You're going to love this recipe for Gluten Free Rye Bread. A real rye bread taste, with great macros! You're welcome. ;)
This recipe uses gluten free oat flour with added caraway seeds. The caraway seeds are what gives the rye bread flavor (in my opinion), and you won't miss the rye flour at all!
The bread freezes well, toasts well, and makes great sandwiches. This Gluten Free Protein Rye Bread is by far one of my favorites! I hope you'll give it a try!
Recipe
Gluten Free Rye Bread
Makes one loaf (16 slices, 8 servings).
Ingredients
- 16 large egg whites 528g
- 4 teaspoons date sugar 12g
- ¼ cup whole psyllium husks 28g
- ¼ cup + 2 tablespoons natural unflavored rice protein powder 42g
- ¼ cup + 2 tablespoons natural unflavored pea protein powder 42g
- ½ cup gluten-free oat flour 60g
- ½ teaspoon sea salt 2.5ml
- 2 tablespoons caraway seeds 30ml
Instructions
- Preheat oven to 325F (163C).
- Line a loaf pan with parchment paper (or use a silicone loaf pan).
- Mix egg whites with date sugar and psyllium husks.
- Add protein powders, rye flour, and salt. Mix well.
- Fold in the caraway seeds.
- Bake for 50-55 minutes.
- Let cool, and enjoy!
- Store in the refrigerator or freezer.
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.
Nutrition
Serving: 2serving | Calories: 120kcal | Carbohydrates: 11g | Protein: 17g | Fat: 1g | Fiber: 5g | Sugar: 2g
Tried this recipe?Please consider leaving a review!
Andréa says
Hi Sarah,
I always vote for natural sweeteners, but really any sweetener would work. Probably 2 teaspoons of honey would be sweet enough here. (I try to match up grams rather than volume when substituting.) For artificial sweeteners or a liquid stevia, you'd probably need even less.
Let me know if you have any more questions!
Andréa
Sarah says
Hi,
Thoughts on substitutions for date sugar in this recipe? Could I use an artificial sweetener, or better with say honey?
Thanks!
Sarah
Anna says
Ok thanks!
Andréa says
Hi Anna,
I don't think whole eggs will work, here. I suggest separating the eggs and using just the whites.
Best,
Andréa
Anna says
Hi! If I don't want to use the eggwhite only do you have thoughts on what I could substitute the 16 egg whites for in terms of whole eggs, and would I perhaps need to add extra water or similar to not make it too dry? thanks!
Andréa says
It would rise more with some baking powder, but I haven't been using any. I think I'll try that next time and see the difference. Thanks for writing in!
Alexander says
On the 3rd pic i thought you even used yeast in the recipe, but you re not even using the baking powder or soda, correct? Bread would still bake well, no need for any raising agent? Thanks
Indra says
Thank you so much Andrea, I'm ultra excited to bake the bread over the weekend :D
Andréa says
Hi Indra,
Thanks for writing in. I just updated the recipe to include measurements in grams, and with that it seems to be 2 cups + 2 tablespoons. I found online that 3 tablespoons liquid egg whites =46g. Then 528g=34 tablespoons, and 32 tablespoons = 2 cups.
Good guess! :)
Andréa
Indra says
Just wondering, if I use egg whites out of a box, what would be the Cup measurement? Maybe 2 Cups?