Discover our 164. High protein gluten free egg white bread, packed with nutrients and perfect for those looking for a healthy alternative.
Wholesome and Healthy Egg White Bread for a High Protein Diet
Coconut flour, coconut oil, apple cider vinegar, egg whites, lemon juice, baking powder, and salt are the main ingredients in this high protein, gluten-free white coconut sandwich bread recipe. Coconut flour is a gluten-free alternative high in fiber and healthy fats, while coconut oil contains medium-chain triglycerides that may have health benefits. Apple cider vinegar is believed to have anti-inflammatory properties, and egg whites are a good source of protein. Lemon juice is rich in vitamin C and antioxidants, making it anti-inflammatory. Baking powder and salt should be used in moderation due to their sodium content.
The recipe involves mixing the ingredients to create a thick batter, whisking egg whites with lemon juice to form a meringue, and then carefully folding the meringue into the batter before baking in a loaf pan. The bread is then baked in a preheated oven at 180°C for 50 minutes until it rises and then falls back. Once cooked, it should be cooled completely on a wire rack before serving. This bread is a suitable option for individuals following an anti-inflammatory diet, as it incorporates ingredients that are known to have potential health benefits.
Wholesome and Delicious: Indulge in our High-Protein, Gluten-Free Egg White Bread!
Protein protein is critical and getting adequat of getting of good quality protein into your diet is absolutely vital for the management of ouris protein is used for your body by your body to grow to build muscle and to repair muscle and when you have a good firm strong muscle around joints it can really protect those joints and there’s.
Many sources of protein some sources of protein are anti-inflammatory in themselves and but getting a good spectrum of proteins because there’s protein is made up of things called amino acids and some of these am amino acids are what you call essential amino acids so these amino acids must be obtained by your body through diet your.
Body can’t manufacture uh essential amino acids so with this bread I’m going to make here it is a bread that is instead of using our traditional carbohydrate wheat flowers or spell flowers be be what it is even oats and using almost complete protein I’m going to use egg whites the main source of this bread is going to be egg whites and.
I’m using Within These couple of loaves I’m going to use about almost a pound over a pound of egg whites half a kilo of egg whites so with this it’s a very very simple recipe the flour I’m going to use is a coconut flour because what I want here is another problem with Aris especially with rheumatoid or my own Aris seratic Aris it can it’s autoimmune.
It can make make you feel unwell you mightn’t want to eat but you need to be getting those proteins in and what’s one of the easiest things in the world to eat it’s white bread so let’s make a bread with a lot of protein in it so with this what I’m going to first do is make a batter this is my coconut flour you’ll get coconut flour easily enough.
In a in an oriental shops in uh the the speciality Asian type markets um if you can can’t get it get a liquidizer and maybe get desiccated coconut and just blend it down into a flour um I have my baking powder just going to mix that through and a little pinch of salt just to get a little bit flavor in there and I’m going to mix that into a dry.
Mix next up what I’m going to do is add some wet ingredients so I’m going to add half of my egg whites and I’m going to put those directly in as my flour vase I’m going to Al add my coconut oil which I’ve melted and I’m going to add some acid because when you’re using a baking powder you need to add an acid to make.
It react and in this case I’m using an apple cider vinegar and I’m going to just pop that in there as well so I’m going to mix those ingredients together and they’re going to form into a batter and then with that batter what I’m going to do is I’m going to take the other.
Half of my egg whites nice clean container and I’m going to just pop those in 250 gr egg whites it’s approximately seven uh large eggs the egg whites from and I’m going to blend those up into a mer just as I’m mixing.
This and now also what I’ve done is I’ve pre-lined well I’m using two silicon molds so I don’t have to line them but one large loaf dish or two smaller ones is the what I’m using and preheat your oven 180° and then keep your batter just as your.
Egg whites are mixing into our merang that’s I’m just going to just make sure my batter is nicely Incorporated especially with my baking powder and that rang won’t take long at all just about there and just going to whisk it to its nice stiff peaks and that’s how my batter looks I.
Think you can see it there I’m going to run just about on out and there we go now you want to use this nice and quickly you don’t want to be kind of lingering about so because you want to keep the air in your Mir there’s my M mixed you should be able to turn your.
Bowl easily upside down and just the egg I’ve used now what I’m going to do is going to add a little piece of my egg white because I’m trying to keep the bulk so don’t add all your egg white in at once just very gently and don’t mix it fold it very very gently through your mixture it’s very important that you go very easy very gentle and keep that air.
In your egg white as you’re mixing into your batter so once you start it in we going to add a little bit more so add it kind of piece by piece in about two stages if you like two or three stages and going to add a little bit more my nice egg white and again just mix that through and fold it.
In nice and delicately and when that’s Incorporated I’m just going to add the remainder of my egg white now as this bakes it will kind of rise above your molds but then it’ll fall back again going to use a spatula just to get all of.
It here we go so my egg white mix through my batter and now straight away into your moldes it’s good to place your batter so that’s how my mix should look nice and light nice and fluffy and well Incorporated so I’m going to add this.
Into my two bows and then I’m going to pop this in the oven and bake now because my in my recipe you could put these all into one larger mold bake for about 50 minutes or as I’m doing into two slightly smaller molds and bake for in around 35 40 minutes there there about.
So I’m going to pop that just Batten it all down spread it out and now I’m going to just pop that into the oven cook it at 180° check it about 40 minutes and there we have the loaves just out of the oven so what I’m going to do is just carefully unmold those because it’s a.
Silicon mold it’s quite forgiving and going to let those cool fully before cutting and there’s our high high protein egg based bread
