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    Home > Blog > Protein Bread Recipes

    Whey Protein Bread (Gluten Free)

    Updated: Dec 10, 2024 · Published: Jun 20, 2015 · By Andréa Marchese · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    My first protein bread with whey protein, and it came out great! This high protein gluten free bread tastes great and is easy to make!

    four slices of high protein gluten free bread layered on a white plate
    Protein Gluten Free Bread

    This is a great basic bread 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 of biscuits. Pretty tasty! 

    This is a great all-purpose, high protein gluten free bread! Give it a try! :)

    You may also enjoy these high protein bread recipes:

    • Protein corn bread, jalapeño optional!
    • High protein rye bread (gluten free faux rye)
    • Protein Easter bread, complete with colored eggs!

    Recipe

    slices of protein bread on a white plate.

    Protein Gluten Free Bread

    Andréa
    Makes one loaf (8.5 x 4.5 x 2.5 in), 8 servings.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Servings 8 servings

    Ingredients

    • 12 large egg whites 396g
    • 1 cup gluten free oat flour 120g
    • ¼ cup whole husk psyllium 28g
    • ¾ cup unflavored whey protein powder 70g
    • 2 teaspoons baking powder 10ml
    • ½ teaspoon sea salt 2.5ml

    Instructions
     

    • Preheat oven to 325F (163C).
    • Line a loaf pan with parchment paper (unless using a silicone pan).
    • Mix all ingredients well.
    • Pour into pan and bake for about 40 minutes, until firm and bread is just beginning to brown.
    • Remove from oven, and let cool.
    • Slice and enjoy! Store in the refrigerator.

    Notes

    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. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
    My loaf pan is 8.5 x 4.5 x 2.5 in. For larger loaf pans, you might want to scale up the recipe.

    Nutrition

    Serving: 1g | Calories: 127kcal | Carbohydrates: 13g | Protein: 16g | Fat: 1g | Fiber: 5g
    Tried this recipe?Please consider leaving a review!

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    Comments

    1. Andréa says

      August 19, 2016 at 9:36 am

      Hi Ken,
      We don't perform shelf-life testing on blog recipes, so I can't say for sure. I think this bread would be fine if left out for a day or two, but for longer storage I would recommend refrigeration. I hope that helps!
      Best,
      Andréa

    2. Ken says

      August 13, 2016 at 2:10 am

      Hi there, may i know the shelf life of this bread too? And if its possible to be stored in room temperature?

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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