Gluten Free Honey Oat Bread

angled top view of a cut loaf of gluten free bread with one slice down in front on unbleached parchment paper on a wood table

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5 from 2 votes

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

Prep Time5

Cook Time55

Total Time1

Course: Breakfast, Main Course, Side Dish

Cuisine: American

Servings: servings

Calories: 129kcal

Author: Andréa Marchese

Ingredients

16 large egg whites 528g
2 tablespoons honey 42g (I used buckwheat honey)
¼ cup whole psyllium husks 28g
⅓ cup unflavored rice protein powder 42g
⅓ cup unflavored pea protein 42g
½ cup oat flour 60g, gluten-free if preferred
½ teaspoon sea salt

Instructions

Preheat oven to 325F (163C).
Line a loaf pan with parchment paper (or use a silicone loaf pan).
Mix egg whites with honey.
Add psyllium husks, protein powders, oat flour, and salt. Mix well.
Bake for 50-55 minutes.
Let cool, and enjoy!
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.

Nutrition