Honey Oat Protein Bread

Prot: 17 g, Carbs: 13 g, Fat: 1 g, Cal: 129

When I first started baking protein bread, I remember thinking about different bread flavors. Honey Oat Protein Bread was high up on my list, and I’m excited to say that it was a great idea. :) This bread is delicious!

I used a combination of unflavored rice and pea proteins here, but I’m sure it would also come out well with all pea protein. The powders taste different (and therefore the breads will taste different), so you might even want to try it both ways and see which you prefer. Either way, I’m happy to give you another gluten-free protein bread recipe!

The loaf pan I have is 8.5 x 4.5 x 2.5 in. If yours is a bit bigger, you might want to scale the recipe up a little. (It helps to know that 4 tablespoons= 1/4 cup.)

I was very impressed with how this bread came out, and I hope you’ll give it a try! Enjoy!

5.0 from 1 reviews

Honey Oat Protein Bread

 

Author: Andréa

Nutrition Information

• Serves: 8

• Serving size: ⅛ recipe (one thick slice or two thin slices)
• Calories: 129

• Fat: 1g
• Carbohydrates: 13g
• Sugar: 5g
• Fiber: 4g
• Protein: 17

Prep time:  5 mins

Cook time:  55 mins

Total time:  1 hour

Print

Makes one loaf (8 thick slices or 16 thin slices).

Ingredients

• 16 large egg whites (528g)
• 2 tablespoons honey (42g) (I used buckwheat honey)
• ¼ cup whole psyllium husks (28g)
• ¼ cup + 2 tablespoons natural unflavored rice protein powder (42g)
• ¼ cup + 2 tablespoons natural unflavored pea protein (42g)
• ½ cup whole grain oat flour, gluten-free if preferred (60g)
• ½ teaspoon sea salt (2.5ml)

Instructions

1. Preheat oven to 325F (163C).
2. Line a loaf pan with parchment paper (or use a silicone loaf pan).
3. Mix egg whites with honey.
4. Add psyllium husks, protein powders, oat flour, and salt. Mix well.
5. Bake for 50-55 minutes.
6. Let cool, and enjoy!
7. Store in the refrigerator or freezer.

Notes

A note about substitutions: You can replace the rice protein powder with more pea protein powder, but I wouldn't try other substitutions. Also, keep in mind that my loaf pan is 8.5 x 4.5 x 2.5 inches; if yours is much bigger, you may want to scale the recipe up.

3.2.2298