This is a 3-ingredient recipe for a Basic Protein Bread that is grain-free, gluten-free, high-protein, and low-carb (1g net carb per ⅛ loaf!). 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.
I created this recipe when I was working on my Protein Croutons. I wanted a simple protein bread, 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! :)
If you like this recipe, you may also enjoy these other low carb recipes: Spinach Protein Wraps and Protein Pizza Wraps.
Preheat the oven to 325F (163C).
Line a loaf pan with parchment paper (if not using a silicone loaf pan).
Mix ingredients until smooth.
Pour batter into loaf pan.
Bake at 325F (160C) for about 60 minutes, until it is firm to the touch and a toothpick comes out clean.
Let cool, and slice. (Makes 8 thick slices or 16 thin slices.)
Whatever you do, DO NOT substitute whey protein for the pea protein. The two types of protein powder bake very differently, and one cannot be substituted for the other. Use unflavored pea protein only.
If you don't mind cracking eggs and tossing the yolks, I suggest using fresh egg whites. The texture of the bread will be a bit lighter and less dense. But if you do use liquid egg whites, be sure to measure 528g (don't use 16x the 3 tablespoon serving they put on the carton). One large egg white is 33g, so 16 egg whites would be 528g.
I haven't tried any substitutions for the whole husk psyllium.
This recipe would be great with seasonings like rosemary, thyme, or even cinnamon!
I used a 8.5" x 4.5" loaf pan. If you use a larger pan, your loaf will be shorter. If you don't want to invest in a loaf pan of this size, the disposable aluminum loaf pans they sell in the supermarket tend to be ~8"x4", which would also work well here. If you use a silicone loaf pan, the bake time might be slightly longer.
If you're using a glass or metal pan, I recommend lining it with parchment paper.
I also suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.
Of course, you're also going to need a mixing bowl. I love this mixing bowl set from Target because it is super easy to clean, dries quickly, and the bowls have rubber on the bottom so they don't slide.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements.
I suggest storing this bread in the refrigerator or freezer. If freezing, I like to slice the bread, separate slices with parchment paper, and remove slices from the freezer as needed.
⚡️ Top tip
Make sure you read the Substitutions section above!
For more high protein food ideas, check out this post with high protein meal prep recipes.
- 16 large egg whites 528g
- ¼ cup whole husk psyllium 28g
- 1 cup unflavored pea protein 105g
- Preheat the oven to 325F (163C).
- Line a loaf pan with parchment paper (if not using a silicone pan).
- Mix all the ingredients until smooth.
- Pour batter into loaf pan.
- Bake at 325F (163C) for about 60 minutes, until it is firm to the touch and a toothpick comes out clean.
- Let cool, and slice. (Makes 8 thick slices or 16 thin slices.)
- Enjoy! And store in the refrigerator.
I'm sorry, I've never worked with gum arabic, so I can't say how it would work in this recipe in place of the psyllium. Maybe scale down the recipe and give it a try.
Hello Andrea, it is wonderful blog, i like it so much!!
I want to bake this bread but got present "instant gum arabic" fiber.
If it is okey and if there are same amount to put
The only thing I'd suggest to replace the psyllium would be ground or whole flax seeds, but I'm guessing that would upset your stomach as well. You might try just leaving out the psyllium (which would result in a more dense bread) and adding a teaspoon of baking powder (to try to lighten it up).
Let us know how it goes!
Is there anything I could substitute for the psyllium husks? I have IBS and even a tiny amount kills my stomach.
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!
What do you do with all the yolks? Can I use whole eggs?
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!
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?
I usually just throw them away. I haven't really looked into what I could do with them otherwise.
Thanks for writing in!
Hi! I was wondering what you do with all of the leftover egg yolks?
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!
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
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!
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
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!
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!
Thanks for writing in! It also might lighten up with a teaspoon of baking powder. Keep me posted!
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.
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!
Can you beat the eggwhites to a foam to give lighter bread?
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.
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.
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.
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! :)
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.
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!
Can you sub out the pea protein for whey protein powder?
Sure, just check the amount in grams (it should say on the carton).
can liquid egg whites be subbed for the 16 egg whites?
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: http://amzn.to/1lRMoRV ) 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!
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.
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.
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?