Gluten-Free Protein Bread Recipe
I came up with the idea for this bread when a friend of mine was trying to remove gluten from her diet. My friend wouldn’t mind me telling you that she is a lover of bread but unfortunately, has found that bread does not love her. Gluten-free products are often expensive to buy and can sometimes disappoint so I wanted to give her something that looked like bread and was economical to produce. I think that this bread does just that.
I’ve used a mix of buckwheat and flax flour as a substitute for one containing gluten such as white or wholemeal flour. Yes, both of these flours are more expensive to buy than regular flour, however, they are gluten free and you only need 100 to 150g per loaf meaning you’ll have plenty left over for the next batch.
I’ve added ground almonds to help retain moisture in the bread. Often using buckwheat (which is totally gluten-free despite it’s name) can produce a dry or unrisen bake and I was determined that I wanted to avoid this. Yeast is still required and so too are eggs to ensure that the bread has a good rise and an airy texture when you slice into it.
This protein bread recipe is packed with almonds, eggs, and a good quantity of seeds. I use a mix of pumpkin, sunflower and chia seeds to add texture and a slight crunch when you bite into it. Use what you have in your store cupboard or a mix of your favorites if you prefer.
This makes a great gluten-free and high protein breakfast option. For more gluten-free / protein-rich ideas for breakfast, why not give my Mexican-inspired breakfast scramble a try. Click the link to get recipe details.
How To Make Gluten-Free Protein Bread Recipe
Pour 400ml of lukewarm water into a measuring jug and add the yeast, sugar and oil. Use water from a kettle that has recently been boiled. It’s important that the water is lukewarm to help the yeast begin to activate and also to dissolve the sugar.
Set aside while you get on with the rest of the preparation.
If you have whole almonds then now is the time to blitz them in a food processer until they resemble fine breadcrumbs.
Now, in a large mixing bowl measure out both flours, the ground almonds, salt and seeds. Stir briefly to combine.
Next crack the eggs into a separate bowl or jug and whisk lightly until combined.
Add the whisked eggs and the yeast and oil liquid into the dry ingredients and stir carefully and gradually to combine. Make sure there are no lumps of flour and that everything gets a good even mix. The mixture will look more like cake batter than bread dough.
Spoon the mixture into a pre-lined loaf tin and smooth the surface so it is even. You could sprinkle more seeds on top at this point to add interest and texture to the finished loaf before placing it in the oven for 45 minutes. At the end of the cooking time, check to see if it is cooked by inserting a skewer into the middle of the loaf. If it comes out clean its cooked. Put back in the oven for a few more minutes if it’s not clean.
Once the loaf is cooked remove from the oven and leave to cool on a wire rack. After 10 minutes, remove from the loaf tin and leave to cool for a while longer.
It’s good to slice and eat while still slightly warm.
Using Wholemeal Flour versus White Flour
If gluten-free isn’t a necessity for you, then this protein bread recipe can be made with wholemeal plain flour in place of the gluten-free varieties that I have used here. Simply replace all of the buckwheat and flax four with 250g of plain wholemeal flour. The finished loaf will be even more light and airy and will stay fresh for the same period of time.
I definitely recommend using wholemeal plain flour over white plain flour in this protein bread recipe. When wholemeal flour is produced, both the germ and bran from the whole wheat are incorporated into the milling process. Whereas in white flour both these elements are removed and discarded. Since the germ and the bran are where most of the nutrients and fiber are found, wholemeal flour has way more nutritional benefits. It also has a nutty flavor and coarse texture which all adds to the deliciousness of this protein bread recipe.
Gluten-Free Protein Bread
- 1 ½ litre loaf tin
- 400 ml lukewarm water
- 7 g packet quick action yeast
- 4 tbsp rapeseed or olive oil
- 1 tsp sugar
- 150 g buckwheat flour
- 100 g Flax flour
- 100 g almonds ready ground or blitzed in a food processor
- 5 g salt
- 50 g flax seeds
- 100 g seeds I used pumpkin, sesame and chia seeds
- 4 eggs lightly beaten
- Turn your oven on to 180c fan and line a 1 ½ liter loaf tin with parchment paper
- Mix the lukewarm water, yeast, sugar and oil in a jug. Give it a good stir and leave it while you get on with the other preparation
- In a large mixing bowl measure the flours, ground almonds, salt and seeds. Stir briefly to combine
- Crack the eggs into a separate bowl or jug and whisk lightly until combined
- Add the whisked eggs and the yeast and oil liquid into the dry ingredients and stir well to combine. Make sure there are no lumps of flour and that everything gets a good even mix
- Transfer to the pre-lined tin and smooth the surface so it is even
- Place in the oven for 45 minutes until cooked through
- Leave to cool on a wire rack before turning out and slicing
1) To keep protein bread fresh store in an airtight bag or container. It will remain fresh for up to 2 days.
2) It’s great eaten freshly baked and cooled. I love eating it freshly baked, cooled but still slightly warm with a drizzle of honey or spread generously with a good quality nut butter.
3) This also makes a delicious gluten-free brunch. Simply lightly toast the protein bread and serve with mashed avocado and oven roasted tomatoes on top.
4) This protein bread recipe is a great gluten-free accompaniment to mop up hearty soups and stews too. Its firm texture means it won’t disintegrate in the hot liquid and its subtle flavor means it won’t overpower.