Flourless Protein Bread

Short Description

Flourless Protein Bread is a nutritious, dense loaf made entirely without traditional flour. Packed with seeds, flax, ground almonds, and psyllium husk, this bread is high in protein, fiber, and healthy fats, making it an excellent option for low-carb, gluten-free, or high-protein diets.

Why You’ll Love This Recipe

• Flour-Free and Gluten-Free: Perfect for those avoiding gluten or following grain-free diets.

• High in Protein and Fiber: The mix of seeds, flax, and eggs provides a substantial boost in both protein and dietary fiber.

• Quick and Easy to Prepare: No kneading or rising time required—just mix, bake, and enjoy.

• Hearty and Filling: Ideal as a base for sandwiches, a side for soups, or simply toasted with your favorite spread.

• Versatile: Easily customizable with different seeds, nuts, or herbs to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 150 g yogurt

• 3 medium-sized eggs

• 50 g ground flaxseed

• 50 g whole flaxseed

• 150 g mixed seeds (pumpkin, sunflower, sesame)

• 100 g ground almonds

• 1 teaspoon salt

• 2 teaspoons baking powder

• 12 g psyllium husk

Directions

1. Preheat Oven
   Preheat your oven to 180°C (350°F). Grease a loaf pan and set it aside.

2. Mix Wet Ingredients
   In a large mixing bowl, whisk the yogurt and eggs together until smooth and well combined.

3. Add Dry Ingredients
   Add ground flaxseed, whole flaxseed, mixed seeds, ground almonds, salt, baking powder, and psyllium husk to the wet mixture. Stir thoroughly to form a thick batter.

4. Prepare for Baking
   Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.

5. Bake
   Bake for 40–45 minutes, or until the bread is firm and a toothpick inserted into the center comes out clean.

6. Cool and Serve
   Allow the bread to cool completely in the pan before slicing. Serve as desired.

Servings and Timing

• Servings: 12 slices

• Preparation Time: 10 minutes

• Baking Time: 40–45 minutes

• Total Time: 50–55 minutes

Variations

• Herb Infusion: Add chopped fresh herbs such as rosemary or thyme for a savory twist.

• Nutty Flavor: Incorporate chopped walnuts, pecans, or hazelnuts for extra crunch and flavor.

• Spiced Version: Add ground spices like cumin, fennel, or paprika to enhance the flavor profile.

• Dairy-Free Option: Substitute yogurt with a plant-based alternative such as coconut or almond yogurt.

• Sweet Variation: Add a teaspoon of cinnamon and a tablespoon of honey or maple syrup for a mildly sweet version.

Storage/Reheating

• Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

• Freezing: Slice and freeze individual portions. Wrap in parchment paper and store in a freezer-safe bag for up to 3 months.

• Reheating: Toast slices in a toaster or warm in an oven at low heat before serving.

FAQs

Is this bread suitable for keto diets?

Yes, with its low carbohydrate content and high healthy fat and fiber content, it aligns well with keto dietary guidelines.

Can I substitute the yogurt?

Yes, Greek yogurt or plant-based yogurts like almond or coconut yogurt work well.

What is psyllium husk and why is it used?

Psyllium husk is a soluble fiber that helps bind the ingredients and gives the bread structure and texture.

Can I omit the eggs?

While eggs help bind and provide protein, you may substitute with flax eggs for a vegan version, though the texture may be denser.

Is this bread gluten-free?

Yes, this recipe is naturally gluten-free as it does not include any wheat or gluten-containing grains.

Can I use other seeds?

Yes, feel free to use chia seeds, flaxseed meal, or hemp seeds based on preference or availability.

How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean. The top will be firm and slightly golden.

Can I make this in a muffin tin?

Yes, divide the batter into a muffin tin for individual servings. Bake at the same temperature for approximately 25–30 minutes.

What’s the best way to slice this bread?

Use a serrated knife once the bread has fully cooled for clean, even slices.

Can I use almond flour instead of ground almonds?

Yes, almond flour can be used as a direct substitute for ground almonds in this recipe.

Conclusion

Flourless Protein Bread is an excellent alternative to traditional loaves, offering a wholesome, grain-free option packed with nutrients. With its satisfying texture and rich seed blend, it’s perfect for those seeking a high-protein, gluten-free bread that doesn’t compromise on taste or nutrition. Ideal for daily use, it easily fits into a variety of healthy eating plans.