Gluten Free Protein Bread Recipe

Name: Gluten Free Protein Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g quinoa flour; 100 g buckwheat flour; 50 g garbanzo flour; 50 g arrowroot; 35 g almond flour; 15 g psyllium, husk; 2 1/4 teaspoons active dry yeast; 2 teaspoons kosher salt; 3 eggs, room temperature; 4 tablespoons butter, melted and cooled; 1 1/4 cups water, heated to 110 degrees; 1 egg, beaten

Servings: persons

100 g quinoa flour
100 g buckwheat flour
50 g garbanzo flour
50 g arrowroot
35 g almond flour
15 g psyllium, husk
2 1/4 teaspoons active dry yeast
2 teaspoons kosher salt
3 eggs, room temperature
4 tablespoons butter, melted and cooled
1 1/4 cups water, heated to 110 degrees
1 egg, beaten

1
Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
2
In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
3
With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
4
Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
5
Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
6
- See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g quinoa flour, 100 g buckwheat flour, 50 g garbanzo flour, 50 g arrowroot, and more.

Yes, Gluten Free Protein Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Protein Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions