The Pioneer Woman Tasty Kitchen
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Simple and Fluffy Gluten-Free Low-Carb Bread

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

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Level: Easy

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Description

You need only four ingredients to make this simple, delicious, gluten-free low-carb bread. It puffs in the oven forming a voluminous loaf from which you can cut as thin slices as you want since this bread holds together extremely well. Even though the bread is dense, it’s not dry and crumbly but deliciously moist. This bread is also enormously versatile (see my blog post for ideas). Each slice has only 0.5 grams net carbs.

Ingredients

  • ½ cups Unflavored Whey Protein Powder
  • 2 teaspoons Organic Baking Powder
  • ½ cups Natural, Unsweetened Almond Butter (4.4 Oz = 125 G)
  • 4 whole Extra Large Organic Eggs

Preparation

Preheat the oven 300°F (150°C).

Mix together the whey protein and the 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 and cut into slices.

5 Comments

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sifueratica on 2.9.2013

Yum! This bread was very quick and easy to throw together. The loaf turned out spongy, nutty and very moist. I’m already thinking of different variations to try with this recipe!

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Elviira on 11.17.2012

Joanne and Adeline, thanks for your comments! I’m so delighted that you like the recipe!

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Joanne Desrosiers on 11.8.2012

I make this bread at least twice a wk. I double the amount to get a more substantial loaf. It is the best tasting and healthiest gf bread that I’ve found. Perfect for toast. Thank you for sharing.

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adeline on 10.28.2012

Well, I made this bread and I just love it !! I used a smaller loaf pan about 4.5 x 8.5 x 3 and it still turned out looking exactly like the picture & I did the 20 slices this time. I did beat it very well at each stage & it was fluffy & thick like batter. I used homemade almond butter.
I made toast this morning & WOW have I missed toast !
This goes together so quickly…YOU HAVE GOT TO TRY IT

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adeline on 10.26.2012

OMG…I can not wait to make this bread !! I’m going out to get the almond butter this morning. I haven’t had bread of any kind for more than a year. I’ll be sure to post and rate as soon as I make it.
Thank You so much !

3 Reviews

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val christy on 1.23.2016

I made it in an 8 1/2 X 4 1/2 glass pan. Uneven rising but seemed to work ok. The texture is pretty eggy and a bit grainy and dry on it’s own. It will be a good vehicle for sandwiches or toast. Be sure to check out your whey protein for soy if that is something you can’t have.

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sifueratica on 2.9.2013

Delicious, nutty, spongy bread. Very easy to make, looks a little strange but comes together beautifully. I used large eggs and it came out fine.

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adeline on 10.28.2012

This is a great recipe…quick, easy & yummy.
turns out looking just like the picture. I definitely
will make this again !

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