Simple and Fluffy Gluten-Free Low-Carb Bread
Ingredients1/2 cup unflavored whey protein powder
2 teaspoons aluminium-free baking powder
1/2 cup almond butter (natural, unsweetened)
4 extra large organic eggs
InstructionsPreheat the oven to 300 °F
Mix well the whey protein and baking powder in a small bowl.
Beat the almond butter with an electric mixer in a large bowl until creamy.
Add one egg at a time beating well after each addition until the batter is smooth, fluffy and bubbly.
Combine the whey protein mixture with the almond butter mixture and beat well until creamy.
Pour the batter in a 9 X 5 inch (23 X 13 cm) silicone loaf pan.
Bake for 30–40 minutes.
Let cool, remove from the pan and cut into slices.
Tips for making the bread
This bread rises beautifully in the oven, so be sure to pour the batter in a big enough pan. I think it’s the whey protein which causes that puffing effect. This effect I found by accident when tried to turn peanut butter cookies into protein bars by adding whey protein powder and some more eggs to the batter. I put the ready batter in a far too small pan — the bread rose unexpectedly much and dripped on the bottom of my oven. Not a nice mess to clean… Be sure to beat the batter well enough, that guarantees the proper rising of the bread.
Update 24th August, 2012: If you don’t mind a hint of baking soda flavor in your bread, use 1 teaspoon baking soda and 1 tablespoon apple cider vinegar for even more voluminous loaf. Mix the baking soda with the whey protein. Add the apple cider vinegar to the batter before adding the dry ingredients and beat well. Personally I’m not that big fan of the taste of baking soda, so that’s why I use baking powder instead.