as well. Or better yet, add some bananas!


I hope you’ll give this recipe a try. And I’d love to hear how you use your Basic Protein Bread! Feel free to leave a comment below!

Try Quest Protein Bars!

4.0 from 1 reviews
Basic Protein Bread
Nutrition Information
  • Serves: 8
  • Serving size: ⅛ loaf (2 thin slices)
  • Calories: 91
  • Fat: 1g
  • Carbohydrates: 4g
  • Sugar: 0g
  • Fiber: 3g
  • Protein: 17g
Prep time: 
Cook time: 
Total time: 
Makes one loaf (8 servings).
  1. Preheat the oven to 325F (163C).
  2. Line a loaf pan with parchment paper (if not using a silicone pan).
  3. Mix all the ingredients until smooth.
  4. Pour batter into loaf pan.
  5. Bake at 325F (163C) for about 60 minutes, until it is firm to the touch and a toothpick comes out clean.
  6. Let cool, and slice. (Makes 8 thick slices or 16 thin slices.)
  7. Enjoy! And store in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.

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  • Reply Patricia April 7, 2014 at 5:41 PM

    What size pan? I made this today follow recipe exactly but my bread is only 3 inches high? Not bread height? I used 9 inch bread pan?

    • Reply Andréa April 7, 2014 at 5:52 PM

      Hi Patricia, thanks for writing in. My pan says 8.5 x 4.5 x 2.5 in. Looking at the pics above, my slices were probably at most 4in high. How wide is your pan? Maybe double the recipe next time for that pan, or do 1.5x? You’ll probably want to add some time, then, too.

  • Reply Protein Croutons - Andréa's Protein Cakery May 12, 2014 at 6:28 PM

    […] made these croutons from my Basic Protein Bread, which is gluten-free, grain-free, and has only 3 ingredients! I tossed the protein bread cubes in […]

  • Reply Mario May 16, 2014 at 7:59 PM

    I came across the same problem, bread just doesn’t rise. I know it’s been avoided like plague by some people recently, but what do you think, how would adding some gluten to the recipe work out, or exchangig part of pea protein for it.

    • Reply Andréa May 18, 2014 at 6:00 PM

      Hi Mario,
      What makes bread rise (as I understand it) is the combination of yeast and gluten. Yeast acts on the starch, releasing carbon dioxide, and the gluten helps to hold the bread together and keep the air bubbles in. Protein breads don’t have yeast and often don’t have gluten. So expecting protein bread to rise is like drinking a virgin piña colada and expecting to feel tipsy. It can’t happen because the key ingredient is missing.
      This protein bread does rise a little (it’s not flat on top, as you can see from the pictures). I’m not bothered by it not rising like regular bread. If it’s the height that bothers you, you can simply use a taller loaf pan (like this one: ) and double the recipe. If you are looking for protein bread that is more airy, then you might try adding a teaspoon of baking powder. If that’s not airy enough, you might try starting with a traditional bread recipe and replacing some flour with pea protein.
      Hope that helps!

  • Reply Mallory August 21, 2014 at 8:38 AM

    can liquid egg whites be subbed for the 16 egg whites?

    • Reply Andréa August 21, 2014 at 9:09 AM

      Sure, just check the amount in grams (it should say on the carton).

  • Reply Rebecca October 2, 2014 at 10:46 AM

    Can you sub out the pea protein for whey protein powder?

    • Reply Andréa October 2, 2014 at 2:49 PM

      Hi Rebecca,
      Definitely not! See my Recipe Basics video for examples of what happens when you use a protein other than what is called for.
      Thanks for writing in!

  • Reply angie October 3, 2014 at 9:19 AM

    I made this last night, and couldn’t wait to try it so I had a grilled cheese sandwich with this for breakfast. Yum! I ended up cutting the bread once down the middle, and then horizontally to get normal bread slices size since it ended up only being 2 inches thick or so. Looking forward to trying the honey oat version.

    • Reply Andréa October 3, 2014 at 9:24 AM

      Hi Angie,
      So glad you like it! Your loaf pan is probably a bit bigger than mine; you can always scale up the recipe next time. I love the honey oat bread! Always have to eat some right out of the oven!
      Thanks for writing in! :)

  • Reply Rachel October 31, 2014 at 9:51 AM

    I also use an 8 x 4 in. bread pan, but my bread comes o ut only 2 inches high. It does take a lot to mix it. Can too much mixing effect it? Are you mixing by hand or with a mixer? I just don’t get why it comes out only 2 inches high. I’ve made this several times and love it regardless, but would be nice to come out a little higher. I’ve even tried adding in a bit of baking powder, but had no effect.

    • Reply Andréa October 31, 2014 at 10:27 AM

      Hi Rachel,
      Thanks for writing in. I use an electric hand mixer; perhaps that adds some air and fluffs it up. Also, are you using whole psyllium husk (rather than psyllium powder)? I think the powder would not be as effective in creating the airy bread-like consistency.

      • Reply Rachel January 6, 2015 at 12:09 PM

        Late update but, the mixer is definitely the key. As well as using real egg whites as opposed to liquid egg whites. The liquid egg whites don’t seem to rise as well.

  • Reply Janet February 22, 2015 at 8:45 PM

    Can you beat the eggwhites to a foam to give lighter bread?

    • Reply Andréa February 22, 2015 at 9:11 PM

      Hi Janet,
      That would probably work to some degree, although I’m not sure how much lighter it would come. Let me know if you try it that way!

      • Reply Janet Rogers March 25, 2015 at 1:39 AM

        I used refrigerated egg whites that came in a carton and beat them lightly before adding the other ingredients. This worked quite well, though the loaf was still heavy. Next time I will beat to soft peak stage and see what happens.

        • Reply Andréa March 25, 2015 at 8:27 AM

          Hi Janet,
          Thanks for writing in! It also might lighten up with a teaspoon of baking powder. Keep me posted!

  • Reply Christine March 30, 2015 at 8:28 PM

    I have a container or about time vegan protein powder. Do you thing I can use that in this recipe? It’s not the best tasting protein powder and I’m trying to use it up. Thanks!

    • Reply Andréa March 30, 2015 at 11:16 PM

      Hi Christine,
      If it is their pea/pumpkin/rice protein blend, I think it would be great!
      Thanks for writing in, and let me know how it goes!

  • Reply kat April 27, 2015 at 8:51 PM

    I am just curious, in lieu of Husk Psyllium, could one use almond meal, or flax meal instead? I don’t have husk but i have flax, and rice flour galore

    • Reply Andréa April 30, 2015 at 11:03 PM

      Hi Kat,
      Flax meal might work, but I don’t think almond meal would work. The thing about psyllium husk is that it absorbs liquid and grows, providing a texture similar to the growth from yeast in bread. Flax might be a reasonable substitute. If anything, with flax your bread might be a little more dense, but I think ti is worth a try! Let us know how it goes!

      • Reply Stela November 5, 2015 at 4:26 AM

        Hi Andrea!
        I am following your recipes, but I live far in Croatia and here I can not find Husk Psyllium, is there any advice what I could use instead?
        I am really looking forward trying to make this recipe
        Thank you so much

        • Reply Andréa November 5, 2015 at 10:06 AM

          Hi Stela,
          Thanks for writing in! I would try ground flax seeds, and then letting the batter sit for about 10 minutes before baking. If the bread comes out too dense like this, I would try adding a teaspoon of baking powder, too.
          Let me know how it goes!

  • Reply Protein Oat Bread - Andréa's Protein Cakery June 20, 2015 at 11:36 PM

    […] recipe. It has a nice flavor on its own, and doesn’t taste like protein powder (unlike my Basic Protein Bread, which tastes a bit like pea protein on its own). If anything, the taste of this bread reminded me […]

  • Reply Jade January 23, 2016 at 3:40 AM

    Hi! I was wondering what you do with all of the leftover egg yolks?

    • Reply Andréa January 23, 2016 at 8:29 AM

      Hi Jade,
      I usually just throw them away. I haven’t really looked into what I could do with them otherwise.
      Thanks for writing in!

  • Reply Rachael April 19, 2016 at 4:57 PM

    Hi! I just made your bread and it is delicious! I was just curious on to how long its lasts and where/how I should contain it? As of right now, it is in tinfoil on my kitchen counter. Where/how do you store your finished products?

    • Reply Andréa April 19, 2016 at 5:38 PM

      Hi Rachael,
      I’ve kept it out overnight with no problem, but for longer storage I’d keep it in the refrigerator. That’s true for most of the recipes here. With a high protein content (and lower sugar and fat content), these recipes don’t stay as fresh as regular baked goods. Hope that helps. And thanks for writing in!

  • Reply Lanore July 25, 2016 at 1:49 PM

    What do you do with all the yolks? Can I use whole eggs?

    • Reply Andréa July 25, 2016 at 6:06 PM

      Hi Lanore,
      I toss all the yolks, actually. I haven’t tried this recipe with whole eggs, but I think it would come out more wet and dense from the yolks. I would suggest using cartoned egg whites (and beating them a bit) if you’d rather not have the waste. That might not be as fluffy as fresh egg whites, but I think it is a better choice than adding yolks.
      Thanks for writing in!

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